By the EESC Civil Society Organisations' Group

Fair prices for both farmers and consumers and truthful and transparent information are essential if the primary sector and consumers are to play their key role in guaranteeing strategic autonomy in European food production. This sovereignty must be in line with the European Green Deal's Farm to Fork strategy, which requires an adjustment of current food policies.

These were the main conclusions of the conference on EU food sovereignty: the role of agriculture, fisheries and consumers, organised by the EESC's Civil Society Organisations' Group, with the Minister for Rural Affairs and the Minister for the Sea of the Regional Government of Galicia, on 26 September 2023 in the City of Culture of Galicia, Santiago de Compostela.

The president of the Civil Society Organisations' Group, Séamus Boland, said that all Europeans, including producers, distributors and consumers, benefit from a fair, healthy, resilient and sustainable food chain. However, recent global crises have demonstrated the need for European food sovereignty with very high global security standards. Furthermore, he highlighted the importance of collaboration: "The future of the food sector will depend on working together across actors, sectors and policy areas to effectively address and remedy the many challenges. We should aim for inclusive food policies and develop a long-term vision for the EU fishing sector." In his opinion, Europe's food sovereignty will be determined by the decisions of individuals, communities and organised civil society.

Read on to find out more about the specific proposals voiced at the conference by the Spanish Minister for Rural Affairs, José González Vázquez and other participants. You will also find out about the photographic exhibition Mariscadoras by the Galician artist Adrián Baúlde, organised by the Civil Society Organisations' Group in collaboration with the City of Culture of Galicia in the context of the conference. The exhibition paid tribute to shellfish gatherers and their role in the local food system. It complemented and supported the Committee's work on resilient and sustainable European food systems.