Quality Assurance of Food versus Limiting Food Loss and Waste

Transcription

1 Zarz¹dzanie i Finanse Journal of Management and Finance Vol. 13, No. 2/2015 Maria Œmiechowska* Filip K³obukowski** Maria Œmiechowska, Filip K³obukowski Quality Assurance of Food versus Limiting Food Loss and Waste Quality Assurance of Food versus Limiting Food Loss and Waste Introduction The progressing globalization has caused a number of important changes in terms, but not limited to, of food production and consumption. Attitude and expectations regarding food have changed significantly. Consumers focus not only on food safety but other quality factors. Unfortunately, next to some positive effects such as opening new sales markets, increasing the availability of food products, globalization has caused a whole range of negative changes in terms of food production and consumption. An example is the decreased food production in the countries with lower economic potential that cannot compete with their food products on the global market. The objective of this study is to evaluate current knowledge of the issue of food quality in connection with its waste and, consequently, its importance for natural environment, state budget and home dwellings. 1. The notion of quality Quality is a notion which has accompanied the man since the oldest times and it has evolved throughout the centuries. According to the most ancient philosophers quality is a certain level of perfection [Horbaczewski, 2006, pp ]. Nowadays, food quality is mostly understood as the degree of food healthiness, its sensual attraction and availability in the broad consumers and community s understanding. The notion of quality has been discussed in different aspects: philosophical, technical, economic, marketing, legal, sociological and psychological one. Therefore, it has become necessary to clarify the definition of quality so that it can become doubtless, sound unambiguous and could be used in the commodity assessment. * Prof., Ph.D. Hab., Faculty of Entrepreneurship and Commodity Science, Department of Commodity Science and Quality Manage, Gdynia Maritime University, Morska 81-87, Gdynia, m.smiechowska@ wpit.am.gdynia.pl ** M.Sc. Eng., Department of Chemistry, Ecology and Food Commodity Science, Medical University of Gdañsk, Powstania Styczniowego 9b, Gdynia, fklobukowski@gumed.edu.pl

2 94 Maria Œmiechowska, Filip K³obukowski The definition of quality, according to the normalized standard PN-EN ISO 9000:2006, implies the intention of fulfilling consumers wishes, their needs and expectations, which have been evolving and changing constantly. It seems that new definitions of quality lean toward this direction, however, their interpretation may differ. According to E. Skrzypek quality means a number of product features which fully guarantee satisfying the external and internal consumer expectations and demands, whereas it must be remembered that the need for quality must nourish in the consumer himself, that the man must understand its idea and meaning in order to become its creator and strive for its perfection [Skrzypek, 2000]. D. Ko³o yn-krajewska i T. Sikora have formulated a slightly different definition according to which quality means a degree to which product can satisfy one s needs and refer to the specified and expected needs [Ko- ³o yn-krajewska, Sikora, 2010]. They indicate that the manufacturer, while planning the quality of their products, must predict how, apart from the already defined criteria, their product can satisfy the needs of consumers. On the other hand, the health quality of food involves the health related safety of the product and its nutritious value. Food safety is a very broad notion which is affected by many factors, including the quality of environment and raw materials, processing methods, people, food additives, packaging, production machines and many others. Food law and many organizations responsible for food inspection and supervision are protecting food quality and safety [Stankiewicz, 2003, pp ]. In the era of economic crisis the definition of quality, especially in the context of the consumer s perceiving of quality, is subject to further evolution and is heading towards the quality more and more strongly related to the product price. These are the consumers who assess the level of quality according to the final product price. The consumers seem to say: Quality yes, but not for such price. Such approach neither causes nor guarantees the level of quality which would satisfy manufacturers. Nevertheless, manufacturers are forced to respect this order of things. Unfortunately, such approach is also presented by chain stores and therefore distributors and wholesalers connected with these chain stores. The analysis of numerous studies on the effect of the price over product quality has shown that such assessment gets weaker and weaker due to the consumers habit of learning. The price is important when the product is bought for the first time, then, its importance decreases together

