– Opinion –
Written by Dr. Wendellin Jones
According to the United Nations Industrial Development Organization corporate social responsibility is a management concept whereby companies incorporate social and environmental concerns into their operations and interactions with stakeholders.
At IAFNS, we believe that food safety efforts (which can often be a thankless task) should count in a company’s CSR tally. CSR is commonly understood as a way for companies to achieve a balance of economic, environmental and social imperatives, a “triple bottom line approach”. CSR can take many forms, from community volunteerism to supporting local charities to national corporate programs and projects. But food safety is a global commodity that companies should be proud of.
For example, in the food and beverage sector, IAFNS members are tracking sodium and caffeine safety as part of ongoing efforts. Producing food means that companies take responsibility for food safety and other ‘public goods’ from the supply chain to the consumer.
But let’s break down “responsibility” into its constituent parts. The term ‘responsibility’ implies obligation, and CSR has a strong element of it, but thinking of it in terms of ‘responsibility’ is closer to what IAFNS is trying to achieve in the food safety field. is.
For example, foods such as pistachios, chocolate, and cereals are commonly considered ready-to-eat low-moisture (LMF) products. In recent years, several outbreaks of food poisoning viruses associated with LMF have been reported. IAFNS invests in understanding pathogens. low water foodThis will give companies and other organizations in the food sector the ability to change food processing and storage protocols to address the risk of residual pathogens. Because foodborne pathogens can persist for some time, IAFNS-supported researchers found that a method called advanced oxidative process treatment works best as an inactivating agent.
Another example includes the IAFNS-supported study of protein in the diet. A recent analysis found that increasing protein intake while dieting increased intake of green vegetables, leading to a healthier diet.Increasing dietary protein Studies have shown that diet quality improved during calorie restriction and helped maintain lean body mass. This particular paper has been cited in multiple media articles such as: san francisco gate and Yahoo!news It also provides both corporate formulators and interested consumers with the ability to update their practices.
Finally, sodium intake has been previously covered in food safety news. supported by IAFNS study Extracted analytical methods, broad and specific reduction categories, key outcomes, and other strategies for reducing sodium. Methods include salt removal, salt replacement, flavor modification, functional modification, or physical modification. Salt removal and salt substitution have been the main strategies, but future public health improvement efforts may benefit from a combination of food supply-focused approaches. Additionally, it is important to look at sensory attributes, technology, and consumer perceptions. His IAFNS capabilities in this area include searchable capabilities. database A list of papers on salt reduction technology options employed in the food sector.clock this space Use a database of reduced-salt papers and other tools as they become available.
In this way, scientific research on food safety contributes to and shapes CSR. The research work will enable businesses, chefs and consumers to make important choices as a result of the new knowledge that IAFNS will generate. This capability will provide stakeholders in the food and beverage ecosystem with new, informed options to optimize food safety choices, mitigate risks and engage constructively with stakeholders. To do.
About the author: Wendellin Jones is Executive Director of the Institute for Advancement of Food and Nutritional Sciences (IAFNS). She is passionate about bringing science and society together, drawing on her global experience working in the fields of chemistry, agriculture, food and health. She uses her PhD in life sciences to expand her contributions to the IAFNS and impact diverse scientific and health communities.
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