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A brief supports CORE Organic projects in their implementation of the H2020 Open Access requirement, and while the information is specific for CORE Organic projects, this may also be of interest for other H2020 projects with the same obligation.
Updates from the first half of the GREENRESILIENT project
Fabio Tittarelli, the coordinator of the CORE Organic Cofund Greenresilient project recently published a new scientific article on organic greenhouse production “Organic Greenhouse Production: Towards an Agroecological Approach in the Framework of the New European Regulation—A Review” in Agronomy.
On 1st of December 2019, “La Colombaia” farm, the Italian private partner in the CORE Organic Cofund Greenresilient project, organized an Open Day, called “The LeafEaters”. They invited local consumers to participate in an event on consumer awareness regarding the diversity of leafy vegetables which can be produced locally and the taste of winter production.
The CORE Organic - Coordination of European Transnational Research in Organic Food and Farming Systems - is an ERA-NET established in 2004. It presently includes 27 European ministries and research councils under the main aim to fund transnational research in organic food and farming. The 15 years CORE Organic anniversary event took place in Bonn, Germany
GianLuca Brunori, Prof. at Pisa Uni. and Chair of 5th SCAR (Standing Committee for
Agricultural Research) Foresight Expert Group presents the work of the group and the role of organic systems in the future challenges in sustainable food production. The foresight exercises built the basis for the advisory functions of SCAR for the EU.
The Joint Call of the ERA-NETs SUSFOOD2 & CORE Organic Cofund closed on 4 November 2019 and received a number of 60 pre-proposals!
Knowledge and expectations on food processing was elicited by focus groups with occasional organic consumers using the examples of milk and orange juice. Mostly, knowledge was low and no clear preferences regarding specific technologies were found.
Drying of organic food is characterized by empirical approaches when it comes to product quality and system design. Alternative drying conditions and improved system control can improve the product quality and reduce the energy demand for the producers.
This study within the CORE Organic Cofund project POWER, aimed at describing the practices in French organic pig farms regarding iron supplementation of piglets at birth and determine the iron status of the piglets at weaning. It shows that iron supplementation is necessary indoors but not outdoors.
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Core organic report on 15 years of joint research for organic food and farming systems (2004-2019)
CORE Organic ICORE Organic IICORE ORGANIC PLUS
Main coordinator: Ivana Trkulja, ICROFSEditor of news items: Karin Ullven, Epok Website/newsletter design: Christine Dilling, ICROFS
CORE Organic Cofund projectsGet a quick overview of all the CORE Organic Cofund projects