16.6.2023
EN
Official Journal of the European Union
C 214/159 Thursday 19 January 2023
4.
Stresses the fact that this definition should be included in a more horizontal regulation, such as the CFP Regulation, so as to encompass EU fisheries legislation in its entirety; considers that any change to the definition should not impact the implementation of the EMFAF for the current period; calls on the Commission to address this issue within the future review of the CFP Regulation;
5.
Affirms the need to strengthen and shorten the sector’s value chain between the producer and the consumer, thereby increasing the opportunities for direct sales from fisher to consumer and reducing the number of intermediaries in order, ideally, to reach the point where the producer is able to supply the final customer directly; stresses the need to promote marketing strategies, including through the promotion of new distribution channels, and to foster mechanisms to improve product differentiation, so as to obtain the maximum benefit for fishers, increase profitability, support higher remunerations and promote the fair and appropriate distribution of added value to fishers;
6.
Calls for a fairer and more proper distribution of added value along the sector’s value chain and for consideration to be given to forms of intervention along the lines of guarantee and guide prices, for which the production costs should be taken as a variable, in order to achieve the above aim and improve fishers’ incomes; reiterates that when there are serious imbalances within the chain, Member States should have the power to intervene;
7.
Stresses the fact that SSF are the weakest segment along the value chain and marketing arrangements often tend to favour the interests of the buyer rather than the fishers, who have little to no control over pricing, which in turn leads to marginal earnings for the products sold;
8.
Calls for measures at EU or Member State level aimed at defending or creating markets of origin, thereby advocating preferential short sales channels for traditional products; stresses the importance of promoting and defending the qualities of fish caught by small-scale fishing such as, among others, freshness, seasonality, cultural heritage and sustainability; calls for stronger support for such products at trade fairs, small shops and restaurants, taking into account the population’s eating habits, as a way of maximising the value of local fisheries products and promoting local development; insists on the creation of promotional campaigns for local fishing products taking full advantage of the common organisation of the markets (CMO) and CFP;
9.
Stresses the need to promote product diversification through initiatives aimed at creating new markets, valuing lesser known edible and consumed species in order to improve SSF’s market position, alleviate the demand for products whose constant supply throughout the year can only be guaranteed by imports and help reduce fishing pressure on overexploited species; reiterates the need to also support the promotion of product diversification in the canning industry, namely through the use of undervalued or less-consumed species;
10.
Calls for the implementation of a training programme for the hotel, restaurant and catering (Horeca) sector, providing knowledge of seafood products and good practices to protect resources, in particular raising awareness of the ‘non-sale’ and ‘non-consumption’ of species during the closed season;
11.
Emphasises the importance of implementing innovative projects in the retail sector, highlighting the cooperation work with fisher’s guilds and associations of SSF, through which a close relationship with the final consumer is maintained;
12.
Calls on the Member States and producer organisations to consider better ways to promote the marketing of processed fisheries products with higher added value, including canned products, following the example of certain agricultural products, and programmes for the external promotion of EU fisheries products, including their presentation at international competitions and fairs;
13.
Stresses the fact that the seafood sector has very limited tools, such as labels, available to consumers in order to assess the sustainability criteria for the SSF segment and promote low-impact products; underlines that where labels exist, they could become a disadvantage to SSF, as it might be burdensome to access some of the data needed or they may lack the financial capacity to initiate a certification process;