Leading EU agri-food chain organisations unite in a call for more involvement around the shaping of the future legislative Framework for Sustainable Food Systems.

Today, 31 organisations representing all the leading organisations of the food chain in the EU sent a joint letter to the European Commission asking to be more involved in the building process of the Farm to Fork flagship initiative: the legislative Framework for Sustainable Food Systems (FSFS).

FoodServiceEurope supports the EU Green Deal’s objective to achieve carbon neutrality by 2050 and to establish a circular economy in the EU. We believe that proposal for a Packaging and Packaging Waste Regulation (PPWR) is a step in the right direction, but improvements are needed. Additionally, we would like to bring to the attention of the legislators the specificities of the contract catering sector to be considered in the development of the PPWR.

Position adopted during the General Assembly that took place in Brussels on 28 Novelber 2019.

FoodServiceEurope believes that fostering fair contractual relations amongst all actors in the supply chain is essential to provide high-quality, safe, and affordable food to consumers. Therefore, the contract catering sector supports balanced initiatives to strengthen the position of farmers and SMEs in the food supply chain. However, any initiative at EU level has to be justified and proportionate in order to achieve this stated objective.

The Commission’s proposal for a Directive to address unfair trading practices in the food supply chain does not sufficiently consider the specificities of the contract catering sector and its unique position in the food supply chain. 

The European contract catering sector is doing its part to support clients who choose sustainable procurement.

FoodServiceEurope asks both the European Parliament and the Council to rethink their approach in the course of the Trilogue Negotiations to ensure public procurement will effectively guarantee quality and value of services provided.

FoodServiceEurope believes that reduced rates are of utmost importance for securing jobs and growth and would not create an obstacle to the proper functioning of the internal market. Reduced rates are also desirable as they fulfil the public policy objective of increasing food access to lower-income earners.

FoodServiceEurope urges the European Parliament and Member States to amend the proposal in order to avoid the extension of all mandatory information requirements listed to non-pre-packed food served in catering units and to keep the current regime unchanged.

The Contract Catering Sector is committed to the EU journey towards more Sustainable Food Systems

FoodServiceEurope, along with 10 other associations and trade unions representing the European hospitality industry and its value chain warmly welcome this week’s discussions at EU level on the survival of the sector. The joint statement reiterates the groups calls for the setting up of a hospitality Task Force to discuss the impact of COVID-19, and deliver a roadmap for the recovery. We still believe this to be essential to grant a faster and solid recovery.

FoodServiceEurope's Call to Action outlines the key role that the contract catering industry can play in Europe's economy recovery from the COVID-19 crisis. It calls on the EU to take concrete action in the areas of public procurement, taxation and sustainability to ensure that the industry can operate as effectively as possible.

FoodServiceEurope has adopted its ‘Model School Food Standard’ during the General Assembly that took place in Vienna on 19 May. This new FoodServiceEurope policy provides food and nutrient based standards for food served in schools, as well as recommendations for a healthier school environment. The Standard was developed as guidance for contract catering operators and all actors involved in the provision of food in schools in the EU in the context of FoodServiceEurope’s participation to the EU Platform for Diet, Physical Activity and Health, a forum where stakeholders adopt commitments that contribute to tackling childhood obesity.

For a quick glance of our new proposed standard for food in schools accross Europe, check the two pager below.

This agreement on CSR in the European contract catering sector intends to set voluntary minimum standards in a number of key areas including training, health and safety and working conditions. A revised Agreement to replace the text signed in January 2007 was adopted during the Social Dialogue annual Plenary Meeting of 6 October 2014.

FoodServiceEurope welcomes the opportunity to contribute to the European Commission’s review of the VAT rate structure and appreciates the fact-based approach the Commission is taking.

This online training tool was launched by FoodServiceEurope and EFFAT to provide a qualification for food handlers in the contract catering sector. Food Hygiene for All addresses the lack of resources available to SMEs, which are often unable to invest in specific in-house food hygiene training, and contributes to the professional development of workers in those small and medium sized contract catering companies.

Visit Food Hygiene Training for All 

This guide takes account of the requirements of the EU framework Regulations on Food Hygiene and Guidelines documents, as well as the general and specific principles of the Codex Alimentarius.

FoodServiceEurope members recognise the need for a global strategy on diet and healthy lifestyles, where all stakeholders take their responsibilities and work in partnership.

FoodServiceEurope encourages its members and contract catering companies to adopt and implement general nutrition recommendations based on a number of key principles.

The aim of this guide is to assist public and private purchasers of contract catering services in their efforts to organise a tendering process that will result in the selection of the economically most advantageous offer.

Visit the Guide here.

FERCO and the ECF-IUF consider that the European level is most appropriate to periodically examine the evolution of training needs in catering, initiate joint action and, where appropriate, make joint recommendations.