Vegetarian and Vegan, two concepts to be clarified
The words Vegetarian and Vegan now recur everywhere, from metropolitan bars à la page to the most rustic eateries. It is never too late to clarify the two concepts.
The vegetarian diet (1) does not allow the use of foods derived from animal carcasses, but rather contemplates the consumption of animal products. Such as milk and dairy products-with some limits on cheese-as well as eggs and honey. Margherita pizza is therefore a potentially vegetarian food. (2)
In contrast, the vegan diet excludes the consumption of any food derived from animals. Therefore, relying on grains and legumes, nuts and seaweed for protein inputs. Pasta and beans is therefore a vegan dish. (3)
Certifications such as Vegan Ok and V-Label (4) may possibly reinforce consumerAreAtes’ trust in lesser-known brands, but they are not essential nor do they in themselves add value to the food. Self-certification by the manufacturer or the retail chain, (5) in fact, is sufficient to trigger legal liability.
‘Food information shall not mislead, in particular: a) as to the characteristics of the food and, in particular, the nature, identity, properties, composition, quantity, shelf life, country of origin or place of provenance, method of manufacture or production; b) by attributing to the food effects or properties that it does not possess (…).’
(EU Reg. 1169/2011, Art. 7)
The European Commission should regulate the use of the words Vegetarian and Vegan specifically. Based on a delegation of authority that dates back to 2011, (6) but has not yet been exercised. Exact discipline is indispensable, for several reasons:
– clarify the two concepts unambiguously, in agreement with associations representing vegetarian and vegan consumers,
– Exactly define the requirements on operators who use such words on food labels.
The Food Standards Agency (UK) points the way forward with its 2006 Guidelines. Rightly strict in demanding that foods presented as vegetarian and vegan be protected from contamination with ordinary foods during storage, preparation and cooking. Not only by production enterprises, but also in public places. (7)
The British document also specifies, for example, that the claim ‘vegetarian’ may not be used to designate food in the production of which the help – even marginal – of products derived from animals killed for food has been involved. As well as defining the category of animals that includes, among others, insects.
But Commissioner Vytenis Andriukaitis – once again – missed the mark. (8)
Dario Dongo
Notes
(1) Formerly known as ovo-milk-vegetarian.
(2) Provided that the mozzarella was made with vegetable, or microbial rennet. Not so much the Neapolitan pizza, because of the anchovies that are added to it
(3) As long as you do not cook the beans with pork rinds, and avoid Parmesan dressing. Only in the latter case, pasta e fagioli remains suitable for vegetarians
(4) V-label is the logo granted by the European Vegetarian Union (EVU) to the approx. 1000 licensees who have applied for it so far, to label over 10,000 products
(5) Large-scale retail trade
(6) EU Regulation 1169/11, Article 36.3
(7) Heating the vegan‘burger‘ on the same griddle as the beef one, for example, cannot and should not be allowed
(8) There are at least three reasons to call for the resignation of the Lithuanian Commissioner:
– wilful failure to manage the serious food safety risk https://www.greatitalianfoodtrade.it/idee/’palm-leaks-big-smell-even-in-Brussels related to the consumption of foods containing palm oil,
– Two-month delay in taking charge of the Fipronil egg crisis https://www.greatitalianfoodtrade.it/idee/uova-al-fipronil-riflessioni-sull-ennesima-frode-alimentare-in-europa,
– Shameful delay in the discipline of ‘Made in’
Dario Dongo, lawyer and journalist, PhD in international food law, founder of WIISE (FARE - GIFT - Food Times) and Égalité.
