| Autor: |
O'Donnell, T.1 odonnell.tom@epa.gov, Deutsch, J.2 jdeutsch@drexel.edu, Pepino, R.3 richard.vincentpepino@drexel.edu, Millron, B. J.4 brandy-joe.milliron@drexel.edu, Yungmann, C.5 cathy.yungmann@cabrini.edu, Katz, S.6 skatz2001@aol.com |
| Předmět: |
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| Zdroj: |
BioCycle. Oct2015, Vol. 56 Issue 9, p34-38. 4p. |
| Abstrakt: |
The article reports that Food System Sensitive Methodology (FSSM) was introduced as a systematic management for reducing food loss and waste prevention. It states that developing FSSM include clarifying economic potential of new food products and nutritional needs of the population. It mentions that safe nutritious food is kept in food chain by developing products for business and for better use by food shelters and recipes are developed to deal with variations in food product availability. |
| Databáze: |
GreenFILE |
| Externí odkaz: |
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