Notitie verkenning HACCP en ambachtelijke voedselproductie

According to Bert van Ruitenbeek can traditional food contribute to the sustainability of food production.  He identify five issues facing traditional food an important source of knowledge and makes a direct contribution:

landscape quality
Small-scale processing is in most cases with varied landscapes, cows in the pasture, several types of crops etc. Instead of endless fields of corn and pasture without cows, these companies often "silos" that contribute to tourism and amenity of the countryside

Working with ancient grains, vegetables and fruit varieties with other breeds in animal husbandry and a very extensive business provide both agro-biodiversity as well as diversity of insects, plants and animals on and around these companies (loss of biodiversity by FAO as seen greatest threat to the world food problem).

public health
The nutrition ism, the mote thinking in nutritional science is under pressure. Precisely fresh products that are processed as little as possible and cultivated in soils where soil fertility is central to provide healthy products. Injection of slurry in soils, abundant use of antibiotics pose major risks to public health. For the remaining artisanal businesses are even farmers who work without antibiotics. This knowledge and experience is invaluable.

The more decentralized economy is stimulated by craft enterprises is underexposed in the national reporting. The significance for tourism, day trips, for support of the local community, for the variation of the countryside, but also the vitality of the shopping where more diversity is for sale receives insufficient attention. Moreover it is not just jobs that may disappear abroad but is anchored in the region and contributes to social cohesion. Ergo: the citizen retains the habitat, livable place where they live? There they can be a part of, and a portion to contribute to this.

(food) culture
In bayern they talk about 'laptop und lederhosen' to you to make it clear how technology at the service of cultural achievements and retain the natuurljike quality of the environment. How do we keep a Dutch food culture in position? a food culture is a living culture that get no return as it is no longer applied. We can contribute to this by taking part in this manifesto and to stimulate the marketing and consumption of farm products.

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