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Balto G, Palmer S, Hamann J, Gutierrez E, Liu Y, Prescott MP. Learning What Works: A Mixed-Methods Study of American Self-identified Food Conservers. JOURNAL OF NUTRITION EDUCATION AND BEHAVIOR 2024; 56:173-183. [PMID: 38244010 DOI: 10.1016/j.jneb.2023.12.003] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/08/2023] [Revised: 12/01/2023] [Accepted: 12/02/2023] [Indexed: 01/22/2024]
Abstract
OBJECTIVE Identify psychosocial factors influencing food waste mitigation and explore motivations and strategies for successful conservation among self-identified food conservers. METHODS Mixed-methods study consisting of an online survey estimating food waste production and psychosocial factors and a focus group to explore waste mitigation strategies and motivations. RESULTS Sampled 27 self-identified conservers (female, aged 18-30 years, White/Asian). Mean household food waste was 6.6 cups/wk (range, 0.0-97.9 cups/wk; median 1.3 cups). Reported waste mitigation strategies include proactive mitigation and adaptive recovery measures in each phase of the food management continuum. Conservers reported various intrinsic and extrinsic motivations to reduce food waste and viewed barriers as manageable. CONCLUSIONS AND IMPLICATIONS Food conservers act on high intentions to reduce waste by consistently employing both proactive waste mitigation and adaptive food recovery measures. Future research is needed to determine if these findings hold in larger, more diverse samples and link specific behaviors to waste volume.
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Affiliation(s)
- Gwendoline Balto
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL
| | - Shelly Palmer
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL
| | - Jade Hamann
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL
| | - Elizabeth Gutierrez
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL
| | - Yiyang Liu
- Department of Food Science and Human Nutrition, University of Illinois, Urbana-Champaign, Urbana, IL
| | - Melissa Pflugh Prescott
- Department of Nutrition, School of Medicine, Case Western Reserve University, Cleveland, OH.
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2
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Brennan CS. Regenerative Food Innovation: The Role of Agro-Food Chain By-Products and Plant Origin Food to Obtain High-Value-Added Foods. Foods 2024; 13:427. [PMID: 38338562 PMCID: PMC10855700 DOI: 10.3390/foods13030427] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2023] [Revised: 01/23/2024] [Accepted: 01/24/2024] [Indexed: 02/12/2024] Open
Abstract
Food losses in the agri-food sector have been estimated as representing between 30 and 80% of overall yield. The agro-food sector has a responsibility to work towards achieving FAO sustainable goals and global initiatives on responding to many issues, including climate pressures from changes we are experiencing globally. Regenerative agriculture has been discussed for many years in terms of improving our land and water. What we now need is a focus on the ability to transform innovation within the food production and process systems to address the needs of society in the fundamental arenas of food, health and wellbeing in a sustainable world. Thus, regenerative food innovation presents an opportunity to evaluate by-products from the agriculture and food industries to utilise these waste streams to minimise the global effects of food waste. The mini-review article aims to illustrate advancements in the valorisation of foods from some of the most recent publications published by peer-reviewed journals during the last 4-5 years. The focus will be applied to plant-based valorised food products and how these can be utilised to improve food nutritional components, texture, sensory and consumer perception to develop the foods for the future.
