Abstract
Food waste is a major environmental issue that must be tackled in order to achieve a sustainable food supply chain. Currently, in Spain there are no studies that examine the amounts and sources of plate waste (PW) produced by both household and out-of-home consumption. The present study aims to provide this information from a representative sample from the Spanish population. A total of 2009 individuals aged 9–75 years, from the ANIBES study (“anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain”), completed a three-day dietary record, collected by a tablet device. Photographs of all foods and beverages consumed both at home and outside were taken before and after meals. Median PW across the total population was 7.3 (0.0–37.3) g/day and was significantly higher in females than males (p < 0.05) and in children vs. adolescents, adults, and elderly (p < 0.01). Regarding meals, PW across all age groups was higher at lunch (40%), dinner (27%), and breakfast (11%). The highest PW was observed for bread (25%) main courses (16%), first and second courses (15%), vegetables and fruits (12%), ready-to-eat meals (10%), cereals and grains (10%), oils and fats (10%), pulses (10%), meat products (8%), sauces and condiments (8%), and starters (8%). Our results reinforce the need for new strategies to focus on reducing plate leftovers, which are crucial from a nutritional, economic, and environmental point of view. Additionally, this evidence is important for relying on more accurate information on actual intakes when using dietary surveys.
Highlights
Back in 1987, the United Nations (UN) defined sustainability or sustainable development as “the one that meets the needs of the present without compromising the needs of future generations” [1].At present, food systems are showing a major environmental impact worldwide, accounting for19–29% of overall greenhouse gas emissions [2], and compromising the sustainability concept and principles
Leftover quantities are greater when eaten at home than when eaten away from home
Concerning plate waste (PW) patterns, we found that lunch was the highest contributor amongst eating occasions, accounting for 40% of total PW discarded daily, while dinner accounted for 27%, and breakfast for only 11% of total PW
Summary
Back in 1987, the United Nations (UN) defined sustainability or sustainable development as “the one that meets the needs of the present without compromising the needs of future generations” [1]. The latest data from the Panel of FW Quantification from Spanish Households developed by MAPA [20] showed that Spanish families discarded about 4.6% of purchased foods, a similar quantity of that reported by the “Food and society decision in 21st century Spain” study in adult population by CEU San Pablo University [21] The latter indicates that, in relation to the measures undertaken by consumers to reduce FW, 85% of participants declared trying to reduce plate leftovers by planning their menus in advance, 84% planning their grocery shopping, and only 66% declared buying less amounts of food [21]. The present study aims to provide the information about the amount of household and out-of-home PW, accounting for relevant socioeconomic factors (habitat size, educational level, and family income), eating occasions, and different types of dishes consumed amongst different age groups of participants from the ANIBES study (“anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain”) as a representative sample of the Spanish population
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