Procedure completed
2013/2181(INI) European gastronomic heritage: cultural and educational aspects
Next event: Decision by Parliament, 1st reading/single reading 2014/03/12 more...
Lead committee dossier: CULT/7/13733
Legal Basis RoP 048
Next event: Decision by Parliament, 1st reading/single reading 2014/03/12 more...
- Committee report tabled for plenary, single reading 2014/02/19
- Vote in committee, 1st reading/single reading 2014/02/13
| Role | Committee | Rapporteur | Shadows |
|---|---|---|---|
| Lead | CULT | FISAS AYXELA Santiago (EPP) | THOMAS Isabelle (S&D), ALFONSI François (Verts/ALE), MCCLARKIN Emma (ECR), VERGIAT Marie-Christine (GUE/NGL) |
Legal Basis RoP 048
Activites
-
2014/03/12
Decision by Parliament, 1st reading/single reading
- T7-0211/2014
-
2014/02/19
Committee report tabled for plenary, single reading
-
A7-0127/2014
summary
The Committee on Culture and Education adopted an own-initiative report by Santiago FISAS AYXELA (EPP, ES) on the European gastronomic heritage: cultural and educational aspects. Educational aspects: Members stressed that the present and future health and wellbeing of the population is determined by diet and the environment and hence by farming, fishing and livestock breeding methods. It is for this reason that they asked the Member States to include the study and sensory experience of food, nutritional health and dietary habits, including historical, geographical, cultural and experiential aspects, in school education from early childhood as a means of improving the health and wellbeing of the population, the quality of food and respect for the environment. The Commission and the Member States are called upon to: encourage projects which involve exchanges of information and practices in the area of nutrition, food and gastronomies, for example as part of the Comenius (school education) strand of the Erasmus+ programme; promote intercultural exchange in sectors related to catering, food and gastronomy, taking advantage of the opportunities offered by the Erasmus+ programme for high-quality training, mobility and apprenticeships for learners and professionals; consider stricter control of content and advertising dealing with food products, especially in terms of nutrition; stress the importance of training for gastronomy professionals highlighting ‘homemade’, local and varied produce; exchange knowledge and best practices concerning gastronomy-related activities in education. Cultural aspects: gastronomy is the combination of knowledge, experience, art and craft, which provides a healthy and pleasurable eating experience. Gastronomy forms part of the EU identity and is an essential component of the European cultural heritage and of the cultural heritage of the Member States Members welcomed initiatives to promote Europe’s gastronomic heritage, such as local and regional gastronomic fairs and festivals as well as the three EU schemes relating to geographical indications and traditional specialities, known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG). The Commission and the Member States are urged to: develop the cultural aspects of gastronomy and to foster eating habits which maintain consumer health, further the exchange and sharing of cultures and promote the regions, while at the same time retaining the pleasure associated with eating, conviviality and sociability; support initiatives related to agri-tourism that foster knowledge of the cultural and landscape heritage, offer regional support and promote rural development; study the impact of the laws they adopt on the capacity, diversity and quality of food production in the EU and to take measures to combat the counterfeiting of products; support initiatives to maintain the high quality, diversity, heterogeneity and singularity of local, regional and national traditional products in order to combat homogenisation, which in the long term will diminish Europe’s gastronomic heritage; 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, with a view to sustaining European culinary diversity.
-
A7-0127/2014
summary
-
2014/02/13
Vote in committee, 1st reading/single reading
-
2013/09/12
Committee referral announced in Parliament, 1st reading/single reading
Documents
- Decision by Parliament, 1st reading/single reading: T7-0211/2014
- Committee report tabled for plenary, single reading: A7-0127/2014
| Amendments | Dossier |
| 111 |
2013/2181(INI)
2014/01/21
CULT
111 amendments...
