In order for Organic farming to further expand it must meet a variety of consumer demands, e.g. regarding processing methods, organic certification, health and sustainability. Furthermore, consumers are continuously more aware and interested in healthy and nutritious diet compositions. In continuation of this, transparency of origin, climate and environmental impacts and sustainability of food products are of growing importance to consumers. The below CORE Organic projects address consumer behaviour and/or demands regarding organic products.
ProOrg aimed to develop a code of practice that will provide strategies and tools for decisions making for food processors and organic labelling organizations.
HealthyGrowth investigated a range of successful mid-scale organic value chains to understand how volume and values can be combined, whilst maintaining integrity and trust in organic principles.
FCP investigated how the commitment of organic farmers to ethical values, additional to the standards of organic farming, can be communicated effectively to customers.
FOOdIVERSE produced practice-oriented knowledge on how diversity in diets, novel food supply chains and food governance contributes to more organic and sustainable food systems.
The aim of AuthenticFood was to be able to discriminate between organic and non-organic plant-based foodstuffs using a portfolio of the most promising analytical methods
iPOPY studied public food serving for young people in five countries to identify efficient strategies and policies for implementing organic food, and ultimately increasing organic consumption.