Conductas de pérdidas y desperdicios de alimentos de tres sectores en Costa Rica

01/05/2022

A raíz de la cuantía económica, social y ambiental que tienen las pérdidas y desperdicios de alimentos a nivel mundial y de la poca investigación de este tema en latitudes latinoamericanas, realizamos un estudio en tres grupos de alimentos con el objetivo de determinar la importancia de variables...

Encuesta sobre comportamiento familiar frente al desperdicio de alimentos y determinación del costo nutricional de éste, en una muestra de hogares en Chile: resultados de un estudio piloto

17/01/2022

Las pérdidas y desperdicios de alimentos son considerados uno de los mayores problemas ambientales y sociales a nivel mundial. Respecto de los desperdicios, la evidencia internacional muestra que la mayor parte ocurre a nivel de hogar, representando un costo económico y nutricional evitable para ...

Food waste generation at the household level in Argentina. Identifying high waste foods and behaviours

05/10/2022

In the year 2020, the Farm to Fork strategy was established intending to approach and mitigate many environmental challenges like food waste. To develop food loss and waste reduction and management strategies, there is a need to correctly diagnose the current situation. Argentina is a country ran...

Diagnóstico y estrategias para gestionar residuos de cocina y alimentos en un comedor institucional en Buenos Aires, Argentina

26/06/2022

Clasificar y cuantificar los residuos de cocina y alimentos es una estrategia necesaria para mejorar la sostenibilidad de la gestión de residuos. El objetivo de este estudio fue cuantificar y describir los residuos sólidos generados en la cocina (zona de procesamiento) y el comedor de una inst...

Assessment and Analysis of the Fruit and Vegetable Losses Due to Its Transportation in Mexico City Wholesale Market

01/01/2021

There is scarce information on the loss of fruits and vegetables registered in the wholesale market of Mexico City, one of the biggest wholesale markets in the world. Considering the above, it is important to generate data on the losses generated in Mexico City wholesale market and to analyze the...

Food loss in the agricultural sector of a developing country: Transitioning to a more sustainable approach. The case of Jalisco, Mexico

21/10/2021

World hunger, food insecurity and climate change are some of the most complex problems related to food systems, and there is an urgency to reform these systems with long-term sustainability in mind. The minimization of food loss (FL) is one of the main contemporary challenges required to achieve ...

“Stay at Home”: The Effects of the COVID-19 Lockdown on Household Food Waste in Colombia

28/10/2021

Household food waste represents one of the main challenges for sustainable development as this directly affects the economy of food consumers, the loss of natural resources and generates additional greenhouse gas emissions. The COVID-19 pandemic and its mitigation strategies caused one of the mos...

The role of diverse distribution channels in reducing food loss and waste: The case of the Cali tomato supply chain in Colombia

18/04/2020

Food loss and waste (FLW) in developing countries is often high at postharvest stages due to technical and infrastructural constraints, while supermarket expansion has induced organizational, institutional and technological changes in the agrifood supply chains. Here we assess the volume of FLW a...

Reducing post-harvest food losses through innovative collaboration: Insights from the Colombian and Mexican avocado supply chains

21/06/2018

Postharvest losses along food supply chains have far reaching consequences for the environment and affect the social and economic conditions of food supply chain participants, especially of those in developing countries. This paper explores the structural inefficiencies that lead to postharvest l...

Food waste valorization applying the biorefinery concept in the Colombian context: Pre-feasibility analysis of the organic kitchen food waste processing

24/02/2023

Food waste has been profiled as a potential source of added-value products and energy vectors. Nevertheless, the non-standard composition of food waste has been a bottleneck in proposing different biorefinery configurations. This paper aims to analyze organic kitchen food waste (OKFW) as a source...