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Food Quality And Safety Assurance In Terms Of Loss And Waste Limitation

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  • Śmiechowska, Maria
  • Kłobukowski, Filip

Abstract

One of the greatest challenges of 21st century is satisfying the food needs of the fast growing population of the world. Food must fulfill quality and safety standards. The access to safe and appropriate food is not the same everywhere. Food excess and, in consequence, food waste is present in many regions of the world. This study is meant to explain the causes of food waste on the basis of the author’s own research and study results of other scientists. The lack of authenticity and falsification belong to the new factors endangering food safety and food waste related thereto. This analysis proves that the authenticity of food improves its safety through the implementation of quality management systems, the appropriate system of food labelling and food identification by means of applicable law regulations, supervision and control systems. Main aim of this study is to address why, even though there are so many quality standards and systems, a significant problem with food loss and waste constantly occurs. Waste-causing factors have been determined on the example of bread and the handling of unconsumed bread has been attempted in this study. Waste limiting actions are necessary as food production is significantly overburdening the natural environment and generating increasing amount of waste, hazardous to the clean air.

Suggested Citation

  • Śmiechowska, Maria & Kłobukowski, Filip, 2016. "Food Quality And Safety Assurance In Terms Of Loss And Waste Limitation," Journal of Agribusiness and Rural Development, University of Life Sciences, Poznan, Poland, vol. 40(2).
    • Handle: RePEc:ags:pojard:253911
    DOI: 10.22004/ag.econ.253911
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    References listed on IDEAS

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    1. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(S1), pages 23-32.
    2. Garnett, Tara, 2011. "Where are the best opportunities for reducing greenhouse gas emissions in the food system (including the food chain)?," Food Policy, Elsevier, vol. 36(Supplemen), pages 23-32, January.
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