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Mandatory origin-labelling schemes in Member States

12-09-2018

Eight EU Member States have launched, or are about to launch, national mandatory labelling schemes for certain food products, mainly for milk and milk used in dairy products, but also meat used in processed foods. The regulatory basis for these national measures is the Regulation on the provision of food information to consumers, which allows Member States to adopt additional national measures concerning the mandatory labelling of foodstuffs, as long as these are justified by reasons specifically ...

Eight EU Member States have launched, or are about to launch, national mandatory labelling schemes for certain food products, mainly for milk and milk used in dairy products, but also meat used in processed foods. The regulatory basis for these national measures is the Regulation on the provision of food information to consumers, which allows Member States to adopt additional national measures concerning the mandatory labelling of foodstuffs, as long as these are justified by reasons specifically defined in the regulation. The European Parliament has been supporting origin labelling in several resolutions. Consumer organisations have advocated it as well, while many industry stakeholders have highlighted the practical difficulties and costs it would bring. The European Commission has reiterated its position, based on its reports exploring the issue, that voluntary origin labelling is the best option at European level.

Food Safety Situation in Ireland and Overview of the European Food and Veterinary Office

15-02-2016

This study was prepared for Policy Department A at the request of the Environmental, Public Health and Food Safety (ENVI) Committee, and updates the earlier 2013 briefing. It provides an overview of the food safety situation in Ireland. It outlines the Irish food and drink industry, the structure and organisation of the food safety and control system involved in food safety in Ireland and a description of current food safety issues in Ireland. An overview of the structure and competencies of the ...

This study was prepared for Policy Department A at the request of the Environmental, Public Health and Food Safety (ENVI) Committee, and updates the earlier 2013 briefing. It provides an overview of the food safety situation in Ireland. It outlines the Irish food and drink industry, the structure and organisation of the food safety and control system involved in food safety in Ireland and a description of current food safety issues in Ireland. An overview of the structure and competencies of the European Food and Veterinary Office is also provided.

Autorzy zewnętrzni

Sue Keenan

Cloning of Animals: Initial Appraisal of the Commission's Impact Assessment

16-06-2014

This note seeks to provide an initial analysis of the strengths and weaknesses of the European Commission's Impact Assessment (IA) accompanying its proposals for a directive of the European Parliament and of the Council on the cloning of animals of the bovine, porcine, ovine, caprine and equine species kept and reproduced for farming purposes, and for a Council Directive on the placing on the market of food from animal clones (COM (2013) 892 and COM (2013) 893), adopted on 18 December 2013. It ...

This note seeks to provide an initial analysis of the strengths and weaknesses of the European Commission's Impact Assessment (IA) accompanying its proposals for a directive of the European Parliament and of the Council on the cloning of animals of the bovine, porcine, ovine, caprine and equine species kept and reproduced for farming purposes, and for a Council Directive on the placing on the market of food from animal clones (COM (2013) 892 and COM (2013) 893), adopted on 18 December 2013. It does not attempt to deal with the substance of the proposals and is drafted for informational and background purposes to assist the AGRI committee and its Members in their work.

Religious slaughter of animals in the EU

15-11-2012

Religious texts set down traditional methods of slaughter; simply using a knife to kill the animal. The right to continue using these methods is strongly contested the Jewish and Muslim faiths and animal rights activists who wish animals to be stunned first.

Religious texts set down traditional methods of slaughter; simply using a knife to kill the animal. The right to continue using these methods is strongly contested the Jewish and Muslim faiths and animal rights activists who wish animals to be stunned first.

The Impact of Increased Operating Costs on Meat Livestock in the European Union

14-08-2009

The present study assesses the impact of the costs crisis of 2007 and 2008. The analysis is made for beef, pig, poultry and sheep livestock farming. Costs and incomes are compared for a panel of typical farms in 6 EU countries. Strengths and weaknesses of main meat farming systems are highlighted. Sensitivity of each system is tested against different 2014 scenarios. Finally, recommendations are made about possible actions.

The present study assesses the impact of the costs crisis of 2007 and 2008. The analysis is made for beef, pig, poultry and sheep livestock farming. Costs and incomes are compared for a panel of typical farms in 6 EU countries. Strengths and weaknesses of main meat farming systems are highlighted. Sensitivity of each system is tested against different 2014 scenarios. Finally, recommendations are made about possible actions.

Autorzy zewnętrzni

ADHB Meat Services: M. M. TOPLIFF; CRPA: M. Kees de ROEST; IFIP: Ms C. ROGUET; Institut de l'Elevage: M. P. CHOTTEAU, Ms A. MOTTET, M. P. SARZEAUD; INTERBEV: M. C. DEBLITZ-vTI; ITAVI: Ms P. MAGDELAINE; LEI Wageningen UR: M. R. HOSTE, M. P. VAN HORNE

Implications of Global Trends in Eating Habits for Climate Change, Health and Natural Resources

15-04-2009

The study outlines the contribution of livestock production to climate change and health risks associated w i t h high meat consumption. The natural resources required to produce animalbased and plant-based protein are contrasted and diets with different levels of both types of protein compared. Using world population projections, three scenarios based on different theoretical alternative consumption patterns are created to show possible requirements and greenhouse gas emissions for animal and plant ...

The study outlines the contribution of livestock production to climate change and health risks associated w i t h high meat consumption. The natural resources required to produce animalbased and plant-based protein are contrasted and diets with different levels of both types of protein compared. Using world population projections, three scenarios based on different theoretical alternative consumption patterns are created to show possible requirements and greenhouse gas emissions for animal and plant protein production: “minimal” scenario (assumes consumption of animal protein only via milk and eggs); “optimal” scenario (assuming diets with a low meat intake) and “maximum” (baseline) scenario (current level of meat consumption extended to developing countries). Comments are made on alternative protein sources. Policy options are suggested.

Autorzy zewnętrzni

Conrad CASPARI, Maria CHRISTODOULOU, John NGANGA and Mariana RICCI (Agra CEAS Consulting)

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