Abstract
The aim of the article is to answer the question of whether the implementation of the requirements of the ISO 22000 standard in the food supply chain can support the implementation of key processes occurring in them, and thus increase the level of food quality and minimize its waste. The research was conducted out among several European countries, and an attempt was carried out to compare how the standard is perceived by entrepreneurs operating in Poland, Slovakia (Central and Eastern Europe), and Portugal (Western Europe). Covering the Polish, Slovak, and Portuguese organizations with the research process resulted from the fact that in recent years in these countries, an increase in the diversity of food demand and fragmentation of the food market has been observed. This forced food supply chains to be strictly focused on increasing the efficiency and effectiveness of production and distribution systems, as well as taking into account customer requirements and the implementation of sustainable solutions. Based on the results of the research, it can be concluded that the implementation of the requirements of the ISO 22000 standard along food supply chains can positively affect the implementation of key processes and thus contribute to reducing food waste at each stage of the supply chain.
Highlights
Sustainable food management and reduction of its waste is becoming a very important challenge faced by both science and business representatives [1,2]
Papargyropoulou et al [11] suggest that the first step towards a more sustainable resolution of the food waste issue is the adoption of sustainable production and consumption patterns and tackle food surplus and waste throughout the global food supply chain
The problem of food loss and waste has become more important in recent years, not solely for political reasons, but primarily due to the increasingly apparent contradiction between the current model of food production development in highly developed countries and the challenges facing the world caused by population growth, in conditions of increasing limitations of natural resources
Summary
Sustainable food management and reduction of its waste is becoming a very important challenge faced by both science and business representatives [1,2]. The unprecedented scale of food waste in global food supply chains is attracting increasing attention due to its environmental, social, and economic impacts. Rational, and systemic management of the food supply chain can have a significant impact on reducing food losses [6,7,8,9]. Papargyropoulou et al [11] suggest that the first step towards a more sustainable resolution of the food waste issue is the adoption of sustainable production and consumption patterns and tackle food surplus and waste throughout the global food supply chain. Kaipia et al [12] point out, in a similar tone, that recognizing that streamlining supply chains in areas such as information management, supply, and distribution processes, can impact positively on reducing food waste. The staff managing food supply chains should reach for solutions that, in a comprehensive and systemic manner, can support the implementation of key processes and will be acceptable and implemented by all links that encompass a given supply chain [14,15]
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