The European Commission plays a key role in developing and implementing sound food policies that protect the well-being of consumers and safeguard public health. Ensuring that safe food reaches our plates is a complex task involving diverse actors: farmers, food producers, retailers and control laboratory personnel among others.
The European Commission’s in-house science service, the Joint Research Centre (JRC), supports the EU’s work in securing the safety and quality of our food, promoting at the same time the sustainable use of resources.
The Joint Research Centre (JRC), as the European Commission’s in-house science service, has a has a longstanding experience on health-related activities. These range from the detection of potentially hazardous substances in food, to the monitoring of health threats and environmental risks, as well as standardisation of measurements and validation of methods for safety assessment. The JRC is also now successfully developing new expertise in important public health-related areas, such as cancer and rare diseases, nutrition and healthy ageing, as well as behavioural sciences applied to public health.
As the Commission's in-house science service, the Joint Research Centre's mission is to provide EU policies with independent, evidence-based scientific and technical support throughout the whole policy cycle. Working in close cooperation with policy Directorates-General, the JRC addresses key societal challenges while stimulating innovation through developing new methods, tools and standards, and sharing its know-how with the Member States, the scientific community and international partners.