19 January 2021
Intercropping for sustainability

Two-day Conference with AAB, DIVERSify and ReMIX at Reading University

6 September 2021
Organic World Congress 2021

New date! Postponed from September 2020



12 August 2020
New US study on glyphosate and organic diets

Glyphosate levels in children and adults drop dramatically after one week of eating organic

30 July 2020
ORC welcomes the National Food Strategy

The first major reviewof our food system in 75 years



29 April 2020
Tim Bennett is the new Chair of ORC

Former NFU president takes on chairmanship of Organic Research Centre

Guidance for the marketing of biodiverse food products

Category: News
26 September 2019

New DIVERSIFOOD booklet presents approaches that support the development of a biodiverse food economy and promote agrobiodiversity

The prevailing food supply chains are characterised by a highly standardised food offer produced in an impoverished agricultural system. The loss of diversity in food production is not only a loss of crop species and varieties but also a loss of taste, culture and knowledge and adaptability to a changing environment. This booklet is intended to contribute to a transformation of this system by supporting the use of the biological diversity of cultures. It aims at supporting practitioners that want to enhance crop genetic diversity in agricultural systems and increase the link between consumers and producers.

The booklet contains a compilation of all the lessons learned from the valorisation of crop genetic diversity during the European research project DIVERSIFOOD - Embedding crop diversity and networking for local, high-quality food systems.

The main result of the project is that the valorisation of biodiverse products requires the involvement of all actors along the supply chain from breeder to consumer, their appreciation of the value of plant genetic diversity and their willingness and engage- ment to adapt their practices. The most important lesson from DIVERSIFOOD is therefore that the development of food diversity consists of different people with complementary skills gathering together and striving for more diversity in the food system.

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