@article{10902/31414,
year = {2018},
month = {10},
url = {https://hdl.handle.net/10902/31414},
abstract = {Reducing food losses (FL) has been identified as an essential means of increasing food security, while reducing pressure on natural resources. To assess the reliability of future strategies to reduce and manage FL along the food supply chain (FSC), not only their quantification but also the ‘qualification’ in both economic and nutritional terms must be considered. The methodology proposed in this work allows to quantify FL at the distinct stages of the FSC (agricultural production, postharvest and storage, processing, distribution, households and extradomestic consumption). In addition, economic and nutritional FL are estimated. A Nutritional Food Losses Footprint (NFLF) index is proposed to assess and balance the variables described. This index is used to define food recovery strategies focused on those food categories and stages of the FSC with lesser efficiency. NFLF distinguishes between food losses from cradle to gate (FL-ctog) and food losses from gate to grave (FL-gtog) depending on the scope of the analysis. The former provides information to producers, while the latter creates awareness among consumers. Furthermore, the potential for FL reduction is estimated through the quantification of avoidable and unavoidable FL.
Our study is focused on the Mediterranean region, in particular on Spain. Almost 20% of the national food production is estimated to be lost or wasted. Vegetables, fruits and meat result the food categories less efficient. Household consumption is the main responsible of FL generation, followed by agricultural production. Each Spanish citizen is estimated to throw away around 180€ per year, while a 76% could be saved.},
organization = {The authors are grateful for the funding of the Spanish Ministry of Economy and Competitiveness through the Ceres-Procom: Food production and consumption strategies for climate change mitigation (CTM2016-76176-C2-1-R) (AEI/FEDER, UE).},
publisher = {Elsevier},
publisher = {Food Policy, 2018, 80, 24-38},
title = {On the estimation of potential food waste reduction to support sustainable production and consumption policies},
author = {García Herrero, María Isabel and Hoehn Capracci, Daniel and Margallo Blanco, María and Laso Cortabitarte, Jara and Bala Gala, Alba and Batlle Bayer, Laura and Fullana i Palmer, Pere and Vázquez Rowe, Ian and González Prieto, María Jesús and Durá Ros, María Jesús and Sarabia Cobo, Carmen María and Abajas Bustillo, Rebeca and Amo Setién, Francisco José and Quiñones Montellano, Ainoa and Irabien Gulías, Ángel and Aldaco García, Rubén},
}