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MeetingMeeting documentVerbatim Records of Meetings Of Commission II of the Conference. C 1993/II/PV. Rome 6-24 1993 1993
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DocumentGuidelineGuidelines on the Prevention of Food Waste at Hotels, Restaurants and Other Public Consumption Points 2022
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The guide has been prepared in cooperation with Metro Turkey, Republic of Turkiye Ministry of Agriculture and Forestry and the Food and Agriculture Organization of the United Nations (FAO). This guide was developed in order to guide the hotel, restaurant, other public consumption industries in overcoming the following challenges in the prevention of food waste: - Prevention or Reduction of food waste at the facility level, - Donation of food that may be wasted but can be still consumed safely, - Recycling of food waste that could not be saved. -
Book (series)Technical studyMicrobiological Risk Assessment – Guidance for food 2021
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No results found.This document provides guidance on undertaking risk assessment of all microbial hazards which may adversely affect human health in foods along a food chain. This document is also intended to provide practical guidance on a structured framework for carrying out risk assessment of microbiological hazards in foods, focussing on the four components including hazard identification, hazard characterization, exposure assessment and risk characterization. These guidelines therefore represent the best practice at the time of their preparation, and it is hoped that they will help stimulate further developments and disseminate the current knowledge. -
BookletHigh-profileFAO Strategy on Climate Change 2022–2031 2022The FAO Strategy on Climate Change 2022–2031 was endorsed by FAO Council in June 2022. This new strategy replaces the previous strategy from 2017 to better FAO's climate action with the Strategic Framework 2022-2031, and other FAO strategies that have been developed since then. The Strategy was elaborated following an inclusive process of consultation with FAO Members, FAO staff from headquarters and decentralized offices, as well as external partners. It articulates FAO's vision for agrifood systems by 2050, around three main pillars of action: at global and regional level, at country level, and at local level. The Strategy also encourages key guiding principles for action, such as science and innovation, inclusiveness, partnerships, and access to finance.