The EU has launched a Code of Conduct for Responsible Food Business and Marketing Practices as part of the European Green Deal and the Farm to Fork Strategy. The Code of Conduct was signed by the European Commission together with industry stakeholders such as food manufacturers and retailers.
It contains a series of voluntary commitments and aims to promote the shift towards healthier patterns for consumers and more eco-friendly production methods.
There are seven ambitious goals in the Code that cover the three pillars of sustainability (environmental, social, economic): healthy, balanced and sustainable diets for all European consumers; prevention and reduction of food losses and waste; a climate-neutral food chain in Europe by 2050; an optimized and resource efficient circular food chain, sustained, inclusive and sustainable economic growth, employment and decent work for all; creating sustainable value in the European food supply chain through partnership, and sustainable supply in food supply chains.
Some examples of initiatives of particular interest to the aquaculture sector:
- Improved food consumption patterns in the EU: Provide/promote more sustainably-produced food products/meals through sustainable aquaculture and algae products
- Minimising waste and reducing losses in operations and across value chains: Optimise the use of raw materials through valorisation
- Improving resource-efficiency within own operations: Improve water efficiency
- Improving business resilience and competitiveness: Engage in research and innovation programmes on food sustainability
- Supporting improved resilience and competitiveness of the supply chain: Promoting technology and knowledge transfer; Engaging in joint pre-competitive research and innovation; Engaging in capacity-building, training, advice and skills development
- Stimulating sustainable production: Promote and support innovation and/or increased use of sustainable aquaculture practices in partnership with farmers
- Transforming commodity supply chains: Encourage the uptake of scientifically-robust sustainability certification schemes for food