Book – “RASFF history and future challenges” in “Lecciones de Derecho Alimentario 2016”

For the Spanish speaking readers recently has been published an interesting collective opera about food law, which touch many of the main issue on the table nowadays, “Lecciones de Derecho Alimentario 2015-2016”, Aranzadi.

I have been invited from Prof. Luis Gonzalez Vaqué, coordinator of the book, to write down a short history of the Rapid Alert System for Food and Feed (RASFF) system, explaining in a practical way its functioning, its actual changes and the future challenges. Special attention was dedicated to its relationships with other existing systems (from the WHO Infosan to the Food Fraud Network) and to the REFIT exercise of the EU Commission on Regulation (EC) No 178/2002.

Many other interesting topics are touched, from food labelling to food frauds, from the new Chinese Food Safety Law to food supplements.

At the link given above you can look at the summary of the book. Here the full list of authors:

Nicola Aporti, Elena Atienza Macías, Silvia Bañares, Paolo Borghi, José Mª Ferrer Villar, Isabel Hernández San Juan, Francisco Millán Salas, Montserrat Prieto Goberna, Vito Rubino, Remedios Aranda Rodríguez, Renzo Bairati, Rosa María Blanca Herrera, Pedro Diaz Peralta, Corrado Finardi, Joan Mier Albert, Hugo Alfonso Muñoz Ureña, Vicente Rodríguez Fuentes, Isabel M. Segura Roda, Cesare Varallo.

Book – Food waste: a multidisciplinary approach

The monograph provides a multidisciplinary overview on food waste.

In a moment of fusions between different university departments, that aggregate scholars of different backgrounds, the ability to create dialogue and to integrate methodologies and proposals can lead to results more content-rich and scientifically more complex than those that individually could be reached.

It is with this purpose that are presented contributions on the subject of several scholars (experts in commodities, food technologists, statisticians and sociologists) that, thanks to their skills, contribute to outline the scenario in which consumers and companies have to act.

The underlying theme is the identification of tools and strategies that the food business operators and consumers can implement in order to contain the waste. Aim of the study, therefore, is not only to identify ways of managing food waste once it has been created, but also to offer something to think about how this can be prevented.

Edited by Erica Varese – co-authors: Valentina Alessandria, Alessandro Bonadonna, Stefania Buffagni, Anna Lo Presti, Maria Cristina Martinengo, Luca Giorgio Carlo Rolle, Erica Varese, Giuseppe Zeppa, Anna Zimelli.

You can buy the book here and download the brochure (in Italian) here.