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Benefits and Limitations of Methods of Measuring Food Losses and Their Economic and Non-Economic Significance – The Case of Bakery and Confectionery Industry Cover

Benefits and Limitations of Methods of Measuring Food Losses and Their Economic and Non-Economic Significance – The Case of Bakery and Confectionery Industry

Environmental Protection and Natural Resources
Volume 32 (2021): Issue 3 (September 2021)
By: ,   and    
Open Access
|Sep 2021
Figures & tables

Figures & Tables

Figure 1

Methods of measuring food losses and waste recommended for particular stages of the food supply chain at the EU level

Source: ATTACHMENT III A method of accurate measurement of food losses to the Commission Delegated Decision (EU) 2019/3321 final ANNEXES 1 to 4 dated 3 May 2019 r. supplementing the Directive 2008/98/EC of the European Parliament and of the Council as regards a common methodology and minimal requirements for the uniform measurement of levels of food waste (https://ec.europa.eu/transparency/regdoc/rep/3/2019/PL/C-2019-3211-F1-PL-MAIN-PART-1.PDF; access: 8 June 2021).

Figure 2

List of food loss measurement methods used in Polish bakery and confectionery industry

Source: own work

DOI: https://doi.org/10.2478/oszn-2021-0011 | Journal eISSN: 2353-8589 | Journal ISSN: 1230-7831
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Language: English
Page range: 20 - 28
Published on: Sep 30, 2021
Published by: National Research Institute, Institute of Environmental Protection
In partnership with: Paradigm Publishing Services
Keywords:
Food losses and waste,
measuring methods,
data collection,
bakery and confectionery processing,
prevention,
reduction
Related subjects:
Life sciences,
Ecology

© 2021 Elżbieta Goryńska-Goldmann, Michał Gazdecki, Krystyna Rejman, published by National Research Institute, Institute of Environmental Protection
This work is licensed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 License.

Volume 32 (2021): Issue 3 (September 2021)
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