by
Sustainability and Circular Economy Workshop
Pollenzo University of Gastronomic Sciences
There are several opportunities for contamination along the food supply chain, which includes preparation, packaging, storage, and distribution (Nerín et al., 2016). Choosing local and short supply chain products reduces the steps food must go through before it reaches the table, and as a result there are fewer opportunities for contamination.
Bibliography
Nerín, C., Aznar, M., & Carrizo, D. (2016). “Food contamination during food process.” Trends in Food Science & Technology, 48, 63-68. https://doi.org/10.1016/j.tifs.2015.12.004
