Quality Assurance of Food versus Limiting Food Loss and Waste
Journal Title: Zarządzanie i Finanse - Year 2015, Vol 13, Issue 2
Abstract
The aim of this article is to present the subject of food quality in the context of its waste. Food quality is most often understood as its health value, sensory appeal and availability in a wide range of consumer and social significance. However, the approach to quality changes. In one of the latest definitions it says that quality is the degree of the ability of the product to meet the needs identified and expected. In times of economic crisis, the approach to quality continues to evolve and is moving towards quality increasingly linked to the price of the product. Quality has become a tool in the hands of producers and part of the game market. Possession of the appropriate certificate confirming the implementation of an appropriate quality system becomes a bargaining chip in trade. An increasing number of quality systems, which wholesalers and other participants of the logistics chain of goods and services are forced to meet, increases, because otherwise they would not be able to successfully participate in the global trade. It is surprising that with such high standards in food production, repeatedly confirmed with certificates and quality marks, consumers question the quality of products which in turn leads to waste. Insiders believe that the solution to the problem can be sustainable production and sustainable consumption.
Authors and Affiliations
Maria Śmiechowska, Filip Kłobukowski
Keywords
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