EFF-CoP: European Food Fraud Community of Practice’s Post

🚨 New Article Alert! 🚨 I had the pleasure of guest writing for Food Fix, diving into the potential legal challenges surrounding the increasing number of state bans on the sale of cell-cultivated meat. 🥩⚖️ With Florida leading the charge, what does this mean for the future of alternative proteins? Let's explore the implications together. Check out the full article: https://lnkd.in/eXGbG7N8 🌱✨ #FoodLaw #CellCultivatedMeat #AlternativeProteins #SustainableFood #LegalChallenges #FoodInnovation #FoodTech

Balancing innovation and food safety is a tightrope act. Discover how collaboration and IP rights shape the future of our food supply in our blog. Explore the key strategies and insights that can safeguard your innovations. Click to explore more:➡️ https://lnkd.in/evfDAUSp Partner with Researchwire to navigate the complexities of IP rights and innovation, ensuring your food safety protocols are protected and your business stays ahead. Connect with us:  📧 [email protected] 🌐 www.researchwire.in 📞91-22- 4122 5210 #FoodSafety #Innovation #IntellectualProperty #Researchwire #PatentStrategy #iprights #collaboration

🔔 #co-creation #workshop: find here a route by which citizens and stakeholders could contribute in novel ways to the creation and output of scientific knowledge in the #Public #Engagement process 💡How to replicate our tested model developed by European Food Information Council (EUFIC) Find our guidelines here! https://lnkd.in/dxPe6xGS

Two days until this informational webinar. Find out what happens to your samples as they are processed. Sign up today!

Back in January, we started working with the Making Impact Matter team to strengthen our Community + Food MEL approach. Phase 1 = a comprehensive review of current qual + quant data and x3 stakeholder focus groups with a range of operational, funding and strategic partners. This found we were delivering substantial benefits to young Londoners, their families, and community partners. However, it has also identified areas where outcomes data could be more robustly defined, captured, and evidenced. Phase 2 = in-person focus groups with young Londoners, development of a new MEL framework and design of new/realistic data collection tools. Phase 3 = begins today, piloting our new tools in the #KitchenSocial hubs and via QR codes on our food recipe kits. And, development of an SROI and Ripple Effect Model (new for us, lots to learn, but feels exciting). I'm happy to be honest, it's not always been easy. Implementing change and improvements isn't. I'm sure Rachael Murray Higgins would agree 🙃 . But, I do believe we are now in a much stronger position to understand/demonstrate our impact, and also see the gaps in our approach. Thanks to Rachael (MIM) for leading us through this. And, to Jade Harris Belle Fitzroy Ama Korma Glah, MS, RDN Rachael Flatt for being bang up for a focus on excellence not just accepting satisfactory. #outcomesnotjustoutputs #evaluation #notstandingstill #alwayslearning

#Snippets from the live Webinar: "Sometimes it is easier to have a conference about solving a problem than actually solving the problem" -Dr Dhanush Dinesh "The right incentives are needed for academia to play active roles in resolving food security" - Dr. Dhanush Dinesh "There needs to be a change in how academic institutions are being run to enable academicians value societal impact" -Dr. Dhanush Dinesh "We need science informing policy manifestos, however it seems like policy turns to follow party manifestos" - Chikondi Chabvuta #OnGoing

Check out the new Food Science and Nutrition Cases publication and this case on food ethics - from Ralph Early.

If you read the report, you’ll see three things in here that are shocking to anyone familiar with food safety standards such as SQF or BRC. These acronyms are global industry food safety standards that go well above and beyond any requirements from local governments. This analysis of a Listeria outbreak at a food plant in Canada shows why this global (higher bar) SQF/BRC safety standard was created. First, the plant making the food product did limited finished product testing to confirm the product was bacteria free before shipping it to retailers / consumers. (!) Two, the government health inspectors never actually inspected the food plant before it commenced operations. The product and company (too big to fail?) were deemed “low risk” so the CAN government issued the license paperwork without ever walking into the building (!!) Third, the plant had poor control over its raw materials and processing QA metrics, so in the end management could never figure out where the listeria came from or where it got into their food supply. Meaning, how do you stop it from happening again in the future, if you don’t know what caused the outbreak (“quality issue”) in the first place? (!!!) (This is the most basic learning from any 1980’s “total quality” management biz book - regardless of the marketing catch phrase that the particular author was pushing at the time… see “Six Sigma”) Net - most young food brands or international companies looking to sell to the big retail players in the USA don’t realize “FDA approved” Or “Canadian Gov Health Approved” etc means almost nothing in terms of actual ‘food safety’, (see three points above). Net : understand the FDA standards for drug manufacturing (tight controls) are not the same for food manufacturing (Wild West) and it looks like in Canada it is the same too.

We'd like to thank all of the partners that helped coordinate the #HOLiFOODproject Living Lab! We hosted our first experimenting workshop today, titled "Identification and Monitoring of Food Safety Risks". 🔬 The major goal was to collect meaningful feedback from potential customers on our AI-powered experimental tools for identifying new food safety hazards. During the event, we showcased a number of tools that use machine learning and text selection algorithms. These novel technologies are part of our ongoing endeavor to improve the detection and control of food safety hazards. We wanted to understand how participants planned to use these tools in their own procedures and activities, as well as how they can help with better decision-making and risk management. To do this, we held multiple interactive sessions in which participants could interact directly with the tools and share their feedback. Thank you to everyone who participated and provided input. Your feedback is critical in enhancing these tools so that they fulfill the industry's demands successfully. Stay tuned for further updates as we continue to advance #foodsafety! Giulia Pietrollini Alessia Careccia