Public Consultation on Future of Organic Production

EU - The European Commission has launched an online consultation aimed at all citizens interested in organic production in Europe.
calendar icon 16 January 2013
clock icon 3 minute read

The consultation will feed the reflexion on a new framework regulation, as called for by the Commission in its report of May 2012 on the implementation of the current regulation. European organic production rules cover the whole production chain from farm to fork.

Operators respecting these rules have the right to label their products "organic" and to put the European green leaf logo on the packaging.

After having consulted and worked together with stakeholders in the organic sector to identify issues at stake for the future, the Commission is now turning to citizens.

The consultation will cover possible simplifications to be brought to the existing scheme, while maintaining high standards, as well as the issues of control and international trade.

Dacian Ciolos, European Commissioner for Agriculture and Rural Development, said: "Today, resource management and sustainable agricultural production are becoming more and more important politically, and consumers are looking closely at how their food is produced.

"This is therefore a good moment to underline our commitment to the highest standards for organic production and to review our organic rules where necessary in order to see how to create the best possible conditions to encourage the development of organic production in Europe.

"The open consultation is a great opportunity for European citizens to be involved in preparing the future of European organic agriculture." The consultation will run to 15 April 2013 and the questionnaire can be accessed at .

Once all the aspects have been addressed and examined closely, the European Commission said it will be in a position to elaborate proposals for a renewed political and legal framework for organic agriculture in Europe, to be proposed by the Commission around the end of 2013.

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