2024: Crisis Management Days Book of Abstracts
Sustainability (Tourism, Corporations, Transport)

The role of the institution of the City of Zagreb Dobri dom in establishing quality control of donated food

Alen Župan
Ustanove "Dobri dom" Grada Zagreba
Aleksandar Racz
University of Applied Health Sciences Zagreb

Published 2024-05-20

Keywords

  • Dobri dom,
  • food donation,
  • quality control,
  • food waste prevention

Abstract

Introduction: The establishment of systematic control of donated food is of paramount importance to ensure the safety, quality, and sustainability of the food donation process. The Ministry of Agriculture of the Republic of Croatia emphasizes the importance of controlling the entire system of donated food to ensure food safety throughout the donation process. Objective: To conduct a comprehensive quantitative analysis of the quantity of donated food to the Institution of the City of Zagreb Dobri dom from 2019 to 2023 and to present the results of the conducted quality control of donated food, with an emphasis on demonstrating the importance of systematic monitoring of the quality and quantity of donated food in Croatia, especially those donated to the most vulnerable social groups.

Results: Food safety is crucial for human health, and proper control of donated food ensures that the donated food can be used without fear of health complications. The analysis of the quality of donated food confirmed that controlling donated food is crucial for several important reasons. During the period from 2019 to 2023, the institution received a total of 204,059.28 kilograms and 44,636 liters of donated food, the quality control of which was of paramount importance for several reasons. First, it ensures that the donated food is not contaminated or spoiled, thereby preventing potential cases of food poisoning and protecting the health of recipients of donated food. Quality control ensures that donated food is safe for consumption, protecting the health of recipients and preventing potential health crises. Second, controlling donated food helps reduce food waste by ensuring that donated food is used appropriately rather than ending up as waste. Third, the establishment of systematic control of donated food contributes to the sustainability of the food donation process by promoting transparency, accountability, and reliability throughout the food donation chain. Finally, the sustainability of the food donation process promotes social responsibility, solidarity, and cooperation among various stakeholders in the food donation chain, resulting in positive social and economic outcomes. Quality control builds trust in the food donation system. Recipients, donors, and other stakeholders have greater confidence in the donation process when they know that food is carefully monitored and its quality ensured. This encourages greater cooperation and support within the food donation system. Conclusion: Donated food is often intended for those who are economically or socially disadvantaged. Therefore, it is important to ensure that this food is of high quality and nutritious, providing support to those in need. Quality control ensures that recipients receive adequate nutrition needed for a healthy and balanced life.

References

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