Cluny 2015

Recipes of toworrow

Universit dt promotion 2015

Foreword

How to turn a convention for European youth into a success? The secret is a mix of good

ingredients and necessary tools.

First you take 22 people of 17 different countries. Make sure they all have different

backgrounds, such as journalism, politics, international relations, engineering, languages,

economics, communication and law. The ages should be between 20 and 30 to make it extra

tasty. For success its not absolutely necessary to have a balance between men and women,

but in our case the ratio was 4/18.

Then put all the people in a beautiful building, like the Cluny abbey, which is almost 1000

years old. Add a lot of knowledge, experiences and fun so they really get to know each other.

Use new methods, such as simulation, development of negotiation skills, open spaces and

mind maps. Mix them well, so they can all contribute to a final product.

The flavor of the main topic can change over the years, but for this time food culture

and agriculture was a big hit. Not many people knew much about this subject, but when it

comes to food everybodys interested. Not only for the eating part, but also for the political

background. After all we all are European citizens, so for a big part we deal with the same

legislations. Working together isnt only important during this convention, but also in daily

life on this continent.

Make sure all the participants are aware of the challenges our planet has to face, such as

feeding 9 billion people (in 2050), access to clean water and climate change. Take all that in

consideration when you brainstorm about the future of food and agriculture.

Dont forget a full spoon of animators team!

In the end, serve the meal in three different dishes. As a starter, go for creating

awareness about food (production and consumption). The main dish will be farming and

CAP-legislation. For dessert put together a plate about trade issues.

Share the dinner with friends, family and neighbors so you spread the word.

Bon apptit!

Dobar tek!

Prijatno!

!

Smaczneg !

Buon Appetito!

Qu Aproveche!

Gudden Appetit!

Enjoy your meal!

!

Eet smakelijk!

!

Dobrou chu!

Guten Appetit!

Aikaterini, Alba, Anastasiia, Andrea, Ascanio, Bruna, Clara, Chlo, Edina, Eva, Hana,

Hughes, Jean-Baptiste, Kamila, Karolina, Manon, Nadine, Nikita, rka, Stphanie,

Thor, Valeriia

Creating Awarness

Meat the problem

800 million people on the planet suffer from hunger or malnutrition, yet an

amount of cereal which could feed three times this number of people is fed to

cattle, pigs and chickens.

Eating meat no more than three times a week could prevent 31,000 deaths from

heart disease, 9,000 deaths from cancer and 5,000 deaths from stroke. Besides of

all this, the production of meat contributes to climate change, because it

affects CO2 emission, water pollution, water consumption, energy consumption and

soil pollution. Furthermore, we cannot forget the fact that the population on

our planet increases, which means every year there are more people to feed. So

as we can say, the problem were facing is multidimensional.

We can't continue eating 90 kilograms of meat per person, per year. Decreasing the

meat

consumption is better for our planet and also for everyone's health.

That's why we propose two recipes, which are easy to made.

Baked meat taxes with plant based food

Baked meat taxes with plant based food Ingredients:

o Spoon of higher meat taxes

o Cup of encouragement to farmers to produce plant based

food

o Good amount of vegan and vegetarian meals and

restaurants

Preparation:

1. At first the EU increases taxes on meat. That way people will

plan their shopping more carefully and buy less meat to save money. Accordingly,

that reduces the meat consumption and also lowers the demand for meat products.

2. Put in a cup of encouragement to farmers to produce plant based food. Mix it well

and put in the oven for several years. The more farmers there are that produce

vegetables instead of meat, the less meat production and eventually less meat

consumption.

3. While baking add a good amount of promotion of vegan and vegetarian meals and

restaurants so it doesnt burn. That way more people will be aware of different type

of tasty meat alternatives.

4. If it looks green, take it out of the oven.

Cooked meatless day with savory dressing

Ingredients:

o 1 kg of meatless day

o Handful of courses in schools about food and food production

o 2 cups of media campaigns on how to make small differences

o A pinch of meat alternatives

Preparation:

1. Take one big chunk of meat and cut it into six pieces. Serve it over six days at schools,

universities, cafeterias and companies, so one day of the week will be meat free.

