There has been a significant push within the food industry towards sustainability initiatives.
Food safety must remain a core requirement of food production. The FSAI encourages all food businesses embarking on a sustainability journey to consider food safety at every step. Changes to how food is produced may have unintended consequences on the safety of the food and food businesses must ensure that food safety is not compromised. Conversely, some changes can bring benefits for food safety, in tandem with sustainability and this is a welcome bonus.
Food safety should not be viewed as a hurdle when it comes to sustainability, rather food safety should continue to be an essential part of the transition.
Examples of some sustainability initiatives in the food industry include the following:
Durability claims: Some food businesses may be considering a move from use by dates to best before dates to minimise waste. The FSAI has produced guidance on shelf-life assessment in Guidance Note No 18, and food businesses are advised to contact their competent authority to understand the necessary justification for modified durability categories of their food products.
Food donations: Food businesses may wish to donate surplus food approaching its end of shelf-life, and other food businesses may wish to accept such food donations. The FSAI has developed food donation guidance to facilitate food safety within these operations.
Labelling claims: Food businesses may wish to highlight their sustainability efforts, but food labelling legislation has strict protection against misleading consumers by claiming special characteristics of food. The FSAI has provided extensive guidance on food labelling and food businesses considering any sustainability claim should consult with their competent authority before making any changes to their labels. The proposed new EU law on green claims is likely to impact food labelling in the future.
Packaging changes: Food businesses may wish to move towards lower environmental impact packing materials (food contact materials); however this is a significant step. The compliance of any food contact material needs to be evaluated and the impact on shelf-life may also be necessary.
Food innovation: Valorisation of unmarketable products of e.g. through development of novel food products can reduce waste and therefore improve overall sustainability. The novel food status of foods may need to be determined and the FSAI has produced guidance on this process. If assessed as novel, a food will require safety assessment and approval at EU level before it can be placed on the market. Newly developed food enzymes and food additives also require safety assessment and approval at EU level.
Food risk scenarios: While not always possible, when food safety concerns arise, in some instances there is potential for those to be dealt with through re-working. This occurs particularly in the case of microbiological hazards. Food businesses should explore risk management steps other than disposal within their food safety management systems and should develop such proposals with their competent authority.