Food waste and date labelling : (Record no. 114589)
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| 000 -LEADER | |
|---|---|
| fixed length control field | 05318nam a22004813i 4500 |
| 001 - CONTROL NUMBER | |
| control field | EBC4662400 |
| 003 - CONTROL NUMBER IDENTIFIER | |
| control field | MiAaPQ |
| 005 - DATE AND TIME OF LATEST TRANSACTION | |
| control field | 20240729130704.0 |
| 006 - FIXED-LENGTH DATA ELEMENTS--ADDITIONAL MATERIAL CHARACTERISTICS | |
| fixed length control field | m o d | |
| 007 - PHYSICAL DESCRIPTION FIXED FIELD--GENERAL INFORMATION | |
| fixed length control field | cr cnu|||||||| |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION | |
| fixed length control field | 240724s2016 xx o ||||0 eng d |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| International Standard Book Number | 9789289345576 |
| Qualifying information | (electronic bk.) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER | |
| Canceled/invalid ISBN | 9789289345569 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (MiAaPQ)EBC4662400 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (Au-PeEL)EBL4662400 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (CaPaEBR)ebr11253465 |
| 035 ## - SYSTEM CONTROL NUMBER | |
| System control number | (OCoLC)958386172 |
| 040 ## - CATALOGING SOURCE | |
| Original cataloging agency | MiAaPQ |
| Language of cataloging | eng |
| Description conventions | rda |
| -- | pn |
| Transcribing agency | MiAaPQ |
| Modifying agency | MiAaPQ |
| 050 #4 - LIBRARY OF CONGRESS CALL NUMBER | |
| Classification number | HD9000.5.F663 2016eb |
| 082 0# - DEWEY DECIMAL CLASSIFICATION NUMBER | |
| Classification number | 339.48641300000003 |
| 100 1# - MAIN ENTRY--PERSONAL NAME | |
| Personal name | Møller, Hanne. |
| 245 10 - TITLE STATEMENT | |
| Title | Food waste and date labelling : |
| Remainder of title | Issues affecting the durability. |
| 250 ## - EDITION STATEMENT | |
| Edition statement | 1st ed. |
| 264 #1 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Place of production, publication, distribution, manufacture | Copenhagen : |
| Name of producer, publisher, distributor, manufacturer | Nordic Council of Ministers, |
| Date of production, publication, distribution, manufacture, or copyright notice | 2016. |
| 264 #4 - PRODUCTION, PUBLICATION, DISTRIBUTION, MANUFACTURE, AND COPYRIGHT NOTICE | |
| Date of production, publication, distribution, manufacture, or copyright notice | ©2016. |
| 300 ## - PHYSICAL DESCRIPTION | |
| Extent | 1 online resource (100 pages) |
| 336 ## - CONTENT TYPE | |
| Content type term | text |
| Content type code | txt |
| Source | rdacontent |
| 337 ## - MEDIA TYPE | |
| Media type term | computer |
| Media type code | c |
| Source | rdamedia |
| 338 ## - CARRIER TYPE | |
| Carrier type term | online resource |
| Carrier type code | cr |
| Source | rdacarrier |
| 490 1# - SERIES STATEMENT | |
| Series statement | TemaNord |
| 505 0# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | Intro -- Colophon -- Contents -- Summary -- Policy recommendations and further work -- Foreword -- 1. Introduction -- 1.1 Goal and scope -- 2. Approach and methods -- 2.1 Interviews of food manufacturers -- 2.2 Collection of pictures of products with guidance for use after opening -- 2.3 Compilation of legal requirements for temperature in wholesale and retail -- 2.4 Interviews with store managers -- 2.5 Mapping of food waste in retail -- 2.6 Waste composition analysis in retail -- 2.7 Case study: Example of trade agreement for allocation of durability -- 2.8 Case study: Extended durability and the effect on food waste -- 2.9 Literature review -- 3. Durability terms and legal requirements -- 3.1 Date labelling terms -- 3.1.1 "Best before" -- 3.1.2 "Useby" -- 3.2 Durability of opened packages -- 3.3 Examples of guidance for use after opening -- 3.4 Storage temperature requirements in wholesale and retail -- 3.4.1 Regulation of storage temperature in Sweden -- 4. Underlying causes for differences in date labelling -- 4.1 Interviews -- 4.2 Milk -- 4.2.1 Underlying causes -- 4.2.2 