Even though it might look hard, it is also an efficient and tasty household recipe for

reducing the meat consumption.

2. Add to that a handful of courses about food and food production and stir it

well. This way you will increase awareness about alternatives for meat products

and promote healthy eating habits among kids and teenagers. They will pass this

knowledge onto to their parents. A simple weakly practice will lead to changed

eating habits.

3. For the dressing, mix 2 mugs of media campaigns and a pinch of promotion of

meat alternatives. Sprinkle it over the main dish, so its specific flavour gives

people the needed push to acquire the healthy eating habits.

4. Share the meal with friends and family

Food waste

Serves: One average family (Recipe is adaptable to every

European citizen)

Preparation time: One hour

Cooking time: A lifetime (to see a real difference)

Ingredients

1 open-minded brain (Essential ingredient)

1 1/2 cups of imagination

1 diary

1 notepad and pen

10 post-it notes

1 freezer and a couple of freezer bags

1 compost bin

A pinch of resistance

At least one pet, ideally a cat, dog or chicken

A sprinkling of humour and patience

1-2 new mobile Apps

Method

Losing waste- and keeping the pounds off- isn't a quick or easy process, but a few simple diet

tricks can be a big help along the way. If you're not sure how to work these calorie-burning

ingredients into your daily menu, start with this recipe. The easy-to-follow diet recipe will

reduce your waste by at least half in just a few months, you will see the difference in no time

at all!

1. Before you start, turn your brain on to around 180C to look at the bigger picture and enlarge your perspective. Tip: Be careful not to overheat it as you will risk damaging the final product.

2. Look in your freezer and fridge to find out what food you already have. Grease your diary with a little bit of imagination to plan your weekly shopping list and menu at the beginning of the week. Tip: Do not waste your imagination as you will be using the biggest part later on to come up with new recipes to save old ingredients. Also be aware of the difference between the use-by date and best-before date.

3. Use a sprinkling of resistance to restrain from buying large amounts of food just because

it is at a discounted price (Be wary of 2-4-1 offers, they are deadly to your waste size

and can increase it by up to three times!) 4. Take a look in your freezer and use cup of imagination to take food products you

would like to eat and invent creative ways to use up your last ingredients. It is not necessary to use everything you have, just make sure you put the rest back in the freezer.

5. Put all your vegetable and fruit food waste into the compost bin.

Tip: Be aware of adding items that should not be there (E.g. glass or plastic) 6. Now just put it into the oven and wait for thirty minutes. You will see the results in a

very short space of time. 7. Finally, do not forget your pets. Give your food leftovers to the dog/cat/chicken/horse

[insert alternative pet here]. Your pet will appreciate the gesture, it will reduce your waste drastically and strengthen your relationship with your household animal. Tip: If you did not have enough time or money to buy a new pet, then leave your food waste in a food bank or charity to give it to those in need)

8. Serve hot with a seasoning of humour and patience, to your taste. Enjoy with all the

family and do not forget to pass the recipe on to the next generation! Bon appetit!

Animal welfair?

Nowadays, the food mass production strives to maximize output while minimizing costs -

without taking into consideration the welfare of the animals used to produce meat, milk,

eggs and other products. Just to give some examples: In conventional fattening farms,

fifteen chickens have to live in a space of one square metre. As a consequence the animals

often develop behavioural disturbances and injure or kill each other. When they are

slaughtered, they are 42 days old and have to weigh 2,5 kg. Very often, they cannot walk

anymore due to their unnatural body mass

Cake Guarantee for animal welfare in agriculture Degree of difficulty: medium

Serves: hundreds of millions of animals in Europe

Preparation time: ~5 years

Impact: forever

Ingredients:

o Minimum space law o Natural habitat law o Natural food law o Interdiction of unnecessary pain and discomfort (e.g. foie gras) o Interdiction of unnatural breeding o 1 cup of empathy and conscience o 1 spoonful of respect for living creatures o A pinch of patience

1. Provide conditions that are as close as possible to the natural habitat of the prevailing species. For example, a chickens natural behaviour is to scratch on the ground. However, this is not possible in battery cages where the animals are kept in small cages and will never have natural ground under their feet.

