Changes in Selected Food Quality Components after Exceeding the Date of Minimum Durability—Contribution to Food Waste Reduction

Abstract

Reducing food waste throughout the agri-food chain, as well as sustainable food choices by consumers, can contribute to more efficient resource management. In addition, food insecurity (FI), a socio-economic inability to obtain appropriate quality food in sufficient amounts, still exists. To provide scientific data related to FI, i.e., by reducing food waste, the aim of this pioneering study was to evaluate selected food quality components of food at the end of the date of minimum durability and during the following 6 months of storage. Food safety and sensory attractiveness of the products were taken into consideration. Food safety measurements included microbiological quality, water activity and pH analysis. Sensory attractiveness was evaluated by the quantitative descriptive analysis (QDA) and instrumental analysis. The evaluated foodstuffs were characterised by good sensory quality and safety on the last day of minimum durability. This condition was maintained for up to 3 months of storage. However, after 6 months, significant sensory changes were found, which disqualified the products. The obtained results provide the basis for establishing guidelines that will facilitate the organisation of traders and food banks as well as consumers to make a decision not to throw food but eat or transfer it for social purposes. Sustainability 2020, 12, 3187 2 of 22The prevention of food losses is of high relevance from an economic point of view [3]. Furthermore, this wasting contributes to excess consumption of freshwater and fossil fuels which, along with methane and CO 2 emissions from composting food, impacts global climate change [5].In addition, there is a serious problem in large parts of the world, especially in developing countries, which is defined as food insecurity (FI), which means a socio-economic inability to obtain appropriate quality food in sufficient amounts [6]. This is also a problem in developed regions [7]. According to Jones [8], 3.5% of people in Europe in 2014 were considered severely food insecure (6.3% with moderate FI and 16.0% with mild FI). In North America, 4.9% of people are considered severely food insecure (6.3% with moderate FI and 10.6 % with mild FI). In Australia and New Zealand 3.3% of people are considered severely food insecure (5% with moderate FI and 11.3 % with mild FI) [8].In the EU, 79 million EU citizens live below the poverty line [9]. In the ranking of the Global Food Security Index prepared by the Economist Intelligence Unit commissioned by DuPont, Poland was ranked 27th (113 countries) with a score of 74.1 points (100 points maximum). According to the report, 5% of the Polish population is malnourished (approximately 1.9 million people) (prevalence of undernourishment) and the intensity of food deficiency is 8 kcal/person/day (intensity of food deprivation) [10]. One solution to this problem is the donation and redistribution of unwanted or unsold food to people in need. This process of food reallocation to low-income people is called food rescue nutrition. Food redistrib...

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