{"id":2263,"date":"2024-06-12T00:41:58","date_gmt":"2024-06-12T00:41:58","guid":{"rendered":"https:\/\/www.res-food.eu\/?post_type=mathima&p=2263"},"modified":"2024-06-17T13:05:49","modified_gmt":"2024-06-17T13:05:49","slug":"bibliography-cr","status":"publish","type":"mathima","link":"https:\/\/www.res-food.eu\/index.php\/lesson\/bibliography-cr\/","title":{"rendered":"Reference"},"content":{"rendered":"

<\/a>R<\/strong>eference<\/strong><\/h1>\n

Al Rahmah Medical. (2023). 5 Strategies For Creating A Successful Charity Project And Measuring Its Impact. Retrieved from: https:\/\/rahmah.sa\/en\/5-strategies-for-creating-a-successful-charity-project-and-measuring-its-impact\/<\/a><\/p>\n

Aloysius, N. & Ananda, J. (2023). A Circular Economy Approach to Food Securityand Poverty: a Case Study in Food Rescuein Sri Lanka. Circular Economy and Sustainability. doi: https:\/\/doi.org\/10.1007\/s43615-023-00255-4<\/a><\/p>\n

Caldeira, C., De Laurentiis, V., & 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

De Menna, F., Davis, J., \u00d6stergren, K., Unger, N., Loubiere, M., & 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

Europska komisija (2017). OBAVIJEST KOMISIJE Smjernice EU-a o doniranju hrane (2017\/C 361\/01), Slu\u017ebeni list Europske unije. https:\/\/eur-lex.europa.eu\/legal-content\/HR\/TXT\/PDF\/?uri=CELEX:52017XC1025(01)<\/a><\/p>\n

European Commission. (2019). Study on food donation and food waste prevention in the EU. https:\/\/ec.europa.eu\/food\/sites\/food\/files\/safety\/docs\/fw_eu-actions_study_food_donation_2019_en.pdf<\/a><\/p>\n

Europska komisija. (2020). OBAVIJEST KOMISIJE o smjernicama o sustavima upravljanja sigurno\u0161\u0107u hrane za djelatnosti maloprodaje hrane, uklju\u010duju\u0107i donacije hrane (2020\/C 199\/01). Slu\u017ebeni list Europske unije. https:\/\/eur-lex.europa.eu\/legal-content\/HR\/TXT\/PDF\/?uri=CELEX:52020XC0612(08<\/a>)<\/p>\n

Food Waste Reduction Alliance. (2016). Best practices and emerging solutions toolkit: A guide to reducing food waste through donation. https:\/\/fpra.ca\/wp-content\/uploads\/2019\/08\/FWRA-Toolkit.pdf<\/a><\/p>\n

FoodDrinkEurope, EuroCommerce, FEBA. (2016). Every Meal Matters: Food Donation Guidelines. Retrieved August 11, 2023, from https:\/\/www.fooddrinkeurope.eu\/wp-content\/uploads\/2021\/09\/6194-FoodDrink-Europe-Every_Meal_Matters-1.pdf<\/a><\/p>\n

FoodDrinkEurope. (2017). Guidance on food donation and food waste prevention in the food and drink industry. https:\/\/www.fooddrinkeurope.eu\/uploads\/publications_documents\/Food_Donation_Study.pdf<\/a><\/p>\n

Garcia-Garcia, G., Woolley, E., Rahimifard, S., Colwill, J., White, R., & Needham, L. (2017). A methodology for sustainable management of food waste. Waste and Biomass Valorization, 8(6), 2209-2227. https:\/\/29september.eurofoodbank.org\/wp-content\/uploads\/2020\/09\/Infographics_EN.pdf<\/a><\/p>\n

EU Platform on Food Losses and Food Waste (2019). Recommendations for Action in Food Waste Prevention https:\/\/food.ec.europa.eu\/system\/files\/2021-05\/fs_eu-actions_action_platform_key-rcmnd_en.pdf<\/a><\/p>\n

International Organization for Standardization. (2020). ISO 22000:2018 – Food safety management systems – Requirements for any organization in the food chain. https:\/\/www.iso.org\/standard\/65464.html<\/a><\/p>\n

International Organization for Standardization. (2020). ISO 9001:2015 – Quality management systems – Requirements. https:\/\/www.iso.org\/standard\/62085.html<\/a><\/p>\n

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

National Restaurant Association. (2021). ServSafe: Food safety training and certification. https:\/\/www.servsafe.com\/<\/a><\/p>\n

Nitzsche, P., Simba, A., & 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

Ockerman, H. W., & Basu, L. (2017). Encyclopedia of meat sciences (2nd ed.). Academic Press.<\/p>\n

Oragui, D. (2023, August 6). How to Create an Effective Standard Operating Procedure (SOP). Retrieved from Helpjuice: https:\/\/helpjuice.com\/blog\/standard-operating-procedure<\/p>\n

Plekenpol, R., Ardura, A., & Leib , E. B. (2022). The Global Food Donation Policy Atlas – EU Legal Guide. Harvard Law School Food Law and Policy Clinic (FLPC). Retrieved from https:\/\/www.foodbanking.org\/wp-content\/uploads\/2023\/01\/The-Global-Food-Donation-Policy-Atlas_EU_Legal-Guide.pdf<\/a><\/p>\n

Richardson, L. (2011). General food distribution https:\/\/www.ennonline.net\/htpv2module11<\/a><\/p>\n

Rivera, A. F., Smith, N. R., & 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:https:\/\/doi.org\/10.1108\/JHLSCM-09-2021-0087<\/a><\/p>\n

SecondBite. (2021). Food donor guidelines. https:\/\/www.secondbite.org\/wp-content\/uploads\/2021\/05\/Food-Donor-Guidelines.pdf<\/a><\/p>\n

Shevchenko, A., Hajmohammad, S., & Pagell , M. (2023, August 1). Operations of cost-effective charities: a qualitative study. International Journal of Operations & Production Management.<\/p>\n

The Global FoodBanking Network. (2021). Member directory. https:\/\/www.foodbanking.org\/our-network\/member-directory\/<\/a><\/p>\n

The Global FoodBanking Network. (n.d.). Partner with us. Retrieved from https:\/\/www.foodbanking.org\/partner-with-us\/<\/a><\/p>\n

UNEP and WRAP. (2019). Food waste hierarchy and associated definitions. https:\/\/www.wrap.org.uk\/content\/food-waste-hierarchy<\/a><\/p>\n

United Nations. (2015). Sustainable Development Goal 12: Ensure sustainable consumption and production patterns. https:\/\/www.un.org\/sustainabledevelopment\/sustainable-consumption-production\/<\/a><\/p>\n

United Nations. (2018). World Food Programme: Food procurement. https:\/\/www.wfp.org\/procurement<\/a><\/p>\n

United States Department of Agriculture. (2020). United States Standards for Grades of Fresh Fruits and Vegetables. https:\/\/www.ams.usda.gov\/grades-standards\/fruit-and-vegetable-grades-and-standards<\/a><\/p>\n

World Resources Institute. (2019). The business case for reducing food loss and waste: Catering and restaurants. https:\/\/www.wri.org\/research\/business-case-reducing-food-loss-and-waste-catering-and-restaurants<\/a><\/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-2263","mathima","type-mathima","status-publish","hentry","course-methodological-framework-croatian"],"_links":{"self":[{"href":"https:\/\/www.res-food.eu\/index.php\/wp-json\/wp\/v2\/mathima\/2263","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=2263"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}