Activities of Santiago FISAS AYXELÀ related to 2013/2181(INI)
Reports (1)
REPORT on the European gastronomic heritage: cultural and educational aspects PDF (178 KB) DOC (88 KB)
Amendments (50)
Amendment 1 #
Motion for a resolution
Citation 5 a (new)
Citation 5 a (new)
– having regard to the inclusion of the Mediterranean diet in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity of 16 November 2010 and of 4 December 2013,
Amendment 2 #
Motion for a resolution
Citation 5 b (new)
Citation 5 b (new)
– having regard to the inclusion of the gastronomic meal of the French in the UNESCO Representative List of the Intangible Cultural Heritage of Humanity (Decision 5.COM 6.14),
Amendment 6 #
Motion for a resolution
Recital B
Recital B
B. whereas the WHO’s Global School Health Initiative sees educational centres as important spaces for the acquisition of theoretical and practical knowledge about health and, nutrition, food and gastronomy;
Amendment 11 #
Motion for a resolution
Recital D a (new)
Recital D a (new)
Da. whereas information, education and awareness-raising form part of the EU strategy to support Member States in reducing alcohol related harm, and this strategy recognises appropriate consumption patterns (COM(2006) 625 final); whereas the Council issued a recommendation on 5 June 2001 on the drinking of alcohol by young people, in particular children and adolescents, which envisaged fostering a multisectoral approach to education;
Amendment 12 #
Motion for a resolution
Recital E
Recital E
E. whereas the need to include nutritionfood in school curricula, in terms of both nutritional aspects and gastronomy, was recognised by the European Nutrition Foundations (ENF) network in its meeting on ‘Nutrition in schools across Europe’ and the role of foundations’, which unanimously agreed to forward this concern to bodies such as the European Parliament and Commission;
Amendment 13 #
Motion for a resolution
Recital E a (new)
Recital E a (new)
Ea. whereas different countries have, through different domestic bodies, pushed through recognition of the Mediterranean diet as part of UNESCO’s Intangible Cultural Heritage, resulting in the promotion and establishment of patterns of behaviour that ensure a healthy lifestyle, by adopting a holistic approach that takes into account aspects relating to education, food, school, family life, nutrition, territory, landscape, etc.;
Amendment 15 #
Motion for a resolution
Recital F
Recital F
F. whereas the European ‘Food at Schools’ programmes seek to ensure that the food served in school canteens includes all the necessary elements of a balanced diet; whereas education in the broadest sense of the term, including in the area of food, consolidates the notion of a healthy life style based on a balanced diet among schoolchildren;
Amendment 18 #
Motion for a resolution
Recital F a (new)
Recital F a (new)
Fa. whereas media reporting and advertising have a bearing on consumption patterns;
Amendment 20 #
Motion for a resolution
Recital F b (new)
Recital F b (new)
Fb. whereas the training given to gastronomy-sector workers contributes to the process of passing on knowledge about, raising the profile of, safeguarding and developing European gastronomy;
Amendment 22 #
Motion for a resolution
Recital H
Recital H
H. whereas gastronomy forms part of our identity and is an essential component of Europe's cultural heritage; an cultural heritage as well as an essential part of cultural heritage of the Member States;
Amendment 25 #
Motion for a resolution
Recital I
Recital I
I. whereas it is important to preserve the rites and customs linked to gastronomy and to foster the development of European gastronomy;
Amendment 27 #
Motion for a resolution
Recital K
Recital K
K. whereas gastronomy is identified with the various aspects of diet and its three primary pillars are health, eating habits and pleasure; whereas it also has a positive influence on social and family relations;
Amendment 29 #
Motion for a resolution
Recital M a (new)
Recital M a (new)
Ma. whereas it is important to pass on to future generations an awareness of the gastronomic riches of their regions and of European gastronomy in general;
Amendment 32 #
Motion for a resolution
Recital N a (new)
Recital N a (new)
Na. whereas the European Union has encouraged the identification, defence and international protection of geographical indications, designations of origin and traditional specialities for agri- food products;
Amendment 34 #
Motion for a resolution
Recital N a (new)
Recital N a (new)
Na. whereas gastronomy is a source of both cultural and economic wealth for the territories which make up the European Union;
Amendment 37 #
Motion for a resolution
Recital N b (new)
Recital N b (new)
Nb. Whereas the European heritage is made up of a set of tangible and intangible elements and, in the case of gastronomy and food, it is also formed by the territory and landscape from which the products for consumption originate;
Amendment 38 #
Motion for a resolution
Recital N b (new)
Recital N b (new)
