Hungarian presidency defends EU culinary tradition with offensive against ‘novel’ food
EU agriculture ministers will discuss on Monday whether insects, plant-based foods, or lab-grown meat could impact Europe’s culinary traditions at Budapest’s initiative. The Hungarian Council Presidency’s note highlights the importance of meat and dairy products in European food culture despite the increasing consumption of plant-based alternatives.
The document mentions traditional foods like roquefort, paella, pierogi, and pizza, inviting countries to debate dietary patterns during the Agriculture and Fisheries Council meeting. Consumption of plant-based alternatives has grown significantly, and the EU has authorized approximately 200 “novel foods” with more applications in the pipeline.
While novel foods are a part of the EU law, traditional food production and consumption are emphasized as essential to the European way of life. Italy previously approved a national ban on lab-grown meat, and Hungary supported a document against it along with Austria, France, and Italy.
The Hungarian Presidency is steering the discussion towards the role of plant-based alternatives in EU agriculture, considering consumption trends and citizen reluctance to change diets. Italy and Poland are expected to support restrictions on lab-grown meat, but some sources question the neutrality of the discussions.
Europe’s competitiveness and food security are also brought into question, as innovation in food production methods is seen as crucial for meeting future demand for animal protein. The use of innovative methods is highlighted as essential for the EU’s position globally, especially compared to countries like the US and Singapore investing in lab-grown meat.
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John Peterson graduated with a degree in Agricultural Sciences from Wageningen University in the Netherlands. His specialization is in sustainable crop production and soil health management. John is passionate about integrating modern technology with traditional farming methods to enhance productivity while preserving the environment. He currently works as a consultant, helping farmers adopt sustainable practices.