Showing results for: Food labelling and traceability
The European parliament’s agriculture committee has approved a ban on using words such as ‘burger’, ‘sausage’, ‘steak’ or ‘escalope’ to name vegetarian food products. The proposal will not become law unless approved by the full parliament, which will not vote on the issue until after May 2019’s elections.
This paper by FCRN member Claire Pulker of Curtin University analyses the presence and quality of supermarket corporate social responsibility (CSR) policies related to all attributes of public health nutrition, including sustainability. The paper audited Australian supermarket own brand foods to establish the extent to which CSR policies are translated into practice.
This book, edited by Andrew Kennedy and Jennifer McEntire, examines issues of food traceability throughout the food system, including current challenges, research and potential solutions.
This paper uses consumer surveys from the UK and Germany to explore how the intention to purchase food with ethical claims is affected by the so-called “warm glow” of altruism, i.e. “a feeling people experience when performing an apparent altruistic act”.
This blog post in Foodprint (part of US food advocacy group GRACE Communications) explores how food safety scares and recalls can cause food waste. In addition to the disposal of contaminated food items, other items of the same type are often disposed of to be sure of removing all affected items. New supply chain traceability technologies could reduce the amount of food disposed of during recalls.
The UK’s Global Food Security programme has published a report on innovation within the UK food systems, focusing particularly on the contribution of data technologies and artificial intelligence to food security.
FCRN member Danilo Pezo has contributed to this synthesis paper, which is based on the Programme on Forests‘ project Leveraging Agricultural Value Chains to Enhance Tropical Tree Cover and Slow Deforestation.
People tend to underestimate the greenhouse gas emissions and energy use associated with different food types, according to this paper, but are likely to buy lower-emission food types when provided with information on greenhouse gas emissions.
Labelling schemes to indicate higher welfare standards for broiler chickens have contributed to some changes in the governance of poultry welfare in Australia, argues this paper - but those changes are mostly incremental, and the labelling schemes may even bolster the perceived legitimacy of intensive poultry farming.
According to a survey of US beer drinkers, 59% would be willing to pay more for beer that has been brewed using more sustainable processes, such as energy efficiency or carbon saving measures. On average, respondents were willing to pay $0.22 more per 12-ounce bottle than the price they already paid for their favourite beer ($1.69 per 12-ounce bottle).
The UK’s Eating Better alliance has launched a new video exploring how to eat “Less and better” meat, where the alliance defines “better” as being better for the environment, health and food workers. The video explains several different labels that can be found on meat, including the Red Tractor, organic, free range, and RSPCA assured.
In the latest of its Food Brexit Briefings, the Food Research Collaboration examines how UK food standards may be affected by post-Brexit trade deals - specifically, the case of hormone-treated beef, which is currently permitted in the United States but not in the European Union. The report points out that at least one of the hormones routinely used in US beef production is a cancer risk, and that there is not enough evidence to show that five other hormones are safe to use.
Scientists used DNA barcoding (testing a short section of the genome) to check whether fish in Metro Vancouver are really the species that they are labelled as being. They found that 25% of fish sampled were mislabelled, with error rates higher in restaurants than in grocery stores or sushi bars. Since the price of the claimed species was often higher than that of the real species, the paper suggests that some labelling may be intentional. However, the paper also suggests that some errors could be due to confusion between vernacular fish names (rather than scientific species names).
The US divisions of Danone, Mars, Nestle and Unilever have established the new Sustainable Food Policy Alliance, hoping to influence policymakers and regulators in five key areas: product transparency, nutrition, the environment, food safety and a positive workplace for food and agriculture workers. According to the Washington Post, the new alliance supports the reduction of salt in packaged foods and the introduction of “nutrition facts panels” to highlight sugar and calorie information (read more here).
The relationship between diets, health and quality of life has been the focus of several initiatives to accelerate a move towards healthier diets. However, the results of these interventions have been mixed. This paper by Susan Jebb of the University of Oxford summarises some of these dietary change interventions while discussing the need for improved methods to monitor and evaluate their progress.
France recently amended its agriculture bill to ban non-animal foods from being labelled similarly to animal products, e.g. “soy sausage”, on the basis that such labelling could be misleading to consumers.
The book “A handbook of food crime: Immoral and illegal practices in the food industry and what to do about them”, edited by Allison Gray and Ronald Hinch, discusses some of the problems in current food systems that lead to food crime. Topics discussed include food adulteration, forced labour in the chocolate industry, animal transportation and regulation of food waste.