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3
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Casazza AA, Capraro M, Pedrazzi M, D’Agostino G, Onofri F, Marte A, De Tullio R, Perego P, Averna M. Temperature-Dependent Olive Pomace Extraction for Obtaining Bioactive Compounds Preventing the Death of Murine Cortical Neurons. Int J Mol Sci 2024; 25:907. [PMID: 38255981 PMCID: PMC10815748 DOI: 10.3390/ijms25020907] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2023] [Revised: 01/03/2024] [Accepted: 01/08/2024] [Indexed: 01/24/2024] Open
Abstract
High-pressure and temperature extraction (HPTE) can effectively recover bioactive compounds from olive pomace (OP). HPTE extract obtained by extracting OP with ethanol and water (50:50 v/v) at 180 °C for 90 min demonstrated a pronounced ability to preserve intracellular calcium homeostasis, shielding neurons from the harmful effects induced by N-methyl-d-aspartate (NMDA) receptor (NMDAR) overactivation, such as aberrant calpain activation. In this study, the extraction temperature was changed from 37 to 180 °C, and the extracts were evaluated for their antioxidant potency and ability to preserve crucial intracellular Ca2+-homeostasis necessary for neuronal survival. Additionally, to verify the temperature-induced activity of the extract, further extractions on the exhausted olive pomace were conducted, aiming to identify variations in the quality and quantity of extracted phenolic molecules through HPLC analysis. The results revealed a significant increase in bioactive compounds as a function of temperature variation, reaching 6.31 ± 0.09 mgCAE/mL extract for the extraction performed at 180 °C. Subsequent extraction of the exhausted residues yielded extracts that remained active in preventing calcium-induced cell death. Moreover, despite increased antiradical power, extracts re-treated at 180 °C did not display cell protection activity. Our results indicate that the molecules able to maintain physiological Ca2+-homeostasis in murine cortical neurons in conditions of cytotoxic stimulation of NMDAR are wholly recovered from olive pomace only following extraction performed at 180 °C.
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Affiliation(s)
- Alessandro Alberto Casazza
- Department of Civil, Environmental Engineering, University of Genoa, 16145 Genova, Italy; (A.A.C.); (G.D.); (P.P.)
| | - Michela Capraro
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
| | - Marco Pedrazzi
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
| | - Giulia D’Agostino
- Department of Civil, Environmental Engineering, University of Genoa, 16145 Genova, Italy; (A.A.C.); (G.D.); (P.P.)
- National Research Centre for Agricultural Technologies (CN AgriTech), 80138 Naples, Italy
| | - Franco Onofri
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
- IRCCS, Ospedale Policlinico San Martino, 16132 Genova, Italy
| | - Antonella Marte
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
| | - Roberta De Tullio
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
| | - Patrizia Perego
- Department of Civil, Environmental Engineering, University of Genoa, 16145 Genova, Italy; (A.A.C.); (G.D.); (P.P.)
- National Research Centre for Agricultural Technologies (CN AgriTech), 80138 Naples, Italy
| | - Monica Averna
- Department of Experimental Medicine, University of Genova, 16132 Genova, Italy; (M.C.); (M.P.); (F.O.); (A.M.); (R.D.T.)
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4
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Woodside JV, Lindberg L, Nugent AP. Harnessing the power on our plates: sustainable dietary patterns for public and planetary health. Proc Nutr Soc 2023; 82:437-453. [PMID: 37905409 DOI: 10.1017/s0029665123004809] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
Globally, diet quality is poor, with populations failing to achieve national dietary guidelines. Such failure has been consistently linked with malnutrition and poorer health outcomes. In addition to the impact of diet on health outcomes, it is now accepted that what we eat, and the resulting food system, has significant environmental or planetary health impacts. Changes are required to our food systems to reduce these impacts and mitigate the impact of climate change on our food supply. Given the complexity of the interactions between climate change, food and health, and the different actors and drivers that influence these, a systems-thinking approach to capture such complexity is essential. Such an approach will help address the challenges set by the UN 2030 Agenda for sustainable development in the form of the sustainable development goals (SDG). Progress against SDG has been challenging, with an ultimate target of 2030. While the scientific uncertainties regarding diet and public and planetary health need to be addressed, equal attention needs to be paid to the structures and systems, as there is a need for multi-level, coherent and sustained structural interventions and policies across the full food system/supply chain to effect behaviour change. Such systems-level change must always keep nutritional status, including impact on micronutrient status, in mind. However, benefits to both population and environmental health could be expected from achieving dietary behaviour change towards more sustainable diets.
