In the context of the COVID-19 pandemic, it is crucial to promote in Europe the territorial anchoring of food, in seasonal products and organic quality as much as possible, as well as to promote the nutritional diversity of the plate. Also for the whole of the public catering sector. Of course the diversity of the plate must give priority to fruits, vegetables and legumes, but it is a question of proportion or weight. This nutritional adaptation would allow us to better exploit our European lands, oceans and seas, with their numerous farmers and fishermen. Nevertheless, in order to achieve this, it is necessary to start by stopping the massive importation of meat and soya, and to promote European agriculture and fishing.

 

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