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Aconseguir prou per menjar, junt amb reproduir-se i sobreviure a les agressions, és un dels objectius principals que tenen tots els éssers vius. L'èspècie humana no n'és una excepció. [...]

The labelling of packaged foods is a universal concern present in the national legislation of most countries. Regulation (EU) No. 1169/20112 on food information provided to the consumer allows the possibility of using a front nutrition label FOPL (Front-of-Pack nutrition label) in a complementary way to the mandatory nutrition information, on a voluntary basis, without replacing it, as long as the requirements mentioned in said Regulation are met, do not mislead the consumer, are not ambiguous or confusing and are based on relevant scientific data. The application of a "front" nutritional label is interesting in principle because it is more visible, unlike the mandatory nutritional label, which is located on the back or side of the packages. However, on the other hand, it can mislead the consumer should they intend to value the product nutritionally apart from the diet as a whole. An effective policy for the health of the citizen must be based on adequate training in food and consumption, starting from school age and reaching to society in general, contemplating the insertion of the variety of products in the variety of possible diets, according to the nutritional needs of the citizen, based on age, sex, lifestyle and sustainability. In this context, front labelling must be integrated into a global strategy to be effective and avoid being counterproductive. This document aims to offer food for thought to people, institutions and companies that have tomake decisions regarding food labelling.

The labelling of packaged foods is a universal concern present in the national legislation of most countries. Regulation (EU) No. 1169/20111 on food information provided to the consumer allows the possibility of using a front nutrition label FOPL (Front-of-Pack nutrition label) in a complementary way to the mandatory nutrition information, on a voluntary basis, without replacing it, as long as the requirements mentioned in said Regulation are met, do not mislead the consumer are not ambiguous or confused and are based on relevant scientific data.

The ongoing academization of gastronomic studies indicates the necessity for a commonly accepted classification system for cooks that does not contradict scientific approaches. This work discusses the fundamentals used by chefs and scientists to classify unelaborated food products; proposes taxonomic gastronomy as a new interdisciplinary framework that studies the taxonomy surrounding gastronomy; and presents a categorization of unelaborated food products that follows commonly accepted culinary criteria yet avoids contradiction by scientific knowledge. As little literature focuses on these issues, and similar experiences are scarce, it is concluded that further cross-disciplinary endeavors such as this will continue to be greatly fruitful.

The UNESCO Chair “Science and Innovation for Sustainable Development: Global Food Production and Safety”, a joint effort of the TRIPTOLEMOS Foundation and the National Distance Education University (UNED), is a very suitable platform for working on sustainability from a scientific perspective and with a very specific cross-cutting focus on the world of food., Postprint (published version)