Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study
Metadatos
Mostrar el registro completo del ítemEditorial
MDPI
Materia
Plate waste Leftovers Food losses Catering services Household consumption ANIBES study
Fecha
2020-06-02Referencia bibliográfica
Partearroyo, T., Samaniego-Vaesken, M., Ruiz, E., Aranceta-Bartrina, J., Gil, Á., González-Gross, M., ... & Varela-Moreiras, G. (2020). Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study. Nutrients, 12(6), 1641. [doi: 10.3390/nu12061641]
Patrocinador
Coca-Cola Iberia; Spanish Nutrition Foundation (FEN)Resumen
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.