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Urugo MM, Teka TA, Gemede HF, Mersha S, Tessema A, Woldemariam HW, Admassu H. A comprehensive review of current approaches on food waste reduction strategies. Compr Rev Food Sci Food Saf 2024; 23:e70011. [PMID: 39223762 DOI: 10.1111/1541-4337.70011] [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] [Received: 03/28/2024] [Revised: 07/28/2024] [Accepted: 08/13/2024] [Indexed: 09/04/2024]
Abstract
Food waste is a serious worldwide issue that has an impact on the environment, society, and economy. This comprehensive review provides a detailed description of methods and approaches for reducing food waste, emphasizing the necessity of comprehensive strategies to tackle its intricate relationship with environmental sustainability, social equity, and economic prosperity. By scrutinizing the extent and impact of food waste, from initial production stages to final disposal, this comprehensive review underlines the urgent need for integrated solutions that include technological advancements, behavioral interventions, regulatory frameworks, and collaborative endeavors. Environmental assessments highlight the significant contribution of food waste to greenhouse gas emissions, land degradation, water scarcity, and energy inefficiency, thereby emphasizing the importance of curtailing its environmental impact. Concurrently, the social and economic consequences of food waste, such as food insecurity, economic losses, and disparities in food access, underscore the imperative for coordinated action across multiple sectors. Food waste can also be effectively reduced by various innovative approaches, such as technological waste reduction solutions, supply chain optimization strategies, consumer behavior-focused initiatives, and waste recovery and recycling techniques. Furthermore, in order to foster an environment that encourages the reduction of food waste and facilitates the transition to a circular economy, legislative changes and regulatory actions are essential. By embracing these multifaceted strategies and approaches, stakeholders can unite to confront the global food waste crisis, thereby fostering resilience, sustainability, and social equity within our food systems.
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Affiliation(s)
- Markos Makiso Urugo
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
- Department of Food Science and Postharvest Technology, Wachemo University, Hosaina, Ethiopia
| | - Tilahun A Teka
- Department of Postharvest Management, College of Agriculture and Veterinary Medicine, Jimma University, Jimma, Ethiopia
| | - Habtamu Fikadu Gemede
- Food Technology and Process Engineering Department, Wollega University, Nekemte, Ethiopia
| | - Siwan Mersha
- Department of Food Science and Postharvest Technology, Wachemo University, Hosaina, Ethiopia
| | - Ararsa Tessema
- Department of Food Engineering, Arba Minch University, Arba Minch, Ethiopia
| | - Henock Woldemichael Woldemariam
- Department of Chemical Engineering, College of Biological and Chemical Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
| | - Habtamu Admassu
- Department of Food Process Engineering, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
- Biotechnology and Bioprocessing Center of Excellence, Addis Ababa Science and Technology University, Addis Ababa, Ethiopia
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Marcotrigiano V, Stingi GD, Nugnes PT, Mancano S, Lagreca VM, Tarricone T, Salerno G, Pasquale P, Marchet P, Sava GA, Citiulo A, Tissi M, Oliva S, Cinquetti S, Napoli C. Collective Catering Activities and Official Controls: Dietary Promotion, Sustainability and Future Perspectives. Healthcare (Basel) 2023; 11:healthcare11091347. [PMID: 37174889 PMCID: PMC10178468 DOI: 10.3390/healthcare11091347] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2023] [Revised: 04/26/2023] [Accepted: 05/04/2023] [Indexed: 05/15/2023] Open
Abstract
Ensuring safe meals with suitable hygienic-sanitary and nutritional features is an essential requirement to guarantee health in different settings. This study aims to evaluate the compliance of collective catering menus adopted in both school canteens and healthcare facilities in a regional area where specific guidelines have been issued, assessing many matters from food weight to single courses and from the use of wholegrain pasta and bread to the rotation of seasonal fruit and vegetables. Overall, 85 menus, edited by freelance professionals and endorsed by the Food Hygiene and Nutrition Service staff of the Local Health Authority, were assessed from 2018 to 2022, highlighting critical issues potentially attributable at a local level to the lack of complete knowledge of the existence of guidelines and official reference documents among nutrition professionals. Since the preliminary outcomes show non-compliance in both sectors investigated, it is essential to continue to strengthen the role of prevention departments entrusted with services dedicated to food and nutritional safety and promote joint official controls performed by healthcare workers and other professionals with different backgrounds in order to ensure safe food for the target population that use collective catering services. In school canteens and healthcare facilities, providing and administering food is an opportunity to promote health through a balanced diet and safe food and offers opportunities for the development of community well-being and the local economy in a sustainable manner, understood in economic, environmental and social terms.
