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Could introducing more precision agriculture in Europe allow us to obtain food resilience, while ensuring sustainability and jobs, and taking into account the EU’s wide agricultural diversity? Precision agriculture (PA), or precision farming, involves using technology to improve the ratio between agricultural output (usually food) and agricultural input (land, energy, water, fertilisers, pesticides, etc.). PA consists of using sensors to identify crop or livestock needs precisely (in space or time ...

The document summarises the presentations and discussions which took place in the course of the workshop on Food Contact Materials, held on 26 January 2016. The aim of the workshop was to provide background information and advice for the members of the ENVI Committee and to provide input for the EP draft implementation report on Regulation (EC) No 1935/2004. At the workshop, many of the speakers - including representatives of NGOs, industry and academia - called for further harmonisation of legislation ...

Speeding up authorisation of novel foods

Sracfhéachaint 20-10-2015

In December 2013, the European Commission presented a proposal to clarify the definition of novel foods, take into account new technologies in food-making, and streamline and speed up the authorisation process. The proposal also seeks to make it easier for traditional foods from countries outside the European Union (EU) to enter the EU market. A compromise following negotiations in trilogue is awaiting a vote in the October III plenary session.

Food safety seeks to strike a balance between guaranteeing a high level of public health, environmental and consumer protection, while at the same time providing a stable regulatory environment for actors in the food chain. Food safety challenges relate to cross-cutting issues such as globalisation and climate change, as well as to specific cases – e.g. persistent episodes of food borne illness, Endocrine Disruptors and nanotechnology, particularly in the context of current and future regulation ...

Innovations in food processing techniques can significantly contribute to meeting the needs of the future 10 billion world inhabitants with respect to quality, quantity and sustainability of their food intake. The present study provides an expert judgment for the potential of new and emerging technologies to enhance sustainability in the food processing sector. It includes the following technologies: sensor technology, sustainable packaging and refrigeration climate control, non-thermal pasteurisation ...

The study was commissioned by TA-SWISS and conducted by the Institute of Applied Ecology (Freiburg, D). It was subsequently trans-lated by STOA into English. STOA gratefully acknowledges the chance to make it available for discussion in the European Parliament. All rights of the original publication in German continue to be held by vdf Hochschulverlag AG an der ETH Zürich. All rights of this edition in English are held by the European Parliament. Abstarct The study by the Centre for Technology Assessment ...