Trajnostna preskrba s hrano

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Hrana je v središču našega življenja in sestavni del evropske kulture. Vendar pa hrana, ki jo uživamo, načini njene proizvodnje in količine, ki jih zavržemo, močno vplivajo na zdravje ljudi, naravne vire in družbo kot celoto:

  • Državljani, zlasti otroci, vse bolj trpijo zaradi prekomerne telesne teže in debelosti, katerih vzrok je nezdrava prehrana.
  • Kmetje in delavci ne prejemajo poštenega plačila za svoje pridelke.
  • Tretjina hrane v prehranski verigi se izgubi ali zavrže.
  • Ceno za to plačuje okolje, saj proizvodnja in poraba hrane dramatično vplivata na podnebne spremembe, izgubo biotske raznovrstnosti, onesnaževanje zraka in vode, degradacijo tal itd.

Kriza, povezana s pandemijo COVID-19, je jasen znak, da so potrebne spremembe. Med krizo je postalo očitno, da prenos hrane od vil do vilic ne sme veljati za samoumevnega, pokazala pa se je tudi medsebojna povezanost akterjev in dejavnosti v celotnem prehranskem sistemu. Pravične, vključujoče in trajnostne verige preskrbe s hrano, ki učinkovito izkoriščajo vire, v celotnem kmetijskem in živilskem sektorju so potrebne bolj kot kadar koli prej, da bi enako koristile državljanom, kmetom, delavcem in poslovanju.

EESO je že več let med glavnimi zagovorniki trajnostne in celovite prehranske politike v EU. Tak povezan in sistemski pristop je bistven za reševanje številnih in medsebojno povezanih izzivov, ki vplivajo na prehranske sisteme, omogočanje gospodarske, okoljske in družbeno-kulturne trajnosti, zagotavljanje povezovanja in skladnosti med področji politik (kot so kmetijstvo, okolje, zdravje, izobraževanje, trgovina, gospodarstvo, tehnologija itd.) ter spodbujanje sodelovanja na vseh ravneh upravljanja.

  • At the request of the French Presidency of the Council of the EU, in the opinion on Food security and sustainable food systems adopted at its plenary session on 19 January 2022, the European Economic and Social Committee (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.

  • Strengthening local and regional food production and processing within the EU and guaranteeing decent working conditions for all workers in agriculture and the wider food sector are important objectives in seeking to improve the sustainability of the European food supply chain. Other aspects of key importance to sustainability are fair international trading practices, encouraging more women and young people into the farming sector, and structured stakeholder involvement and dialogue.

  • Extraordinary meeting of the Diversity Europe Group in the context of the Slovenian Presidency of the Council of the EU and the Conference on the Future of Europe on 29 November 2021

  • Recent events caused by COVID-19, extreme weather due to climate disruption, cyber-attacks and Brexit demonstrate the need to rethink priorities and improve the resilience and sustainability of EU food systems by reinforcing its autonomy. Food security is not a given for many EU citizens.

  • Organic Food
    Reference number
    38/2021

    Evropa po krizi zaradi COVID-19 zdaj počasi okreva, zato je skrajni čas, da od besed preidemo k dejanjem in začnemo izvajati strategijo „od vil do vilic“. Evropski ekonomsko-socialni odbor (EESO) se odločno zavzema za podporo preoblikovanju evropskih prehranskih sistemov, da bodo okoljsko, gospodarsko in socialno bolj trajnostni, ter ugotavlja, da imajo potrošniki pri tem ključno vlogo. Hkrati poudarja, da je za spodbuditev odpornejšega in bolj vključujočega prehranskega sistema – in zagotovitev pravičnega deleža vsem – ključno sodelovanje med izvajalci dejavnosti v prehranski verigi (bolj kot konkurenca).

  • Sustainable food Systems

    On World Sustainable Gastronomy Day, the EESC stresses the importance of setting the sustainability bar high on how the world should aspire to feed itself in the coming decades. It is critical to take into account where ingredients come from, how food is grown and how it gets from farms to our forks, and to carry out the urgent transformations needed to achieve more sustainable food systems. All citizens and stakeholders across all food chains, in the EU and elsewhere, should benefit from a just and inclusive transition, especially in the aftermath of the COVID-19 pandemic and the economic downturn.

  • A statement by Andreas Thurner, newly elected president of the Thematic Group on Sustainable Food Systems, on sustainable, healthy, inclusive and fair food systems and the specific priorities for his mandate.

  • In 2021, UN Secretary-General António Guterres will convene a Food Systems Summit as part of the Decade of Action to achieve the Sustainable Development Goals (SDGs) by 2030. The Summit will focus on the the fact that we all must work together to transform the way the world produces, consumes and thinks about food. 

  • The European Economic and Social Committee (EESC) adopted the opinion From Farm to Fork: a sustainable food strategy at its September Plenary session, following the European Commission's communication on the Farm to Fork Strategy - for a fair, healthy and environmentally-friendly food system. As an integral part of the European Green Deal, this is the first EU strategy claiming to encompass the entirety of the food chain.

  • In light of the two newly adopted strategies of the European Commission on Biodiversity and Sustainable Food, we have put together some relevant infographics that illustrate the aim of these strategies.