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Food Legislation and the Consumers: The EU Perspective

In: Consumer Perceptions and Food

Author

Listed:
  • Diána Bánáti

    (University of Szeged)

  • Adina Baicu

    (Global Harmonization Initiative, Food Laws and Regulations Working Group)

Abstract

A series of food incidents in the 1990’s drew attention to the need to establish general principles and requirements concerning food and feed law at EU level. Accordingly, an integrated approach to food safety ‘from farm to fork’ was developed. It covers all sectors of the food chain, including feed production, primary production, food processing, storage, transport and retail sale, where all Food Business Operators share responsibility for food safety. Over the course of time, food law, just as the other branches of law, undergoes changes determined by elements that become stand-alone, recognized, legitimate factors. This chapter focuses on European food law. Some fundamental components and representative institutions are described and a brief incursion on the development of European food law and its principles is provided. The basic European act (Regulation (EC) 178/2002) indicates that food safety measures shall be taken considering risk analysis. However, some additional, well-known drivers (known as “other legitimate factors”) are taken into consideration by decision-makers when deciding on food safety measures. In this chapter, we discuss the ongoing development of possible new factors that arise from the governments and societies and that might influence the future European food legislation.

Suggested Citation

  • Diána Bánáti & Adina Baicu, 2024. "Food Legislation and the Consumers: The EU Perspective," Springer Books, in: Diana Bogueva (ed.), Consumer Perceptions and Food, chapter 0, pages 85-106, Springer.
    • Handle: RePEc:spr:sprchp:978-981-97-7870-6_5
    DOI: 10.1007/978-981-97-7870-6_5
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