Operational objectives and actions by consumption
and production priority area
Objective I
Promoting Innovation and Knowledge in the implementation of Best Environmental Practices and Technologies in the growing, harvesting, processing and consumption phases, allowing efficient management of resources, minimizing environmental impacts of the FFA sector in all its life cycle.
Adopt Good Agricultural Practices (GAP) schemes for optimizing the use of different resources needed (water, land, energy, fertilisers, pesticides and Plant Protection Products) in agricultural areas and in line with the EcAp ecological objectives and ICZM guidelines.
Adopt “Sustainable Fishing Practices’’, including in the Industrial/semi-Industrial Fisheries sector and reduce the conflict between coastal resources users; such as over-regulated smallscale fisheries versus nonregulated recreational fisheries and in line with the EcAp ecological objectives and ICZM guidelines. Inform consumers regarding “Sustainable Fishing Practices” and associated sustainable purchases.
Adopt new and innovative technologies based on the Life Cycle Approach, including control of flows of material, extended producer responsibility and ecodesign in the food and fisheries processing and packaging.
Prevent and minimize resource waste and food wastage in all the life cycle of the food; promote the production and use of energy and compost from food waste coming from the selectively collected fraction of the municipal waste and agricultural organic waste.
Objective II
Develop the policy and legal framework to promote sustainable agriculture, fisheries and food production and consumption, with special focus on the “Mediterranean Diet” 3, engaging local communities and small-medium scale producers, distributors & retailers of sustainable Food, Fisheries and Agriculture products.
Adopt Good Agricultural Practices (GAP) schemes for optimizing the use of different resources needed (water,
land, energy, fertilisers, pesticides and Plant Protection Products) in agricultural areas and in line
with the EcAp ecological objectives and ICZM guidelines.
Adopt “Sustainable Fishing Practices’’, including in the Industrial/semi-Industrial Fisheries sector and
reduce the conflict between coastal resources users; such as over-regulated smallscale fisheries versus
nonregulated recreational fisheries and in line with the EcAp ecological objectives and ICZM guidelines.
Inform consumers regarding “Sustainable Fishing Practices” and associated sustainable purchases.
Adopt new and innovative technologies based on the Life Cycle Approach, including control of flows of material,
extended producer responsibility and ecodesign in the food and fisheries processing and packaging.
Prevent and minimize resource waste and food wastage in all the life cycle of the food; promote the production
and use of energy and compost from food waste coming from the selectively collected fraction of the municipal
waste and agricultural organic waste.
Objective III
Sensitize and educate food producers, retailers
and consumers, and support the development
of appropriate market tools and information, to
promote sustainability throughout the value
chains of agriculture and fisheries
management, as well as food processing and
food distribution.
Adopt Good Agricultural Practices (GAP) schemes for optimizing the use of different resources needed (water, land, energy, fertilisers, pesticides and Plant Protection Products) in agricultural areas and in line with the EcAp ecological objectives and ICZM guidelines.
Adopt “Sustainable Fishing Practices’’, including in the Industrial/semi-Industrial Fisheries sector and reduce the conflict between coastal resources users; such as over-regulated smallscale fisheries versus nonregulated recreational fisheries and in line with the EcAp ecological objectives and ICZM guidelines. Inform consumers regarding “Sustainable Fishing Practices” and associated sustainable purchases.
Adopt new and innovative technologies based on the Life Cycle Approach, including control of flows of material, extended producer responsibility and ecodesign in the food and fisheries processing and packaging.
Prevent and minimize resource waste and food wastage in all the life cycle of the food; promote the production and use of energy and compost from food waste coming from the selectively collected fraction of the municipal waste and agricultural organic waste.