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Affiliation(s)
- Jayne V Woodside
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast BT12 6BJ, UK
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Leona Lindberg
- Centre for Public Health, School of Medicine, Dentistry and Biomedical Sciences, Queen's University Belfast, Belfast BT12 6BJ, UK
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
| | - Anne P Nugent
- Institute for Global Food Security, School of Biological Sciences, Queen's University Belfast, Belfast, UK
- Institute of Food and Health, School of Agriculture and Food Science, University College Dublin, Dublin, Ireland
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5
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Jennings-Dobbs EM, Forester SM, Drewnowski A. Visualizing Data Interoperability for Food Systems Sustainability Research-From Spider Webs to Neural Networks. Curr Dev Nutr 2023; 7:102006. [PMID: 37915997 PMCID: PMC10616130 DOI: 10.1016/j.cdnut.2023.102006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2023] [Revised: 09/11/2023] [Accepted: 09/18/2023] [Indexed: 11/03/2023] Open
Abstract
Food systems represent all elements and activities needed to feed the growing global population. Research on sustainable food systems is transdisciplinary, relying on the interconnected domains of health, nutrition, economics, society, and environment. The current lack of interoperability across databases poses a challenge to advancing research on food systems transformation. Crosswalks among largely siloed data on climate change, soils, agricultural practices, nutrient composition of foods, food processing, prices, dietary intakes, and population health are not fully developed. Starting with US Department of Agriculture FoodData Central, we assessed the interoperability of databases from multiple disciplines by identifying existing crosswalks and corresponding visualizations. Our visual demonstration serves as proof of concept, identifying databases in need of expansion, integration, and harmonization for use by researchers, policymakers, and the private sector. Interoperability is the key: ontologies and well-defined crosswalks are necessary to connect siloed data, transcend organizational barriers, and draw pathways from agriculture to nutrition and health.
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Affiliation(s)
| | | | - Adam Drewnowski
- Center for Public Health Nutrition, University of Washington, Seattle, WA, United States
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6
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Elford A, Spence AC, Wakem A, Rozman M, Campbell KJ, Love P. Environmental sustainability and food provision in the early childhood and education setting. Public Health Nutr 2023; 26:2200-2210. [PMID: 37807888 DOI: 10.1017/s1368980023001908] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/10/2023]
Abstract
OBJECTIVE To describe environmentally sustainable (ES) and healthy food provision practices in childcare services in Victoria, Australia. DESIGN Cross-sectional study. SETTING Childcare services providing food onsite. PARTICIPANTS Staff completed an online survey that explored ES food provision practices including purchasing seasonal/local food, food waste awareness/management, and food cost/child/d. A purposively sampled subgroup conducted weighed audits to determine compliance with guidelines and total waste, serving waste (prepared, not served) and plate waste. RESULTS Survey results found 8 % of services (n 129) had previously conducted food waste audits. Service audits (n 12) found 27 % total food waste (range: 9 % - 64 %). Statistically significant differences in plate waste were found between services who had previously conducted food waste audits (7 %) and those who had not (17 %) (P = 0·04). The most common ES practice was 'providing seasonal food'; the least common was 'maintaining a compost system' and 'less packaged foods'. Most services (95 %) purchased foods from supermarkets with 23 % purchasing from farmers' markets. This was statistically lower for regional/rural services (8 %), compared to metropolitan services (27 %) (P = 0·04). Twenty-seven per cent of services spent AUD2·50 or less per child per day on food. Only one audited service provided a menu compliant with childcare food provision guidelines. CONCLUSIONS Childcare settings procure and provide large volumes of food; however, food waste awareness appears limited, and environmentally sustainable food procurement practices may be less affordable and difficult to achieve. Understanding the impact of food waste awareness on food waste practices and food costs across time merits further research.
