000			05318nam a22004813i 4500
001			EBC4662400
003			MiAaPQ
005			20240729130704.0
006			m o d |
007			cr cnu||||||||
008			240724s2016 xx o ||||0 eng d
020			_a9789289345576 _q(electronic bk.)
020			_z9789289345569
035			_a(MiAaPQ)EBC4662400
035			_a(Au-PeEL)EBL4662400
035			_a(CaPaEBR)ebr11253465
035			_a(OCoLC)958386172
040			_aMiAaPQ _beng _erda _epn _cMiAaPQ _dMiAaPQ
050		4	_aHD9000.5.F663 2016eb
082	0		_a339.48641300000003
100	1		_aMøller, Hanne.
245	1	0	_aFood waste and date labelling : _bIssues affecting the durability.
250			_a1st ed.
264		1	_aCopenhagen : _bNordic Council of Ministers, _c2016.
264		4	_c©2016.
300			_a1 online resource (100 pages)
336			_atext _btxt _2rdacontent
337			_acomputer _bc _2rdamedia
338			_aonline resource _bcr _2rdacarrier
490	1		_aTemaNord
505	0		_aIntro -- 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		_a6.2 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			_aDescription based on publisher supplied metadata and other sources.
590			_aElectronic 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	_aFood consumption.
655		4	_aElectronic books.
700	1		_aHagtvedt, Therese.
700	1		_aLødrup, Nina.
776	0	8	_iPrint version: _aMøller, Hanne _tFood waste and date labelling _dCopenhagen : Nordic Council of Ministers,c2016 _z9789289345569
797	2		_aProQuest (Firm)
830		0	_aTemaNord
856	4	0	_uhttps://ebookcentral.proquest.com/lib/orpp/detail.action?docID=4662400 _zClick to View
999			_c114589 _d114589