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Principles: 1. Every individual and society as a whole has the right to a good and balanced diet 2. Consumers have a right to access of all information on the origin and production conditions of the food they eat 3. The food system should prioritise human values, preserve and support multi-functionality and the responsible management of rural areas. Food production therefore can not only be governed by the rules of the market 4. Food production must develop towards a ecological and socially sustainable system that promotes the health of individuals and society that ensures animal welfare and that supports family and co-operative production systems 5. Farming and fishing are and should be inextricably linked to seasonality and the uniqueness of each locality; production should prioritise proximate and co-operative markets 6. A fair pricing system for agricultural products should operate that reflects the real social, economic and environmental cost of food production; producers have the right to fair prices and support that reflect their fundamental contribution to society, the economy and their role in managing the rural environment Food producers have the right to fair prices and support that reflect their fundamental contribution to society, the economy and their role in managing the rural environment 7. Genetic resources are the patrimony of all humankind. Unscrupulous pillaging of indigenous varieties, the patenting of life and the introduction of sterile varieties should be prohibited 8. Food quality must include references to the diversity of food production; the rich diversity of its food systems is one of the cornerstones of European culture 9. Sustainable and healthy food must be a cornerstone of public policy and food education must be prioritised by private and public institutions at all levels For AlimenTerra a sustainable food system must be: > Proximate - originating from the closest practicable source, with parallel social, environmental and economic benefits > Healthy - part of a balanced diet, with no harmful biological or chemical contaminants > Fairly or co-operatively traded between producers, processors, retailers, consumers > Non-exploitative of employees in the food sector in terms of pay and conditions > Environmentally beneficial or benign in its production (eg through organic methods and use of biological controls) > Accessible in terms of geographic access and affordability > High animal welfare standards in production and transport > Support the food security of communities, at all geographical levels > Socially inclusive of all people in society > Encouraging knowledge & understanding of food and food culture > Encouraging and supporting bio-diversity > Any label or product information above all must tell the truth |