Minimizing food waste
Food waste is a persistent problem for every party in the entire chain; from farm to fork, much is lost. In the white paper Minimizing Food Waste, we examine sustainability and shelf life in relation to food safety and the tension between them. We also highlight opportunities that contribute to sustainability by preventing food waste. The following topics are covered in the white paper: - The legislation and the initiatives of the various bodies - The move towards a circular economy over time - Shelf life in relation to sustainability - Mandatory indications of best-before dates - The difference between THT and TGT - Four steps for determining the microbiological shelf life of food - The first GFSI standard writes a specific point about food waste
Minimizing food waste
Research has shown that approximately 10% of the 88 million tons of annual food waste in the EU is date-related. The European Commission has therefore issued guidelines on date marking. This took into account an important condition: reducing food waste should never compromise food safety. In the white paper, we share a roadmap for determining the microbiological shelf life of food products.
These services may also be of interest
Achieving a safe and healthy working and living environment?
We test, inspect and certify so organizations can innovate safely, quickly and cost-effectively.