Background

Decreasing food waste has become an important area of food policy. This paper investigates the relationship between food waste reduction and food safety risks. It is a frequent question in both public and professional discussions that how the utilization of expired food stuffs and leftovers could be solved without compromising food safety.

Scope and Approach

The most important food waste reduction theories and initiatives are listed and evaluated.

Key Findings and Conclusions

It is challenging to find the golden rule of balance between food waste and food safety. Solutions that seem to be credible often raise the risk to consumers. In order to meet both aspects, cooperation and co-development of food chain actors (consumers and authorities as well) are needed.

中文翻译：

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在减少食品浪费的愿望和食品安全要求之间取得平衡

背景

减少食物浪费已成为粮食政策的重要领域。本文研究了减少食物浪费与食品安全风险之间的关系。在公共和专业讨论中，经常出现的问题是如何在不损害食品安全的情况下解决过期食品和剩余食品的利用问题。

范围和方法

列出并评估了最重要的减少食物浪费的理论和计划。

主要发现和结论

在食物浪费和食品安全之间找到平衡的黄金法则是具有挑战性的。似乎可信的解决方案通常会给消费者带来风险。为了同时满足这两个方面，需要食物链参与者（以及消费者和当局）的合作与共同发展。