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Affiliation(s)
- Vincenzo Marcotrigiano
- Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy
| | | | - Prudenza Tiziana Nugnes
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy
| | - Sabrina Mancano
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy
| | - Vita Maria Lagreca
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy
| | - Teresa Tarricone
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority BT, Barletta-Andria-Trani, 76125 Trani, Italy
| | - Gerardo Salerno
- Department of Neurosciences, Mental Health and Sensory Organs "NESMOS", Sapienza University of Rome, 00189 Rome, Italy
| | - Pietro Pasquale
- Apulia Region, Health and Wellness Promotion Section, Food Hygiene and Preventive Nutrition Organizational Structure, 70126 Bari, Italy
| | - Paola Marchet
- Prevention Department, Local Health Authority "AULSS 1 Dolomiti", 32100 Belluno, Italy
| | - Giovanni Andrea Sava
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority "AULSS 1 Dolomiti", 32100 Belluno, Italy
| | - Alessandro Citiulo
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority "AULSS 1 Dolomiti", 32100 Belluno, Italy
| | - Monica Tissi
- Food Hygiene and Nutrition Service, Prevention Department, Local Health Authority "AULSS 1 Dolomiti", 32100 Belluno, Italy
| | - Stefania Oliva
- Department of Public Health and Infectious Diseases, Sapienza University of Rome, Piazzale Aldo Moro 5, 00185 Rome, Italy
| | - Sandro Cinquetti
- Prevention Department, Local Health Authority "AULSS 1 Dolomiti", 32100 Belluno, Italy
| | - Christian Napoli
- Department of Medical Surgical Sciences and Translational Medicine, Sapienza University of Rome, 00189 Rome, Italy
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Santana SA, Batista SA, da Costa Maynard D, Ginani VC, Zandonadi RP, Botelho RBA. Acceptability of School Menus: A Systematic Review of Assessment Methods. INTERNATIONAL JOURNAL OF ENVIRONMENTAL RESEARCH AND PUBLIC HEALTH 2023; 20:2242. [PMID: 36767608 PMCID: PMC9914958 DOI: 10.3390/ijerph20032242] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 12/02/2022] [Revised: 01/19/2023] [Accepted: 01/24/2023] [Indexed: 06/18/2023]
Abstract
The school meal promotes healthy eating habits through nutritionally adequate preparations. Consequently, it prevents obesity and malnutrition, favoring learning. This systematic review aimed at investigating the methods for evaluating the acceptance of school menus offered by school feeding programs (SFPs) around the world. Specific search strategies were conducted on PubMed, Lilacs, Web of Science, Scopus, Embase, Google Scholar, and ProQuest Global. The methodological quality of the included studies was assessed using the Meta-Analysis Statistical Assessment and Review Instrument. A total of 89 studies were included. The countries with the highest number of studies were Brazil (n = 42), South Korea (n = 13), and the United States (n = 12). The most used methods (69.66%) were numerical scales, with a higher prevalence for the 5-point scale (50.56%). Other methods included questionnaires and/or interviews with objective and/or subjective questions (44.94%); and mathematical formulas and/or visual estimates evaluating the consumption of food and leftovers (40.45%). The prevalent use of the 5-point hedonic scale may be due to its low cost, simplicity, ease of elaboration, application speed, and student understanding. Mathematical formulas and/or visual estimation were used by about 40% of the studies, but it is difficult to compare studies.
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Behavior of Polish Consumers in Relation to Meals Ordered in Food Service Establishments in the Context of Plate Waste. SUSTAINABILITY 2022. [DOI: 10.3390/su14138153] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
In the food service industry, food is wasted at every stage of the process. A significant part of food wastage is the so-called plate waste, i.e., food left by the consumer on the plate. The purpose of this research was to analyze the behavior of Polish consumers in relation to meals ordered in food establishments. The following issues were taken into account: leaving an unfinished meal on a plate and reasons for it, taking an unfinished meal home, and ordering half portions. The study was conducted on a representative group of 1115 adult Polish citizens using the CAPI method. Segmentation (cluster analysis) of respondents differing in their behavior in relation to ordered meals was carried out. It turned out that about 53% of Polish citizens do not use food services at all. Men with secondary and higher levels of education and other sources of income (cluster C) less frequently declared leaving unfinished meals on a plate and taking an unfinished meal home, especially in canteens, compared to other clusters. Few respondents declared buying half portions. Excessively large portions and inadequate taste of dishes were indicated by almost 50% of respondents as the main reasons for the generation of plate waste. Measures should be promoted to encourage consumers and food service providers to reduce the generation of plate waste.
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Vidal-Mones B, Diaz-Ruiz R, M Gil J. From evaluation to action: Testing nudging strategies to prevent food waste in school canteens. WASTE MANAGEMENT (NEW YORK, N.Y.) 2022; 140:90-99. [PMID: 35074535 DOI: 10.1016/j.wasman.2022.01.006] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 12/28/2021] [Accepted: 01/09/2022] [Indexed: 06/14/2023]
Abstract
Food waste (FW) prevention is an essential measure to contribute to the achievement of the Sustainable Development Goal target 12.3, achieve more sustainable food systems and tackle the climate crisis. This paper aims at evaluating nudging strategies' impact on FW prevention in school canteens. To do so, it applies a four-stage methodology in 4 school canteens of the Metropolitan Region of Barcelona as case studies. This study has three main contributions. First, it provided real FW data by estimating a daily FW of 46 g per dinner. Secondly, it observed a 41% FW prevention impact when specific nudging strategies were applied. Dessert was the course with bigger reductions, especially when fruits were served. In addition, strategies involving canteen staff seemed to be more effective. Third, it proposed a methodological framework to co-design and evaluate the impact of FW prevention strategies by quantifying plate waste at school canteens. Thus, this study suggests nudging strategies as innovative interventions to improve food systems' sustainability by preventing FW in school canteens.
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Affiliation(s)
- Berta Vidal-Mones
- Center for Agri-Food Economy and Development (CRED-UPC-IRTA), Edifici ESAB Parc Mediterrani de la Tecnologia, C/Esteve Terrades, 8, 08860, Castelldefels, Barcelona, Spain; Fundació Espigoladors, 08810 Barcelona, Spain.
| | | | - José M Gil
- Center for Agri-Food Economy and Development (CRED-UPC-IRTA), Edifici ESAB Parc Mediterrani de la Tecnologia, C/Esteve Terrades, 8, 08860, Castelldefels, Barcelona, Spain.
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