QLIF

(redirected from Quality Low Input Food)
AcronymDefinition
QLIFQuality Low Input Food (conference)
References in periodicals archive ?
The study, which involved Newcastle scientists working with the Danish Institute for Agricultural Science, is part of the ongoing cross-European Quality Low Input Food project.
The EU-funded Quality Low Input Food (QLIF) report, some of which has been released this week, shows organic fruit and vegetables contain some 40% more antioxidants (believed to cut the risk of heart disease and cancer) compared to non-organic foodstuffs.
Preliminary results from this study, which is part of the EU-funded Quality Low Input Food (QLIF) Project, show organic fruit and vegetables have up to 40 percent more antioxidants than non-organically grown produce, while organic milk contains up to 60 to 80 percent more antioxidants than conventionally produced milk in the summer, and 50 to 60 percent higher levels in the winter.
Preliminary results from the study, which is part of the EU-funded Quality Low Input Food (QLIF) Project, show organic fruit and vegetables have up to 40 percent more antioxidants than non-organically grown produce, while organic milk contains up to 60 to 80 percent more antioxidants than conventionally produced milk in the summer, and 50 to 60 percent higher levels in the winter, according to OTA.
The Quality Low Input Food project, funded by the European Union, has found a general trend in its data, showing that organic food contains "less of the baddies" than conventional produce.
The cash will fund a five-year project called Quality Low Input Food that will look into consumer and supply chain attitudes to organic produce and develop new technologies to improve its quality and safety
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