2. Add the obligation for farmers to feed their livestock the appropriate food needed by the animals in order to grow in a healthy way. In other words, cows, for example, are not to be fed soya or cereal, as they would not find it in their natural habitat.

3. When it comes to animal health and a natural life, an interdiction of unnatural breeding (such as genetically modified ones) is to be added to the previous ingredients. Unnatural breeding is defined here as breeding that does not allow the animal to move, to behave or to reproduce in a healthy or species-specific way.

4. Guarantee a minimum space according to the size of the animal in order to avoid overcrowding, stress and behavioural disturbances. Each animal has the right to freedom of movement. If we take the chicken as an example, we would suggest at least m2 per chicken which is eight times more space than in the conventional fattening farms of today.

5. Mix these ingredients with an interdiction of unnecessary pain, fear and other stress-provoking situations. These situations have to be avoided in spite of any cultural exigency (e.g. production of foie gras).

6. To garnish the dish, add a spoonful of respect towards all living creatures, as well as a pinch of patience. Before starting the dinner, bear in mind that animals are not machines, but living beings that deserve time and the right conditions to grow and develop.

Enjoy your meal!

Creation of awareness garnished with animal welfare

Serves: hundreds of millions of animals in

Europe

Degree of difficulty: easy

Preparation time: varied

Impact: forever

Ingredients:

o Education in the family o animal protection as obligatory issue in school o Financial aids for research on deficiencies in agriculture o Obligatory labelling of product origin o Campaigns and events that draw the attention on animal suffering o Meatless Monday and World Animal Day o A pinch of empathy

1. Firstly, begin with the smallest members of our society: with our children. Educate them to be respectful towards every living being and to be thankful for the meals that animals produce every day for them.

2. Continue by introducing the animal protection issue as obligatory part of the curriculum in every school, especially in Kindergarten and Primary School. The younger the children are, the better we can arouse their empathy and their feeling of responsibility. They should learn at a very young age where animal products like meat, milk and eggs come from and that the so-called livestock is not that different from the pets they have at home.

3. Combine the educational process with the financing of more scientific research in order to provide information for the population on deficiencies in agriculture. Consumers should have the right to have access to trustworthy information about the conditions in which livestock is held so they can decide themselves which products to purchase.

4. And do not forget to add obligatory labelling of product origin as a part of consumer information and, therefore animal protection. The egg labelling regulation of the EU should serve as a role model for the labelling of other animal products, especially meat and milk.

5. Gradually add campaigns, events and fairs to draw peoples attention on animal suffering related to agriculture. Most of the consumers are still not aware of the fact that livestock breeding in conventional farming factories deviates extremely from the image of idyllic farms spread by agri-food advertising.

6. The addition of international or national awareness days such as Meatless Monday or World Animal Day creates a common feeling of responsibility so that people incite

Breeding conditions for chicken

each other to renounce to eat meat, to donate for animal charity or to tackle animal suffering in the food industry.

7. Last but not least, to round off the taste of the dish, we propose a pinch of empathy and dignity for the animals who provide our daily food.

Enjoy your meal

Baked awareness pie

Serves: 502 million EU citizens

Ideal preparation time: six months

Cooking time: Until the next legislation comes in

Ingredients:

- 3-4 unified government awareness campaigns, to be implemented by 28 member states.

- 100 enthusiastic teachers

- 100 classrooms

- A reasonable amount of recycled paper

- 1 new curriculum for school students

- 751 deputies who are willing to support the cause

- 250g warning labels to provoke reflection about the future of food

- 502 million citizens willing to listen

- Sense of responsibility for the future generation

- 15 cups of money coming from philanthropists

- 28 member state food markets driven by consumers

- One regulation system for all

Method

1. Find six tonnes of volunteers who are willing to invest time in creating awareness of the threats of food waste. They should be creative and motivated individuals. You will need journalists, designers and teachers who will pull their ideas together to create effective campaigns.

2. Mix teachers with students and create a think tank to discuss the future of food and meals. You can use leaflets to grab the public's attention and hand out sheets of (recycled) paper for notetaking. These could also be used at a later date. Throw in a few grams of provocative warning labels to incite worry, although can adjust the amount depending on the cook's taste.