Nb. whereas the quality, reputation and diversity of European gastronomy make it essential that sufficient food of sufficient quality should be produced in Europe;
Amendment 39 #
Motion for a resolution
Recital N c (new)
Recital N c (new)
Nc. whereas the longevity, diversity and cultural richness of European gastronomy are founded on the availability of high-quality local produce;
Amendment 40 #
Motion for a resolution
Paragraph 1
Paragraph 1
1. Asks the Member States to include the study and sensory experience of food, nutritional health and dietary habits in curricula, as a means of improving the health and wellbeing of the population;
Amendment 47 #
Motion for a resolution
Paragraph 2
Paragraph 2
2. Points to the need to also enhance the school curriculum with information about gastronomic culture, taste education, food preparation, production, conservation and distribution processes, the social and cultural influence of foodstuffs and consumer rights;
Amendment 51 #
Motion for a resolution
Paragraph 2
Paragraph 2
2. Points to the need to also enhance the school curriculum with information about gastronomic culture, in particular at local level, food preparation, production, conservation and distribution processes, the social and cultural influence of foodstuffs and consumer rights;
Amendment 53 #
Motion for a resolution
Paragraph 4
Paragraph 4
4. Reiterates the need to strengthen teachingfor education in schools about nutrition and on a correct diet in schools, together with sport and physical exercise, in primary and secondary schools throughout Europe, healthy and enjoyable diet;
Amendment 55 #
Motion for a resolution
Paragraph 4 a (new)
Paragraph 4 a (new)
4a. Points out that sport and physical exercise should be strengthened in primary and secondary schools throughout Europe;
Amendment 58 #
Motion for a resolution
Paragraph 6
Paragraph 6
6. Points out that dietary habits acquired in childhood can influence food preferences and choices and the methods of cooking and eating foods in adulthood,;
Amendment 60 #
Motion for a resolution
Paragraph 6
Paragraph 6
6. Points out that dietary habits acquired in childhood can influence food preferences and choices in adulthood, that childhood is therefore the best time to educate a person's taste and that school offers an ideal opportunity to introduce pupils to the diversity of products and gastronomies;
Amendment 61 #
Motion for a resolution
Paragraph 6 a (new)
Paragraph 6 a (new)
6a. Recalls that programmes should be offered to provide education and raise awareness about the consequences of inappropriate alcohol consumption, and to encourage proper and intelligent consumption patterns by understanding the special characteristics of wines, their GIs, grape varieties, production processes and the meaning of traditional terms;
Amendment 64 #
Motion for a resolution
Paragraph 8
Paragraph 8
8. Points out that nutritionalfood education should include the participation of families, teachers, the educational community and all professionals involved in education;
Amendment 67 #
Motion for a resolution
Paragraph 8
Paragraph 8
8. Points out that nutritional educationeducation in nutrition and gastronomy should include the participation of families, teachers, the educational community, information channels and all professionals involved in education;
Amendment 74 #
Motion for a resolution
Paragraph 11 a (new)
Paragraph 11 a (new)
11a. Recalls that the boost given by the recognition of the Mediterranean diet and the gastronomic meal of the French as an Intangible Cultural Heritage of Humanity by UNESCO has led to the creation of institutions and bodies promoting knowledge, practice and education in the values and habits of a healthy and balanced diet;
Amendment 76 #
Motion for a resolution
Paragraph 11 a (new)
Paragraph 11 a (new)
11a. Calls on the Commission and the Council to look into the systems for training gastronomy professionals; encourages Member States to promote such training; stresses the importance of this training covering local and European gastronomy, the diversity of products, and the processes for the preparation, production, conservation and distribution of food;
Amendment 77 #
Motion for a resolution
Paragraph 11 b (new)
Paragraph 11 b (new)
11b. Stresses the importance of training for gastronomy professionals highlighting "homemade" produce and local and varied produce;
Amendment 78 #
Motion for a resolution
Paragraph 11 c (new)
Paragraph 11 c (new)
11c. Welcomes the opportunities for mobility offered by the Erasmus+ programme for training in gastronomy, and encourages all partners to promote the mobility of learners and professionals;
Amendment 79 #
Motion for a resolution
Paragraph 12
Paragraph 12
12. Emphasises the need to create awareness of the diversity and quality of the territory, landscape and products that are the basis of Europe’s gastronomy, which forms part of our cultural heritage and also constitutes a unique and internationally recognised lifestyle;
Amendment 85 #
Motion for a resolution
Paragraph 13
