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Biofresh

I et av forsøkene kom det frem at kantinegjestene foretrakk kun røde tomater fremfor tomater i flere farger.
I et av forsøkene i Biofresh kom det frem at kantinegjestene foretrakk kun røde tomater fremfor tomater i flere farger. Foto: Jorunn S. Hansen © Nofima

The project aimed at producing fresh, healthy greenhouse vegetables of high quality in Norway all year round without using fossil fuels and chemical pesticides and without producing waste.

Last update

Read in Norwegian

Start

01. Jan 2016

End

31. Dec 2019

Funded by

The Research Council of Norway

Cooperation

NIBIO is heading the project and the research partners are Nofima, PlantChem, the University of Stavanger and Brandgarden. The scientists are also collaborating with Wageningen UR Greenhouse Horticulture (in the Netherlands), Hasselt University (in Belgium), the Norwegian University of Life Sciences (NMBU) and the Norwegian Horticultural Growers Association (NGF).

The main objective was to increase the consumption of greenhouse vegetables in Norway. Relevant ingredients were tomatoes, cucumbers, lettuce, sweet peppers and herbs.

Publications

Valorization of Tomato Surplus and Waste Fractions: A Case Study Using Norway, Belgium, Poland, and Turkey as Examples

Foods, 2019 Academic article

Hva er de mest populære grønnsakene i salatbaren?

Gartneryrket, 2018 Article in business/trade/industry journal

Intake of vegetables and vegetable pigments during a lunch meal in Norwegian canteens with salad bars

Journal of Food, Agriculture and Environment (JFAE), 2018 Academic article

Mer veksthusgrønnsaker i kantinen

Horecanytt, 2016 Article in business/trade/industry journal

Hva skal til for at du velger sunn mat i kantinen?

Horeca, 2017 Article in business/trade/industry journal

Research areas

Raw material knowledge

Consumer insight

Topics

Business development

Vegetables