Abstract
The overall objective for the Sjømat og rettssystemet project is to develop a multidisciplinary task team with a core of interest in food law-related research, and with a focus on the seafood industry in Norway. This work is based on the work carried out during the workshop on “Sjømat og rettssystemet” (Seafood and Food Law), on December 6th 2019, at the Faculty of Law, UiT The Arctic University of Norway. It contains an analysis of the current challenges of the food systems with regard to the problem of food loss and waste. It aims to serve as a basis for the development of a collection of best practices and solutions to food loss and waste.
 The analysis provides the state-of-the-art on the international, European and national legislation on food waste, as well as a description of the solutions provided to the food waste emergency in the seafood field in Norway. Based on the analysis, we conclude that each component (the legal and practical perspectives) is relevant to build up a common framework on the problem of food loss and waste in Norway and beyond.
Highlights
The overall objective for the Sjømat og rettssystemet project is to consolidate our multidisciplinary team and develop common project ideas with a core of interest in food law-related research, and with a focus on the seafood industry in Norway
This work is based on the work carried out during the workshop on “Sjømat og rettssystemet” (Seafood and Food Law), on December 6th 2019, at the Faculty of Law, UiT The Arctic University of Norway
It contains an analysis of the current challenges of the food systems with regard to the problem of food loss and waste
Summary
The overall objective for the Sjømat og rettssystemet project is to develop a multidisciplinary task team with a core of interest in food law-related research, and with a focus on the seafood industry in Norway. This work is based on the work carried out during the workshop on “Sjømat og rettssystemet” (Seafood and Food Law), on December 6th 2019, at the Faculty of Law, UiT The Arctic University of Norway. It contains an analysis of the current challenges of the food systems with regard to the problem of food loss and waste. It aims to serve as a basis for the development of a collection of best practices and solutions to food loss and waste. We conclude that each component (the legal and practical perspectives) is relevant to build up a common framework on the problem of food loss and waste in Norway and beyond
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