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Sustainability and quality of organic food
resource Research Institute of Organic Agriculture (FiBL) & Organic Research Centre (ORC) Exploration of the concept of food quality, looking at differences in sustainability between organic and conventional food production.Markets & food systems, Nutrition & public health -
Organic versus non-organic: Crops
resource Newcastle University Groundbreaking research that highlights nutritional benefits of organic fresh produce, with important links to how the food is produced.Markets & food systems, Nutrition & public health -
Organic versus non-organic: Meat
resource Newcastle University Groundbreaking research that highlights nutritional benefits of organic meat, with important links made to livestock feeding regimes.Markets & food systems, Nutrition & public health -
Organic versus non-organic: Dairy
resource Newcastle University A report on groundbreaking research that highlights nutritional benefits of organic dairy, with important links made to cow feeding regimes.Markets & food systems, Nutrition & public health