Spanish Food Research Articles

Validity and Reproducibility of a Spanish EPIC Food Frequency Questionnaire in Children and Adolescents

Validity and Reproducibility of a Spanish EPIC Food Frequency Questionnaire in Children and Adolescents

Colored Water, Trimmed Coffee, and Solid Soup: Etymology of “Edible Traps” in Spanish in Context of Communicative Difficulties

This article explores sources of communicative difficulties such as inter-variant polysemy and inter-variant homonymy, focusing on lexemes from the Spanish thesaurus FOOD that denote liquid food products. The relevance of this study is grounded in the necessity for a comprehensive analysis of alimentary semantics within the national variants of the Spanish language in the context of cultural dialogue. The novelty of the research lies in identifying challenges in intercultural communication through semantic, etymological, and linguocultural analyses of the meanings of the examined lexemes and their stable combinations across different Spanish-speaking countries. Particular attention is given to the influence of extralinguistic factors on communicative difficulties within a multi-national language. The findings suggest that the development of semantics for inter-variant homonyms primarily depends on historical factors, and understanding the differences in meanings of core components within semantic fields related to food in various national variants of Spanish can help alleviate communicative barriers and prevent misunderstandings. Future research perspectives include pragmasemantic structuring of the inter-variant alimentary thesaurus in the target language and applying the results to language teaching.

Campylobacter assessment along the Spanish food chain: Identification of key points.

Campylobacteriosis, caused by Campylobacter spp., is one of the most important foodborne zoonotic diseases in the world and a common cause of gastroenteritis. In the European Union, campylobacteriosis is considered the most common zoonotic disease, with over 10,000 cases in 2020 alone. This high occurrence highlights the need of more efficient surveillance methods and identification of key points. Herein, we evaluated and identified key points of Campylobacter spp. occurrence along the Spanish food chain during 2015-2020, based on the following variables: product, stage and region. We analysed a dataset provided by the Spanish Agency for Food Safety and Nutrition using a machine learning algorithm (random forests). Campylobacter presence was influenced by the three selected explanatory variables, especially by product, followed by region and stage. Among the studied products, meat, especially poultry and sheep, presented the highest probability of occurrence of Campylobacter, where the bacterium was present in the initial, intermediate and final stages (e.g., wholesale, retail) of the food chain. The presence in final stages may represent direct consumer exposure to the bacteria. By using the random forest method, this study contributes to the identification of Campylobacter key points and the evaluation of control efforts in the Spanish food chain.

Territory in urban food policies: the case of Spain

Over the last few decades, cities have taken on an active role in the formulation of food policies in line with the transition toward local, sustainable food systems. These policies have been materialized through the formulation of systemic, holistic urban food strategies. By setting up spatial, relational and organizational proximity circuits, they aim to reconnect the places involved in the production and consumption of food within the territory. The objective is to do so by interaction between the networks of actors on the different geographical scales. This article analyzes the food policies of six Spanish cities that signed the Milan Urban Food Policy Pact. Barcelona, Madrid, Valencia, Vitoria, Valladolid and Zaragoza have fulfilled their promise by formulating food strategies that set out their commitment to the construction of new, urban food systems that reconsider, from a territorial perspective, the relationship between the city and food. Using a conceptual framework that spans two well-known theoretical systems (the local territorial systems (LoTS) and the sustainable food networks (SFN)); a systematic review of the documents generated in the formulation of the urban food policies is carried out. The territorial capital linked to food is examined; the systems of actors that make up the food strategies are identified; the models of governance that the said strategies deploy and their capacity for self-organization are typified; and the potential of the public agendas for encouraging the construction of localized alternatives and the territorial sustainability of the urban food systems are evaluated. The results suggest that the Spanish urban food strategies, although conceptually inspired by the principles of the Milan Pact, are still far from possessing similarly transformative capacities. Such capacities are directly linked to the characteristics of the place: the existence of relational goods connected to food, the attributes of the territorial food capital, the density of the social capital, and the culture of the territorial planning. Beyond the generic references to the commitment to food, it is the context that determines its personality and reach, the solidity of the food governance, and the political sustainability of the processes that one wishes to set up.