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Affiliation(s)
- Audrey Elford
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Burwood, VIC, Australia
| | - Alison C Spence
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Burwood, VIC, Australia
| | - Amy Wakem
- Nutrition Australia, Melbourne, VIC, Australia
| | | | - Karen J Campbell
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Burwood, VIC, Australia
| | - Penelope Love
- Institute for Physical Activity and Nutrition (IPAN), School of Exercise and Nutrition Sciences (SENS), Deakin University, Burwood, VIC, Australia
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Nath PC, Ojha A, Debnath S, Sharma M, Nayak PK, Sridhar K, Inbaraj BS. Valorization of Food Waste as Animal Feed: A Step towards Sustainable Food Waste Management and Circular Bioeconomy. Animals (Basel) 2023; 13:ani13081366. [PMID: 37106930 PMCID: PMC10134991 DOI: 10.3390/ani13081366] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2023] [Revised: 04/05/2023] [Accepted: 04/14/2023] [Indexed: 04/29/2023] Open
Abstract
The growing population and healthy food demands have led to a rise in food waste generation, causing severe environmental and economic impacts. However, food waste (FW) can be converted into sustainable animal feed, reducing waste disposal and providing an alternative protein source for animals. The utilization of FW as animal feed presents a solution that not only tackles challenges pertaining to FW management and food security but also lessens the demand for the development of traditional feed, which is an endeavour that is both resource and environmentally intensive in nature. Moreover, this approach can also contribute to the circular economy by creating a closed-loop system that reduces the use of natural resources and minimizes environmental pollution. Therefore, this review discusses the characteristics and types of FW, as well as advanced treatment methods that can be used to recycle FW into high-quality animal feed and its limitations, as well as the benefits and drawbacks of using FW as animal feed. Finally, the review concludes that utilization of FW as animal feed can provide a sustainable solution for FW management, food security, preserving resources, reducing environmental impacts, and contributing to the circular bioeconomy.
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Affiliation(s)
- Pinku Chandra Nath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Amiya Ojha
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Shubhankar Debnath
- Department of Bio Engineering, National Institute of Technology Agartala, Jirania 799046, India
| | - Minaxi Sharma
- Department of Applied Biology, University of Science and Technology Meghalaya, Baridua 793101, India
| | - Prakash Kumar Nayak
- Department of Food Engineering and Technology, Central Institute of Technology Kokrajhar, Kokrajhar 783370, India
| | - Kandi Sridhar
- Department of Food Technology, Karpagam Academy of Higher Education (Deemed to Be University), Coimbatore 641021, India
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8
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Smart packaging − A pragmatic solution to approach sustainable food waste management. Food Packag Shelf Life 2023. [DOI: 10.1016/j.fpsl.2023.101044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/09/2023]
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9
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Patra D, Feng S, Howard JW. Confusion of food date label with food safety- implications for food waste. Curr Opin Food Sci 2022. [DOI: 10.1016/j.cofs.2022.100917] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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10
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Capanoglu E, Nemli E, Tomas-Barberan F. Novel Approaches in the Valorization of Agricultural Wastes and Their Applications. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2022; 70:6787-6804. [PMID: 35195402 PMCID: PMC9204820 DOI: 10.1021/acs.jafc.1c07104] [Citation(s) in RCA: 38] [Impact Index Per Article: 19.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/16/2023]
Abstract
Worldwide, a huge amount of agricultural food wastes and byproducts containing valuable bioactive compounds are generated, especially throughout the entire supply chain. Minimizing food wastes and byproducts is the first option to avoid environmental problems, and to help the economy and the society. Although many countries implement policies to reduce food wastes and byproducts, and different management methods are available to utilize agricultural food wastes, they are still produced annually. Nanotechnological and biotechnological approaches are recently used as novel and green applications to valorize agricultural food wastes and improve their stability and applicability. In this Review, these approaches are covered in detail with given examples. Another valorization way of consumable food waste is using it for functional food production. This Review focuses on specific examples of functional foods with food waste as an ingredient. In addition, the problems and limitations of waste management and valorization methods are investigated, considering future perspectives.