3. Whisk market driven production into this mixture to see whether you have added the appropriate (corresponding) amount of food.

4. Add 751 deputies of Europeon parliament who are prepared to support the cause. Throw in 502 million conscious listeners who have a sense of responsibility. Put all of the ingredients mentioned into the regulation system mould. Bake it for as little time as possible, preferably no longer than six months.

6. Four months before serving sprinkle with gratted money from philanthropists.

A Hunky Dory CAP

Preface

The traditional recipe for common agricultural policy (CAP), invented after World War II by

the six founding members of the European Union (EU), responded to the first the stake of

food security for the European populations. Since this target had been achieved quickly, the

EU started to reorient CAP towards new missions:

1. Ensure quality food supplies at an affordable price for all citizens. 2. Endure the fight against global warming and the preservation of natural resources 3. Maintain the diversity and vitality of European agriculture

After 60 years of serving, we may state nonetheless that the CAP recipe hasnt evolved much

and is incapable of facing the challenges of our century: climate change, environmental

matters, rural desertification and unemployment.

This traditional recipe indeed is mainly dependent on direct subsidies for farmers regarding

the productive size of the farm.

The system promotes great size specialized farming which is employment friendly, for

example cereal farmers who cultivate bigger farms, will be at an advantage over cattle

farmers.

It indulges intensive farming that does not contribute to sustainable development1. It doesnt take into account the necessary long-term preservation of biodiversity but

rather fosters food standardization: same shape, same size and same taste for everyone.

1 Subsiding is nonetheless based on the cross compliance of environmental regulations which we consider to

limited.

For all the above reasons, we propose a new recipe for a Hunky Dory CAP.

Ingredients:

o Water o Soil o Animals o Plants

Kitchenware :

o Subsidies based on a plurality of criterions (work, environmental impact etc.) o Quality and environmental norms o Incentive measures o Knowledge and capabilities transfer. Value of the best practices. o Research and development o Lobbying

Setting:

The preparation for a hunky dory CAP is set in two parts. We advise you to start by setting

appropriate measures to support environmentally friendly sustainable farming before

continuing on local development.

1) Incentive for a more eco-friendly agriculture (agri-environentalism)

In order to achieve the green colour in European agricultural practice, we need to set the

following standards for our recipe:

Soil conservation: The quality of the products depends, in a big way, on the properties of the soil in which they are grown; e.g. nitrogen contents, PH. Thus, avoiding soil erosion and degradation is an important aspect to take into consideration. In order to do this, add the adoption of organic systems that will which entails specific commitment in order to improve soil fertility and its resistance to erosion/degradation. You could opt for an increased use of organic matter instead of fertilizers. Also, define grass-cover systems to be controlled with sustainable grazing. Just be very careful not to add residual herbicides to the mix. Finally, accompany the preparation with forests to better control water filtration.

Sustainable water use: We want to be careful with how much water we add to the mix, because its a limited resource that, if overused, could negatively affect our final plate. In this sense, we need to convert traditional irrigation patterns towards more deficit systems. So, we will always have a reserve of water in case we need it (e.g. droughts), but we advise to especially work with rain water and soil humidity. This would reduce extraction in areas with over-exploited resources, so we will always have an emergency source if we need to add more.

Biodiversity conservation and improvement: Never forget the importance of having a wide variety of species. This gives the dish a good balance. Thus, it is important to maintain all of the existing habitats, and even create new ones (e.g. natural vegetation, small ponds). In this case, turning from monocultures to diversified agricultural systems (i.e. bio-dynamic agriculture) could be a positive measure to favour species conservation. This will prove to be useful to fight against soil erosion and help to achieve pest control without the needs of pesticides, in addition to keeping species diversity.

To make the most out of this recipe, it is better to use some specific tools.

First, we need to pick the right set of subsidies that will deal with the heart of problem,

incentivizing producers to consider the aforementioned criteria. In other words, subsidies

related to the extension of land owned and/or planted wont help us nor guide us to achieve

more environmentally friendly aims. It would be crucial to start considering environmental

services.

