Labelling in the wake of the horsemeat scandal – News from the meat sector in EU

As usual, I have to thank you Foodservice Consultant, and the editors Michael Jones and Helen Roxburgh, for publishing again one of my articles on their magazine.  In this short paper I examined the main news of the last few weeks about the meat labelling in Europe. The new Reg. (UE) 1337/2013, regarding the mandatory indication of the country of origin or place of provenance of the fresh, chilled and frozen meat of swine, sheep, goats and poultry (COOL), the recent resolution of the European Parliament calling for tougher rules against food frauds, and the ongoing discussion about the labelling of origin for meat as ingredient.

We have a well established mutual cooperation, and my presence on their magazine/newsletter will be now quarterly.

Foodservice Consultant is a quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology.

Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1,300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training.

It has been a real pleasure working again with them!

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“EU-US trade agreements negotiations” published on Foodservice Consultants

Thank you to Foodservice Consultant and Helen Roxburgh for contacting me and publishing my article on their magazine.

Foodservice Consultant is a new quarterly publication for worldwide members of Foodservice Consultants Society International (FCSI), and is also distributed to an additional audience of 50,000 senior decision makers from the hospitality, leisure and construction sectors. Foodservice Consultant features interviews with leading FCSI consultants, hoteliers, chefs and architects and addresses topics ranging from sustainability, cuisine and nutrition to design, regulation and technology.

Foodservice Consultants Society International (FCSI) is the premier association promoting professionalism in foodservice and hospitality consulting. With over 1,300 members in over 46 countries, FCSI members offer a wide range of consulting services including concept development, feasibility studies, food safety, design, marketing, operations and training.

It has been a real pleasure to work with them!