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Affiliation(s)
- Esra Capanoglu
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
- E-mail: (E. Capanoglu)
| | - Elifsu Nemli
- Department
of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, 34469 Maslak, Istanbul, Turkey
| | - Francisco Tomas-Barberan
- Quality,
Safety, and Bioactivity of Plant Foods, CEBAS-CSIC, 30100 Murcia, Spain
- E-mail: (F. Tomas-Barberan)
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Resources Management for a Resilient World: A Literature Review of Eastern European Countries with Focus on Household Behaviour and Trends Related to Food Waste. SUSTAINABILITY 2022. [DOI: 10.3390/su14127123] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
Abstract
Increasing concern about food waste and the consequences of human lifestyle on the environment have intensified attention on this topic. While waste and loss of food occur in all stages of the food chain, more than 50% of the blame relies on the consumers’ shoulders, regardless of their geographical location, age, culture, or historical roots. Ideally, wasted food (from agricultural production to storage and transportation stages, down to final consumers) should return to the habitat it came from (circular economy concept), but man-made materials do not naturally decompose quickly, or they decompose in several hundreds of years, destroying untouched resources. Simply presented, reducing lost or wasted food means more food for us all in the future, more visible economic growth (especially in low-income countries), and less pressure on the environment. While these concepts are largely being investigated in Western economies, Eastern Europe lacks a proper understanding, especially in the best relevant practices. Therefore, this systematic review highlights the need for further research on Eastern European households’ attitudes and the importance of identifying long-term trends in changing behaviour causing wastage. This can only be done properly if past experiences, societal culture, traditions, and food habits are mirrored in future predictions by considering the inherent factors influencing the decision-making process.
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12
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Lai M, Rangan A, Grech A. Enablers and barriers of harnessing food waste to address food insecurity: a scoping review. Nutr Rev 2022; 80:nuac012. [PMID: 35211737 DOI: 10.1093/nutrit/nuac012] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/21/2024] Open
Abstract
Despite producing sufficient food for the global population, the growing prevalence of food insecurity in developed countries is cause for concern. The millions of metric tons of food wasted each year could be used instead to drastically lower rates of food insecurity and address food sustainability. In this scoping review, we aimed to identify barriers to and enablers of harnessing food waste across food sectors, including food retail, households, and food rescue organizations, to address food insecurity in a developed country, Australia. The findings demonstrate that research on and responsibility for harnessing food waste for food insecurity has predominantly fallen on ill-equipped food rescue organizations. Three primary policy advancements paramount to harnessing food waste to address food insecurity include (1) improving partnerships and subsidies to minimize transportation costs for redistributing imperfect or surplus food from farmers and retailers to those who with food insecurity; (2) enhancing existing partnerships and subsidies to stably involve more nutrition experts in food rescue organizations to improve the quality of foods being redistributed to those facing food insecurity; and (3) initiating interventions and campaigns that combine the following 5 characteristics: free to the participants; address food literacy; use multiple mass-media tools; are age tailored; and frame messages within personal values.
