Social Food Traceability

The food systems presents three clear tendencies: a greater involvement of the consumer in production processes PROSUMER, a way of recover the trust lost due to past food crises FOOD TRACEABILITY and an increasing emphasis on food security, diet and health, and sutainability FOOD CONSUMER.

The above mentioned and tendencies favour a scenario characterized by a strong demand for sistematized, consumer opinion influenced information. The consumer should no longer be considered the final destination of traceability but its co-creator (due to his perception of the quality and the collective knowledge generated as a result of the interaction).

Social food traceability makes use of the mentioned tendencies as well as the potentialities offered by the Web 2.0 environment , maximizing the advantages of real time interaction between the consumers and agents that make up the professional networks and organizations involved in any given food product. This allows users to trace not only the product itself but olso each consuption experience and the social interactions generated around it . In addition, social food traceability allows for proactive integration of the professional roles that take part in the food chain, adding even more value to the current tendencies of product differentiation and consumption experiences.

Traditional processes of certification of food quality and security will continue to be a very significant input , but new tendencies require that softwares currently used in these processes should start taking into account the social dimension in real time . As for identification technologies, they will gradually migrate from barcodes to RFID technologies (and others still in the experimental stage), always bearing in mind the need to be referenced to the consumer in real time (through tech devices such as mobiles, tablets and netbooks). == References == <references /> == External links == <!--- Categories ---> [[Category:Articles created via the Article Wizard