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Research*eu. #78, December 2018/January 2019
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Research*eu. #78, December 2018/January 2019

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Special feature: A secure and high-quality food system, from farm, factory, to fork. One of the key ingredients for any visit to our Old Continent organised by non-Europeans is usually to throw themselves enthusiastically into Europe’s rich culinary culture. And Europeans are indeed deeply passionate about food to the point where many traditional dishes are lavishly entwined into our sense of national identity – think of Italian pizza, Polish pierogi, British fish and chips, Austrian schnitzel, to name but a few. However, how Europeans source, purchase and even think about their food consumption has undergone radical changes over the last two decades. Consumer habits and expectations towards food have changed, with increased interest in organically-sourced (‘bio’) products, locally-sourced products to support local economies, and a desire for more vegetarian/vegan options. Consumers now expect to be able to evaluate the nutritional value of products through clear and precise labelling. In part responding to these changing societal expectations, European-level legislation has ensured that the European food system has amongst the highest standards in the world with regards to food safety.
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ISSN 2599-7920
Număr de catalog ZZ-AG-18-010-EN-N
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ISSN 2599-7920
Număr de catalog ZZ-AG-18-010-EN-Q
ISSN 2599-7912
Număr de catalog ZZ-AG-18-010-EN-C
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ISSN 2599-7920 ISBN DOI Număr de catalog ZZ-AG-18-010-EN-N
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ISSN 2599-7920 ISBN DOI Număr de catalog ZZ-AG-18-010-EN-Q
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ISSN 2599-7912 ISBN DOI Număr de catalog ZZ-AG-18-010-EN-C
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