{"id":1421,"date":"2024-04-23T07:55:34","date_gmt":"2024-04-23T07:55:34","guid":{"rendered":"https:\/\/www.res-food.eu\/?post_type=mathima&#038;p=1421"},"modified":"2024-05-27T05:29:02","modified_gmt":"2024-05-27T05:29:02","slug":"bibliography","status":"publish","type":"mathima","link":"https:\/\/www.res-food.eu\/index.php\/lesson\/bibliography\/","title":{"rendered":"Bibliography"},"content":{"rendered":"<h1>Bibliography<\/h1>\n<p>Al Rahmah Medical. (2023, March 15). 5 Strategies For Creating A Successful Charity Project And Measuring Its Impact. Retrieved from Al Rahmah Medical: <a href=\"https:\/\/rahmah.sa\/en\/5-strategies-for-creating-a-successful-charity-project-and-measuring-its-impact\/\" target=\"_blank\" rel=\"noopener\">https:\/\/rahmah.sa\/en\/5-strategies-for-creating-a-successful-charity-project-and-measuring-its-impact\/<\/a><\/p>\n<p>Caldeira, C., De Laurentiis, V., &amp; Sala, S. (2019). Assessment of food waste prevention actions. Development of an Evaluation Framework to Assess the Performance of Food Waste Prevention Actions.<\/p>\n<p>De Menna, F., Davis, J., \u00d6stergren, K., Unger, N., Loubiere, M., &amp; Vittuari, M. (2020). A combined framework for the life cycle assessment and costing of food waste prevention and valorization: an application to school canteens. Agricultural and Food Economics, 8(1), 1-11.<\/p>\n<p>EU Platform on Food Losses and Food Waste (2019). Recommendations for Action<\/p>\n<p>European Commission (2018). EU guidelines on food donation (2017\/C 361\/01), Official Journal of the European Union<\/p>\n<p>European Commission. (2019). Study on food donation and food waste prevention in the EU. <a href=\"https:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/fw_eu-actions_study_food_donation_2019_en.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/fw_eu-actions_study_food_donation_2019_en.pdf<\/a><\/p>\n<p>European Commission. (2020). COMMISSION NOTICE providing guidance on food safety management systems for food retail activities, including food donations (2020\/C 199\/01). Official Journal of the European Union, 57.<\/p>\n<p>European Commission. (2020, June 12). 2020\/C 199\/01 &#8211; Commission Notice providing guidance on food safety management systems for food retail activities, including food donations. <em>Official Journal of the European Union, 63<\/em>. Retrieved from <a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=OJ:C:2020:199:FULL&amp;from=EN\" target=\"_blank\" rel=\"noopener\">https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/PDF\/?uri=OJ:C:2020:199:FULL&amp;from=EN<\/a><\/p>\n<p>European Commission. (2022, September 16). Commission Notice on the implementation of food safety management systems covering Good Hygiene Practices and procedures based on the HACCP principles, including the facilitation\/flexibility of the implementation in certain food businesses 2022\/C 355\/01. Official Journal of the European Union, 65. Retrieved 8 11, 2023, from <a href=\"https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/HTML\/?uri=OJ%3AC%3A2022%3A355%3AFULL\" target=\"_blank\" rel=\"noopener\">https:\/\/eur-lex.europa.eu\/legal-content\/EN\/TXT\/HTML\/?uri=OJ%3AC%3A2022%3A355%3AFULL<\/a><\/p>\n<p>European Committee for Standardization. (2020). EN 12875:2020 &#8211; Foodstuffs &#8211; Determination of nitrite content. <a href=\"https:\/\/www.en-standard.eu\/csn-en-12875-foodstuffs-determination-of-nitrite-content\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.en-standard.eu\/csn-en-12875-foodstuffs-determination-of-nitrite-content\/<\/a><\/p>\n<p>Food and Agriculture Organization of the United Nations. (2018). Food loss and waste reduction: A guide for foodservice establishments. <a href=\"http:\/\/www.fao.org\/3\/i8294en\/I8294EN.pdf\" target=\"_blank\" rel=\"noopener\">http:\/\/www.fao.org\/3\/i8294en\/I8294EN.pdf<\/a><\/p>\n<p>Food and Drug Administration. (2020). Food Safety Modernization Act (FSMA). <a href=\"https:\/\/www.fda.gov\/food\/food-safety-modernization-act-fsma\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fda.gov\/food\/food-safety-modernization-act-fsma<\/a><\/p>\n<p>Food Banks BC . (2018). Perishable Food Recovery: A Step-by-Step Guide. Retrieved from kamloopsfoodbank: <a href=\"https:\/\/www.kamloopsfoodbank.org\/wp-content\/themes\/food-bank\/pdf\/food-recovery-manual.