Amendment 1 #
Motion for a resolution 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 10 #
Motion for a resolution Recital C C. whereas childhood is a decisive period from the point of view of
Amendment 100 #
Motion for a resolution Paragraph 18 18. Invites the Member States to collaborate with each other and support initiatives to maintain the high quality, accessibility, diversity, heterogeneity and singularity of local, regional and national traditional products in order to combat homogenisation, which will in the long term diminish Europe’s gastronomic heritage; considers in this context that the preservation and enhancement of the ‘cultural exception’ principle is fundamental;
Amendment 101 #
Motion for a resolution 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) 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) 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 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 105 #
Motion for a resolution Paragraph 19 19. Supports such initiatives as may be developed by Member States and their regions to promote and preserve their local gastronomic heritage; urges the regions to promote local and dietetic gastronomy in schools and collective catering in association with local producers in order to preserve and enhance the regional gastronomic heritage, stimulate local agriculture and shorten supply chains;
Amendment 106 #
Motion for a resolution Paragraph 19 19. Supports such initiatives as may be
Amendment 107 #
Motion for a resolution 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) 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) 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;
Amendment 11 #
Motion for a resolution 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 110 #
Motion for a resolution Paragraph 20 20. Recommends to the Commission that it include European gastronomy and the Mediterranean diet in its cultural initiative
Amendment 111 #
Motion for a resolution Paragraph 21 21.
Amendment 12 #
Motion for a resolution Recital E E. whereas the need to include
Amendment 13 #
Motion for a resolution 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 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;
Amendment 15 #
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 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 16 #
Motion for a resolution Recital F a (new) Fa. whereas the Mediterranean diet offers a balanced and healthy combination of eating habits and lifestyle that is directly related to the prevention of chronic illnesses and health promotion in both the school and family environment;
Amendment 17 #
Motion for a resolution Recital F a (new) Fa. whereas increases in the prices charged in school canteens and for food in general are denying many households, and in particular children, access to a balanced, high-quality diet;
Amendment 18 #
Motion for a resolution Recital F a (new) Fa. whereas media reporting and advertising have a bearing on consumption patterns;
Amendment 19 #
Motion for a resolution Recital F a (new) Fa. whereas serious education in nutritional matters ensures public awareness of matters such as the correlation between foods, food sustainability and the health of the planet;
Amendment 2 #
Motion for a resolution 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 20 #
Motion for a resolution 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 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;
Amendment 22 #
Motion for a resolution Recital H H. whereas gastronomy forms part of our identity and is an essential component of Europe
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;
Amendment 24 #
Motion for a resolution Recital H a (new) Ha. whereas on 16 November 2010 UNESCO added the French gastronomic meal to the Intangible Cultural Heritage List, where it joined 212 other cultural practices and customs, such as the Mediterranean diet, traditional Mexican cuisine and Croatian gingerbread;
Amendment 25 #
Motion for a resolution 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 26 #
Motion for a resolution Recital I I. whereas it is important to preserve the rites and customs linked to
Amendment 27 #
Motion for a resolution 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 28 #
Motion for a resolution 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 in many countries the culinary arts are an important aspect of social life and help to bring people together; whereas experiencing different gastronomic cultures is one form of cultural exchange and sharing;
Amendment 29 #
Motion for a resolution 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 3 #
Motion for a resolution Citation 7 a (new) – having regard to the conclusions of the WHO European Ministerial Conference on Nutrition and Noncommunicable Diseases in the Context of Health 2020 held on 4 and 5 July 2013 in Vienna,
Amendment 30 #
Motion for a resolution Recital N a (new) Na. whereas UNESCO’s recognition of the Mediterranean diet as an intangible cultural heritage is important because it considers this to be a set of knowledge, skills, practices, rituals, traditions and symbols that are related to agricultural crops, fisheries and livestock farming, and with methods of conserving, processing, cooking, sharing and eating food;
Amendment 31 #
