Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging
Abstract
:1. Introduction
2. Mitigation of Food Waste without Compromising Food Safety
Risk-Communication Messages to Disband Conflicts between Ensuring Food Safety and Food-Waste Reduction
3. Role of Plastic Packaging in Food Safety and Sustainable Consumption
Implementing Effective Risk Communication in the Field of Plastic-Packaging Usage
4. Conclusions
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
References
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Risky Consumer Behavior in Food-Waste Mitigation | Examples of Seemingly Controversial Food-Safety Advice | Recommendations to Disband Conflicts between Food Safety and Food-Waste Reduction |
---|---|---|
Consuming food after use-by date based on sensory evaluation | Respect use-by dates [63]. When in doubt, throw it out [64]. Don’t trust your senses [65]. | Plan menus ahead of time. Check the labeling during the shopping. Follow the “first in, first out” practice. Differentiate expiration-date types. Keep track of your food stock. |
Removing mold from spoiled bread, cheese, jam, rotten vegetables, and fruits and consuming the “clean” parts | Food covered with mold should be thrown away. Don’t risk it; don’t eat it. Discard an entire loaf of bread if it has developed mold [66]. | Plan ahead and consider quantities. Check refrigerator temperature. Freeze bread and cheese for elongated shelf life. Know where to store different foods. |
Consuming leftovers after storage at inappropriate temperatures for too long and reheating more than once | Leftovers should be stored at 4 °C or below. Never keep leftovers for more than 2–3 days. Reheat leftovers only once [67,68]. | Plan portions. Check refrigerator temperature. Split leftover meals into smaller portions. Label dates. Freeze it if you can’t eat it. |
Risky Consumer Behavior in Minimizing Plastic Packaging | Examples of Seemingly Controversial Food-Safety Advice | Recommendations to Disband Conflicts between Ensuring Food Safety and Minimizing Plastic Packaging |
---|---|---|
Using a reusable bag many times in a row without washing or sanitizing [106] | Use single-use plastic bags for temporary storage or transportation of RTE (ready-to-eat) food to prevent cross-contamination [37]. | Bring your reusable bags to the shop, but pay attention to their proper washing and sanitization (if possible, wash at 60 °C and iron). Wash and sanitize reusable bags dedicated to RTE food after each use. For the industry: Include washing instructions on a label inside each bag. |
Using the same reusable bag for RTE and root vegetables [107] | Separate meat, fruits, vegetables, and bakery products during shopping [105]. Pack meat and vegetables in separate bags [37,108]. | Dedicate separate reusable bags for bakery products, fruits, and vegetables. Use reusable bags primarily for low-risk food. Use biodegradable and recyclable single-use bags for high-risk food (e.g., raw meat). |
Using unlabeled food ingredients during food preparation | Buy food from reliable sources: properly packaged, with proper labeling. | Pay special attention to labeling issues when shopping in a package-free shop: (1) Write the name of the food, date of shopping, expiration date and other possible relevant information onto the container/bag. (2) If there are product tags or printed labels placed next to the product, take one. Apply the FIFO principle in your household. Know where to store different food categories. |
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Kasza, G.; Veflen, N.; Scholderer, J.; Münter, L.; Fekete, L.; Csenki, E.Z.; Dorkó, A.; Szakos, D.; Izsó, T. Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging. Foods 2022, 11, 3520. https://doi.org/10.3390/foods11213520
Kasza G, Veflen N, Scholderer J, Münter L, Fekete L, Csenki EZ, Dorkó A, Szakos D, Izsó T. Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging. Foods. 2022; 11(21):3520. https://doi.org/10.3390/foods11213520
Chicago/Turabian StyleKasza, Gyula, Nina Veflen, Joachim Scholderer, Lars Münter, László Fekete, Eszter Zita Csenki, Annamária Dorkó, Dávid Szakos, and Tekla Izsó. 2022. "Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging" Foods 11, no. 21: 3520. https://doi.org/10.3390/foods11213520
APA StyleKasza, G., Veflen, N., Scholderer, J., Münter, L., Fekete, L., Csenki, E. Z., Dorkó, A., Szakos, D., & Izsó, T. (2022). Conflicting Issues of Sustainable Consumption and Food Safety: Risky Consumer Behaviors in Reducing Food Waste and Plastic Packaging. Foods, 11(21), 3520. https://doi.org/10.3390/foods11213520