News

 

Policy report "Roots of resilience: Land policy for an agroecological transition in Europe"

A collective of organisations, coming together under the banner of the Nyéléni Europe Food Sovereignty, have just released a new…

TP Organics’ Science Day at BIOFACH 2021: Innovating for organic food processing - 19 February 2021, online

At TP Organics’ Science Day at BIOFACH’s 2021 e-Special, more than 150 participants learned about ongoing research projects funded by…
16/02/2021
About us

Want to learn more about IFOAM Organics Europe’s present, past and future work? Have a look at our updated 2-pages prospectus!

IFOAM Organics Europe is the European umbrella organisation for organic food and farming. We represent organic in European policymaking and…
11/02/2021
Events GMOs

Organic and Conventional sectors discuss genome editing at IFOAM Organics Europe event - 10 February 2021, online

IFOAM Organics Europe invited food & farming stakeholders and policymakers to discuss GMOs and gene editing in agriculture. With the…

Welcome note February 2021 newsletter

Dear readers,   On behalf of the European organic movement, I would like to welcome you back after the winter break…
02/02/2021
GMOs

Detection Cibus’ GM-canola: An update

A regulation is only worth so much as it can be enforced. This is why on 7 September 2020, an…

‘Innovating for organic food processing’, TP Organics’ Science Day at BIOFACH 2021 - 19 February 2021, online

TP Organics’ Science Day will take place on 19 February from 11:00-12:45 at BIOFACH 2021. It invites organic operators and…
18/01/2021
Events GMOs

Register now for our public event “GMOs and gene editing in agriculture: the benefits of regulation” - 10 February, online

How does organic & non-organic food and farming avoid contamination with GMOs? Why is it so relevant for food production…
02/01/2021
About us

Saying goodbye to our colleagues

Caterina Berardi We are saying goodbye to IFOAM Organics Europe Internal Communications and Membership Officer Caterina Berardi. Caterina started as…
 
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