Motion for a resolution Recital N a (new) Na. whereas it is essential to promote local and regional products in order to preserve our gastronomic heritage, on the one hand, and guarantee fair remuneration for producers and the broadest possible degree of availability of the products in question, on the other;
Amendment 32 #
Motion for a resolution 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 33 #
Motion for a resolution Recital N a (new) Na. whereas gastronomy is closely bound up with farming practices in European territories and with their local products;
Amendment 34 #
Motion for a resolution 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 35 #
Motion for a resolution Recital N a (new) Na. whereas the survival of typical cuisine forming part of our culinary and cultural heritage is very frequently jeopardised by the invasion of standardised foods and dietary patterns that large multinationals such as fast-food chains are seeking to impose worldwide;
Amendment 36 #
Motion for a resolution Recital N b (new) Nb. whereas the Mediterranean diet promotes local production and the consumption of Mediterranean foods, and encourages sustainable agriculture and healthy lifestyle practices, while also playing a vital role in fostering social cohesion at cultural arena, festivals and celebrations by bringing together people of all ages and social classes and conditions;
Amendment 37 #
Motion for a resolution 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) 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) Nc. whereas the longevity, diversity and cultural richness of European gastronomy are founded on the availability of high-quality local produce;
Amendment 4 #
Motion for a resolution Recital A A. whereas the present and future health and wellbeing of the population is
Amendment 40 #
Motion for a resolution 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 41 #
Motion for a resolution Paragraph 1 1.
Amendment 42 #
Motion for a resolution Paragraph 1 1. Asks the Member States to include the study of food, nutritional health and dietary habits in curricula, starting with those for very young pupils, as a means of improving the health and wellbeing of the
Amendment 43 #
Motion for a resolution Paragraph 1 1. Asks the Member States to include the study of food, nutritional health and dietary habits, in
Amendment 44 #
Motion for a resolution Paragraph 1 1. Asks the Member States to include the study of food, nutritional health and dietary habits in curricula, as a means of improving the health and wellbeing of the
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;
Amendment 46 #
Motion for a resolution Paragraph 1 a (new) 1a. Stresses, by the same token, the importance of implementing the WHO's recommendations on tackling obesity and poor diets; expresses alarm at the ongoing phenomenon of malnutrition in Europe and its increased prevalence since the start of the crisis, and urges the Member States to do everything they can to make a healthy diet a feasible option for everyone, for example by ensuring that school or municipal canteens offer high-quality food and are open to the public;
Amendment 47 #
Motion for a resolution 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 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;
Amendment 49 #
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; urges the Member States to incorporate into their school curricula workshops on the development of the senses, in particular taste, which combine instruction on the nutritional benefits of foodstuffs with the provision of information on regional and national gastronomic heritage;
Amendment 5 #
Motion for a resolution Recital A A. whereas the present and future health and wellbeing of the population is deeply determined by diet and hence by farming, fishing and livestock breeding methods;
Amendment 50 #
Motion for a resolution Paragraph 2 2.
Amendment 51 #
Motion for a resolution 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 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;
Amendment 53 #
Motion for a resolution Paragraph 4 4. Reiterates the need
Amendment 54 #
Motion for a resolution Paragraph 4 4.
Amendment 55 #
Motion for a resolution Paragraph 4 a (new) 4a. Points out that sport and physical exercise should be strengthened in primary and secondary schools throughout Europe;
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;
Amendment 57 #
Motion for a resolution Paragraph 5 5. Recalls that good nutrition increases the wellbeing of children and improves their capacity to learn, as well as making them more resistant to disease and helping them to develop in a healthy way;
Amendment 58 #
Motion for a resolution 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 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);
Amendment 6 #
Motion for a resolution 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
Amendment 60 #
Motion for a resolution 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) 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 62 #
Motion for a resolution Paragraph 7 7. Asks the Commission to
Amendment 63 #
Motion for a resolution Paragraph 7 a (new) 7a. Calls on the European Union and the Member States to promote intercultural exchange in sectors related to catering, food and gastronomy through exchanges between schools and by granting scholarships allowing students to gain experience in other EU or third countries;
Amendment 64 #
Motion for a resolution Paragraph 8 8. Points out that
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;
Amendment 66 #
Motion for a resolution Paragraph 8 8.