Paragraph 13
13. Points out that gastronomy is an instrument which can be used to develop growth and jobs in a wide range of economic sectors, such as the restaurant, tourism, agri-food and research industries;
Amendment 86 #
Motion for a resolution
Paragraph 13 a (new)
Paragraph 13 a (new)
13a. Stresses the importance of gastronomy in promoting the hospitality sector across Europe and vice versa;
Amendment 88 #
Motion for a resolution
Paragraph 13 b (new)
Paragraph 13 b (new)
13b. Recognises the role our skilled and talented Chefs play in preserving and exporting our gastronomic heritage and the importance of maintaining our culinary expertise as a key factor adding value both educationally and economically;
Amendment 89 #
Motion for a resolution
Paragraph 14
Paragraph 14
14. Welcomes initiatives to promote Europe’s gastronomic heritage, such as local and regional gastronomic fairs and festivals; that reinforce the concept of proximity as an element in respect for the environment and our surroundings and guarantee greater consumer confidence;
Amendment 90 #
Motion for a resolution
Paragraph 14
Paragraph 14
14. Welcomes initiatives to promote Europe’s gastronomic heritage, such as local and regional gastronomic fairs and festivals; encourages the inclusion of a European dimension in these initiatives;
Amendment 93 #
Motion for a resolution
Paragraph 15
Paragraph 15
15. Welcomes initiatives such as the ‘slow food’ movement, which help to create general public appreciation of the social and cultural importance of food, and the ‘Wine in Moderation’ initiative that promotes a lifestyle and alcohol consumption associated with moderation;
Amendment 94 #
Motion for a resolution
Paragraph 15 a (new)
Paragraph 15 a (new)
15a. Emphasises also the role played by the Academies of Gastronomy, the European Federation of Nutrition Foundations and the Paris-based International Academy of Gastronomy in the study and dissemination of gastronomic heritage;
Amendment 95 #
Motion for a resolution
Paragraph 16 a (new)
Paragraph 16 a (new)
16a. Stresses that gastronomy is a strong cultural export for the EU and individual Member States;
Amendment 96 #
Motion for a resolution
Paragraph 16 a (new)
Paragraph 16 a (new)
16a. Calls on the Member States to support initiatives related to wine tourism that foster knowledge about the cultural and landscape heritage and offer regional support and rural development;
Amendment 101 #
Motion for a resolution
Paragraph 18 a (new)
Paragraph 18 a (new)
18a. Encourages the Commission, the Council and the Member States to make the importance of supporting sustainable and varied European food production of high quality and in sufficient quantity an integral part of their deliberations on food policy in order to sustain European culinary diversity;
Amendment 102 #
Motion for a resolution
Paragraph 18 b (new)
Paragraph 18 b (new)
18b. Calls on the Commission and the Member States to strengthen measures for the recognition and labelling of European food production in order to enhance the value of their products, provide better information to consumers and protect the diversity of European gastronomy;
Amendment 103 #
Motion for a resolution
Paragraph 18 c (new)
Paragraph 18 c (new)
18c. Encourages the Commission, the Council and the Member States to study the impact of the laws they adopt on the capacity, diversity and quality of food production in the European Union;
Amendment 104 #
Motion for a resolution
Paragraph 19
Paragraph 19
19. Supports such initiatives as may be developed by Member States and their regions to promote and preserve the territory, landscape and all the products that make up their local gastronomic heritage;
Amendment 106 #
Motion for a resolution
Paragraph 19
Paragraph 19
19. Supports such initiatives as may be developed by Member States and their regions to promote and preserve their local gastronomic heritage; encourages the recognition and protection of European products through protected geographical indications, official labels, etc.;
Amendment 107 #
Motion for a resolution
Paragraph 19 a (new)
Paragraph 19 a (new)
19a. Calls on the Member States to take measures to preserve the European heritage related to gastronomy, such as protection of the architectural heritage of traditional food markets, wineries or other facilities, as well as of artefacts and machinery related to food and gastronomy;
Amendment 108 #
Motion for a resolution
Paragraph 19 a (new)
Paragraph 19 a (new)
19a. Highlights the importance of identifying, cataloguing, transmitting and disseminating the cultural richness of European gastronomy; advocates the establishment of a European observatory for gastronomy;
Amendment 109 #
Motion for a resolution
Paragraph 19 b (new)
Paragraph 19 b (new)
19b. Points out that it is important to recognise and enhance the value of high quality gastronomic produce; urges the Commission, the Council and the Member States to consider the introduction of information for consumers from caterers on dishes prepared on the spot from raw products;