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/www.kamloopsfoodbank.org\/wp-content\/themes\/food-bank\/pdf\/food-recovery-manual.pdf<\/a><\/p>\n<p>Food Waste Reduction Alliance. (2016). Best practices and emerging solutions toolkit: A guide to reducing food waste through donation. <a href=\"https:\/\/fpra.ca\/wp-content\/uploads\/2019\/08\/FWRA-Toolkit.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/fpra.ca\/wp-content\/uploads\/2019\/08\/FWRA-Toolkit.pdf<\/a><\/p>\n<p>FoodDrinkEurope, EuroCommerce, FEBA . (2016). Every Meal Matters: Food Donation Guidelines. Retrieved August 11, 2023, from <a href=\"https:\/\/www.fooddrinkeurope.eu\/wp-content\/uploads\/2021\/09\/6194-FoodDrink-Europe-Every_Meal_Matters-1.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fooddrinkeurope.eu\/wp-content\/uploads\/2021\/09\/6194-FoodDrink-Europe-Every_Meal_Matters-1.pdf<\/a><\/p>\n<p>FoodDrinkEurope. (2017). Guidance on food donation and food waste prevention in the food and drink industry. <a href=\"https:\/\/www.fooddrinkeurope.eu\/uploads\/publications_documents\/Food_Donation_Study.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/www.fooddrinkeurope.eu\/uploads\/publications_documents\/Food_Donation_Study.pdf<\/a><\/p>\n<p>Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R., &amp; Needham, L. (2017). A methodology for sustainable management of food waste. Waste and Biomass Valorization, 8(6), 2209-2227. <a href=\"https:\/\/29september.eurofoodbank.org\/wp-content\/uploads\/2020\/09\/Infographics_EN.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/29september.eurofoodbank.org\/wp-content\/uploads\/2020\/09\/Infographics_EN.pdf<\/a><\/p>\n<p>in Food Waste Prevention <a href=\"https:\/\/food.ec.europa.eu\/system\/files\/2021-05\/fs_eu-actions_action_platform_key-rcmnd_en.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/food.ec.europa.eu\/system\/files\/2021-05\/fs_eu-actions_action_platform_key-rcmnd_en.pdf<\/a><\/p>\n<p>International Organization for Standardization. (2020). ISO 22000:2018 &#8211; Food safety management systems &#8211; Requirements for any organization in the food chain. <a href=\"https:\/\/www.iso.org\/standard\/65464.html\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/standard\/65464.html<\/a><\/p>\n<p>International Organization for Standardization. (2020). ISO 9001:2015 &#8211; Quality management systems &#8211; Requirements. <a href=\"https:\/\/www.iso.org\/standard\/62085.html\" target=\"_blank\" rel=\"noopener\">https:\/\/www.iso.org\/standard\/62085.html<\/a><\/p>\n<p>Karin \u00d6stergren, Jenny Gustavsson, Hilke Bos-Brouwers, Toine Timmermans, Ole-J\u00f8rgen Hansen, Hanne M\u00f8ller; Gina Anderson and Clementine O\u2019Connor, Han Soethoudt, Tom Quested, Sophie Easteal, Alessandro Politano, Cecilia Bellettato, Massimo Canali, Luca Falasconi, Silvia Gaiani, Matteo Vittuari, Felicitas Schneider, Graham Moates, Keith Waldron, Barbara Redlingsh\u00f6fer (2014). FUSIONS Definitional Framework for Food Waste. European Commission (FP7), Coordination and Support Action \u2013 CSA Contract number: 311972<\/p>\n<p>National Restaurant Association. (2021). ServSafe: Food safety training and certification. <a href=\"https:\/\/www.servsafe.com\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.servsafe.com\/<\/a><\/p>\n<p>Nitzsche, P., Simba, A., &amp; Gourmelon, G. (2020). Analyzing the drivers of food waste generation in the hospitality sector: A case study of hotel restaurants. Sustainability, 12(9), 3586. doi:10.3390\/su12093586<\/p>\n<p>Ockerman, H. W., &amp; Basu, L. (2017). Encyclopedia of meat sciences (2nd ed.). Academic Press.<\/p>\n<p>Oragui, D. (2023, August 6). How to Create an Effective Standard Operating Procedure (SOP). Retrieved from Helpjuice: <a href=\"https:\/\/helpjuice.com\/blog\/standard-operating-procedure\" target=\"_blank\" rel=\"noopener\">https:\/\/helpjuice.com\/blog\/standard-operating-procedure<\/a><\/p>\n<p>Plekenpol, R., Ardura, A., &amp; Leib , E. B. (2022). The Global Food Donation Policy Atlas &#8211; EU Legal Guide. Harvard Law School Food Law and Policy Clinic (FLPC). Retrieved from <a href=\"https:\/\/www.foodbanking.org\/wp-content\/uploads\/2023\/01\/The-Global-Food-Donation-Policy-Atlas_EU_Legal-Guide.