Food waste and date labelling. - issues affecting the durability

Transcription

1 Food waste and date labelling - issues affecting the durability

2 Optimise food labelling to minimise food waste in the Nordic countries without challenging food safety Requires interdisciplinary approaches! Interviews of food manufacturers and store managers Compilation of legal requirements Study of food products with guidance for use after opening. Case study: extended durability and the effect on food waste Literature review

3 Manufacturing Packaging Gas packaging inhibits microorganisms and extend shelf life of many foods Storage temperature Lowering of the storage temperature from 8 C to 4 C, gives a longer shelf life for food products (milk and cooked ham) Processing Better hygiene gives lower level of contamination and thereby longer time for microflora to grow. Additives Lactate has an anti-microbial effect and prolongs shelf life

4 Retail Durability Longer durability leads to less waste Turnover of the products High turnover leads to less waste Management Ordering the right amount Focus on food waste

5 Consumer Needs information on durability after package opening Understanding of the two types of date labelling, best before and use by General understanding of the food's durability

6 Durability and guidance FIC regulation (food information to consumers) Guidance is needed for foods with long durability in unopened packages and where the durability shortens after opening Indicate the shelf life and/or storage conditions after opening of the packaging Smoked salmon: After opening, must be consumed within 3 days Åpnet forpakning spises innen 3 døgn

7 Durability and guidance pesto Producer Guidance SE-1 Opened packaging to be kept in refrigerator at +8 C SE-2 Opened packaging to be kept in refrigerator at +8 C for about 15 days SE-3 Opened package will last for one week in the refrigerator and longer if the contents are covered by oil.

8 Storage temperature Denmark Finland Norway Sweden Pasteurised milk Max. 5 C Max. 6 C Max. 4 C No specific legal requirements In Sweden, the food producers decide the storage temperature Max. 8 C Cooked ham, MAP Max. 5 C Max. 6 C Max. 4 C Minced beef Max. 5 C Max. 4 C Max. 4 C No specific legal requirements No specific legal requirements Max. 8 C Max. 4 Cc Cold smoked salmon Max. 5 C Max. 3 C Max. 4 C No specific legal requirements Max. 4 C Ready-to-eat salad, with chicken Max. 5 C Max. 6 C Max. 4 C No specific legal requirements Max. 8 C

9 Holdbarhet i dager Shelf life of milk 4⁰C 14 4⁰C 12 5⁰ 11 5⁰C 9 6⁰C 6⁰C 8 8 6⁰C 9 8⁰C 8 8⁰C 9 * PRODUKT 1 PRODUKT 2 PRODUKT 3 PRODUKT 4 PRODUKT 5 PRODUKT 6 PRODUKT 7 PRODUKT 8 PRODUKT 9 NORGE DANMARK FINLAND SVERIGE For Sweden: recommended temperature from producers, not from authorities

10 Durability, days Shelf life of cooked ham 4⁰C 45 Best before Use by 4⁰C 35 4⁰C 32 5⁰C 30 5⁰C 28 6⁰C 23 6⁰C 21 8⁰C 23 8⁰C 21 8⁰C 17 CH1 CH2 CH3 CH4 CH5 CH6 CH7 CH8 CH9 NORWAY DENMARK FINLAND SWEDEN CH10 For Sweden: recommended temperature from producers, not from authorities

11 Durability, days Shelf life of ready-to-eat salads 4⁰C 9 Best before Use by 6⁰C 14 6⁰C 10 The product with the longest durability used MAP packaging The other products had ambient air packaging 4⁰C 4 4⁰C 2 5⁰C 4 8⁰C 5 8⁰C 3 R1 R2 R3 R4 R5 R6 R7 R8 NORWAY DENMARK FINLAND SWEDEN MAP packaging For Sweden: recommended temperature from producers, not from authorities

12 Shelf life in days Shelf life of minced beef CO2/N2 Vacuum packaging High oxygen * NORWAY SWEDEN FINLAND DENMARK 4⁰C (Norway, Sweden, Finland) - 5⁰C (Denmark)

13 % waste Waste of minced beef mince at a shelf life of respectively 10 and 18 days 10 DAYS 18 DAYS Minced beef 5% Minced beef 14%

14 Causes and measures in retail sector Wrong amount of a product is ordered Fewer different dates, less waste consumers are looking for the products with the longest remaining shelf life, making it more difficult to sell those with short remaining shelf life. Promotions lead to food waste - the sale shifts from one brand to another A large product range CAN be a driver towards higher waste, particularly for products with a short shelf life

15 Legislation on durability and date labelling of table eggs Special EU legislation: selling day (21 days from laying) best before date (28 days from laying) Short shelf life of eggs: Stored at room temperature in most EU countries Risk of contamination with salmonella higher risk in Europe than in the Nordic countries No specific requirements to store eggs refrigerated The growth of Salmonella will be limited, if the eggs are stored at refrigerated temperatures Refrigerated storage would increase the durability of table eggs

16 Consumers attitudes and understanding Many consumers o could have better knowledge of the difference between best before and use by o discard food when the expiry date has passed, regardless of use by or best before o do not know the importance of having the right temperature in the refrigerator o are afraid of getting sick if they eat a food for which the durability time has expired Increased consumer knowledge of food handling through information and education is needed. The individual consumer needs clearer and more easily accessible information on different labelling and durability on products.

17 Nudging Change the conditions in the decision-making situation, but still have the freedom to choose one s "normal" behaviour Make more people choose to buy products with short remaining shelf life Implemented in a small grocery store in Sweden Special place for "Best before" products with 1-2 days left of shelf life. Made more visible by placing arrows on the floor pointing to this place. The products were labelled for a price reduction of 30 %

18 kr kg Communication to consumer - results Clear reduction of wastage in current category. Good possibilities to reduce food waste in the store, with a fairly simple and cheap method Weight of food waste Value of food waste Before nudge After nudge 0 Before nudge After nudge

19 Takk for oppmerksomheten