A survey by the Food Marketing Institute found that 91 percent of consumers at least occasionally discarded food past its “sell by” date out of concern for the product’s safety. What importance does the “sell by” label have once a product has left the store? Can one eat carrots a couple of weeks after their “best by” date, or is it better to throw them out?įor companies, which generally determine the wording and dates on food labels, this might not matter so much. There are the classic “use by,” “sell by,” and “best by” labels, or more playful ones like “enjoy by” or “born on.” But the apparent precision of date labels masks the fact that many don’t signify much. “While manufacturers are prohibited from placing false or misleading information on a label,” the Food and Drug Administration’s (FDA) website points out, “they are not required to obtain agency approval of the voluntary quality-based date labels they use or specify how they arrived at the date they’ve applied.” The hands-off approach has led to a jumble of labeling practices. Except for infant formula, federal laws do not regulate date labels, which vary widely in their helpfulness. food labels are confusing, as Broad Leib observed. It’s Broad Leib’s goal to fix the food system, one policy at a time. During a global pandemic that has left many unemployed and without food, the conversation has only become more urgent. It’s finding and fixing these inefficiencies that has driven her and her team not just to research and recommend new ways to promote effective food policies, but also to create the rapidly emerging field of law. It’s a simple example, but for Broad Leib, founder and director of Harvard Law School’s Food Law and Policy Clinic (FLPC), this inconsistent labeling is just one of many ways the United States spurns simple rules that can greatly reduce food waste. “Why would you put it on broccoli that’s no different than these things?” It doesn’t make any sense.” She reaches for a bag of grapefruits across the aisle-they don’t have a “best by” date. “There’s nothing going on with broccoli with no other ingredients. “But that’s sort of picked out of thin air,” she points out. The unbagged heads of broccoli lack date labels, but the bagged broccoli bears a “best by” date of August 12. Stepping into her local Whole Foods, clinical professor of law Emily Broad Leib notices something awry in the store’s first produce display. Find out more about the requirements and the application process.For one of the world’s leading experts on food waste, visiting a grocery store can be frustrating. Depending on your nationality, your organisation and the type of course you wish to join, your eligibility and the application procedures may differ. On top of this page you can apply for the course 'Lost Harvest and Wasted Food'. Which means, partially online and partially in an OKP country, not The Netherlands. Read more about this course Courses are currently blendedĬourses will be taught in blended format. Ultimately this should contribute to food security. In this course we will look at ways to minimise losses, reduce food waste and explore alternative uses. Science fiction? Maybe but not completely. Without these losses sufficient food is produced to feed the world population, even when it reaches 9 billion people. Participants should be proficient in English and have at least a BSc degree or an equivalent academic qualification Course programme in more detailĮstimates indicate that 30-40% of the food produced globally is lost post-harvest or wasted because it is never consumed. The course is designed for practitioners who have an active interest in this field, like managers, policy makers, specialists and senior technical staff who are professionally involved in the crop supply chain and deal with post-harvest and food waste management. To course details For whom is this course? Be able to design solutions for minimising the amount of ‘missing food’, from smallholders to multinational retailers.Have insight into the public and private responsibilities in the supply chain for post-harvest handling and food waste management.Be familiar with alternative uses of food waste. Understand the link between primary production, post-harvest management, the supply chain and food security.
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