Meat matters: tackling food loss and waste in the meat sector
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Приказ свих података о документуАпстракт
Food wastage occurs throughout the entire food chain, starting from agricultural production
and continuing through post‑harvest handling, storage, production, distribution, consumption
and disposal. Food wastage not only affects food security but also has detrimental consequences
for the global economy and the environment. Food loss and waste occur throughout
the meat supply chain. According to literature data, 23% of meat production is lost and wasted
across all stages of the food chain, with the highest share attributed to the consumption
phase. Improved farming practices, animal health management, efficient transport systems,
proper storage and handling at processing and retail levels, and consumer education on responsible
consumption can all contribute to reducing food loss and waste in the meat sector.
Кључне речи:
Food loss / Food waste / Meat sectorИзвор:
Meat Technology, 2023, 64, 2, 177-182Издавач:
- Institute of Meat Hygiene and Technology
Колекције
Институција/група
Fakultet veterinarske medicineTY - JOUR AU - Kilibarda, Nataša AU - Karabasil, Nedjeljko AU - Stojanović, Jelena PY - 2023 UR - https://vet-erinar.vet.bg.ac.rs/handle/123456789/3325 AB - Food wastage occurs throughout the entire food chain, starting from agricultural production and continuing through post‑harvest handling, storage, production, distribution, consumption and disposal. Food wastage not only affects food security but also has detrimental consequences for the global economy and the environment. Food loss and waste occur throughout the meat supply chain. According to literature data, 23% of meat production is lost and wasted across all stages of the food chain, with the highest share attributed to the consumption phase. Improved farming practices, animal health management, efficient transport systems, proper storage and handling at processing and retail levels, and consumer education on responsible consumption can all contribute to reducing food loss and waste in the meat sector. PB - Institute of Meat Hygiene and Technology T2 - Meat Technology T1 - Meat matters: tackling food loss and waste in the meat sector VL - 64 IS - 2 SP - 177 EP - 182 DO - 10.18485/meattech.2023.64.2.32 ER -
@article{ author = "Kilibarda, Nataša and Karabasil, Nedjeljko and Stojanović, Jelena", year = "2023", abstract = "Food wastage occurs throughout the entire food chain, starting from agricultural production and continuing through post‑harvest handling, storage, production, distribution, consumption and disposal. Food wastage not only affects food security but also has detrimental consequences for the global economy and the environment. Food loss and waste occur throughout the meat supply chain. According to literature data, 23% of meat production is lost and wasted across all stages of the food chain, with the highest share attributed to the consumption phase. Improved farming practices, animal health management, efficient transport systems, proper storage and handling at processing and retail levels, and consumer education on responsible consumption can all contribute to reducing food loss and waste in the meat sector.", publisher = "Institute of Meat Hygiene and Technology", journal = "Meat Technology", title = "Meat matters: tackling food loss and waste in the meat sector", volume = "64", number = "2", pages = "177-182", doi = "10.18485/meattech.2023.64.2.32" }
Kilibarda, N., Karabasil, N.,& Stojanović, J.. (2023). Meat matters: tackling food loss and waste in the meat sector. in Meat Technology Institute of Meat Hygiene and Technology., 64(2), 177-182. https://doi.org/10.18485/meattech.2023.64.2.32
Kilibarda N, Karabasil N, Stojanović J. Meat matters: tackling food loss and waste in the meat sector. in Meat Technology. 2023;64(2):177-182. doi:10.18485/meattech.2023.64.2.32 .
Kilibarda, Nataša, Karabasil, Nedjeljko, Stojanović, Jelena, "Meat matters: tackling food loss and waste in the meat sector" in Meat Technology, 64, no. 2 (2023):177-182, https://doi.org/10.18485/meattech.2023.64.2.32 . .