3 Quality Assurance of Food versus Limiting Food Loss and Waste 95 with the consumer s growing knowledge from his/her own experience. On a long term basis the price reflects the product quality, however, it becomes less useful for consumers as a piece of information on the product quality [Nowak, 2008, pp ]. The conditions of operations of modern companies imply striving for perfection, strategic quality management and operational management of processes creating product quality in the context of the overall organization management [Lisiecka, 2013, pp. 2 9]. Quality has become a tool in the hands of manufacturers and an element of the sales market game. The possession of an appropriate certificate confirming the company s implementation of a given quality system has become an enormous advantage in commerce. Next to the obligatory systems, some voluntary systems are being developed for which manufacturers, wholesalers and other participants of the goods and services logistic chain are being forced, otherwise they will be excluded from the successful operation in global commerce (figure 1). The target for the private food standards is a food safety assessment system with homogenous requirements and auditing procedures, assuming the mutual recognition of audit scores by all the participants of the supply chain [Czupryna, Maleszka, 2008, pp ]. The number of systems is growing and in this situation some organizations are trying to limit the number of quality management systems to minimum so that one created integrated system could guarantee the effectiveness of operation. Quality systems have caused a kind of a race between food manufacturers for a place in the peloton of producers who have become clients (business partners) of the chain stores. In the preliminary period of quality systems implementation the satisfaction of customers was observed, for whom the same products with the same quality properties were available all over the world, regardless of the customers current position. However, after a certain amount of time, consumers stopped showing attention to these products and they started to search for other products which would be different mainly by sensory properties. Furthermore, globalization changes have caused the entry of new food products on the market which were not always accepted by consumers. A symptom of food market globalization is not only the growth of fast food production but also the growing interest in world cuisines and national dishes, whereas some of these, very exotic ones, such as sushi or pizza, have little to do with original dishes.

4 96 Maria Œmiechowska, Filip K³obukowski Figure 1. Obligatory and optional Health Safety and Quality Assurance and Management Systems Source: Own study based on: [Sikora, Strada, 2005]. As opposed to the idea of global food some new movements related to slow food consumption are beginning, which are a sign of glocalization. Localism is a response to the progressing globalization. The world is overwhelmed by a specific kind of consumption race in food production, sale and consumption. As long as production and sale is still possible to grow, it must be remembered that consumption, especially in the developed countries is not unlimited. Its limitations are the result of, but are not limited to, the societies growing awareness of health hazards related to excessive consumption. All these problems induced food losses and even food waste. 2. The causes of food waste and ways to counteract The international research studies confirm that the degree of food waste is very big and it is estimated in the following way: e.g. in Republic of South Africa the costs of home food waste are about USD 2,7 billion annually, it is 0,82% of gross national product per annum [Nahman et al. 2012, pp ]. The scale of losses in USA was 124 kg/ citizen in 2008 which incurred the cost of USD 390 per citizen annually [Buzby, Hyman, 2012, pp ].

5 Quality Assurance of Food versus Limiting Food Loss and Waste 97 According to the data of FAO of ,3 billion of tons of food are being disposed of every year. It constitutes over 30% of the manufactured food suitable for consumption. 89 million of tons of food are being wasted in Europe according to the European Committee % of the bought food of which 2/3 could be still consumed, is discarded in each European household [D¹browska, Janoœ-Kres³o, 2013, pp ]. The statistical data show that only in the European Union food waste rate is 89 million tons per year it is, which is 179 kg per each citizen [Raport Federacji Polskich Banków ywnoœci, 2013]. The studies carried out in UK have confirmed that consumers dispose of 31% of the food that they buy most often [Iacovidou et al., 2012, pp. 1 7]. Food waste can also be a result of improper distribution, transport, storing and preparation of food for companies and private households. It should be remembered that globalization is becoming subject to food falsification and inauthenticity, both in terms of food production and consumption [Œmiechowska, 2013]. The results of scientific research outline how big a burden is the food production for the environment (water footprint, carbon footprint) [Konieczny et al., 2013, p. 51]. Management literature mentions several main types of waste. It includes excessive production (overproduction), unproductive waiting, unnecessary transport, excessive or unnecessary processing, excessive stock, unnecessary movements, any kinds of defects, unused employees creativity, waste of data, quality waste, costs of incompliance, waste in accounting and office work, wasted managers time [Burka, 2012, pp ]. It is surprising that even with such high standards of food production, which are confirmed by numerous certificates and quality signs, consumers continue to question the quality of some products. Are there any solutions which could stop this scenario so unfavourable for humanity and, in consequence, diminish the scale of waste? The following aspects influencing the reduction of food can be distinguished: natural losses connected with storing conditions; losses resulting from inappropriate handling of food products and faults in production processes, processing, transport and storing; food waste the result of inappropriate distribution, transport, storing and food preparation (table 1) [Gosiewska, 2013, pp ; Papargyropoulou et al., 2014, pp ; Raport Federacji Polskich Banków ywnoœci, 2013; Wrzosek et al., 2014].

