BETA

15 Amendments of François ALFONSI related to 2013/2181(INI)

Amendment 4 #
Motion for a resolution
Recital A
A. whereas the present and future health and wellbeing of the population is deeply determined by the environment and diet;
2014/01/21
Committee: CULT
Amendment 14 #
Motion for a resolution
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 high-quality, balanced diet;
2014/01/21
Committee: CULT
Amendment 21 #
Motion for a resolution
Recital G
G. whereas gastronomy is the combination of knowledge, experience, art and craft which provides a healthy and pleasurable eating experience; whereas if people are to have the chance to acquire a detailed knowledge of the products used and their intrinsic quality and taste, it is essential to develop suitable labelling schemes which provide all consumers with clear information about the composition or origin of products;
2014/01/21
Committee: CULT
Amendment 23 #
Motion for a resolution
Recital H a (new)
Ha. whereas gastronomy is not only an elite art form based on the careful preparation of food, but also reflects an acknowledgement of the value of the raw materials it uses, of their quality and of the need for excellence at all stages of the processing of foodstuffs, a concept which incorporates respect for animals and nature;
2014/01/21
Committee: CULT
Amendment 45 #
Motion for a resolution
Paragraph 1 a (new)
1a. Points out that it is important to inculcate from a very early age eating habits which are respectful of nature and of the environment, which determines the quality of food;
2014/01/21
Committee: CULT
Amendment 48 #
Motion for a resolution
Paragraph 2
2. Points to the need to also enhance the school curriculum with information about gastronomic culture, food preparation, production, conservation and distribution processes, the social and cultural influence of foodstuffs and consumer rights; this information should also cover an understanding of the cold chain and the possibility that pesticide or antibiotic residues may be present in foodstuffs, in particular food prepared for immediate consumption, thus reducing its quality;
2014/01/21
Committee: CULT
Amendment 52 #
Motion for a resolution
Paragraph 2 a (new)
2a. Reminds Member States to make sure that all advertising and sponsorship of comestible products is banned in schools;
2014/01/21
Committee: CULT
Amendment 56 #
Motion for a resolution
Paragraph 5
5. Recalls that good nutrition increases the wellbeing of children and improves their capacity to learn, points out, in that connection, the importance of combating the increasing use of sugar in foodstuffs, by enhancing the taste and quality of products on sale;
2014/01/21
Committee: CULT
Amendment 59 #
Motion for a resolution
Paragraph 6
6. Points out that dietary habits acquired in childhood can influence food preferences and choices in adulthood, takes the view that emphasis should be placed on the value of meals prepared with care and the importance of consuming as few pre- prepared dishes as possible, and that information should be provided on the dangers posed by over-processed foodstuffs (which contain additives);
2014/01/21
Committee: CULT
Amendment 62 #
Motion for a resolution
Paragraph 7
7. Asks the Commission to include nutrition as a field in the Comeniencourage projects which involve exchanges of information and practices in the area of nutrition, for example as part of the Comenius (school education) strand of the Erasmus+ programme (school e, or research projects dealing with nutrition, well- being, the environment and the raw materials used in food producation) in Europe;
2014/01/21
Committee: CULT
Amendment 65 #
Motion for a resolution
Paragraph 8
8. Points out that nutritional education should include the participation of families, teachers, the educational community and all professionals involved in education; emphasises the need for children to be able to follow the food chain and visit farms presenting good examples of crop and livestock practices that are in harmony with nature and the environment, to given them a better understanding of the future challenges in terms of food, the food industry, and consumers;
2014/01/21
Committee: CULT
Amendment 70 #
Motion for a resolution
Paragraph 10
10. Calls on Member States to ensure that teachers are properly trained to correctly teach food sciences in schools and universities; points out that nutrition and the environment are co-dependent and also calls therefore for the updating of knowledge about the natural environment, such as the need to protect certain plants, animals, fish or insects that are dying out due to excessive consumption or the use of pesticides (such as bees);
2014/01/21
Committee: CULT
Amendment 72 #
Motion for a resolution
Paragraph 11
11. Calls on the Member States to exchange knowledge and best practices concerning gastronomy-related activities in education and to promote gastronomic awareness in the various regions; calls also for an exchange of best practices or for thought to be given to shortening the food chain by focusing on local seasonal produce, such as by organising baskets of organic products or by creating cooperative purchasing groups forming a direct link between farmers and consumers;
2014/01/21
Committee: CULT
Amendment 80 #
Motion for a resolution
Paragraph 12
12. Emphasises the need to create awareness of the diversity and quality of Europe’s gastronomy, which forms part of our cultural heritage; stresses that this sometimes requires respect for local habits such as the use of raw milk;
2014/01/21
Committee: CULT
Amendment 84 #
Motion for a resolution
Paragraph 13
13. Points out that gastronomy is an instrument which can be used to develop a wide range of economic sectors, such as the restaurant, tourism, agri-food and research industries; notes that gastronomy can also develop a keen sense for the protection of nature and the environment that ensures food has a more authentic taste and is less processed with additives or preservatives;
2014/01/21
Committee: CULT