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Food Sharing and Durable Foods. The Analysis of Main Chemical Parameters

  • Alessandra PelleritoEmail author
  • Ralf Dounz-Weigt
  • Maria Micali
Chapter
Part of the SpringerBriefs in Molecular Science book series (BRIEFSMOLECULAR)

Abstract

The current market of foods and beverages worldwide is obliged to face two counteracting factors: the intensive production flow of many food and beverage commodities, year by year, and the concomitant loss of remarkable amounts of globally produced products. Food losses may be also confused with ‘food waste’, but these words usually concern two different phenomena. Food losses concern the final destination (food and beverage consumers), while food waste is related to the management of food supply chains. From a general viewpoint, food loss is sometimes unavoidable, while food waste should be adequately contrasted. Both phenomena seem to depend mainly on anthropic behaviours. However, the distinction between perishable and non-perishable foods should be considered as a critical factor because of Parisi’s first law of food degradation. Apparently, food loss and waste cannot be predicted and adequately contrasted without a strong analysis concerning the nature of involved foods, even if the active subject—the food consumer—is the only aware player in this ambit. This chapter examines food products that can be easily collected because of their supposed long shelf life, with relation to the most observed and analysed chemical–physical features (for food safety evaluation).

Keywords

Durability European Union Food loss Food sharing Food waste Moisture Water 

Abbreviations

EU

European Union

FAO

Food and Agriculture Organization of the United Nations

F&B

Food and beverage

FCRN

Food and Climate Research Network

FL

Food loss

FSC

Food supply chain

FW

Food waste

FFV

Fresh fruits and vegetable

OECD

Organization for Economic Co-operation and Development

USA

United States of America

UK

United Kingdom

WRAP

Waste and Resources Action Programme

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Copyright information

© The Author(s), under exclusive license to Springer Nature Switzerland AG 2019

Authors and Affiliations

  • Alessandra Pellerito
    • 1
    Email author
  • Ralf Dounz-Weigt
    • 2
  • Maria Micali
    • 3
  1. 1.Food Safety ConsultantPalermoItaly
  2. 2.Food Sharing ExpertMagdeburgGermany
  3. 3.Industrial ConsultantSanta Margherita MarinaItaly

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