(Adnkronos) - “Con il Green Deal europeo c’è stato un cambio di passo: il legislatore di Bruxelles vuole ridurre l'impronta ambientale e climatica dei sistemi alimentari. Da questo punto di vista promette una nuova normativa che assicura i sistemi alimentari sostenibili. Il progetto Positive Food anticipa il raggiungimento di questi obiettivi”. Lo ha detto Pier Filippo Giuggioli, docente presso il Dipartimento di Diritto Pubblico Italiano e Sovranazionale dell’Università degli Studi di Milano e responsabile del progetto Positive Food, durante la presentazione a Roma del primo sistema di etichettatura alimentare al mondo sviluppato in Italia per sensibilizzare i consumatori ad una nutrizione più sana, consapevole e sostenibile.
Category
🗞
NewsTranscript
00:00 What is the purpose of the new EU law?
00:03 The previous law was aimed at ensuring that consumers' information is finalised
00:12 to know the well-being and health that the food product would ensure.
00:18 With the European Green Deal we have a change of pace.
00:23 The Brussels regulator wants to reduce the environmental and climatic impact of food systems.
00:30 From this point of view, it promises a new regulation that ensures sustainable food systems.
00:38 Positive Food is moving in this direction, anticipating this regulation.
00:43 From this point of view, compared to an individualist view that previously had consumer information,
00:51 it now has a more altruistic view.
00:53 Altruistic for the consumer, of course, because this way it realises the shortcomings
00:59 in terms of the sustainability of the product it purchases, but also for the company.
01:06 It becomes aware that some improvements can ensure a higher sustainability for its product,
01:17 making it more appealing to the consumer, thus creating a virtuous circle.
01:21 We are in the process of a series of dialogues.
01:24 As I said, the regulation is quite recent.
01:28 What is to be noted is that not only partners, but also research centres are interested
01:36 in the sustainability of food systems.
01:39 For example, the State University where I teach has a UNESCO cathedral dedicated to this.
01:46 The Green Deal legislator promised the regulation by the end of 2023.
01:51 We will probably have the same one only in 2024.
01:55 As for the second part of the question, there is a profile of delicacy.
02:00 Behind the information on food profiles, there are huge interests for the consumer.
02:08 Between a purely nutritional and a sustainability information,
02:14 the positive and negative outcomes of the product can occur.
02:21 This is because there will be extreme attention in the substitution and the side-by-side
02:27 to a purely nutritional information of the sustainability one.