Mission de l’Union européenne à Wallis-et-Futuna

Mission de l’Union européenne à Wallis-et-Futuna

Christoph Wagner, Chef de la coopération auprès de la délégation de l’Union européenne pour le Pacifique à Fidji (première visite sur le Territoire) et Efstratios Pegidis, chef du bureau de la Commission européenne à Nouméa se sont rendus sur le Territoire des îles Wallis-et-Futuna du vendredi 14 octobre au lundi 17 octobre 2016.

Cette visite a été l’occasion privilégiée pour les deux missionnaires européens de rencontrer les autorités locales et de dresser un bilan d’avancement sur les projets du 10ème FED territorial, notamment les aménagements du quai de Leava (Futuna), lors d’une réunion de travail le 15 octobre, en présence des services gestionnaires des projets.

Le 17 octobre, les deux représentants de l’Union européenne ont passé en revue, en présence du comité de suivi de la coopération UE-WF, l’ensemble des projets clôturés (9ème FED), en cours d’exécution (10ème FED) et la programmation du 11ème FED, rappelant ainsi l’engagement de l’Union européenne en faveur du développement économique du Territoire des îles Wallis-et-Futuna.

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EU-Overseas Countries and Territories Partnership after 2020

EU-Overseas Countries and Territories Partnership after 2020

What should the partnership between the EU and the Overseas Countries and Territories be like after 2020 when the Cotonou Agreement expires? That was the main theme at the Europe House Lecture on Monday 17 October.

The key note speakers were Cedrick Tilma, Nout van Woudenberg and Catherine Metdepenningen.The panel consisted of Ole Moesby, Mininnguaq Kleist and Ibrahim Moussouni. The event was led by moderator Dimitry Kochenov. Eduard Slootweg spoke a welcome word.

Common themes in the speeches and discussions were:

  • redesign partnership to match 21st century needs and potential
  • collaboration, reciprocity and listening to each other
  • differences and similarities between OCTs
  • the Brexit, which may lead to the exit of twelve UK OCTs
  • differentiation: the special status of Greenland
  • inclusion, sustainability, cohesion and human rights

Further information on the event, including speeches, video and photographs are available here

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Certification – a key element of organic farming

Certification – a key element of organic farming


A credible certification and labelling method for organic produce must accompany the development of organic farming. There must be consumer confidence in certification and organically-grown produce for which farmers are paid premium prices.

EU law defines the minimum standards for organic products that are produced, manufactured, imported into, sold or traded within the EU – in the Organic Regulation.

An EU logo – an outline of a leaf in the form of stars on a green background – guarantees that products comply with strict EU rules established in the organic farming regulation.

The use of the logo and correct labelling apply to all organic pre-packaged food produced within the EU.

Another EU-implemented certification scheme protects and promotes ‘quality’ agricultural products, with particular characteristics linked to their geographical origin, as well as traditional products.

Producers, or groups of producers, register their products with the European Commission. These schemes and their logos help producers and groups of producers market their products better, while providing them legal protection from misuse or falsification of a product name.

Since it takes several years for farms to become fully organic, what is required is a scale of organic standards – and a corresponding labelling system – signposting the different stages on the path to becoming fully organic. This would encourage organic producers to take small steps on their way to reaching the highest level of organic farming – a total elimination of the use of chemicals.


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Chefs – drivers of sustainable islands’ growth

Chefs – drivers of sustainable islands’ growth


Chefs are becoming drivers of change in Small Island Developing States (SIDs).

By using local ingredients in creative recipes, they are boosting production of locally-grown produce improving the population’s well-being and increasing opportunities for sustainable tourism – the lifeblood of many of the islands.

A seminar in Brussels seminar in September, “Agribusiness development in SIDs: the potential of tourism-related markets,” brought together chefs from the Pacific and the Caribbean with policy-influencers.

Organised the African, Caribbean and Pacific (ACP) group, the European Commission’s Devco, the Centre for Technical Centre for Agriculture and Rural Cooperation (CTA) and NGO platform CONCORD, it drew attention to the negative impact on national budgets and health of the consumption of cheap, highly-processed, low-nutrition foodstuffs.

Pacific chef, Robert Oliver, of the ‘Chefs for Development’ initiative, said at the event: “I want to look at a plate of food that goes with a view – an approach that goes beyond the plate and beyond the recipe. It’s an approach that is designed to empower chefs and stimulate economies to reclaim tradition and health – and I call this the power of cuisine.”

