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Intercropping of vegetable crops asks for field operations performed individually for each row of crops or even for each single crop plant.
The EU has adopted ambitions targets to increase organic production as part of the European Green Deal indicated in the Farm to Fork and Biodiversity Strategies under the objective of 25% of the EU’s agricultural land under organic farming by 2030. This high target of 25% organic set for 2030 entails specific knowledge and research needs that can be sustained through new and innovative solutions related to the organic sector.
The European Technology Platforms (ETPs) ‘Plants for the Future, ‘Food for Life’ and ‘TP Organics’ have jointly published a policy brief with Research & Innovation recommendations to address the most pressing challenges facing primary production and consumer aspects in our food systems. The policy brief is a response to the European Green Deal and the Farm-to-Fork strategy of the European Commission.
The Greenresilient project organised a visit on July 9th to the experimental sites in Avignon (France) to discuss the latest research about crop mixtures, functional biodiversity and mulching in the framework of organic greenhouse production.
Processing conditions influence the quality of food products. How do processors describe the quality of their products? To answer this question packaging and videos were analyzed in the context of processing information.
Cover crops stimulate the development of microbial communities such as arbuscular mycorrhizal fungi (AMF). In the BIOVINE project cover crops are tested to promote AMF communities associated with grapevine roots.
On August 27th, 19 participants, including several organic growers, met in Årslev, Denmark, for a visit to the Greenresilients experimental site. The importance of organic cultivation in the context of the increasing demand for organic vegetables in Denmark was discussed
The SusOrgPlus project developed and demonstrated the concept of heat pump drying for the organic sector. The technology allows better product quality and faster drying by a smart control system of the drying conditions and reduces the energy demand by re-using the drying energy
There is a serious need for significant and fundamental improvements to the way we currently produce and consume food if we are going to respond meaningfully to current global environmental challenges, and animal farming is particularly challenged to find new balances to contribute positively.
Countries across Europe are attempting to increase their self-sufficiency in feed production. However, the understanding of self-sufficiency and what constitute barriers to self sufficiency among actors in the value chains for meat and dairy products is quite diverse.
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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
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