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Food law
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Food law in Europe regulates production, transformation, distribution, and farming of food, ensuring safety and compliance with environmental and health standards. Key sources include EU treaties, regulations, directives, and international agreements like Codex Alimentarius. The European Food Safety Authority (EFSA) provides scientific assessments. Soft laws, such as guidelines and notices, offer non-binding recommendations. The law aims to protect human and animal health, ensure free movement of food, and promote sustainability. Principles include scientific evidence, precautionary measures, consumer protection, and transparency. After the BSE crisis,
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- Food law governs production, transformation, distribution, farming, and agriculture of food, ensuring safety through various international conventions, treaties, and standards.
- In the EU, primary sources include TEU, TFEU, with most food laws developed by the European Parliament and Council using ordinary legislative procedure, often in the form of regulations or directives.
- Food law focuses on harmonization for trade, health, safety, sustainability, and environmental standards, evolving from market-oriented phases to safety- and environment-based phases post-BSE crisis.
- The European Food Safety Authority (EFSA) plays a crucial role in risk assessment and providing scientific guidance, while civil society can influence through petitions and dialogues with stakeholders.
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