TY  - BOOK
AU  - Møller,Hanne
AU  - Hagtvedt,Therese
AU  - Lødrup,Nina
TI  - Food waste and date labelling: Issues affecting the durability
T2  - TemaNord
SN  - 9789289345576
AV  - HD9000.5.F663 2016eb 
U1  - 339.48641300000003 
PY  - 2016///
CY  - Copenhagen
PB  - Nordic Council of Ministers
KW  - Food consumption
KW  - Electronic books
N1  - 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; 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
UR  - https://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4662400
ER  -