Comparative assessment of two circularity indicators for the case of reusable versus single-use secondary packages for fresh foods in Spain

Sustainable packaging is a crucial focus in the context of circular economy efforts. This study evaluates the circularity of two secondary packaging systems used in Spanish fresh food produces: Reusable Plastic Crates and Single-use Cardboard Boxes. A Mass Flow Analysis was performed to assess the material flows in the production and use phases of both systems and two circular indicators were applied: the Material Circularity Indicator and Product Circular Indicator. While most previous studies for single-use packaging use these indicators at the product level, this study applies a system approach since the Reusable Plastic Crates can be reused 100 times. The functional unit was defined as the distribution of 1000 tonnes of fresh products, resulting in the distribution of 6,666,700 packages with 15 kg of products. The Material Circularity Indicator and Product Circular Indicator results show that Reusable Plastic Crates are more circular than Single-use Cardboard Boxes. The Product Circular Indicator provides a more comprehensive assessment of circularity by considering multiple life cycle stages, efficiency, and unrecoverable waste, resulting in a difference in circularity evaluations. The indicators used have limitations as they do not consider the resource stock. Further research is needed to explore this aspect.

An analysis of educational mismatch on wages in the agroindustrial sector

AbstractThe food industry is one of the most important industries in developed economies. The progressive professionalization of its workforce and the persistent demand for low‐skilled employment in this sector may be leading to educational mismatch with its concomitant effects on wages and productivity. Yet the economic literature has not addressed wage structures, gender differences, and the composition of the labor force together in this food industry. We analyzed the effects of educational mismatch on wages in the Spanish food industry from a gender perspective. To this end, we used data from the 2018 Wage Structure Survey collected by the Spanish National Institute of Statistics. We applied the overeducated, required educated, undereducated specification to these data. The main results show that educational mismatch leads to gender wage differentials in this sector. The analysis also shows that the Spanish food industry places more value on men with adequate education and women with some level of overeducation. The results on occupational segregation show that the food industry penalizes access to female‐dominated occupations, and that this wage disadvantage is greater for female workers. We also observed wage differences in the remuneration of certain personal and professional factors that could be worsening the gender differentials in the Spanish food industry [EconLit Citations: I26, J16, J21, J24, J31].

Training in tools to develop quantitative microbial risk assessment of ready-to-eat food with a comparison between the Romanian and Spanish food supply chains.

The prevention and control of bacterial contamination on ready-to-eat (RTE) fresh produce is an essential task to ensure food safety. Therefore, the development of novel and effective decontamination technologies to ensure microbiological safety of fruits and vegetables has gained considerable attention and new sanitisation methods are needed. The antimicrobial activity of essential oils (EOs) is well documented, but their application in fresh produce remains a challenge due to their hydrophobic nature. Thus, nanoemulsions efficiently contribute to support the use of EOs in foods by enhancing their dispersibility, their contact area and facilitating the introduction into bacterial cells. The combination of these factors ultimately increases their antimicrobial activity. Quantitative microbial risk assessment (QMRA) is gaining more attention as an effective tool to assess and prevent potential risks associated with food-borne pathogens. In this context, the current project aims to study the effectiveness of different washing methods based on nanoemulsified EOs, comparing them against traditional methods, using a QMRA model for Escherichia coli O157:H7 on cherry tomatoes. Different simulations within a stochastic risk assessment model were implemented using the biorisk package for R, aiming to describe microbial behaviour and biological risk along the Romanian and Spanish food supply chains of RTE fresh produce. Nanoemulsions were prepared using oregano and rosemary EOs, each from Romania and Spain. The four nanoemulsions were evaluated as decontamination treatments to control the growth of E. coli O157:H7 on artificially contaminated cherry tomatoes. The decontamination treatments showed encouraging results, comparable to commonly used chlorine solutions. Therefore, oregano and rosemary nanoemulsions are promising and could be a feasible alternative for chlorine solutions in the reduction of microbiological contaminants.

Training in modern statistical methodologies and software tools for the definition and analysis of (stochastic) quantitative microbial risk assessment models with a comparison between the Hungarian and Spanish food supply chains.

