Comments from the Strength2Food project on the European Commission's Inception Impact Assessment for the revision of the EU Geographical Indications (GIs) scheme

Virginie Amilien (), Filippo Arfini (), Valentin Bellassen (), Matthew Gorton, Fiona Hallam, Monika Hartmann, Kathrin Meyer, Barbara Tocco and Ching-Hua Yue
Additional contact information
Virginie Amilien: OsloMet - Oslo Metropolitan University
Filippo Arfini: UNIPR - Università degli studi di Parma = University of Parma
Valentin Bellassen: CESAER - Centre d'Economie et de Sociologie Rurales Appliquées à l'Agriculture et aux Espaces Ruraux - AgroSup Dijon - Institut National Supérieur des Sciences Agronomiques, de l'Alimentation et de l'Environnement - INRAE - Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement
Fiona Hallam: Newcastle University [Newcastle]
Monika Hartmann: Universität Bonn = University of Bonn
Kathrin Meyer: Universität Bonn = University of Bonn
Ching-Hua Yue: Universität Bonn = University of Bonn

Working Papers from HAL

Abstract: The Strength2Food project conducted research to evaluate and improve the performance, effectiveness, and consistency of EU Food Quality Schemes (FQS), including Geographical Indications (GIs) like the Protected Designation of Origin (PDO) and Protected Geographical Indication (PGI) schemes. The work occurred within the framework of a multi-actor consortium of 30 team partners from 11 EU Member States and four non-EU countries (including Thailand and Vietnam), including 15 academic institutions, 12 SMEs and stakeholder organisations and three dedicated communication and training bodies. This submission aims to summarise research findings from Strength2Food pertinent to the remit of the consultation on the inception impact assessment for the revision of the EU geographical indications (GIs) systems in agricultural products and foodstuffs, wines and spirit drinks.

Keywords: Geographical indications; performance (search for similar items in EconPapers)
Date: 2020-11
Note: View the original document on HAL open archive server: https://hal.inrae.fr/hal-04140855
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Published in Strength2Food Project. 2020

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