Predictive model -- 4.2.3 Consumer guidance -- 4.3 Cooked ham -- 4.3.1 Underlying causes -- 4.3.2 Predictive model -- 4.3.3 Consumer guidance -- 4.4 Minced meat -- 4.4.1 Underlying causes -- 4.4.2 Consumer guidance -- 4.5 Cold smoked salmon -- 4.5.1 Underlying causes -- 4.5.2 Consumer guidance -- 4.6 Readytoeat salad -- 4.6.1 Underlying causes -- 4.6.2 Consumer guidance -- 4.7 Durability in opened package -- 4.7.1 Liver paste -- 4.7.2 Pickled herring -- 4.7.3 Pesto -- 5. Can extension of durability decrease food waste? -- 5.1 A case study of extended shelf life and food waste -- 5.2 Literature review of extended durability -- 5.3 Summary of findings -- 6. Factors causing food waste related to date labelling in retail -- 6.1 Summary of food waste in retail. |
| 505 8# - FORMATTED CONTENTS NOTE | |
| Formatted contents note | 6.2 Mapping of food waste in retail -- 6.3 Waste composition analysis to estimate food waste -- 6.4 Interviews with store managers -- 6.4.1 Location and demography -- 6.4.2 Deliveries and types of ordering -- 6.4.3 Date labelling and reduced prices -- 6.4.4 Other comments from retailers -- 6.5 Literature review on food waste in retail -- 6.5.1 Waste of organic food -- 7. Trade agreements for allocation of durability -- 7.1 Interviews of manufacturers and retailers -- 7.1.1 Sweden -- 7.1.2 Norway -- 7.1.3 Denmark and Finland -- 7.2 An example of application of the Norwegian STAND 001 -- 8. Legislation on durability and date labelling of table eggs -- 8.1 Literature review of wastage of eggs due to date labelling -- 9. Consumers' attitudes and understanding -- 9.1 Surveys on data labelling -- 9.2 Position of the date label -- 9.3 Temperature in the consumer's refrigerator -- 10. Discussion -- 10.1 Durability and guidance -- 10.2 Packaging gas -- 10.3 Storage temperature -- 10.4 Consumer guidance for opened packages -- 10.5 Causes and measures in the retail sector -- 10.6 Legislation for eggs -- 10.7 Policy recommendations -- References -- Glossary -- Sammendrag -- Anbefalinger og videre arbeid -- Appendix 1: Interview guide for manufacturers -- Project information -- Overall aim of the project -- Aims of interviews -- Interview guide (manufacturers) -- Briefing before the interview -- General questions on date labelling -- Durability (shelf life) of the product -- Storage conditions of opened packaging -- Trade standards or agreements -- Appendix 2: Food waste in stores -- Section B - supplementary questions -- Appendix 3: Regulation No. 1169/2011, Articles 24 and 25 -- Abstract. |
| 588 ## - SOURCE OF DESCRIPTION NOTE | |
| Source of description note | Description based on publisher supplied metadata and other sources. |
| 590 ## - LOCAL NOTE (RLIN) | |
| Local note | Electronic reproduction. Ann Arbor, Michigan : ProQuest Ebook Central, 2024. Available via World Wide Web. Access may be limited to ProQuest Ebook Central affiliated libraries. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM | |
| Topical term or geographic name entry element | Food consumption. |
| 655 #4 - INDEX TERM--GENRE/FORM | |
| Genre/form data or focus term | Electronic books. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Hagtvedt, Therese. |
| 700 1# - ADDED ENTRY--PERSONAL NAME | |
| Personal name | Lødrup, Nina. |
| 776 08 - ADDITIONAL PHYSICAL FORM ENTRY | |
| Relationship information | Print version: |
| Main entry heading | Møller, Hanne |
| Title | Food waste and date labelling |
| Place, publisher, and date of publication | Copenhagen : Nordic Council of Ministers,c2016 |
| International Standard Book Number | 9789289345569 |
| 797 2# - LOCAL ADDED ENTRY--CORPORATE NAME (RLIN) | |
| Corporate name or jurisdiction name as entry element | ProQuest (Firm) |
| 830 #0 - SERIES ADDED ENTRY--UNIFORM TITLE | |
| Uniform title | TemaNord |
| 856 40 - ELECTRONIC LOCATION AND ACCESS | |
| Uniform Resource Identifier | <a href="https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4662400">https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4662400</a> |
| Public note | Click to View |
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