6 98 Maria Œmiechowska, Filip K³obukowski The scale of food waste has also been noted in relation with the implementation of the cleanness and order law in the communes [Górska, 2013]. The law has introduced the obligation of the selective collection of communal waste, including biodegradable communal waste [ustawa, 1996; ustawa, 2012]. Balanced consumption actions and building up the ecological consciousness of society are meant to reduce the excessive consumption including food and implementing the rules of appropriate handling of food waste. The most of food is thrown out by: private households (42%), where 2/3 of the waste could have been avoided. The most common cause of disposing of food is the consumers lack of knowledge about the reasons and effects of food products waste; food manufacturers (39%), that is food industry companies where the problem of inappropriate estimation of production volumes, packaging and products wasting due to damage contribute to such a high rate of wasted food; food suppliers (14%), including restaurants and catering services companies, where the disposal of food is determined by the lack of portioning of the ordered meal, consumers preferences or creating too much stock of products; sellers (5%), due to the mismanagement of stock, lack of marketing strategies and improper storing of food. The most common reasons of food disposing by consumers are: expiry of the product (51%), improper storing (31%), inappropriate amount of food products (26%) [Achremowicz, 2012, pp ]. Actions in favour of sustainable consumption and the increase of the ecological awareness of the society are meant to limit the excessive consumption including food and to implement the proper food waste handling procedures and rules (table 1). The idea of sustainable production and sustainable consumption seems to be the right alternative. Unfortunately, this concept has many opponents in economic circles, who do not want to give up overproduction and aggressive marketing. A sustainable and conscious consumption cannot be measured by means of the units of economic success used so far

7 Quality Assurance of Food versus Limiting Food Loss and Waste 99 [Adamczyk, 2012, pp ]. Building the society s ecological awareness might be the beginning of implementation of sustainable consumption. Table 1. The food waste hierarchy Stage of the proceedings Prevention Re-use Recycle Recovery Disposal Procedure Avoid surplus food generation throughout food production and consumption Prevent avoidable food waste generation throughout the food supply chain Re-use surplus food for human consumption for people affected by food poverty through redistribution networks and food banks Recycle food waste into animal feed Recycle food waste via composting Treat unavoidable food waste and recover energy e.g. via anaerobic digestion Dispose unavoidable food waste into engineered landfill with landfill gas utilisation system in place, only as the last option Source: [Papargyropoulou et al., 2014, pp ]. The idea of balanced development which assumes three basic targets: economic, ecologic and social one has been adopted in many countries. Unfortunately implementing such solutions encounters many barriers resulting from its interfering with the holistic interpretation of the issue. The role and significance of the ecologic target has often been omitted or underestimated in practice. This determines many factors where economic crisis is seen on the foreground. Global ecological problems have been aggravating, in spite of undertaking actions for protection. Growing production and consumption increase the anthropological pressure upon the natural environment. Are there any solutions which could stop this humanity unfriendly scenario and, in consequence, reduce the scale of waste? On 19 th January 2012 the European Parliament adopted the resolution summoning for specific actions towards reducing the rate of waste by half until 2025 and providing access to food for poor citizens. This is an important initiative aiming at building the European consciousness of the

8 100 Maria Œmiechowska, Filip K³obukowski importance of the proper handling of food [Rezolucja Parlamentu Europejskiego, 2012]. Changes which can be described as de-consumption have been taking place in the sphere of consumption. These are the tendencies for limiting the scale of consumption. The changes in the current consumption model can involve: limiting consumption due to growing economic uncertainty (assecuration consumption) limiting the consumption quantity for the sake of growing quality, limiting the consumption of material goods for the sake of consumption of non-material goods, limiting consumption for the purposes of its rationalization. Conclusion The aim of this study was to present some of the problems related to food waste. The progressing civilization and globalization enhance waste. Globalization of food production and consumption on one hand increase the access to food products and, on the other hand, cause the expiry of tradition and eliminate regional and local foods. The implementation of food quality assurance and safety systems require certain conduct and procedures in terms of food. It is these rules that determine the lifetime of products on store shelves. Also these rules require eliminating some expired meals and dishes from bars and restaurants menus, in accordance with HACCP requirements. This is a specific type of waste encountered in fast food chains. It refers to different meals, e.g. sandwiches, which, being constantly heated, are not suitable for consumption after minutes, therefore they get discarded. It is considered to put two expiry dates on food products labels, that is: Best before (expiry date) and Expiry date (to be consumed not later than) therefore, to sell any damaged products or close to expiry products at reduced prices. It is especially important for consumers to understand these two definitions included in the Regulation of European Parliament and Council (EU) No. 1169/2011 of 25 th October The first one is connected with the product quality whereas the second with its safety. Furthermore, the packaging should be designed in such way to protect the product against going off in a best possible way, and it should be available in different sizes in order to make it possible for consumers to buy a desired amount or size of product [Regulation of European Parliament and Council (EU) No. 1169/2011].

