SAFE – Safe food advocacy Europe was created in 2015 out of a concern for public health related to food issues. One of the most influential factors of the EU’s food legislation is lobbying, indeed the large majority of EU legislation is influenced by lobbyists. There are more than 30.000 lobbyists in Brussels, 70% of them are working for businesses, only 10% work for NGOs. Thus, SAFE was created to ensure that consumer’s health and concerns remain at the core of the EU’s food legislation. SAFE is the only NGO in Brussels focusing only on the protection and representation of EU consumers in the food sector. SAFE monitors the EU’s food legislation process and cooperates with EU legislators and its actors to draft comprehensive food regulations.
Strengthening the voice of civil society in the EU debate over food regulation, thereby reinforcing participatory democracy in the EU.
Increasing public awareness of food safety issues, noticeably by organising training programmes and seminars designed to allow citizens to make informed decisions on the food they eat by learning how to read food labelling (additives, food colourings, MSG). SAFE is giving training to children and teenager in school to reduce excessive sugar and food colorants consumption.
Supporting independent research by identifying priority areas for research and raising funds.
To achieve these goals and missions, SAFE enjoys the collaboration of its various members from across the EU. These are consumer, food health, vegan and vegetarian associations, as well as individual members, such as doctors, independent research scientists and nutritionists. SAFE is an official stakeholder of the EFSA – European Food Safety Authority.
Activities and Achievements to date
SAFE accomplishes its missions through advocacy and lobbying campaigns, publications and position papers, conferences, training programmes and working groups, on as many different issues: excessive sugar consumption, acrylamide in food, organic legislation and labelling, endocrine disruptors, food waste, food labelling, food contact materials, food additives, sustainable agriculture (permaculture and stock-free organic farming), to name but a few.