For example, reward the conservation of forest areas that are not cultivated by allocating

subsidies. This means that a habitat is being preserved, that we are meeting our goal

regarding biodiversity and soil degradation avoidance. Nevertheless, in normal

circumstances, that land could have been converted to agricultural land to produce more.

Thus, a sacrifice is being made, and it should be rewarded because there is an environmental

achievement.

Other examples of how to refocus subsidies for environmental services purposes could deal

with water and wastewaters production and treatment. If agricultural practices become

more low-input oriented, then the wastewaters produced will require less investment to be

treated, and will also have a lower environmental impact on the surrounding lands.

In order to make this technique more organized and concrete, some regulations could help

as guidelines. For example, setting caps for the amount of inputs permitted (e.g. fertilizer,

pesticides), whenever a producer is not acting in an organic way. This will help these non-

organic producers to still comply with environmental services and receive their

corresponding environment-oriented subsidies. Another measure could deal with setting

uniform irrigation patterns and establishing specific days for such a purpose, instead of

everyone irrigating whenever they want and with whatever amount of water they want.

Finally, a critical tool to get the best cut comes in the form of Research & Development and

the transfer of this knowledge to the producers. This will give them the know-how and

expertise on how to more comply more efficiently with these environment-oriented

practices, and to do so at lower costs.

In this line, environmental management systems will help guide them to have the specific

capacities and knowledge on how to reduce their energy and water consumption, on how to

reduce their impacts on the soil in accordance with chemical inputs, etc. Environmental

Management Systems will help to achieve high quality products with low environmental

impacts and with cost reductions. They are meant to set standardized practices related,

among others, to pest controls (whether the plantations are organic or low-input oriented).

For example, in bio-dynamic agriculture, vegetables are to be planted one next to the other

in order for insects to naturally confront themselves, thus reducing their impacts on the

plants.

Crop rotation, on the other hand, as well as a periodic consideration of having fallow lands,

would help preserve soil from being eroded and also to recover itself. Thus, quality

standards can not only be met, but quality itself augmented due to the preservation of the

soils richness in nutrients. This, in itself, could boost the producers capacities to apply for

quality schemes and reach specialized, price-premium paying markets.

2) Preparation of local development

In order to prepare a tasty local development, start by supporting both farming and non-

farming related jobs in rural areas. To do so, foster job needy agriculture by retargeting

European subsidies. In this season, we advise you especially to take in account the number

of workers per farm to determine the amounts to be handed out. In any season the use of a

glass ceiling providing subsidies cut above certain acreage will support small and medium

sized farms, which are creating more jobs. Then (short-) cut in coarse pieces huge scale

trading until you obtain short distribution circuits. These circuits will, if well organized, help

you create even more jobs in the processing of the raw materials or selling all at a local scale.

Finally add a pinch of ecotourism. A small tip to make your own ecotourism: mix a pinch of

bed and breakfast, two spoonfuls of discovering itineraries and then powder with a pinch of

educational farms for the kids to enjoy. Set aside.

Reduce delicately the dependence of the farmers to subsidies, market and climate, to get a

more stable development, by dividing the biggest estates that are specialized into smaller

farms. Since they are more autonomous, diversified and integrated, they will ensure a more

resilient local development. To begin, add two tablespoons of auto-produced organic

fertilizers and a teaspoon of pesticide reduction to decrease the cost of inputs. Top with

diverse farming to help the farmers become less vulnerable to market and pest hazards. For

more crunchiness add some seeds by opening the seed market, nowadays held back by

international firms. Separate the wheat from the chaff by breaking the surrounding

monopoly and developing local seeds exchange between farmers and a seed bank as a taste

and diversity preservative.

Stir up the whole mixture with an easier access to land for the new farmers. Set aside

conventional farming to help farming communities brown until golden, by reducing land

investment for each member. Do not hesitate to add a development of tenancy

agreements2. Sift the selling of agricultural land to avoid speculation. Throw it to the garbage

(or compost to make it rot) to keep only the price of the land and its production capacity.

Clean up selling prices and dispose of any attempt of reselling of rights to payments 3.

