3. It suggests the date
that retailers
should remove the
product from the
shelves.
4. Its aim is to make
certain that the
product will have
quality for some
time after we have
bought it.
5. The time ranges
from some days to
some weeks. It
depends on the
product.
6. It is the date the
manufacturer
recommends. The
consumer should
use their product
until this date to
have top quality in
the food.
7. You may eat the
food after the use
by ..date, but it is
likely not to be at
peak quality.
It indicates when a
product will start
deteriorating in
quality and flavor
8. It is more or less
the same as the
label used by…
It tells the
consumer when it is
best to use a
product for the best
quality. When it is
at its peak
freshness.
9. manufacturers decide on dates based on their
own product testing. And they use a number
of methods.
In many cases, dates are conservative. This
means that if you go beyond them, you may
not notice any difference in quality, especially
if the date has recently passed.
10. We can see only the
expiry and the
production date on
Panini’s food . The
production date isn’t
necessary, only on
special products.
All the food stamps of
this company refer to
the ingredients.
This is very important
for the people who
suffer from allergies.
11. The expriring date is a safety date. Their
products do not go bad after this date, they
may have just lost some nutrients.
They prolong the life of their products by
additives such
as : enzymes, sweetening fibres, pigments
However, Enzymes can change the smell or
at some cases even the taste of the products
Every food additive used is always safe and
checked by the EU.
12. The expiring dates of products such as
sweets, marmalade, halva, are set after some
tests. These tests are conducted during the
production process and the product life can
be up to 2 years.
The methods that are used to lengthen the
life of a product, are methods according to
the regulations of European Union.
13. The substances used in sweets for prolonging
life, are natural preservatives such as glucose
For example, homemade marmalades are
first boiled, then shield and finally
pasteurized. During pasteurization, which
also sterilizes the product, the marmalade is
again boiled in a specific period of time. By
this method, all the bacteria are killed and
the life is lengthened
14. A small quantity of
minced meat left
outside fridge for
three days.
We measured the
pH of it.
15. We added deionized
water and we mixed
it well
We took sample
from this mixture
and we put it on a
petri dish that had
nutrient media.
16. We put the petri
dish in the heating
chamber in 40o
Celcious for three
days.
We noticed bacteria
growth but we
don’t know if they
are pathogenic or
not.
17. In European countries the
estimated number of
food waste is around 89
million tones.
Mainly at supermarkets
and households.
This is due to the
leftovers at plates, food
not consumed in a
proper time, food
products not sold,
vegetables, fruit not
eaten and rotten in the
fridge.
18. According to a
research the
average European
person throws away
about 179 kilos of
food.
19. Another research,
held by WWF ,
found that 37% of
Greek people waste
food at least 1-2
times a month.
From this
percentage , 9%
throw away food 2-
3 times a week.
20. Young people aged
18-14 waste the
largest amount of
food whereas the
least amount is
wasted by people
55 years old and
older.
21. At Kandylas sweet canning factory, sweet
products, not sold, are gathered at a special
place with the label “Unsuitable for sale”. Then
the destruction process begins. They send
them to the landfills.
At the snack products factory (PANINI),
sandwiches or croissants not sold are withdrawn
and then discarded. But they don’t have food
waste because they produce food according to
the order they have.
22. 1. At home
Food products that have passed their best
before date have not been found in a large
number at home. Few items, such as: flour,
cereals, sugar, frozen food, and all of them are
edible. Families try not to waste food any more.
2. Central supermarket
Vegetables and fruit which are limp and don’t look
fresh are sold in low prices. People look for them,
and always ask if there are any to buy.
Other food products, not sold , are returned to the
manufacturers, f.e ham, pasta, canned food
23.
24. Trachanas soup with
chicken (sour
yoghurt and flour
after being mixed
and fermented give
us a kind of pasta
used for soups)
The greek Erasmus
team visited the
nearby kindergarten
where they cooked
"trahana" soup
25.
26. Biscuit sweet (biscuits,
custard powder, milk
and other ingredients
whose expiring dates
were out of date give
us a delicious cake)
Greek team cooked at
home biscuit sweet.
Mrs Kostopoulou Eleni
and other teachers
tasted the sweet at
school and it was so
delicious!!!
27.
28. In Denmark , there are two supermarkets (Wefood
supermarket) that sell expired food products!!!!! (Copenhagen
and Norrebro)
They are very popular because the products are sold in low
prices.
The aim of this supermarket chain is to reduce the quantity
of food waste in their country by selling worn out packaged
food products and expired products.
29. It is absolutely legal, in Denmark, since there is a
label that says it is an expired product and there is
no danger for people’s health.
The food products are given by local supermarkets,
by producers , by import/export companies.
The staff are volunteers and the profits are given to
charities.
30. Nowadays, in the middle of crisis ,while the
common meals are increasing in the
neighborhoods of the big cities, tons of food
are wasted.
Loads of food used to be an indicator of well
being but not any more.
Today, Food waste is a financial burden on us,
pollutes the environment and above all it
reinforces the social differences and
divisions.
We have to take immediate action.
31. Change their consuming behavior. Become
more aware.
Buy less and cook less quantity of food.
Check the expiring dates of the products they
buy.
Have a list of their needs when they go to buy
food.
Re-use the cooked food not consumed in
new recipes
And why not adopt Denmark model. That
would be the ideal.
