for Ecology and Economy Applied to Alpine Areas
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EVENTS
17.06.2010
PADIMA Project press conference
17.06.2010
InnoCité pilot-sites Forum
19.11.2009
A mountain full of energy
EUROPEAN PARLIAMENT: EUROMONTANA PRESENTS THE POSITION PAPER ON ENERGY
Today, Wednesday 14th April 2010, at 5: 00 p.m., at the headquarters of the European Parliament in Brussels, the President of Euromontana, André Marcon, on the initiative of the MEP Fiorello Provera, Vice President of the Mountain Intergroup, presented the position paper on energy.
The position document was developed by IREALP, Vice President of Euromontana with energy delegation, coordinating the work of other regional, national and international European organisations, members of the European Association for mountain regions.
The position paper was signed by President Marcon, in the presence of a group of MEPs (Fiorello Provera, Antonio Panzeri and Romanian Adrian Severin) on 20th November in Chiuro (so), as a part of the "mountain full of energy” forum organised in Valtellina by IREALP.
The official presentation today before the European Parliament was followed by the President of IREALP, Fabrizio Ferrari, Vice President of Euromontana, and by members of the Board of Directors of IREALP (Vice President Antonio Rudini and councillors Enrico Dioli, Ennio Ferrari and Vittorio Vaccari - PICTURE).
The proposal that Fiorello Provera brought to the attention of the mountain Intergroup and to the European Parliament as a whole is to create a line of financing dedicated to mountain energy, which together with the unique challenges that characterise mountainous areas, will constitute a strategic element of political debate within the European Parliament.
The day ended at the headquarters of the Lombardy Region delegation in Brussels, with a typical Valtellina food refreshments offered by the Province of Sondrio. The convivial moment represented an opportunity to promote local products and aspects of the local identity of upper Valtellina. The preparation of some traditional mountain recipes carried out by the Accademia del Pizzocchero from Teglio.
