Showing results for: Standardisation and harmonisation
Shared international standards and the harmonisation of policies, metrics and reporting are essential to achieving effective and constructive change. Standardisation and harmonisation enables a wide range of entities – countries, companies and other organizations – to account for and report in a credible, practical and internationally consistent manner. Example areas of concern include certification of Fairtrade commodities, the measurement of food waste at national and global levels, or carbon footprints associated with the food sector.
This report from the US nonprofit Institute for Multi-Stakeholder Initiative Integrity looks at 40 multi-stakeholder initiatives (MSIs) - voluntary standards set by civil society organisations and industry, such as Fairtrade International, the Roundtable on Sustainable Palm Oil and the Marine Stewardship Council - and concludes that MSIs are not effective at holding corporations accountable for abuses or protecting human rights.
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.
A paper proposes a new method for evaluating the climate impact of short-lived greenhouse gases (GHGs) such as methane. Different GHGs are currently assessed on the basis of global warming potential (GWP), calculated as carbon dioxide equivalent, usually over a 100 year time horizon. The paper authors say that this misrepresents the impact of short-lived GHGs, because they have stronger climate impacts shortly after being released and lower impacts after being in the atmosphere for some time.
The Oxford Long-Term Ecology Lab has published a map of studies published between 1990 and October 2017 that report evidence on the effects of adopting one or more sustainability standards. You can filter the map by several criteria including country, name of standard, commodity covered and research method. Topics covered include agriculture, fishing, forestry and textiles.
Public Health England(PHE) has published new guidelines setting out the approaches the food industry should take to reduce the net amount of sugar children consume through everyday food.
The new global Food Losses and Waste FLW standard for measuring food loss and waste is the first set of international definitions and reporting requirements for businesses, governments and other organisations specifying how they should measure and manage food loss and waste, as a step towards helping countries and companies improve efforts to store, transport and consume food more efficiently.
This report by a partnership comprising the International Trade Centre, the Research Institute of Organic Agriculture and the International Institute for Sustainable Development summarises the recent market trends and growth in voluntary sustainability standards (VSS), for nine commodities.
This report highlights the development and roll-out of a new Global Farm Registry, which will provide a framework to support the global identification, traceability and sustainability performance of farms and producers around the world. It will allow individual producers to voluntarily share their sustainability standards certification status and other production information, to determine their compliance status against other sustainability standards (international, national and retailer, Hospitality and Food Service and brand-owner-specific standards) and to increase their access to new customer and markets.
The UN Global Compact has introduced the Food and Agriculture Business (FAB) Principles in Rome.
Representatives from 27 Swedish food companies and organisations, have entered into a voluntary agreement to make sure that soy used in the production of food sold in Sweden is produced in a socially and environmentally responsible manner.
China’s agricultural system, environment and food supply is under great pressure from an increasing population, an intensive use of agro-chemicals and extensive food safety problems.
The UK consumer group Which? has released a report, “A taste for change,” which questions the effectiveness of voluntary industry-led initiatives such as the Responsibility Deal.