Preventing prepared food spoilage in storage

Synonyms:

Preserving quality of processed foods

Implementation:

This strategy features in the framework of Agenda 21 as formulated at UNCED (Rio de Janeiro, 1992), now coordinated by the United Nations Commission on Sustainable Development and implemented through national and local authorities. Agenda 21 recommends: identifying storage and distribution problems affecting food availability; supporting research, where necessary, to overcome these problems; and cooperating with producers and distributors to implement improved practices and systems.

Broader:

Reducing post-harvest damage
Preserving perishable food stuffs

Facilitates:

Producing quality food products
Increasing sustainable food production
Increasing efficient use of marine living resources for food

Facilitated by:

Marking shelf-life of products
Improving safe food preparation
Providing sufficient storage facilities

Values:

Quality
Spoilage

Subjects:

Amenities → Food
Transportation, Telecommunications → Storage
Industry → Manufacturing processes
Societal Problems → Prevention
Societal Problems → Waste
Research, Standards → Quality unification
Conservation → Conservation

Type Classification:

D: Detailed strategies

Related UN Sustainable Development Goals:

About the Encyclopedia

The Encyclopedia of World Problems and Human Potential is a unique, experimental research work of the Union of International Associations. It is currently published as a searchable online platform with profiles of world problems, action strategies, and human values that are interlinked in novel and innovative ways. These connections are based on a range of relationships such as broader and narrower scope, aggravation, relatedness and more. By concentrating on these links and relationships, the Encyclopedia is uniquely positioned to bring focus to the complex and expansive sphere of global issues and their interconnected nature.

The initial content for the Encyclopedia was seeded from UIA’s Yearbook of International Organizations. UIA’s decades of collected data on the enormous variety of association life provided a broad initial perspective on the myriad problems of humanity. Recognizing that international associations are generally confronting world problems and developing action strategies based on particular values, the initial content was based on the descriptions, aims, titles and profiles of international associations.

About UIA

The Union of International Associations (UIA) is a research institute and documentation centre, based in Brussels. It was established in 1907, by Henri la Fontaine (Nobel Peace Prize laureate of 1913), and Paul Otlet, a founding father of what is now called information science.

Non-profit, apolitical, independent, and non-governmental in nature, the UIA has been a pioneer in the research, monitoring and provision of information on international organizations, international associations and their global challenges since 1907.

www.uia.org

You are here

Preventing prepared food spoilage in storage

About the Encyclopedia

About UIA