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According to a 2019 report by the United Nations Food and Agricultural Organization (FAO), we know surprisingly little about how much food is lost or wasted, where along the food supply chain this happens, and why. Producing food that is not eaten – whether because it is lost in the field or wasted on a plate – not only diminishes the quantity of food available, but is also a waste of economic and environmental resources, FAO states. Around 88 million tonnes of food waste are generated annually in ...

The aim of this briefing is to give an overview of positions the European Parliament has taken over the last twenty years that are relevant to the Farm to Fork strategy, the component of the European Green Deal that aims for a fair, healthy and environmentally-friendly food system. Despite it being a new strategy, most of its 27 actions are connected to already existing legislation and as such, Parliament has previously given its opinion on the subjects covered by the strategy. This briefing presents ...

The aim of this study is to provide an assessment of the application of the reciprocity principle in EU agri-food trade at global level. The report provides substantial evidence for progresses occurring at worldwide level in regulatory rapprochement. Scientific cooperation, collaboration between risk assessment bodies, harmonization of control procedures and early warning systems for emerging hazards can facilitate progress in this direction, reducing transaction costs and information asymmetries ...

Laboratory meat is grown from a small number of cells taken from a live animal and placed in a growth medium in a bioreactor where they proliferate independently. If meat cultured in this way became widely available, it could significantly alleviate the environmental problems currently caused by livestock production - such as greenhouse gas emissions and nitrogen pollution of waterways - without requiring humans to alter their consumption patterns. This publication provides an overview of the potential ...

In spite of the availability of food, there is still malnutrition in the world. Food is lost or wasted throughout the supply chain, from initial agricultural production down to final consumers. In developed countries, a significant amount of food is wasted at the consumption stage, meaning that it is discarded even though still suitable for human consumption. In developing countries food is lost mostly at the farmer-producer end of the food supply chain; much less food is wasted at consumer level ...

Speeding up authorisation of novel foods

Kratki prikaz 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.

Organic food

Kratki prikaz 19-05-2015

Organic production is an overall system of farm management and food production that aims at sustainable agriculture, high-quality products and the use of processes that do not harm the environment, human, plant or animal health and welfare. Globally, 43.1 million hectares of agricultural land was under organic production in 2013, six million more than the year before. With 10.2 million hectares, the European Union (EU) accounts for 24% of the world’s organic land. There are almost 2 million organic ...

In 2003, the European Union established a biofuels support policy, primarily with the aim of lowering CO2 emissions in the transport sector. Critics have accused this policy of inducing indirect land use change (ILUC), which triggers an increase in global food prices and in food insecurity for the poor, promotes the creation of large land holdings and the use of available ('marginal') land in developing countries, and not least, boosts carbon emissions. Most research carried out recently suggests ...

The reduction of food waste is seen as an important lever for achieving global food security, freeing up finite resources for other uses, diminishing environmental risks and avoiding financial losses. In its roadmap for a resource efficient Europe the European Commission has set the target to halve the generation of food waste by 2020. The present study deals with approaches for preventing food waste based on a thorough analysis of the scale, reasons and pattern of food wastage in EU-27. The focus ...

Development of the outermost regions is hindered by a number of geographical and economic factors. To offset these, the EU has introduced specific measures (POSEI) for the agricultural sector. The Commission proposes to revise the POSEI Regulation to align it with the requirements of the Lisbon Treaty and to update and simplify some provisions.