INTERPORC: Europe can lead in food sustainability without compromising its production capacity
Herranz made these statements at the round table 'Foods of today: the challenge of aligning regulations, economy, innovation and consumption', organized in Barcelona by the Triptolemos Foundation during the second day of Alimentaria.
There, he emphasized the importance of respecting the principles of reciprocity in international trade, providing genuine support to affected sectors, and allowing for realistic adaptation timelines. He stressed that “the great challenge for the food system is not choosing between sustainability, competitiveness, or access to food, but rather ensuring that all three advance together.”
In that sense, it has set as a clear horizon for the sector "to continue producing safe, sustainable and accessible food for both European citizens and international markets."
The CEO of INTERPORC also took advantage of his presence at Alimentaria to connect the gastronomic and production sectors. “Spanish gastronomy, our best ambassador, has behind each dish an entire food system that makes that reputation possible,” he noted. This reflection was especially relevant at a trade fair where the white pig sector presented a wide-ranging program of gastronomic and educational activities.
The round table, moderated by Yvonne Colomer, executive director of the Triptolemos Foundation, brought together representatives from government, industry, distribution, and consumer organizations. Participants also included José Miguel Herrero, Director General of the Food Industry at the Ministry of Agriculture, Fisheries and Food; Rafael Juan, CEO of Vicky Foods; Josep Arcas, CEO of GB Foods; Pablo Vilanova, CEO of Mercabarna; and Fernando Móner, president of the Valencian Association of Consumers and Users (AVACU) and member of MPAC.
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