Archive for the ‘foodsafety’ Category
Fresh ideas for a green future
Our future may depend on the ingenuity of our entrepreneurs. A changing climate could fundamentally transform Ireland and the rest of the world. We’ll need to use our own resources – food and agriculture businesses will be vital for the survival of both individual communities and the nation as a whole.
The Green Dragon team innovation challenge, a new initiative from Agri-Aware, is gently laying the first seeds for the emerging green revolution. The competition challenges both Junior (first to third year) and Senior (Transition to sixth year) students to develop a business idea into a useful and potentially profitable product or service.
IF We had an Undersecretary of Food Safety…
IF there was an undersecretary for food safety this is what they should be doing…
1. Tattoo on a body part that you use every day the Food Safety and Inspection Service (FSIS) Mission Statement:
The Food Safety and Inspection Service is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.
2. Push for tax credits for workable food safety innovations for small, medium, and large producers and support small and medium-sized agriculture by growing local and regional markets for meat.
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11. Make better use of technology to ensure traceability of all food so that when an outbreak occurs authorities can quickly identify the source and limit the spread of the contamination and stop the disruption to the economy.
MSC assessment starts for Swedish Baltic cod fishery
Swedens Eastern and Western Baltic cod fisheries have started their assessment against the Marine Stewardship Council standard for sustainable and well-managed fisheries.
The Swedish fishery is the third Baltic cod fishery to enter assessment this year following the Denmark Eastern Baltic cod in August and the Germany Eastern Baltic cod which entered assessment in November. If the fishery is successful, then Swedish Baltic cod will be eligible to bear the MSC ecolabel once Chain of Custody traceability has been established.
Food Safety and Traceability in CPG Industry
In this post I will explain how the Food Safety and Traceability needs can be addressed by SAP.
How SAP can help?
Today companies must increase efficiencies, reduce costs, and ensure compliance with food regulations over the whole supply chain. Hampered by a legacy of nonintegrated systems that impede visibility and perpetuate inefficiencies, many companies recognize the need to standardize on a single platform.
SAP has the necessary features already inbuilt for handling food safety and traceability. Safety measures can be implemented in the whole process chain, right from procurement of raw materials from supplier, during production of goods in the plant till the delivery of the finished product to the customer / end consumer.
SAP can help the CPG industry with:
* Track, monitor, and trace batches and inventory
* Streamline procurement, production and sales processes
* Manage sales returns
* Enable targeted product recalls
Food Safety News Naughty List 2009
After much thought and consideration, here is the Food Safety News Naughty list for 2009:
NAUGHTY: Stewart Parnell, President of Peanut Corporation of America, for asking for nearly $1 million from his bankrupt business for his own criminal defense fund after shipping peanuts his own tests showed were contaminated with Salmonella that sickened over 700 and killed at least nine. (See “PCA Executives To Divide $875,000,” Dec 11, 2009)
Schnucks’ Food Safety Training Starts with CEO
Schnuck Markets here has implemented “some massive improvements” in its food safety efforts, including a wide-ranging training program, said Dianna Pasley, the chain’s director of food safety and chair of the Food Marketing Institute’s Food Protection Committee, during an SN-hosted webinar yesterday.
Food safety training has been implemented for everyone “from our CEO to our warehouse folks down to the store level, even our porters,” she said.
‘Radical rethink’ needed on food
A “radical rethink” of how the UK produces and consumes its food is needed, Environment Secretary Hilary Benn has warned.
He was speaking at the launch of the government’s assessment of the threats to the security of what we eat.
The food supply was currently secure but population growth and climate change could have an impact, he warned.
Producers, supermarkets and consumers have been invited to suggest how a secure food system should look in 2030.
Some of the findings from the consultation are expected to be published in the autumn.
via bbc.co.uk
What Motivates Consumers to Choose Sustainable Food and Beverages?
Market research firms Packaged Facts and The Hartman Group have joined forces in a collaborative partnership that will result in a series of four reports each deciphering the attitudes and behaviors of sustainable goods consumers in relation to specific consumer products. The pair proudly unveils the first market study published in the four-part series: “Consumers and Sustainability: Food and Beverage.”
The food and beverage market is central to consumer perceptions of sustainability. When the consumption of sustainable foods is motivated by personal benefits, adoption mirrors a health and wellness progression in which consumers first consider the impacts of things in the body, followed by on the body, and finally around the body. Therefore, as consumers become more educated about the environmental, social, and economic implications of foods and beverages, their health and wellness motivations dovetail with societal concerns, such that food shopping choices become salient to the four zones of sustainability:
via earthtimes.org
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