Challenges for an organic food quality concept- the Inner Quality Concept Requirements demonstrated on an experimental concept M.A.S.HuberauthorJ.BloksmaauthorG.J.van der BurgtauthorL.C.L.van de VijverauthorAt the Louis Bolk Institute, together with several international partners, years of work and several research projects were directed towards the validation of the "Inner Quality Concept"; an organic food quality concept. This concept intends to build two bridges. One bridge between crop management and food quality and another bridge between food quality and possible health effects for the consumer. This paper focuses on requirements for validating a concept, presenting examples from the work in the Louis Bolk Institute. Quality and evaluation of inputs2006Conference paper, poster, etc.