Amendment 67 #
Motion for a resolution Paragraph 8 8. Points out that
Amendment 68 #
Motion for a resolution Paragraph 9 9. Highlights the usefulness of information
Amendment 69 #
Motion for a resolution Paragraph 9 a (new) 9a. Calls on the Commission, the Council and the Member States to consider stricter control of content and advertising dealing with food products, especially in terms of nutrition;
Amendment 7 #
Motion for a resolution Recital B a (new) Ba. whereas a poor diet may have disastrous consequences; whereas, at the WHO European Ministerial Conference held in July 2013, European health ministers called for coordinated action 'to tackle obesity and poor diets', which are the causes of an epidemic of non- communicable diseases, such as heart complaints, diabetes and cancer;
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);
Amendment 71 #
Motion for a resolution Paragraph 10 10. Calls on Member States to ensure that teachers are properly trained, in collaboration with nutritionists and doctors, to correctly teach food sciences in schools and universities;
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;
Amendment 73 #
Motion for a resolution Paragraph 11 a (new) 11a. Points to the need to make use of funding programmes under the common agricultural policy for 2014-2020 to promote healthy eating in schools;
Amendment 74 #
Motion for a resolution 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 75 #
Motion for a resolution Paragraph 11 a (new) 11a. Calls on the Member States to ensure quality food for all by promoting local produce, reducing transport costs and distribution by intermediaries and allowing both fair prices for producers and lower prices for consumers;
Amendment 76 #
Motion for a resolution 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) 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) 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 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 8 #
Motion for a resolution Recital B b (new) Bb. whereas the stereotypical ideas about body image and food which are prevalent in society can cause serious eating and psychological disorders, such as anorexia and bulimia; whereas it is important to talk openly about these issues, in particular with adolescents;
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;
Amendment 81 #
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; believes that access to quality food and gastronomy should be a right and not a luxury;
Amendment 82 #
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, including by enhancing the value at EU and international level of European agricultural products that are or may be covered by protected designations of origin (PDOs); calls on the Member States and regions to develop common PDO labels for products of the same kind emanating from cross-border geographical areas;
Amendment 83 #
Motion for a resolution Paragraph 12 a (new) 12a. Calls on the Member States and the Commission to encourage high quality training, mobility and apprenticeships for careers in catering and cuisine;
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;
Amendment 85 #
Motion for a resolution 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) 13a. Stresses the importance of gastronomy in promoting the hospitality sector across Europe and vice versa;
Amendment 87 #
Motion for a resolution Paragraph 13 a (new) 13a. Points out that the Mediterranean diet is a living and dynamic intangible cultural heritage that gives an identity and sense of belonging to the Mediterranean people and the whole of European society;
Amendment 88 #
Motion for a resolution 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 14. Welcomes initiatives to promote Europe’s gastronomic heritage, such as local and regional gastronomic fairs and festivals
Amendment 9 #
Motion for a resolution Recital B c (new) Bc. whereas, according to the European Food Information Council, in 2006 some 33 million people in Europe were at risk of malnutrition; whereas the situation has worsened since the start of the crisis;
Amendment 90 #
Motion for a resolution 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 91 #
