Where is the information about my food?
At best the consumer knows the best-before date of a food product. To trace the food's origin, a system is required to capture the food's history all the way from the farm or fishing boat to your plate.
On February 25-26, Nofima hosted an international workshop in Tromsø involving participants from the TRACE Project and other projects from around the world. The objective of the workshop was to discuss harmonising methods for food traceability process mapping and cost-benefit calculations related to the implementation of electronic traceability systems.
Many countries and methods
Many different methods are utilised throughout the world to analyse information loss in food supply chains, but there are few scientific articles providing an in-depth focus and description of the various methods. Consequently, it is a major challenge to gather together and compare methods.
– A better understanding of how the various methods are used and how they function will enhance research in this area," says Scientist Kathryn A-M Donnelly at Nofima Marked.
The scientists hope to arrive at methods that will also look at where in the food’s journey information is lost. Another objective is to find out how the companies can make use of the information. The goal is to find a tool or system that can also be used for model testing and contribute to predicting whether a certain action will be correct in a given situation. Moreover, this will be an important contribution to improved food safety.
The workshop was organised under the auspices of TRACE and is a collaborative project between many different traceability projects worldwide.