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/www.foodbanking.org\/wp-content\/uploads\/2023\/01\/The-Global-Food-Donation-Policy-Atlas_EU_Legal-Guide.pdf<\/a><\/p>\n<p>Richardson, L. (2011). General food distribution <a href=\"https:\/\/www.ennonline.net\/htpv2module11\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ennonline.net\/htpv2module11<\/a><\/p>\n<p>Rivera, A. F., Smith, N. R., &amp; Ruiz, A. (2023, January 26). A systematic literature review of food banks\u2019 supply chain operations with a focus on optimization models. Journal of Humanitarian Logistics and Supply Chain Management, 13(1), 10-25. doi: <a href=\"https:\/\/doi.org\/10.1108\/JHLSCM-09-2021-0087\" target=\"_blank\" rel=\"noopener\">https:\/\/doi.org\/10.1108\/JHLSCM-09-2021-0087<\/a><\/p>\n<p>SecondBite. (2021). Food donor guidelines. <a href=\"https:\/\/www.secondbite.org\/wp-content\/uploads\/2021\/05\/Food-Donor-Guidelines.pdf\" target=\"_blank\" rel=\"noopener\">https:\/\/www.secondbite.org\/wp-content\/uploads\/2021\/05\/Food-Donor-Guidelines.pdf<\/a><\/p>\n<p>Shevchenko, A., Hajmohammad, S., &amp; Pagell , M. (2023, August 1). Operations of cost-effective charities: a qualitative study. International Journal of Operations &amp; Production Management.<\/p>\n<p>The Global FoodBanking Network. (2021). Member directory. <a href=\"https:\/\/www.foodbanking.org\/our-network\/member-directory\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.foodbanking.org\/our-network\/member-directory\/<\/a><\/p>\n<p>The Global FoodBanking Network. (n.d.). Partner with us. Retrieved from <a href=\"https:\/\/www.foodbanking.org\/partner-with-us\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.foodbanking.org\/partner-with-us\/<\/a><\/p>\n<p>UNEP and WRAP. (2019). Food waste hierarchy and associated definitions. <a href=\"https:\/\/www.wrap.org.uk\/content\/food-waste-hierarchy\" target=\"_blank\" rel=\"noopener\">https:\/\/www.wrap.org.uk\/content\/food-waste-hierarchy<\/a><\/p>\n<p>United Nations. (2015). Sustainable Development Goal 12: Ensure sustainable consumption and production patterns. <a href=\"https:\/\/www.un.org\/sustainabledevelopment\/sustainable-consumption-production\/\" target=\"_blank\" rel=\"noopener\">https:\/\/www.un.org\/sustainabledevelopment\/sustainable-consumption-production\/<\/a><\/p>\n<p>United Nations. (2018). World Food Programme: Food procurement. <a href=\"https:\/\/www.wfp.org\/procurement\" target=\"_blank\" rel=\"noopener\">https:\/\/www.wfp.org\/procurement<\/a><\/p>\n<p>United States Department of Agriculture. (2020). United States Standards for Grades of Fresh Fruits and Vegetables. <a href=\"https:\/\/www.ams.usda.gov\/grades-standards\/fruit-and-vegetable-grades-and-standards\" target=\"_blank\" rel=\"noopener\">https:\/\/www.ams.usda.gov\/grades-standards\/fruit-and-vegetable-grades-and-standards<\/a><\/p>\n<p>World Resources Institute. (2019). The business case for reducing food loss and waste: Catering and restaurants. <a href=\"https:\/\/www.wri.org\/research\/business-case-reducing-food-loss-and-waste-catering-and-restaurants\" target=\"_blank\" rel=\"noopener\">https:\/\/www.wri.org\/research\/business-case-reducing-food-loss-and-waste-catering-and-restaurants<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"template":"","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}},"ast-content-background-meta":{"desktop":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"tablet":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""},"mobile":{"background-color":"var(--ast-global-color-5)","background-image":"","background-repeat":"repeat","background-position":"center center","background-size":"auto","background-attachment":"scroll","background-type":"","background-media":"","overlay-type":"","overlay-color":"","overlay-opacity":"","overlay-gradient":""}}},"class_list":["post-1421","mathima","type-mathima","status-publish","hentry","course-methodological-framework"],"_links":{"self":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/mathima\/1421","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/mathima"}],"about":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/types\/mathima"}],"wp:attachment":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/media?parent=1421"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}