Differentiation of food preservation methods to avoid waste

Abstract

Food waste is a problem that affects the food security of Mexican households, increases the erosion of ecological, social, and economic resources, and puts greater pressure on production systems, supply chains and consumers. Among members of society, the waste or discard of perishable products of agricultural origin, linked to intentional or unintentional human behavior and negligence, is in the last links of the food chain. The waste or discard of perishable products of agricultural origin, linked to human behavior and negligence, with or without intentionality, is located at the bottom of the food chain. It is the members of the household who waste the water-soil-energy resources used in food production. The Food and Agriculture Organization of the United Nations (FAO) estimates that 17% of total food production worldwide is wasted; of this, 61% corresponds to households, with fruits and vegetables being the most important, representing 45% of the waste. The development of new practices associated with the reduction of food waste in households are key to the development of strategies that allow the gradual reduction of losses and contribute to the fulfillment of goal 12 of the Sustainable Development Goals (SDGs) for 2030. The proposal to group different preservation methods, based on the differentiation of fruits and vegetables by organ of consumption in the home, will promote affordable options that contribute to the reduction of waste in households, improve food security, strengthen the household economy, and reduce the ecological impact caused by irresponsible consumption.