2 An alternate to buying farm lands is the bail rural environnemental which allows the farmer to rent the land but only under specific conditions to preserve the land and its ressources. 3 In the conventionnal CAP recipe, the rights to payment , which are the rights to get subsidarized , can be resold. Subsidized farms can therefore be sold at higher price transforming incentives into a business.

At last dont forget to emulsify the solidarity and the friendliness inside and between the

rural regions. To succeed, heat up together exchanges in order to spread knowledge and

best practices locally, regionally, nationally and continentally. Check for seasoning of short

distribution circuits which, when well balanced, foster solidarity and trust between

producers and consumers. For example the AMAP4 are establishing agreements between

these two sides as an association and gives a particular taste to the dish. Mix all of the

stakeholders (producers, retailers and consumers) to encourage them to gather in

associations allowing them to share the means and value the local production. An effective

tool could be the setup of open event such as in France the Plein Champs festival in Aude

or the Popular University of Taste in Burgondy. Make sure to protect to support the

preservation of the ancient know how and of the regional specificities.

For serving, you will only need to assemble the two preparations and make sure the portions

are of equal size.

Tasting

This PAC recipe, which we have lovingly revamped, is to be consumed as soon as possible. It

allows one to produce a greener, healthier and fuller dish. Undoubtedly this recipe will be

recommended by your doctor, whatever age you are. In essence, we have succeeded in

creating a dish of Michelin quality, but without the Michelin prices.

Our tip: A strong dose of citizen mobilization and of lobbying will help you to achieve a

delicious hunky dory CAP.

Alors, CAP ou pas CAP ?

4 These associations were launched in France under the name Associations de Maintien de lAgriculture

Paysanne (AMAP) which means Association Maintaining Peasant Agriculture but also exist in other member states.

Le Minestrone Europen Cooking time: until it is tasty Food sanctions in the European Union

As a result of the annexation of Crimea in March 2014 and the Russian support of the

separatists in Eastern Ukraine, the European Union decided to impose economic sanctions

on Russia. The possessions of Russian companies and persons were frozen and certain public

figures recieved a travel ban. In retaliation, on the 6th August 2014 Russia decided to put an

embargo on food and agricultural products imported from United States, European Union,

Norway, Australia and Canada.

Timer

It has been almost one year since the sanctions came into force and our local European

Union farmer cant sell a great part of his meat products, dairy products, fruits and

vegetables, fish and some processed agricultural products to the Russian Federations

market. The banned goods represent 4,2% of all EU agro food exports to Russia and some

sectors were particularly affected: the vegetable ban amounts to 29% of total exports,

cheese exports amount to 33% and butter to 28%.

Under these circumstances it is time to get on with preparing common European receipts to

solve these issues.

Kitchenware (tools) and shopping list (ingredients):

The European Union is protecting the farmers in order to prevent loss of commercial

markets, serious pressures on agriculture and food sector and immediate negative impact on

food prices.

The main tools are:

Common Agriculture Policy:

Common market organization regulations

National instruments and public interventions

Private storage aid

Export funds

Close monitoring of EU price developments

Trade policy measures

School fruit and milk scheme

Direct payments (for example 150 million euros for dairy products and 30 million euros to help promote European agricultural products)

Compensation measures

Process: In a casserole pan (I.e a pan that is quite wide but not very deep) put 5 tablespoons of CAP

measures and heat the pan on medium heat. Add the public interventions and export funds

and gently fry without browning for about 15 minutes. Then add the rest of your prepared

ingredients. Bring to boil, simmer for about 10 minutes, season, and serve with a double

amount of direct payments.

A tasty trading pot Food, agriculture and trade are inseparable. They are essential for building EU economies,

enhancing local markets and most importantly bringing different cultures together. Below

are some recipes for the future trade in food, gastronomy and agriculture.

Creative Ratatouille Food as an economical asset

Gastronomy is the knowledge and understanding of all that relates to man as he eats. Its

purpose is to ensure the conservation of man, using the best food possible (French

gastronome Brillat Savarin, 18th century). In 21st century gastronomy has become a

business and an economical asset, which involves not just eating food, but sustainability

through food production, quality and the local culture. As the recent OECD report on Food

Experiences and Tourism (2012) indicates, food experiences are rapidly becoming the basis

for important innovative creative and cultural industries. Diversity of landscape and

thousands of years of tradition enable amazing gastronomy, food cultures, and local

products as a culinary heritage.

