In the opinion on Food security and sustainable food systems adopted at its plenary session on 19 January 2022, the EESC identified the key levers for sustainable and competitive EU food production and for reducing dependence on imports while increasing the EU's protein autonomy.

For a comprehensive food policy to be truly relevant for European consumers, it is essential for the price and quality of food produced sustainably in the EU to be competitive. This means that the European agri-food sector is able to deliver food for consumers at prices that include extra costs for criteria such as sustainability, animal welfare, higher input costs, food safety and nutritional value, but also a fair return for farmers, while at the same time maintaining its position as the preferred choice for the vast majority of consumers.

Although the European Green Deal offers an opportunity to reaffirm the "social food contract" between the EU and its citizens through the principles of the Farm to Fork and Biodiversity Strategy, much still remains to be done. "The Commission proposes too few concrete actions to strengthen the agri-food sector and farmers and workers' income, and to promote fair prices and the value of food", stressed the co-rapporteur, Peter Schmidt.

As highlighted by the rapporteur for the opinion, Arnold Puech d'Alissac, "fostering open strategic autonomy, ensuring reciprocity of trade standards, promoting research, enhancing digitalisation, developing innovative technologies and seeds and facilitating access to training for farmers on these new technologies are among the key levers for safeguarding the competitiveness of European producers".

Enhancing EU production of legumes and pulses with high protein content and of oilseed and oilseed cake would benefit EU farmers and have a positive impact on climate, biodiversity and the environment. (mr)