Sustainability in food safety is a growing challenge

The deputy state secretary pointed out that the surveys conducted by the FAO highlight the fact that there are significant differences in the food supply worldwide. He added that the guidelines of the international organization are also authoritative in terms of food safety and sustainability. Their goal is to ensure that food production, processing, distribution and consumption are done in a way that satisfies people’s current needs without jeopardizing the opportunities of future generations. The “Farm to Fork” strategy is based on these guidelines, on which the financing and support system of the Common Agricultural Policy, as well as the waste framework directive and the reduction of food waste, are based.

Dr. Beáta Olga Felkai drew attention to the fact that we should talk about food waste and loss as well. The former is more typical at the consumer level, while the latter occurs more during the production, processing and distribution processes. Both are significant problems in the food chain, and their reduction is an important goal in order to develop a sustainable food supply. EU efforts cover the entire chain, not just focusing on one segment. However, consumer education is also important in this, because food waste usually occurs when people buy too much, cook too much and do not use or consume all the food.