This article argues the viability of artificial meat the solution to a resource problem such as scarcity in food supply. There are several alternatives to creating one sustainable food production without producing artificial meat. With feed and the land use mentioned above, it is perhaps in a...
Author(s)
Vestergaard, T. C.
Publisher
Danske Dyrlægeforening, Copenhagen, Denmark
Citation
Dansk Veterinærtidsskrift, 2018, 101, 11, pp 22-24
The FVO has a range of guidance tools and sanctioning options available to support companies' work with food safety. This project examined the factors that influence each guidance tool's effectiveness and businesses' perspectives on how cooperation between them and the authorities on control and...
Author(s)
Hansen, S. R.; Lassen, J.
Publisher
Department of Food and Resource Economics (IFRO), Frederiksberg, Denmark
Citation
Report - Institute of Food and Resource Economics, University of Copenhagen, 2022, 302, pp 48 pp.
When a consumer enters the supermarket there is an almost infinite number of choices they can make, not just about what products to buy, but for each product category there are several different brands, taste variants, and package sizes to choose from. To make the right product choice can therefore ...
Author(s)
Thomsen, K.; Videbæk, P.; Bech-Larsen, T.; Lähteenmäki, L.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2022, 206, pp 26 pp.
This article is the first organized and understandable literature for culinary and hospitality students that specifically tackles how more sustainable dining establishments and other commercial food services might be attained. Food systems are gaining more attention since they connect several...
Author(s)
Pedersen, L.; Røjel, T. S.; Løbner, M. H.; Kidmose, U.
Publisher
DCA - Danish Centre for Food and Agriculture, Tjele, Denmark
Citation
DCA Report, 2021, 195, pp 162 pp.
The Meal Label is a new public label that translates the official dietary advice into a number of principles for serving healthy food in professional kitchens. The brand focuses on the nutritional quality of the food we eat when we are at work or in school. This article provides an insight into the ...
Author(s)
Lassen, A. D.; Christensen, L. M.; Trolle, E.
Publisher
DTU Foødevareinstituttet, Danmarks Tekniske Universitet, Lyngby, Denmark
Citation
Bag om Måltidsmærket: udvikling og afprøvning af mærkets principper for sund kantinemad, 2017, pp 10 pp.
Author(s)
Rasmussen, J. T.; Larsen, L. B.; Young, J. F.; Petrat-Melin, B.; Thao Thi Thu Le
Publisher
Maelkeritidende, Odense, Denmark
Citation
Mælkeritidende, 2018, 131, 4, pp 10-11
Publisher
Danske Dyrlægeforening, Vanløse, Denmark
Citation
Dansk Veterinærtidsskrift, 2005, 88, 9, pp 13-15
The Danish Veterinary and Food Administration developed a new concept for food-based dietary guidelines directed at food service operators in elementary schools, youth educations, worksites and after-school recreation facilities in 2017. Based on this background, a cross-sectional survey was...
Author(s)
Lassen, A. D.; Christensen, L. M.; Trolle, E.; Christensen, T.
Publisher
DTU Fødevareinstituttet, Danmarks Tekniske Universitet, Lyngby, Denmark
Citation
Madudbud på arbejdspladser, ungdomsuddannelser, skoler og fritidsordninger 2017, 2018, pp 136 pp.
Author(s)
Kristensen, J. M. B.
Publisher
Maelkeritidende, Odense, Denmark
Citation
Mælkeritidende, 2018, 131, 4, pp 8-9
In this report the use of water in the dairy industry is considered with particular emphasis on the economics of the processes involving water. The reverse osmosis process is described as is the re-use of water. A new code of practice is proposed. Comments on water prices and risk assessments are...
Author(s)
Hansen, E. W.; Pedersen, S. M.
Publisher
Statens Jordbrugs- og Fiskeriøkonomiske Institut, Frederiksberg, Denmark
Citation
Report - Institute of Food and Resource Economics, University of Copenhagen, 2017, No.257, pp 26 pp.