“In tourism-led economies, menus are the business plan of a nation – where the cuisine goes, agriculture will follow, and if a country can recognise this, everybody wins,” he said.

Haitian chef, Stephan Berrouet Durand, is executive chef of Culinary by Design, an organisation that is promoting local gastronomy and the relationship between agriculture and chefs. Chef Stephan is now part of an exciting new development to link chefs with local farmers using a mobile app.

He explained that this app gives rapid information on the availability of produce from local farmers to the local hospitality industry: “These are the products that we have, this is how much we produce, and this is how you’re going to be able to purchase with us.”

Policy-makers should also do more to create stronger links between local farming in the SIDs and tourism. Vanuatu is progressing towards becoming the first Pacific island country with an agri-tourism policy.





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Boosting organic farming in islands

Boosting organic farming in islands


There is a lot potential to develop organic farming in the OCTs to bring about more sustainable growth. It is good for the environment, promotes the stewardship of future generations of farmers over their land, it adds value to products, boosts the tourism industry and brings health benefits to society.

Many entities are involved in the organic farming value chain. Farmers, transport providers, local chefs, hotels, policy-makers, the media and the ICT industry all have roles to play.

A ‘farm-to-table’ programme set up by the Women in Business Development, a Samoa-based non-governmental organisation, has been at the centre of the movement towards organic agriculture in the Pacific island state and says other small island states can draw on its success.

Likewise, to develop eco-tourism and innovation in tourism-related culinary excellence, “from tree to plate,” in 2010, the European Union co-financed an innovative local culinary initiative for the H.L. Stott Community College Culinary School Center in Paraquita Bay, Tortola.

The Samoa model covers all fronts. It helps farmers achieve organic production and certification and acts as a conduit for sourcing markets for products. Around 60 per cent of organic farms on the Pacific island are now certified organic. It assists farmers with the delivery of organic produce baskets and in meeting consumer demand for high-end, socially conscious, environmentally-friendly products such as organic virgin coconut oil, coffee and dried bananas.

The programme understands the grading system necessary for consistent quality and quantity. It is building supply links between farmers and hoteliers and is using television to build public confidence in recipes based on locally-grown food prepared by local chefs. For tourists, it means a better experience of Samoan culture.

Organic certification opens up niche, international markets, bringing greater potential for income-generation. The way forward is for the whole nation to go organic in the next 10 years.

Regular evaluation of the farm-to-table programme are a vital part of the model. On a weekly basis, there should be assessments of the number of crops ordered, by which restaurants, problems encountered and how these were dealt with.

The next step is focusing on bringing more farmers on board, increasing delivery days and improving transport systems, such as a refrigerated truck for pick-ups. Another step is to explore greater such as mobile phone apps, including a farm bank app through which farmers can check their bank balance and their year-to-date earnings.

Find out more




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Smart cities – learning from others

Smart cities – learning from others


Developers of innovation projects to create smart cities and communities can join an EU-wide community to share and learn.

OCT communities implementing such initiatives can sign up to the EU’s Smart Cities Information System (SCIS) to inform others about their projects and exchange experiences with others.

The SCIS is also a space to promote project ideas to developers and find partnering opportunities with other smart communities, project developers, institutions and industry across Europe.

This EU-sponsored online source gives access to best practices in specific areas such as energy efficient buildings, geothermal communities, sustainable energy planning, low carbon cities and zero–energy neighbourhoods.

It also provides information about barriers to innovation and recommendations to policy makers to bring about Smart communities.

Access to SCIS










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The European Innovation Scoreboard and Regional Innovation Scoreboard published

The European Innovation Scoreboard and Regional Innovation Scoreboard published

Sweden is once more the EU innovation leader, followed by Denmark, Finland, Germany and the Netherlands. The fastest growing innovators are Latvia, Malta, Lithuania, the Netherlands and the UK.

Germany is again the leading investor in science R&D, followed by Estonia, while Belgium’s innovation system gets top marks for the frequency of joint activities between companies and public sector labs.



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OCTA Innovation Issue 3 / 2016 – EU News

OCTA Innovation Issue 3 / 2016 – EU News

EU has the global lead in excellence and quality of fundamental research. Innovation is the wind in the sails of EU economy and sustainability, and EU maintains research and innovation as the priority. Innovation and creativity in the EU is a result of excellence in triple helix, science, education and business. Further impetus to innovation is given with establishment on European Innovation Council.

Read newsletter.

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