Author: United States. Food Safety and Inspection Service. Standards and Labeling DivisionPublisher:
ISBN:
Category : Food
Languages : en
Pages : 366
Book Description
Standards and Labeling Policy Book
Author: United States. Food Safety and Inspection Service. Standards and Labeling DivisionPublisher:
ISBN:
Category : Food
Languages : en
Pages : 366
Book Description
Product Standards and Labeling for Consumers
Author: Alice Leora EdwardsPublisher:
ISBN:
Category : Commercial products
Languages : en
Pages : 152
Book Description
Product Standards and Labeling for Consumers
Author: Alice L (Alice Leora) 1882- EdwardsPublisher: Hassell Street Press
ISBN: 9781014954923
Category :
Languages : en
Pages : 152
Book Description
This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Certifiably Sustainable?
Author: National Research CouncilPublisher: National Academies Press
ISBN: 0309157595
Category : Technology & Engineering
Languages : en
Pages : 145
Book Description
Consumption of goods and services represents a growing share of global economic activity. In the United States, consumption accounts for more than two-thirds of gross domestic product. This trend of increasing consumption has brought with it negative consequences for the environment and human well-being. Global demand for energy, food, and all manner of goods is on the rise, putting strains on the natural and human capital required to produce them. Extractive industries and production processes are prominent causes of species endangerment. Modern economies are underpinned by substantial energy consumption, a primary contributor to the current climate crisis. Expanding international trade has led to many economic opportunities, but has also contributed to unfair labor practices and wealth disparities. While certain processes have improved or become more efficient, and certain practices have been outlawed or amended, the sheer scale of global consumption and its attendant impacts continue to be major challenges we face in the transition to sustainability. Third-party certification systems have emerged over the last 15 years as a tool with some promise. There has been anecdotal evidence of success, but to date the overall impact of certified goods and services has been small. Moreover, definitions of sustainable vary across sectors and markets, and rigorous assessments of these programs have been few and far between. In order to take a step in learning from this field of practice, the National Academies' Science and Technology for Sustainability Program held a workshop to illuminate the decision making process of those who purchase and produce certified goods and services. It was also intended to help clarify the scope and limitations of the scientific knowledge that might contribute to the economic success of certified products. The workshop, summarized in this volume, involved presentations and discussions with approximately 40 invited experts from academia, business, government, and nongovernmental organizations.
Innovations in Food Labelling
Author: J AlbertPublisher: Elsevier
ISBN: 1845697596
Category : Technology & Engineering
Languages : en
Pages : 185
Book Description
Increasingly, consumers desire information about the health, safety, environmental and socioeconomic characteristics of food products. These traits often cannot be detected by sight, smell or taste. Therefore, consumers must use food labels to select products that meet their needs and preferences. The growing consumer and industry interest in food labels presents challenges for governments, which must ensure that the product information is accurate, truthful and not misleading to consumers. Governments must decide whether provision of information should be mandatory or voluntary. With the increase in global trade in food, there is a need to harmonize food labels so that product information is understood and relevant to foreign markets.Innovations in food labelling provides information about the principles and requirements of food labelling and reviews the latest trends in this important area. Following an introduction on the evolution of food labelling, further chapters cover the Codex Alimentarius and food labelling, international trade agreements, nutrition labelling, allergies and food labels and environmental and social labels, among other topics.An essential reference for food regulatory agencies, food law experts and professionals in the food industry responsible for labelling as well as consumer and environmental associations with an interest in labelling. - Provides important information about the principles and requirements of food labelling and reviews the trends in this area - Documents label evolution and considers standards and legal issues, as well as protection of the environment and sustainable food production - Features labels for a variety of different markets, including organic foods, and addresses social issues such as association of food quality with location
Food Standards and Labeling Policy Book
Author: United States. Food Safety and Inspection Service. Regulatory ProgramsPublisher:
ISBN:
Category : Food
Languages : en
Pages : 326
Book Description
Complying with the Made in USA Standard
Author: United States. Federal Trade CommissionPublisher:
ISBN:
Category : Buy national policy
Languages : en
Pages : 56
Book Description
Front-of-Package Nutrition Rating Systems and Symbols
Author: Institute of MedicinePublisher: National Academies Press
ISBN: 0309218233
Category : Medical
Languages : en
Pages : 180
Book Description
During the past decade, tremendous growth has occurred in the use of nutrition symbols and rating systems designed to summarize key nutritional aspects and characteristics of food products. These symbols and the systems that underlie them have become known as front-of-package (FOP) nutrition rating systems and symbols, even though the symbols themselves can be found anywhere on the front of a food package or on a retail shelf tag. Though not regulated and inconsistent in format, content, and criteria, FOP systems and symbols have the potential to provide useful guidance to consumers as well as maximize effectiveness. As a result, Congress directed the Centers for Disease Control and Prevention (CDC) to undertake a study with the Institute of Medicine (IOM) to examine and provide recommendations regarding FOP nutrition rating systems and symbols. The study was completed in two phases. Phase I focused primarily on the nutrition criteria underlying FOP systems. Phase II builds on the results of Phase I while focusing on aspects related to consumer understanding and behavior related to the development of a standardized FOP system. Front-of-Package Nutrition Rating Systems and Symbols focuses on Phase II of the study. The report addresses the potential benefits of a single, standardized front-label food guidance system regulated by the Food and Drug Administration, assesses which icons are most effective with consumer audiences, and considers the systems/icons that best promote health and how to maximize their use.
Dietary Supplements
Author: United States. Federal Trade Commission. Bureau of Consumer ProtectionPublisher:
ISBN:
Category : Advertising
Languages : en
Pages : 32
Book Description
Author: