ÖMKi: Our food supply can be made more sustainable by developing local supply chains and reducing waste
October 16 is World Food Day and World Bread Day In preparation for World Food Day, which is celebrated together with World Bread Day on 16 October, the Research Institute of Organic Agriculture (ÖMKi) is promoting the consumption of healthy foods, the preservation of our food security, and the production of high-quality, local organic foods. The latest results of ÖMKi’s nationwide, small-plot winter wheat variety tests have recently been published and have the potential to further increase the proportion of wheat grown under organic cultivation on Hungary’s arable land, as well as the range of products made from organic wheat flour in domestic bakeries and on consumers' tables.
sustainable, healthy food, research, World Food Day, World Bread Day, reducing waste, local supply chains, food security, agro-food system, organic cultivationDetails
Research summary of "Development of complex technology for organic and low-input soy production"
A criteria system for assessing the suitability of soybean varieties for organic production
sustainability, organic soybean cultivation, organic cultivationDetails