Human pathogenic Salmonella enterica strains have been infecting people since historical times. The original human pathogens, typhoid Salmonella strains (e.g. S. Typhi) played a huge role in the previous centuries but nowadays in the developed world the number of cases or outbreaks caused by these serotypes deceased due to the development of personal and public hygiene. Nowadays in these regions the animal-borne zoonotic serotypes (e.g. S. Enteritidis) became more important because of their high prevalence in intensive animal husbandry. But these bacteria can also appear in fruits and vegetables. The fellow joined the scientific work of the Polytechnic University of Cartagena, Spain about the safety of plant-based products, where he could gain experience in microbiological laboratory exercises and theoretical calculations of statistics and modelling. The activities in the laboratory were part of the research lines already established at the host institution, being based on the protocols they have already implemented. Nonetheless, the fellow had the opportunity to design his own experiment, do the experimental work required and analysed the data within the context of a qualitative microbiological risk assessment. The main focus was on the heat resistance of two strains of zoonotic Salmonella spp. at different temperatures. Experiments were done using a reference strain and an extremely resistant variant to evaluate this rare phenotype. The experiments were executed using a Mastia thermoresistometer, a device patented by the host institution that provides more control when studying thermal treatments than traditional methods. The data was analysed using the principles of predictive microbiology, using the D-value as an estimate of heat resistance that provides insight into the bacterial behaviour. For this, the fellow used the bioinactivation software, developed within the host group. Through the work and results the fellow learned the principles of quantitative microbiological risk assessment (QMRA) and predictive microbiology, which was the aim for the EU-FORA programme.

Reduction of sugar, salt and fat content in foods over the period 2016-2021 in Spain: the National Food Reformulation Plan.

Population´s dietary intake of saturated fat, sodium, and sugars is higher than the current recommendations in Spain and most European countries. Nationwide food reformulation strategies have the potential to improve nutritional quality; however, evaluations are only available in a few countries and are difficult to compare. This study shows the degree of compliance with the nutrient reduction objectives included in a 4-year (2016-2020) Spanish food reformulation initiative. In 2016, baseline median nutrient content was established for 57 food subcategories. Agreed reduction (%) expressed as the median content to be reached by 2020 was set as the objective. In 2021, Spanish Food Safety and Nutrition Agency (AESAN) collected mandatory nutritional information from 3118 products belonging to the food subcategories included in the PLAN. Median nutrient content was calculated and compared with baseline data established in 2016 and PLAN objectives. Median nutrient content reduction was observed in all food subcategories. Relative reductions (%) ranged from 0.6 to 60% for added sugars, 4.8 to 33.3% for salt, 4.5 to 78.3% for saturated fat, and 24.9 to 36% for total fat. PLAN objectives were achieved in all subcategories except for one. The number of products involved, belonging to the highly consumed food categories, shows the potential of national reformulation strategies to improve the nutritional quality of the diet. Compliance with nutrient reduction agreements was 99%; however, the variability of nutrient content within subcategories shows that there is room for further reduction in selected nutrients and food subcategories.

Bio-engineering of carbon adsorbents to capture CO2 from industrial sources: The cement case

Pine cone leaves (PCL) and pine kernel shells (PKS), abundant by-products of the Spanish food industry, were selected as precursors for activated carbons (ACs) to adsorb CO2 selectively at industrial post-combustion capture conditions. The goal was to maximize the development of narrow microporosity in the final carbons to boost the CO2 adsorption capacity. We have designed kinetics and equilibrium of adsorption experiments with CO2/H2O/N2 on a selected AC derived from PCL in a thermogravimetric analyzer (TGA) at 50 °C and three partial pressures of CO2 to prove the suitability to capture CO2 from industrial off-gases. When humid flue gas streams were tested, competitive adsorption of CO2 and H2O occurred; however, the difference in the uptake rates favored CO2 adsorption in the early stages. The joint CO2 + H2O uptake was around 2 mmol g−1 at 50 °C in humid conditions, where CO2 reached the equilibrium uptake at the corresponding partial pressure for 15 and 32 vol% CO2 in the feed stream. Moreover, the dynamic performance was addressed by cyclic adsorption–desorption experiments representing different industrial post-combustion capture scenarios in a lab-scale fixed-bed rig. The selected AC showed a stable performance in adsorption-regeneration cycles and very remarkable CO2 capture capacity under dry conditions (up to 1.08 mmol g−1 at 50 ˚C for 30 vol% CO2). Kinetics analysis also supported the faster adsorption of CO2 under cement flue gas conditions.