Motion for a resolution Paragraph 14 a (new) 14a. Welcomes the three European Union schemes of geographical indications and traditional specialities known as protected designation of origin (PDO), protected geographical indication (PGI), and traditional specialities guaranteed (TSG); calls for more widespread promotion of European agricultural products to increase consumer awareness of their quality within the EU and in the third countries;
Amendment 92 #
Motion for a resolution Paragraph 14 a (new) 14a. Points out that the Mediterranean diet highlights the values of hospitality, good neighbourly relations, intercultural dialogue and creativity, as well as being a way of life guided by respect for diversity;
Amendment 93 #
Motion for a resolution 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) 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) 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) 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 97 #
Motion for a resolution Paragraph 17 17. Urges the Member States and the Commission to develop the cultural aspects of gastronomy and the Mediterranean diet and to promote eating habits which can
Amendment 98 #
Motion for a resolution Paragraph 17 17. Urges the Member States and the Commission to develop the cultural and democratic aspects of gastronomy and to promote eating habits which can maintain consumer health and the exchange and sharing of cultures, while at the same time retaining the pleasure associated with eating, conviviality and sociability;
Amendment 99 #
Motion for a resolution Paragraph 17 17. Urges the Member States and the Commission to develop the cultural aspects
source: PE-527.916
|
History
(these mark the time of scraping, not the official date of the change)
2014-03-18Show (4) Changes | Timetravel
| activities/2/docs/0/text |
|
| activities/3/docs |
|
| activities/3/type |
Old
Vote in plenary scheduledNew
Decision by Parliament, 1st reading/single reading |
| procedure/stage_reached |
Old
Awaiting Parliament 1st reading / single reading / budget 1st stageNew
Procedure completed |
2014-02-28Show (2) Changes | Timetravel
| activities/2/docs |
|
| activities/3/type |
Old
Indicative plenary sitting date, 1st reading/single readingNew
Vote in plenary scheduled |
2014-02-20Show (2) Changes | Timetravel
| activities/2 |
|
| procedure/stage_reached |
Old
Awaiting committee decisionNew
Awaiting Parliament 1st reading / single reading / budget 1st stage |
2014-02-14Show (1) Changes | Timetravel
| activities/1 |
|
2014-02-06Show (1) Changes | Timetravel
| activities/1/date |
Old
2014-03-11T00:00:00New
2014-03-12T00:00:00 |
2014-02-05Show (1) Changes | Timetravel
| activities/1/date |
Old
2014-04-03T00:00:00New
2014-03-11T00:00:00 |
2014-02-04Show (1) Changes | Timetravel
| activities/1/date |
Old
2014-02-25T00:00:00New
2014-04-03T00:00:00 |
2014-01-22Show (1) Changes | Timetravel
| activities/1/date |
Old
2014-03-10T00:00:00New
2014-02-25T00:00:00 |
2014-01-18Show (1) Changes | Timetravel
| activities/1 |
|
2013-11-29Show (1) Changes | Timetravel
| activities/1/docs/0/url |
http://www.europarl.europa.eu/sides/getDoc.do?type=COMPARL&mode=XML&language=EN&reference=PE521.738
|
2013-11-27Show (1) Changes | Timetravel
| activities/1 |
|
2013-11-08Show (1) Changes | Timetravel
| activities/1/date |
Old
2014-02-24T00:00:00New
2014-03-10T00:00:00 |
2013-11-06Show (2) Changes | Timetravel
| activities/0/committees/0/shadows/3 |
|
| committees/0/shadows/3 |
|
2013-10-05Show (4) Changes | Timetravel
| activities/0/committees/0/shadows/1 |
|
| activities/0/committees/0/shadows/2 |
|
| committees/0/shadows/1 |
|
| committees/0/shadows/2 |
|
2013-10-04Show (4) Changes | Timetravel
| activities/0/committees/0/shadows/1 |
|
| activities/0/committees/0/shadows/2 |
|
| committees/0/shadows/1 |
|
| committees/0/shadows/2 |
|
2013-10-02Show (4) Changes | Timetravel
| activities/0/committees/0/shadows/1 |
|
| activities/0/committees/0/shadows/2 |
|
| committees/0/shadows/1 |
|
| committees/0/shadows/2 |
|
2013-09-25Show (2) Changes | Timetravel
| activities/0/committees/0/shadows/1 |
|
| committees/0/shadows/1 |
|
2013-09-24Show (2) Changes | Timetravel
| activities/0/committees/0/shadows/1 |
|
| committees/0/shadows/1 |
|
2013-09-21Show (1) Changes | Timetravel
| activities/1 |
|
2013-09-17Show (5) Changes
| activities |
|
| committees |
|
| links |
|
| other |
|
| procedure |
|