Programmes and plans promoted by the Basque Government

The FEMP Operative Programme 20 14-2020 by the Spanish State defines a strategy to implement the FEMP’s measures.

The FEMP is the EU’s new fund for maritime and fishing policies proposed for the 2014-2020 period, in replacement of the previous European Fisheries Fund. The inspiring principles for this new Fund are:

• Aiding fishermen in transitioning toward sustainable fishing.
• helping coastal communities to diversify their economies.
• Funding projects to create employment and improve quality of life on European coasts and providing access to funding.
• The FEMP also sets the objectives established by the Europe 2020 Strategy as a backbone, which includes smart, sustainable and integrative growth, as well as harmonious development of the Union.

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The main objective of the Strategic Gastronomy and Food Plan (Plan Estratégico de la Gastronomía y Alimentación), PEGA, is to make the Basque Country a worldwide benchmark in Gastronomy and Food.

The PEGA is focused on six priority lines, with the aim of driving, promoting and developing gastronomy and food in the Basque Country by developing the agro-food and culinary industry, especially for local quality and healthy products, to drive sustainability, create an exceptional offer for tourists, preserve cultural, landscape and culinary heritage, and of course, reach even higher levels of worldwide recognition.

This objective is addressed from a new perspective, the Food Chain of Value paradigm, from primary production to food consumption. People (food consumers) are at the centre of the entire chain of value, and interrelations with other economic, cultural and social sectors are borne in mind.

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The Strategic Framework to Support Entrepreneurship in the Food and Wood Chain of Value of the Basque Country is a commitment to support entrepreneurship of main agents, as a shared effort for economic and social transformation on the food and wood chain of value of the Basque Country.

It includes the programmes and instruments to support all collectives, types and stages of the entrepreneurial process, to drive an increasing entrepreneurial society, activate the entrepreneurial potential of the food and wood chain, develop new projects and competitive and sustainable companies that create economic activity and quality employment, and position the Basque Country as an attractive location for entrepreneurial activity.

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The PEICA’s objective is to drive development of a strong, competitive and sustainable food industry related to local, quality products. This is fruit of reflection with all agents on the chain of value (productive, transforming, distributor and consumer sector), and the Plan is structured around 5 strategies and 8 specific objectives. Strategy 3 is of note: Innovation and technological transfer (support for innovation initiatives, driving technological transfer). Strategy 4 is also of note: Financial support (establishing financial aid lines for the food industry).

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The Strategy for Smart Digitisation on the Basque Country’s Chain of Gastronomy and Food Value aims to contribute value to the gastro-food chain in the Basque Country through smart digitisation. It has the following strategic objectives:

• To promote actions to facilitate the transfer of digital knowledge to the agro-food sector and support definition of technological innovation strategies.
• to drive work formulas that accelerate the incorporation of technologies into the gastro-food chain by means of different collaboration models between companies and support for entrepreneurship, through technological start-ups.

The Smart Digitisation Strategy rests on three lines:

• Establishment of the Basque framework for digitisation on the chain of value related to gastronomy and food.
• Training and connection with the food ecosystem. Access to knowledge.
• Roll-out of the digitisation strategy.

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The Plan to Foment Ecological Production in the Basque Country’s objectives are to increase ecological production, develop the transformation and commercialisation chain and reinforce demand for local ecological products. Thus, amongst other priorities, the FOPE promotes the development of and the market for local ecological products and addresses the positioning of companies on the foreign market.

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The Basque Forestry Plan implements the Basque Rural Strategic Plan for a part of the region to which society is increasingly receptive: forests, fauna, flora and Natural Parks. Its objectives include increased cohesiveness for the forestry sector, pushing it to its greatest potential and facilitating business action.

This Plan is the framework for the Strategic Wood Industry Plan for the Basque Country 2012-2014. After its completion, a new process of strategic reflection was begun, revolving around five lines of action. Within this scope, the technological and training solutions the sector requires and supporting actions for companies are of note.

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The main objective of the Idiazabal D. O. Strategic Plan is to recover the production network linked to the Idiazabal sector. To achieve this objective, the Plan defines the following general objectives:

• Generating sustainable employment related to the territory.
• Increasing the number of assets.
• Increasing profitability of operations and cheese manufacturing sites.
• Increasing the volume of Idiazabal cheese.
• Increasing consumption per capita in the Basque Autonomous Community and in Navarre.
• Increasing the volume sold outside the Basque Autonomous Community and Navarre..

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The 4th Comprehensive Service Plan for Temporary Work 2017-2020’s general objective is to coherently plan, and in a coordinated fashion, the actions that meet needs revolving around temporary work.

This 4th Plan’s structure follows the basic outline used in previous plans, based on the Ararteko’s report “Situation of the temporary population in Alava,” and falls under three large blocks: improving hiring conditions, lodging, and service for minors related to the temporary population.

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