This diversity of food is an asset and it can help to solve challenges faced by the EU by

bringing people together and allowing them to appreciate the culture. Food culture links

regions and cities so it is even more important to raise awareness of food issues at a time

when there is a concern over its origin. In fact, food generates much more than culture, it

creates an experience of a place and region that stimulates people to visit them and thus

there is a positive valorization. Therefore it becomes an innovative tool to create local

identity and acknowledgment through gastronomic experience. Investing in the diverse

areas of a national/local is a way to reach a diversified economy, thus creating new job

opportunities and increasing productivity in the distinct sectors of the whole food supply

chain: producers, processors, retailers, entrepreneurs and academics.

As a result the value of local products increases and it raises the incomes of those involved

in agricultural production. The main actors are regions that play a key role in the

gastronomic chain. A gastronomy driven economy is viable and sustainable with the

potential to strengthen identity, enhance appreciation of the environment and the

regeneration of local economy. These are proposals to policy makers and enterprises

unaware of the potential of gastronomy in economy.

Recipe

What can you, as an individual, do to get benefits form the concept of food being an

economical asset? We had couple of ideas on how you can do that, here is plan for your

future week!

Monday

On Monday, you can invite some of your friends over to taste the best of French cheese, and

wine. And to ensure that you really serve the best of France you do this:

Shopping list:

When you are in the store, make sure that the products you buy carry one of these marks.

For instance, if you buy cheese that has the mark PDO (Protected Designation of Origin), you

can be sure that the product was made with the proper ingredients, in the traditional region,

using the right tools. The same applies for marks like PGO (Protected Geographical

Indication), or TSG (Traditional Specialties Guaranteed). If products have this mark, it means

that their quality (their origin, tradition, etc.) has been authorized by individual member

states and also by the EU Commission.

Buy:

Camembert

Brie

Pladron

Maroilles

Young Bordeaux

Champagne

If you buy these products, then you are also supporting local and traditional farmers by

increasing their income and enriching the culture of the country, because food is without

doubt part of a countrys identity, and you can bet you will experience an amazing

gastronomic experience.

Tuesday

On Tuesdays, you might not feel like going shopping. You will want to relax, be outside and

experience the local atmosphere. In order to do that, you can visit food festivals that are also

supported by the EU through the provision of grants as direct help, or through funding as

indirect help. For instance, LIFE+ or the European agriculture fund for rural development are

example of programs that provide such help. To cite an example of a festival that provides its

visitors with local specialties there is the Octopus festival in Spain, or Sabile wine hill, which

takes place in Latvia.

Wednesday

Last night you received a call from your German friend who is coming to your town. The best

thing you can do to make him aware of the variety of food you have is to take him to the

Cooking class named Local madness food factory where he can experience the

gastronomic richness of the local community. These classes are a pilot project financed by

the European Union. A young start-up company that had the aim of promoting local

specialties developed this concept. Admission fees are completely free and in return you are

asked to take photos of the lectures on cooking and prepared food on social media

platforms such as Facebook, Twitter and Instagram with the recognizable hashtag

#localmadnessfoodfactory.

Conclusion

To conclude our work, we would like to say that gastronomy as an economical asset has one

major advantage. That is the ability to adapt to different unexpected processes such as

globalisation. There is an easy explanation for this phenomena food is closely linked to

local culture, which is strongly connected to social, political or economical situations in the

region.

In fact, gastronomy, which functions well on a regional level can be a benefit for everyone

involved. From farmers whose income increases, to consumers who can eat in a more

diverse and healthy way, or it can serve as a possibility to fight unemployment as greater

production leads to an increase in job opportunities. If public administrators, businesses,

policymakers and retailers work as a community, everyone can benefit.

Sushi kebab with soya sauce Importing quality

Introduction

The European internal market does not only refer to the free circulation of goods across the

different Member States, but also a single policy towards third-world countries. Therefore,

we must ensure via this recipe that the imported products comply with European Union

quality standards.

