html5-img
1 / 9

Report from Working Group B

Report from Working Group B. Stakeholder meeting in Ljubljana 8-9 February 2007. The working group B: Mirjan Klok Bizhan Pourkomailian Brian Dixon Marcel Mengelers (Chairperson) Sabine Bonneck Ola Eide Johs. Kjosbakken (Rapporteur). Question 1:

phoebe-bonner
Télécharger la présentation

Report from Working Group B

An Image/Link below is provided (as is) to download presentation Download Policy: Content on the Website is provided to you AS IS for your information and personal use and may not be sold / licensed / shared on other websites without getting consent from its author. Content is provided to you AS IS for your information and personal use only. Download presentation by click this link. While downloading, if for some reason you are not able to download a presentation, the publisher may have deleted the file from their server. During download, if you can't get a presentation, the file might be deleted by the publisher.

E N D

Presentation Transcript

  1. Report from Working Group B Stakeholder meeting in Ljubljana 8-9 February 2007

  2. The working group B: Mirjan Klok Bizhan Pourkomailian Brian Dixon Marcel Mengelers (Chairperson) Sabine Bonneck Ola Eide Johs. Kjosbakken (Rapporteur)

  3. Question 1: The consumers should be brought into the core of Ola’s figure A large number of new options are available for the consumers today Lack of simple, coordinated and coherent information Where should the hospitality sector and the consumers go for information? A large proportion of the meals are prepared for the consumers and not by the consumers

  4. Question 1: Existing standards are not always suitable for the hospitality sector Lack of transportation standards; particular for long distance transportation Lack of training standards across Europe Different interpretation of existing regulations in Europe Implement existing information: No necessity to reinvent the wheel!

  5. Question 2 Consumers should be in the centre of interest Different modes for information to the consumers Key issue: Building confidence with the consumers The sector includes mostly SMEs which are not financing research and not research oriented Important to bring the results of research to the sector in an understandable way The sector is important in defining real world research problems

  6. Question 2 • The effects of labelling systems on the consumers: • Smiley system used in Denmark • Labelling on packages • What are the most important risk factors in different sectors? • What are the main factors that will make a real improvement in food hygiene (Cost/benefit) • Bring more social science in closer contact with the technological/biological research

  7. Diet and nutrition should be an important part of the platform How are consumes making their choices? More multidisciplinary research is needed Question 2:

  8. Question 3: • Not enough time, but the question is partially answered under question 1

  9. SAFEFOODERA: A forum like this never existed before for the hospitality sector

More Related