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Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study
dc.contributor.author | Partearroyo, Teresa | |
dc.contributor.author | Gil Hernández, Ángel | |
dc.date.accessioned | 2020-09-01T10:44:22Z | |
dc.date.available | 2020-09-01T10:44:22Z | |
dc.date.issued | 2020-06-02 | |
dc.identifier.citation | 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] | es_ES |
dc.identifier.uri | http://hdl.handle.net/10481/63261 | |
dc.description | The authors would like to thank Coca-Cola Iberia and IPSOS for its support and technical advice, particularly Rafael Urrialde and Javier Ruiz. | es_ES |
dc.description.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. | es_ES |
dc.description.sponsorship | Coca-Cola Iberia | es_ES |
dc.description.sponsorship | Spanish Nutrition Foundation (FEN) | es_ES |
dc.language.iso | eng | es_ES |
dc.publisher | MDPI | es_ES |
dc.rights | Atribución 3.0 España | * |
dc.rights.uri | http://creativecommons.org/licenses/by/3.0/es/ | * |
dc.subject | Plate waste | es_ES |
dc.subject | Leftovers | es_ES |
dc.subject | Food losses | es_ES |
dc.subject | Catering services | es_ES |
dc.subject | Household consumption | es_ES |
dc.subject | ANIBES study | es_ES |
dc.title | Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.identifier.doi | 10.3390/nu12061641 |