Creating a sustainable food system: the EU’s strategy | News


According to the strategy, a shift in our way of producing, buying and consuming food is necessary to improve the environmental footprint and help mitigate climate change, whilst protecting the livelihoods of all economic actors in the food chain, by generating fairer economic returns and opening up new business opportunities.

The Farm to Fork Strategy is part of the European Green Deal and its goal of making the EU climate neutral by 2050, which is closely linked to the new Biodiversity Strategy 2030.

It aims to make the EU food system more robust and resilient to future crises like Covid-19 and more recurrent natural disasters such as floods or droughts.

Ensuring affordable, healthy and sustainable food

The Farm to Fork Strategy intends to ensure affordable safe and nutritious food for consumers. It responds to increasing demands for healthy and environmentally friendly products.

According to a Eurobarometer survey from April 2019, the most important factors for Europeans when buying food aare origin (53%), price (51%), food safety (50%) and taste (49%). In addition two thirds of respondents (66%) said they had changed their habits after finding out information on food risks.

Consumption patterns are changing, but with more than 950,000 deaths in 2017 related to unhealthy diets and half of adults being overweight, there is room for improvement. To make it easier to choose healthy options and make informed decisions, the Commission proposes a mandatory harmonised front-of‑pack nutrition labelling system.

Leading a global transition

The EU is the number one importer and exporter of agri-food products worldwide and the largest seafood market. European food is of the highest global standard and the strategy aims to promote a global transition to sustainability in cooperation with partners and through trade agreements.

Parliament, a strong defender of sustainability

In a resolution on the European Green Deal adopted in January, Parliament welcomed the plan for a sustainable food system strategy and highlighted the need to use natural resources more efficiently while supporting the agricultural sector. They reiterated calls to reduce pesticides dependency, and the use of fertilisers and antibiotics in agriculture. They also wanted higher animal welfare standards and an EU-wide food waste reduction target of 50%.

After the presentation of the new Farm to Fork Strategy, environment committee chair Pascal Canfin (Renew Europe, France) said the plans need to be transformed into EU legislation. Norbert Lins (EPP, Germany), chair of the agriculture committee, said that the strategy must be built on the lessons learnt by the Covid-19 crisis and give farmers the support they need to guarantee food security.

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