Sequencing-based analysis of the microbiomes of Spanish food processing facilities reveals environment-specific variation in the dominant taxa and antibiotic resistance genes

In the last years, advances in high throughput sequencing technologies have opened the possibility to broaden environmental monitoring activities in facilities processing food, offering expanded opportunities for characterizing in an untargeted manner the microbiome and resistome of foods and food processing environments (FPE) with huge potential benefits in food safety management systems. Here the microbiome and resistome of FPE from slaughterhouses (n = 3), dairy (n = 12) and meat (n = 10) processing plants were assessed through whole metagenome sequencing of 2 composite samples for each facility, comprising 10 FPE swabs taken from food contact surfaces and 10 FPE samples from non-food contact surfaces, respectively. FPE from slaughterhouses had more diverse microbiomes and resistomes, while FPE from dairy processing plants showed the highest β-dispersion, consistent with a more heterogeneous microbiome and resistome composition. The predominant bacterial genera depended on the industry type, with Pseudomonas and Psychrobacter being highly dominant in surfaces from slaughterhouses and meat industries, while different lactic acid bacteria predominated in dairy industries. The most abundant antimicrobial resistance genes (ARG) found were associated with resistance to aminoglycosides, tetracyclines and quaternary ammonium compounds (QAC). ARGs relating to resistance to aminoglycosides and tetracyclines were significantly more prevalent in slaughterhouses than in food processing plants, while QAC resistance genes were particularly abundant in some food contact surfaces from dairy and meat processing plants, suggesting that daily sanitation under suboptimal conditions may be selecting for persistent microbiota tolerant to these biocides in some facilities. The taxonomic mapping of ARG pointed to specific bacterial genera, such as Escherichia, Bacillus, or Staphylococcus, as carriers of the most relevant resistance determinants. About 63% of all ARG reads were assigned to contigs classified as plasmid-associated, indicating that the resistome of FPE may be strongly shaped through the spread of mobile genetic elements. Overall, the relevance of FPE as reservoirs of ARG was confirmed and it was demonstrated that next generation sequencing technologies allowing a deep characterisation of sources and routes of spread of microorganisms and antimicrobial resistance determinants in food industry settings hold promise to be integrated in monitoring and food safety management programmes.

Salmonella assessment along the Spanish food chain: Likelihood of Salmonella occurrence in poultry and pig products is maintained across the food chain stages.

Salmonellosis is one of the most important foodborne diseases worldwide, including the European Union. Despite the One Health approach measures for risk assessment and risk management implemented by the European Union, the occurrence of disease and disease outbreaks remains high (e.g. 694 outbreaks were reported in 2020), highlighting the need of new assessment methods. Herein we applied machine learning using the random forests method to evaluate and identify key points regarding the occurrence of Salmonella sp. along the Spanish food chain during 2015-2020, using data provided by the Spanish Agency for Food Safety and Nutrition. We compared the role of the three categorical variables [product (20 categories), region (18 categories) and stage (11 categories)]. Salmonella presence was influenced by the three explanatory variables considered: first by product, followed by region and stage. The most determinant product for Salmonella probability was 'meat', while the most important stage was 'slaughterhouse'. Specifically, the highest values were found in pig and poultry meats. In these products, the Salmonella probability was high at the early and final stages of the food chain, although not at intermediate stages. The presence of Salmonella in the final stages (retail) of the food chain is of concern, as it can cause human cases of salmonellosis, including outbreaks. This study demonstrates the utility of the random forest method to identify key points and evaluate the control efforts. We recommend improving the surveillance and control measures, especially in the product and stages pointed out by our analysis, and enhancing the data collection harmonization among the different autonomous communities.

Nutritional Description of Processed Foods with Fibre-Related Nutrition Claims in Spain: The BADALI Project.

Fibre is one of the most beneficial nutrients for health and is very frequently used in nutrition claims (NCs) to promote foods. These claims may lead consumers to believe that products bearing them are healthy and/or healthier than those without them. The main objective of this work is to address this belief. This is the first exhaustive analysis of seven processed food types with fibre-related NCs (six cereal-based and one plant-based meat analogues) comparing them with those without these claims. The Spanish Food Database, BADALI, was used for this study. Results show that as many as 88.7% of processed foods with fibre-related NCs are classified as 'less healthy' according to the Nutrient Profile Model developed by the Pan American Health Organization (PAHO-NPM). When compared to foods without these NCs, similar results were obtained in the whole sample. Most of the observed divergences when analysing individual critical nutrients by food type indicate a deterioration of the nutritional quality. Foods with fibre-related NCs contained more fibre. The more frequent use of whole grain cereals or other fibre-specific ingredients may contribute to this. Some other nutritionally relevant differences were observed and half of them reflected a deterioration of the nutritional quality. In addition, these foods presented a lower prevalence of the organic version, as well as similar rates of mineral and vitamin fortification. Therefore, processed foods with fibre-related NCs are not healthy, nor present a better nutritional profile than those without.

