In text 9A2AAA, the word “jeopardizes” (R.5) can be correctly replaced by

The food production and consumption systems most common today are harmful to the earth, to its ecosystems and to the peoples that inhabit it. Taste, biodiversity, the health of humans and animals, well-being and nature are coming under continuous attack. This jeopardizes the very urge to eat and produce food as gastronomes and exercise the right to pleasure without harming the existence of others or the environmental equilibria of the planet we live on.

The consumer orients the market and production with his or her choices and, growing aware of these processes, he or she assumes a new role. Consumption becomes part of the productive act and the consumer thus becomes a co-producer. The producer plays a key role in this process, working to achieve quality, making his or her experience available and welcoming the knowledge and knowhow of others. Every stage in the agro-industrial production chain, consumption included, should protect ecosystems and biodiversity, safeguarding the health of the consumer and the producer. Each of us is called upon to practice and disseminate a new, more precise and broader concept of food quality based on three basic, interconnected prerequisites. Quality food must be:

good: quality, flavorsome and healthy food; clean: production that does not harm the environment; fair: accessible prices for consumers and fair conditions and pay for producers.

Everyone can contribute to good, clean and fair quality through their choices and individual behavior.