The Basque Country's Food and Gastronomy Plan aims to gain dimension in the sector
The plan envisages mobilising EUR 2.6 billion by 2030, of which EUR 650 million would be public investment and EUR 1.95 billion would be induced private investment, with the aim of working together between producers, companies, associations, technology centres, universities and administrations.
The Basque Government has presented the 'Strategic Plan for Gastronomy and Food in the Basque Country 2030' (PEGA 2030) , which will mobilise EUR 2.6 billion over five years so that the sector can gain in size and profitability.
The plan was presented on Monday morning at the UDAPA potato cooperative in Vitoria-Gasteiz, with the presence of its president, Imanol Pradales, the Food, Rural Development, Agriculture and Fisheries Counsellor, Amaia Barredo, and representatives of more than 150 food companies in the Basque Country, including Kaiku, Ortiz, Eceiza and Aguinaga.
The food and gastronomy sectoraccounts for more than 10% of Basque GDP and generates more than 133,000 jobs . From 2020 to 2024, the sector's gross added value has grown by 30%, the number of active companies by 3.6% and exports by more than 10%.
The Plan aims to activate public-private partnership instruments already implemented in other areas of industry, mobilising 2.6 billion by 2030 – 650 million public investment and 1,950 million induced private investment – to boost the competitiveness, sustainability and international projection of the sector.
In this way, it will be committed to simplifying administration, improving competitiveness, strengthening Basque brands, attracting talent, promoting generational relay and R & D & i, as well as creating a single sectoral window.
The plan aims to work together producers, companies, associations, technology centres, universities and administrations. The coordination structure will have a Joint Monitoring Committee and a Technical Management Office under the responsibility of HAZI.
The "importance" of a plan of its own, according to Pradales
Bearing in mind that the population is growing and centralised in urban centres and that land for human food will not be sufficient in the face of the challenges facing Basque and global society in terms of food and agriculture, President Imanol Pradales stresses the importance of having a plan of his own "without waiting for anyone, because no one will do it for us".
This has been assured during the presentation on Monday of the Strategic Plan for Gastronomy and Food, which, according to the President, will make it possible, on the basis of private public cooperation, to "deploy transformative projects", the plan responds to a conviction that "the value chain of food and gastronomy is one of the pillars of the economy and well-being of the Basque Country ", and therefore, on the one hand, it seeks to recognize all the contribution of the sector to society (employment, wealth, external projection, environmental management, territorial balance, landscape, identity and culture, etc.), as well as well as well as well as well as well as well as well as all the people and agents (farmers, enterprises, industry, industry, industry, gastronomy, gastronomy and research ecosystems).
Moreover, according to Pradales, the plan responds to "a crucial and very complex moment marked by rising costs, global competition, climate change, changes in consumption, the technological revolution and the worrying turn of Europe, "Europe is committed to making a clear commitment to its food security" with a strengthened and decentralisedcommon agricultural policy . "
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