Insights into the Nitrogen Footprint of food consumption in Spain: Age and gender impacts on product choices and sustainability

The reactive nitrogen released to the environment caused by food consumption can be quantified through the Nitrogen Footprint (NF). Spain has been traditionally regarded to follow the worldwide recognized healthy Mediterranean diet. However, dietary changes among the population have started to shift from the traditional Spanish food consumption. Based on the established method for quantifying the NF from the consumer perspective, this study aimed to estimate the NF from food consumption in Spain, distinguishing between different age groups and gender. The results show that the food NF in Spain was 12.78 kg of N/cap/year and 601 Gg N/year in total. The main food contributors to the overall food NF in Spain were cereals, beef, and pork, while the food products oilseeds and oil, fruits, and legumes presented a lower contribution to the Spanish food NF. Additionally, differences in the food NF among the Spanish population were also observed. Younger age groups (<10 years) and the elderly (>65 years) presented lower food NF per capita than the rest of the population. In relation to gender, it was observed that women have a food NF slightly lower than men. It was seen that food production NF contributes 91 % to the overall food NF in Spain compared to the total food consumption NF. Key strategies based on improving the N use efficiency of crops and livestock, recycling and avoiding food waste, and implementing more sustainable eating patterns can be applied to reduce the food NF in Spain.

Preliminary assessment of the degree of food addiction through the Spanish Yale Food Addiction Scale for Children (S-YFAS-C) in a pilot pediatric population

IntroductionThe Spanish Yale Food Addiction Scale for Children (S-YFAS-C) scale is the first tool adapted to Spanish to evaluate food addiction (FA) in the paediatric population. The aim of this study is to preliminarily evaluate the degree of FA in a non-clinical pilot paediatric population.Material and methodsA transversal observational study was performed on a convenience sample comprised of boys and girls aged 9 to 12 (4th to 6th year primary school). The main outcome measures were evaluation of FA (S-YFAS-C scale), child feeding attitudes (ChEAT scale) and evaluation of body image (CDRS scale). Moreover, sociodemographic and anthropometric data were collected. A descriptive and bivariate analysis of the main characteristics of subjects and outcome measures was performed.ResultsA total of 21 boys and 24 girls were preliminarily evaluated and the minimum and maximum values obtained were for age (9.48–12.33), weight in kilograms (26.6–64.5), height in centimetres (131–163), BMI (14.2–27.9) and BMI Z-score (−1.36–2.66). The average number of FA symptoms measured with the S-YFAS-C scale is 1.67 ± 1.45 (range 0–7). A total of 20% of the sample shows three or more symptoms for FA, risk of developing a food disorder and distortion of the body image. Moreover, statistically significant differences were observed between desired body image in boys and girls (P = 0.001).ConclusionsThe S-YFAS-C scale enables evaluating food addiction in Spanish-speaking boys and girls. The data obtained in regard to quantifying symptoms are similar compared to the original scale (S-YFAS-C: 1.67 ± 1.45 vs. YFAS-C: 2 ± 1.81). The option to score the counting of symptoms is the most sensitive measure to evaluate subclinical food behaviours.

Agri-food Cooperatives’ Online Marketing: Evaluation of the Strategies Utilized by Spanish and UK Food Retailers Pre- and Post- COVID-19 Pandemic

The use of big data by large food retailers is increasing their bargaining power&nbsp;against the agri-food cooperative sector. The aim of this study was to determine the social media&nbsp;behaviour of food retailers in Spain and the UK, and to identify significant changes pre- and&nbsp;post-COVID-19 pandemic. The study analysed Twitter data collected from 16 food retailers; a&nbsp;total of 102,200 valid tweets were extracted from their official Twitter accounts. A term frequency&nbsp;analysis and a social network analysis of food retailers&rsquo; Twitter behaviour were carried&nbsp;out. The results obtained show differences for both UK and Spanish retailers before and during&nbsp;the COVID-19 pandemic. For agri-food cooperatives with little bargaining power in the supply&nbsp;chain of fresh produce, data analysis is a key factor in improving their competitive positioning.&nbsp;These findings should be of value to data scientists as well as managers responsible for forming&nbsp;strategies in agri-food firms that have large food retailers as clients. Finally, the study also&nbsp;confirms that, for agri-food cooperatives, analysing tweet content is a cheap and useful tool for&nbsp;understanding customer behaviour.

