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| Rahmann, Gerold; Ardakani, M. Reza; Boehm, Herwert; Canali, Stefano; Chander, Mahesh; David, Wahyudi; Dengel, Lucas; Erisman, Jan Willem; Galvis-Martinez, Ana C.; Hamm, Ulrich; Kahl, Johannes; Köpke, Ulrich; Kühne, Stefan; Lee, Sang Beom; Løes, Anne-Kristin; Moos, Jan Hendrik; Neuhoff, Daniel; Nuutila, Jaakko; OLOWE, VICTOR; Oppermann, Rainer; REMBIAŁKOWSKA, EWA; Riddle, Jim; Rasmussen, Ilse A.; Shade, Jessica; Sohn, Sang Mok; Tadesse, Mekuria; Tashi, Sonam; Thatcher, Alan; Uddin, Nazim; von Fragstein und Niemsdorff, Peter; Wibe, Atle; Wivstad, Maria; Wenliang, Wu; Zanoli, Raffaele. |
| Organic agriculture can and should play an important role in solving future challenges in producing food. The low level of external inputs combined with knowledge on sustainablity minimizes environmental contamination and can help to produce more food for more people without negatively impacting our environment. Organic agriculture not only includes farming as a production practice but it also includes processing, trade and consumption. Nevertheless, Organic agriculture must always evolve to overcome emerging challenges. Science-based knowledge attained through dedicated research is required to strengthen organic food and farming as a means to solve future challenges. In 2010, a global discussion about Organic 3.0 was initiated to address current problems... |
| Tipo: Journal paper |
Palavras-chave: "Organics" in general Farming Systems Values; Standards and certification World Environmental aspects History of organics Knowledge management. |
| Ano: 2017 |
URL: http://orgprints.org/31279/1/Rahmann%20et%20al%202017.pdf |
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| KAZIMIERCZAK, RENATA; JABŁOŃSKA , PAULINA; REMBIAŁKOWSKA, EWA. |
| Organic food is produced in accordance with strictly defined rules, established by the European Union legislation. Thanks to this is considered to be safer and healthier than produced conventionally. Many studies show that organic products, especially vegetables, fruits and preserves contained more dry matter, vitamin C, vitamin B group, total sugar, indispensable amino acids and mineral compounds. At the same time organic plant products usually have been in general better evaluated in terms of taste and smell than conventional food. The aim of this study was to analyze the assortment of beetroot juice from organic and conventional stores in Warsaw, Poland and consumer sensory evaluation of selected products. Analysis of the products was carried out in... |
| Tipo: Conference paper, poster, etc. |
Palavras-chave: Farming Systems Food security; Food quality and human health. |
| Ano: 2014 |
URL: http://orgprints.org/24040/1/24040_MM.pdf |
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