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Affiliation(s)
- Matthew Lai
- M. Lai, A. Rangan, and A. Grech are with School of Life and Environmental Sciences, The University of Sydney, Camperdown, NSW, Australia
| | - Anna Rangan
- M. Lai, A. Rangan, and A. Grech are with School of Life and Environmental Sciences, The University of Sydney, Camperdown, NSW, Australia
| | - Amanda Grech
- M. Lai, A. Rangan, and A. Grech are with School of Life and Environmental Sciences, The University of Sydney, Camperdown, NSW, Australia
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Conrad Z, Reinhardt S, Boehm R, McDowell A. Higher-diet quality is associated with higher diet costs when eating at home and away from home: National Health and Nutrition Examination Survey, 2005-2016. Public Health Nutr 2021; 24:5047-5057. [PMID: 34176554 PMCID: PMC11082814 DOI: 10.1017/s1368980021002810] [Citation(s) in RCA: 11] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2020] [Revised: 06/16/2021] [Accepted: 06/24/2021] [Indexed: 11/06/2022]
Abstract
OBJECTIVES To evaluate the association between diet quality and cost for foods purchased for consumption at home and away from home. DESIGN Cross-sectional analysis. Multivariable linear regression models evaluated the association between diet quality and cost for all food, food at home (FAH) and food away from home (FAFH). SETTING Daily food intake data from the National Health and Nutrition Examination Survey (2005-2016). Food prices were derived using data from multiple, publicly available databases. Diet quality was assessed using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. PARTICIPANTS 30 564 individuals ≥20 years with complete and reliable dietary data. RESULTS Mean per capita daily diet cost was $14·19 (95 % CI (13·91, 14·48)), including $6·92 (95 % CI (6·73, 7·10)) for FAH and $7·28 (95 % CI (7·05, 7·50)) for FAFH. Diet quality was higher for FAH compared to FAFH (P < 0·001). Higher diet quality was associated with higher food costs overall, FAH and FAFH (P < 0·001 for all comparisons). CONCLUSIONS These findings demonstrate that higher diet quality is associated with higher costs for all food, FAH and FAFH. This research provides policymakers, public health professionals and clinicians with information needed to support healthy eating habits. These findings are particularly relevant to contemporary health and economic concerns that have worsened because of the COVID-19 pandemic.
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Affiliation(s)
- Zach Conrad
- Department of Health Sciences, William & Mary, Ukrop Way, Williamsburg, VA23185, USA
- Global Research Institute, William & Mary, Williamsburg, VA, USA
| | - Sarah Reinhardt
- Food and Environment Program, Union of Concerned Scientists, Washington, DC, USA
| | - Rebecca Boehm
- Food and Environment Program, Union of Concerned Scientists, Washington, DC, USA
| | - Acree McDowell
- College of Arts & Sciences, William & Mary, Williamsburg, VA, USA
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14
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Steenson S, Buttriss JL. Healthier and more sustainable diets: What changes are needed in high‐income countries? NUTR BULL 2021. [DOI: 10.1111/nbu.12518] [Citation(s) in RCA: 19] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/27/2022]
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15
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Food Waste and Its Association with Diet Quality of Foods Purchased in South Florida. Nutrients 2021; 13:nu13082535. [PMID: 34444695 PMCID: PMC8400802 DOI: 10.3390/nu13082535] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2021] [Revised: 07/12/2021] [Accepted: 07/21/2021] [Indexed: 11/17/2022] Open
Abstract
The objective of this study was to explore the associations between food waste and the diet quality of foods purchased and with grocery purchasing behaviors. This was a cross-sectional study among 109 primary household food providers conducting primary shopping. Participants were recruited outside of local grocery stores and were asked to complete a survey assessing amounts of avoidable food waste and grocery purchasing behaviors. The diet quality of the foods purchased was assessed from grocery receipts using the Grocery Purchase Quality Index-2016 (GPQI-2016). Variables were associated using linear regression, analysis of covariance, and point biserial correlations. We found that fresh fruits (63%) and leafy greens (70%) were the foods that were the most wasted. The GPQI-2016 total score was significantly inversely associated with the total amount of food wasted (β = -0.63; 95% CI: -1.14,-0.12) after adjusting for important confounders. The reason "food past the date printed on the package" was directly correlated with food wasted (r = 0.40; p < 0.01) but inversely correlated with GPQI-2016 score (r = -0.21; p = 0.04). Food wasted, but not the GPQI-2016 score, was significantly higher among those who grocery shop 2-4 times per week compared to 1 time every 1-2 weeks (p = 0.02). In conclusion, food waste is inversely associated with diet quality and directly associated with grocery purchasing frequency.