Shopping list and kitchenware

Make sure that you have tons of legislation, because we will need different types of laws.

We will combine the following ones: A spoon of treaties, which allow the importations from

third world countries to the EU and vice versa. The Lom Convention is highly

recommended, as well as some bilateral agreements, especially those with Asian, Caribbean

and African countries that will add flavor to our recipe. Be aware that some treaties may

lead to the introduction of genetically modified organisms (GMOs) on the imported

products, so be careful!

We will also need a tablespoon of Directives. And, the principal ingredient will be a whole

bowl of the Community Customs Code.

Method

Heat the European oven. Meanwhile, we will mix all the ingredients together in order to

create a wonderful importation system, since we need more diversity and flavor. However

we need to make sure that the products coming from third world countries comply with the

EU health, quality, and labelling regulations set up by the EU.

We will mix and stir all the ingredients in a mixing bowl, and voila we will have the perfect

paste of the importation system ready to be baked. After more than sixty years of cooking

this recipe, we have achieved a tasty and healthy customs policy.

Serving

Our recipe must be strictly served in the customs located inside the European Union, since

these are the doors for the introduction of productions coming from third world countries.

Conclusive Tasting

A diverse menu has been set on the table in order to have a balanced diet and, still,

flavoursome and substantial servings. In this sense, everything has started in our fields

through the dedication and sacrifices from producers. But they cant do them all by

themselves. Thus, the recipes here provided require the participation of all the stakeholders

of society, from consumers to policy-makers, from entrepreneurs to educators.

In this sense, this book includes the selection of diverse recipes that deal with critical

areas that need to change their ingredients and methods of preparation. The

aforementioned is stated in order to aim towards a future where sustainability, food

diversity, cultural traditions preservation and developed agriculture are reached. It includes

information, ideas and solutions on matters such as awareness on current environmental

challenges, such as food and wastewaters, meat consumption and animal welfare. The main

kitchenware to cook a tasty awareness are education, promotion of responsible production

and consumption of food, and finally the encouragement to embrace diversity for our eating

habits.

Thus, redefining the Common Agricultural Policy (CAP) for the future is a must if we

all want to share a good meal. While insisting on research and development that aims forth

quantitative production, the scope of the agricultural practice should be concerned on

qualitative parameters that meet environmental criteria to preserve our agricultural

potential and possibilities. Moreover, one of the main advantages of the European Unions

position resides in the quality of their products, and, thus, the mechanisms to ensure its

stability and increase it need to go hand-to-hand with instruments that help boost its

resonance in the consumers palates. Theres a plenty of bread to cut in this area. Or onions,

in our own Hunky Dory CAP, focused on a shift for subsidies both for environmental and

social development purposes and on knowledge transfer, as well as crucial lobbying and

more. A precise usage of this kitchenware will guarantee development within trustworthy

and communal sociability for every rural locality, and beyond towards urban areas.

Regarding trade, well balanced conditions are essential to add to the flavour of EU

local economies. Our Tasty Trading Pot is intended to cover three areas. Firstly, to set food

and gastronomy as an economic asset. In this scheme, to go local, supporting food

producers, preserving traditional productive practices, creating identity patterns that relate

to them for both producers and consumers, and boost their reach. Quality Schemes such as

the Geographic Indications tool are there to help preserve these traditional practices, as well

as natural geographic conditions of rural Europe. Moreover, they provide a mechanism for

Less Favoured Areas to have access to market tools that will allow them to reach niche

markets with price-premiums. The same is to be said of eco-labelling, such as the organic

label. Adding to this mix regulations and standardized productive practices in several criteria

can help fixate common parameters that will also help local development.

Another point is to ensure that the import of food and agricultural products meet

high quality standards and diversity, avoiding products such as Genetically Modified

Organisms (GMOs). Achieving this comes mainly from policy and legislative reforms. Even

more, this also includes considerations when taking political actions such as international

economic sanctions that, no matter how righteous they may be, they add too much salt to

the farmers soil and their products, creating a deep negative externality. The tasting of a

combination of the aforementioned recipes could work positively to deal with this kind of

problematics.

Thus, the table is served.

The participants of the Young

European Citizens' Convention 2015