9 Quality Assurance of Food versus Limiting Food Loss and Waste 101 The problem of waste is thus very complex and the difficulties in counteracting against it arise from various backgrounds of waste there of from the conflict of political, economic and social interests. Strong dependencies exist certainly between the food quality and its waste rate. High quality food, especially in terms of sensory quality, will be consumed more frequently and eagerly thus reducing the risk of becoming past expiry date. However, it must be remembered that it is mainly the manufacturers to keep responsibility for cutting down any excessive production and for adjusting the supply to the realistic food product demand. References 1. Achremowicz B. (2012), Czy staæ nas na marnowanie ywnoœci?, Przemys³ Spo ywczy, nr 66(10). 2. Adamczyk W. (2012), Wspó³czesne problemy zrównowa onej produkcji i zrównowa onej konsumpcji, Zarz¹dzanie i Finanse, t. 3, nr 2, Uniwersytet Gdañski, Gdañsk. 3. Bielawa A. (2011), Postrzeganie i rozumienie jakoœci-przegl¹d definicji jakoœci, Studia i Prace Wydzia³u Nauk Ekonomicznych i Zarz¹dzania nr 21, Uniwersytet Szczeciñski, Wydawnictwo Naukowe Uniwersytetu Szczeciñskiego, Szczecin. 4. Burka I. (2012), O marnotrawstwie w literaturze nauk o zarz¹dzaniu, Problemy Jakoœci, nr 7/8. 5. Buzby J. C., Hyman J. (2012), Total and per capita value of food loss in the United States, Food Policy, No Czupryna M., Maleszka A. (2008), Prywatne standardy ywnoœciowe w Polsce, Problemy Jakoœci, nr D¹browska A., Janoœ-Kres³o M. (2013), Marnowanie ywnoœci jako problem spo³eczny, Handel Wewnêtrzny, nr 4(345). 8. Gosiewska M. (2013), Nie marnuj ywnoœci myœl ekologicznie, Przemys³ Spo ywczy, nr Górska E. (2013), Œwiat z perspektywy œmietnika, Problemy Jakoœci, nr Horbaczewski D. (2006), Filozoficzne Ÿród³a wspó³czesnego pojmowania jakoœci, Problemy Jakoœci, nr Iacovidou E., Ohandja D.-G., Voulvoulis N. (2012), Food waste disposal units in UK households: The need for policy intervention, Science of the Total Environment, No. 423.

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11 Quality Assurance of Food versus Limiting Food Loss and Waste Stankiewicz D. (2003), Nadzór nad jakoœci¹ i bezpieczeñstwem ywnoœci, Informacja BsiE, No Œmiechowska M. (2013), Autentycznoœæ i identyfikowalnoœæ w aspekcie zapewnienia jakoœci i bezpieczeñstwa towarów, Wyd. Akademia Morska w Gdyni, Gdynia. 27. Œmiechowska M. (2015), Zrównowa ona konsumpcja a marnotrawstwo ywnoœci, Annales Academiae Medicae Gedanensis (in print). 28. Ustawa z dnia 14 grudnia 2012 r. o odpadach, Dz.U. z 2013 r. poz. 21 ze zm. 29. Ustawa z dnia 13 wrzeœnia 1996 r. o utrzymaniu czystoœci i porz¹dku w gminach, t.j. Dz.U. z 2013 r. poz ze zm. 30. Wrzosek M., Ko³o yn-krajewska D., Krajewski K. (2014), Ocena strat i marnotrawstwa ywnoœci w obiektach handlowych a dzia³ania strategiczne handlu wyniki badañ, Marketing i Rynek, nr 6. Quality Assurance of Food versus Limiting Food Loss and Waste (Summary) The aim of this article is to present the subject of food quality in the context of its waste. Food quality is most often understood as its health value, sensory appeal and availability in a wide range of consumer and social significance. However, the approach to quality changes. In one of the latest definitions it says that quality is the degree of the ability of the product to meet the needs identified and expected. In times of economic crisis, the approach to quality continues to evolve and is moving towards quality increasingly linked to the price of the product. Quality has become a tool in the hands of producers and part of the game market. Possession of the appropriate certificate confirming the implementation of an appropriate quality system becomes a bargaining chip in trade. An increasing number of quality systems, which wholesalers and other participants of the logistics chain of goods and services are forced to meet, increases, because otherwise they would not be able to successfully participate in the global trade. It is surprising that with such high standards in food production, repeatedly confirmed with certificates and quality marks, consumers question the quality of products which in turn leads to waste. Insiders believe that the solution to the problem can be sustainable production and sustainable consumption. Keywords quality of food, food waste