German researchers calculate real price of Schnitzel

Research associates of EFRC in Berlin have been tracking the real costs of producing a pork Schnitzel – comparing organic and conventional production systems. Although the retail cost of organic Schnitzel is higher, the work shows the elevated external costs of conventional production in pollution along with higher input costs. The challenge now is to reduce retail price differentials and to educate consumers about the total costs of the food they eat.

Posted in News and events, Research