Activities of Remo SERNAGIOTTO related to 2015/2093(INI)
Plenary speeches (1)
How to make fisheries controls in Europe uniform (A8-0234/2016 - Isabelle Thomas) IT
Amendments (5)
Amendment 40 #
Motion for a resolution
Paragraph 1
Paragraph 1
1. uUnderlines the diverse fields of application of the controls and the disparity between different inspection sites, with some Member States organising control of equipment via the tax base and others controlling only certain links in the chain and excluding aspects relating to transport or catering, for example;
Amendment 70 #
Motion for a resolution
Paragraph 9 a (new)
Paragraph 9 a (new)
9a. Notes that even though consumers have, over the years, become more aware of the origin and identification of what they buy, thanks to a widespread awareness-raising campaign by the Commission, they are unable to obtain the appropriate information about the fish products they are served in restaurants, since there are no mandatory requirements in this final link of the commercial chain;
Amendment 75 #
Motion for a resolution
Paragraph 11 a (new)
Paragraph 11 a (new)
11a. Points out that there has been no assessment of the genuine non- enforceability of certain rules, owing to the different technological levels of the vessels, the logistics on the ground and the organisation of the sector in different ports;
Amendment 117 #
Motion for a resolution
Paragraph 17
Paragraph 17
17. Stresses the necessity to strengthen the role of the EFCA, particularly its budget, skills and human resources; suggests revising the conditions of intervention referred to in Articles 94 and 95 of Council Regulation (EC) No 1224/2009 and to give it in particular the initiative of intervention over all species which have not reached the maximum sustainable yield (MSY);
Amendment 131 #
Motion for a resolution
Paragraph 19 a (new)
Paragraph 19 a (new)
19a. Recommends the adoption of specific measures with a view to achieving more aware and responsible consumption in restaurants, without ruling out a mandatory requirement for restaurateurs to provide minimum information about the products, whilst enabling consumers to exercise indirect control;