Food information in the European Union in relation to ethical aspects

Abstract

Summary

1. Introduction. 2. Consumer’s right to information and food information in the EU. 3. Origin labelling. 3.1. Reasons for the interest in knowing the origin of food. 3.2. Origin labelling. 3.3. Other regulations. 4. Labelling of vegetarian and vegan food. 5. Animal welfare. 6. Other provisions. 6.1. Organic food and Ecolabel. 6.2. Genetically modified food. 7. Conclusions.

Abstract

Food, besides being related to health, is connected to cultural, ethical, and environmental aspects. Importation and exportation of food, technologies and animal welfare, among others, raise concerns among consumers, who need information in order to make an informed choice.

This article analyses those matters that have been related to ethical concerns, regulated by European Union food information law, with the aim to conclude on the regulation, its limits, and on the existing demands in respect of them. In particular, it focuses on labelling, and analyses the law in several specific fields: origin of food, vegan and vegetarian food, animal welfare, organic food and genetically modified food.In relation to some of these matters that have been connected to ethical concerns, reports have shown interest for this information.

Although the information in this field is, in general, quite complete, there are questions about which it is not so developed. In other cases, although they are more regulated, there are problems related mainly to exceptions and to the complexity of some of the mentions that are used.

In some cases we find it obligatory to provide information in relation to certain matters, in other cases there are specific requirements for voluntary labelling, and, finally, for others voluntary labelling only have to fulfil the general conditions. It is concluded that, although voluntary labelling provides information, it may imply a lack of homogeneity due to the existence of several types of labelling that follow different criteria. On the other hand, since it is voluntary, it is possible that it is not used widely enough. Specific requirements for voluntary labelling according to he type of information that is provided, as well as obligatory labelling, would imply a greater coherence and homogeneity.

In conclusion, although it is a field in which many aspects have been regulated, it must be noted that there are still many demands for these types of food information. It would be beneficial to establish a more homogeneous and systematic regulation that would ensure the realisation of consumers’ rights and, at the same time, it would provide more legal certainty to the economic operators involved.