Quantifying the effect of organic and “low input” production methods on food quality and safety and human health
One of the main reasons for the increasing demand for “low input” foods and the price premiums achieved by organic foods, has been that many consumers perceive these foods as “healthier”, “more nutritious”, “tastier” and “safer” than foods from intensive conventional production systems. However, until now scientific investigations have not been of sufficient scale and design to provide a definitive understanding of the extent to which differences between agricultural production systems affect these qualities. Using selected model systems subproject 2 will address these deficiencies in knowledge through three main components (main workpackages)
Workpackage 2.1 will evaluate the effect of crop management practices (organic, “low input” and conventional) on the nutritional and sensory quality of foods derived from crop production systems
Workpackage 2.2 will quantify the effect of livestock management practices (organic, “low input” and conventional) on the nutritional and sensory quality and safety of foods derived from livestock production
Workpackage 2.3 will investigate the effect of consumption of feeds/foods from different production systems (organic vs. conventional) on livestock and/or human health
Novel crop and livestock production strategies and methods developed under SP2 will be the subject of impact analyses (under WP7.1 and WP7.2) and the most appropriate strategies/methods of dissemination (under WP7.3) and will be included in Training activities (under WP7.4) of the integrated project.