Deploying Sustainability Through Employee Participation. An Action Research Proposal

Society is increasingly aware of and sensitive to the deployment of sustainability. Therefore, firms must implement policies that not only have a positive effect on their sustainable behavior but also contribute to improving their competitivity. In this dual context of sustainability and competitiveness, there has been little in-depth analysis in the academic literature of the positive impact of structured employee participation systems. The main aim of this paper is to propose and apply a methodology for the joint development of sustainability and competitiveness by means of such systems. The methodology will draw on the basic principles of continuous improvement based on a literature review but also by adopting an Action Research approach, in which the researchers and companies collaborate to create useful knowledge for both parties. Likewise, this paper also illustrates its implementation at a Spanish food product manufacturer. The paper shows the potential in both the research and business spheres, as it provides a useful guide for improving sustainability and competitiveness through the deployment of structured employee participation systems. Likewise, the paper also illustrates the usefulness of researchers and practitioners collaborating shoulder to shoulder to generate and transfer knowledge.

A metafrontier analysis approach for assessing the efficiency of freight service providers

This paper presents a DEA approach for a company to assess the efficiency of its shipments and of the haulers that handle them. It is based on the concept of metafrontier, which benchmarks a given shipment, first against all the shipments of the same hauler and then against all the shipments of all the haulers. Thus, the efficiency of each shipment as well as that of the corresponding hauler can be determined. The scale efficiency of the shipments, related to the cost premium paid for shipments whose weight, volume or distance is not large enough, is determined. In addition, the model estimates the functional dependence of the shipment cost on the load weight, volume and distance. An experimental design to validate the proposed efficiency assessment approach and test the factors that influence its accuracy has been carried out. The application of the proposed approach to a large Spanish food company is presented and used to illustrate its usefulness. The proposed approach is able to determine the minimum cost of a shipment as a function of its weight, volume and distance. This tool proved to be useful to assess the price quotes received by the company and bargain better prices.

Design and validity of the Spanish version of two questionnaires related to adverse reactions to foodstuffs.

there is an emerging current necessity of valid questionnaires, encompassing most of food, beverages, diseases, signs and symptoms currently related to the pathogenesis of adverse reactions to foodstuffs (ARFS) in the Spanish population. this study aimed to design and validate two questionnaires to assess ARFS in the Spanish population, Food and Beverages Frequency Consumption Questionnaire to Identify Adverse Reactions to Foodstuffs (FBFC-ARFSQ-18); and Pathologies and Symptomatology Questionnaire associated with Adverse Reactions to Foodstuffs (PSIMP-ARFSQ-10). both questionnaires were designed adapting questionnaires from the literature; and validated, using the expert judgment method, in five phases: questionnaires development, pilot test and reliability, content validity, face validity, and ethical considerations. Questionnaires were developed using the REDCap™ tool hosted at the Universidad Politécnica de Madrid. A total of 20 Spanish experts evaluated the questionnaires. Cronbach's alpha reliability coefficients were calculated using SPSS version 25.0 (IBM Corp., Armonk, NY-USA) and Aiken's V coefficient values were calculated using ICaiken.exe (Visual Basic 6.0, Lima-Perú). a final construct of questions was designed, ensuring no overlap, for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10. Cronbach's alpha reliability coefficients were 0.93 and 0.94; and Aiken's V coefficient values were 0.90 (0.78-0.96 CI) and 0.93 (0.81-0.98 CI) for FBFC-ARFSQ-18 and PSIMP-ARFSQ-10, respectively. both validated questionnaires could be used to analyze the association between certain food and beverages consumption with ARFS, such as food allergies and food intolerances; also, to investigate the link between some specific diseases, signs and symptoms with ARFS.

Reporting Sustainable Development Goal 12 in the Spanish food retail industry. An analysis based on Global Reporting Initiative performance indicators

AbstractCompanies play a significant role in addressing the challenges of the Sustainable Development Goals (SDGs), and sustainability reporting is a strategic tool for decision making and impact disclosure. This study assesses food retailers' contribution to SDG 12, its targets and its business themes as a way to examine their level of engagement with sustainable consumption and production (SCP). Specifically, we measure Spanish food retailing companies' SDG 12 disclosures under Global Reporting Initiative standards. To this end, we develop a scoring system based on the compulsory disclosure requirements. Our findings show that, in general terms, food retailers perform poorly in communicating their SDG 12 achievements. Companies mainly focus on internal actions aimed at decreasing environmental impact and disclose very few actions linked to the circular economy and responsible consumption. In terms of SCP, these findings suggest that food retailers are more committed to sustainable production than to enhancing sustainable consumption.