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Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2021; 18:ijerph18105379. [PMID: 34070070 PMCID: PMC8158126 DOI: 10.3390/ijerph18105379] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 03/30/2021] [Revised: 04/30/2021] [Accepted: 05/05/2021] [Indexed: 02/07/2023]
Abstract
Food waste and nutrition are intrinsically linked in terms of environmental health and public health. Despite this, it is unknown whether these topics have been previously synthesized into a review. The aim was to identify the interdisciplinary parameters that exist in public health and nutrition literature in terms of food waste and plastic waste associated with food, and to identify how these parameters currently contribute to food sustainability messaging and interventions. A rapid scoping review was conducted. Data were mapped into concepts and synthesized in a narrative review. Four main concepts were identified: (1) food waste and diet quality, nutrient losses, and environmental health, (2) food waste reduction interventions and diet quality, (3) food banks/pantries and diet/nutritional quality, and (4) food and plastic waste messaging in nutrition or dietary guidelines. Food waste is associated with nutrient wastage, and interventions to reduce food waste can successfully address food sustainability and nutrition quality. Food redistribution systems do not currently address access to sustainably sourced foods that are also nutrient-dense for lower-income communities. Opportunities for future research and practice include aligning food waste, plastic waste, and nutrition priorities together and developing better food redistribution systems to limit wastage of high-quality foods.
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Conrad Z, Blackstone NT, Roy ED. Healthy diets can create environmental trade-offs, depending on how diet quality is measured. Nutr J 2020; 19:117. [PMID: 33109207 PMCID: PMC7592508 DOI: 10.1186/s12937-020-00629-6] [Citation(s) in RCA: 15] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Accepted: 09/25/2020] [Indexed: 12/17/2022] Open
Abstract
Background There is an urgent need to assess the linkages between diet patterns and environmental sustainability in order to meet global targets for reducing premature mortality and improving sustainable management of natural resources. This study fills an important research gap by evaluating the relationship between incremental differences in diet quality and multiple environmental burdens, while also accounting for the separate contributions of retail losses, inedible portions, and consumer waste. Methods Cross sectional, nationally-representative data on food intake in the United States were acquired from the National Health and Nutrition Examination Survey (2005–2016), and were linked with nationally-representative data on food loss and waste from published literature. Survey-weighted procedures estimated daily per capita food retail loss, food waste, inedible portions, and consumed food, and were summed to represent Total Food Demand. Diet quality was measured using the Healthy Eating Index-2015 and the Alternative Healthy Eating Index-2010. Data on food intake, loss, and waste were inputted into the US Foodprint Model to estimate the amount of agricultural land, fertilizer nutrients, pesticides, and irrigation water used to produce food. Results This study included dietary data from 50,014 individuals aged ≥2 y. Higher diet quality (HEI-2015 and AHEI-2010) was associated with greater per capita Total Food Demand, as well as greater retail loss, inedible portions, consumer waste, and consumed food (P < 0.001 for all comparisons). Consumed food accounted for 56–74% of agricultural resource use (land, fertilizer nutrients, pesticides, and irrigation water), retail loss accounted for 4–6%, inedible portions accounted for 2–15%, and consumer waste accounted for 20–23%. Higher diet quality was associated with lower use of agricultural land, but the relationship to other agricultural resources was dependent on the tool used to measure diet quality (HEI-2015 vs. AHEI-2010). Conclusions Over one-quarter of the agricultural inputs used to produce Total Food Demand were attributable to edible food that was not consumed. Importantly, this study also demonstrates that the relationship between diet quality and environmental sustainability depends on how diet quality is measured. These findings have implications for the development of sustainable dietary guidelines, which requires balancing population-level nutritional needs with the environmental impacts of food choices.
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Affiliation(s)
- Zach Conrad
- Department of Health Sciences, William & Mary, Williamsburg, VA, 23185, USA.
| | - Nicole Tichenor Blackstone
- Division of Agriculture, Food, and Environment, Friedman School of Nutrition Science and Policy, Tufts University, Boston, MA, 02111, USA
| | - Eric D Roy
- Rubenstein School of Environment and Natural Resources, University of Vermont, 81 Carrigan Dr, Burlington, VT, 05405, USA.,Gund Institute for Environment, University of Vermont, 210 Colchester Ave, Burlington, VT, 05405, USA
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