QLIFQuality Low Input Food (conference)
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References in periodicals archive ?
The QLIF project under the leadership of Professor Carlo Leifert of Newcastle University aims to improve quality, safety and reduction of cost in the EU organic and "low input" food supply chains.
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 project, called QualityLowInputFood (QLIF), is expected to make a significant impact on increasing the competitiveness of the organic industry to the benefit of European consumers and farmers.