The 6S were born as a result of the consensus among the 4 helixes of society (institutions, companies, universities and civil society) at the 1st Congress on Smart Labeling of Food and Beverages of Local Origin, held in Jabugo (Huelva) in March 2022. The 6S are a concept created by and for Naturcode.
Safe
Ensuring the safety of all food and beverages
Salubrious
Maintain acceptable levels for the relationship between food and health.
Sustainable
Throughout the food production process
Satisfactory
Adequate quality from a sensory point of view
Social
It is not only what you eat that matters, but also how you eat it.
Supportive
Getting a fair price for food
Safe
Guarantee the safety of all food and beverage products throughout the value chain (production, distribution, and sale, including the hospitality industry), and provide all the necessary information for the adequate identification of both their characteristics and the conditions for their conservation and consumption. The consumer demands products with a lower degree of processing, which implies a lower presence of ingredients and additives. It is essential to convey all the information to the consumer about possible risks that are associated to the consumption of certain foods and beverages for certain population groups (such as allergens, mercury in fish for pregnant women and children, etc.) It must be possible to guarantee maximum confidence and attribute values to food products beyond the simple quality/price ratio.
Salubrious
Determine and assess all the nutritional and dietary characteristics, behavioral models, gastronomic heritage, etc. that make possible keeping the food-health balance at acceptable levels, both for the healthy population and for the different stages of life, physiological stages, or pathological conditions.
Sustainable
Throughout the process of food production, distribution and consumption, all necessary measures must be taken to reduce air, water, and ecosystem pollution, as well as to avoid the overexploitation of natural resources. Consequently, it is necessary to take into account the carbon footprint in the production and distribution of food and beverages; consider the recycling and return values of the containers, labels and packaging; and promote the circular economy in the food and beverage sector.
Satisfactory
Healthy and sustainable food should also be of high quality from a sensory point of view (i.e. it should be satisfying to taste, touch, and smell). As far as possible, food should produce pleasure both at the sensorial and psychological level, and thus constitute a factor of emotional balance. Therefore, it is important to establish the correct amounts and ingredients following the dietary guidelines established for each population group, their habits and preferences, as well as the cultural and environmental determinants in the consumption of food and beverages.
Supportive
Support through direct and indirect methods the supply of food products in sufficient quantity and variety for all citizens of the world, especially the most vulnerable. Get a fair price for the food generated for farmers and ranchers from all over the planet so that they have a decent life. Create solidarity, culture, and territory.
Social
Starting from the proven fact that it is not just what we eat, but how we eat that matters, it is important to establish adequate parameters about the modes of food consumption, both individually and collectively, at different places: home, leisure, collective catering, etc.