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dc.contributor.authorGarcía Herrero, María Isabel 
dc.contributor.authorHoehn Capracci, Daniel 
dc.contributor.authorMargallo Blanco, María 
dc.contributor.authorLaso Cortabitarte, Jara 
dc.contributor.authorBala Gala, Alba
dc.contributor.authorBatlle Bayer, Laura
dc.contributor.authorFullana i Palmer, Pere
dc.contributor.authorVázquez Rowe, Ian
dc.contributor.authorGonzález Prieto, María Jesús 
dc.contributor.authorDurá Ros, María Jesús 
dc.contributor.authorSarabia Cobo, Carmen María 
dc.contributor.authorAbajas Bustillo, Rebeca 
dc.contributor.authorAmo Setién, Francisco José 
dc.contributor.authorQuiñones Montellano, Ainoa 
dc.contributor.authorIrabien Gulías, Ángel 
dc.contributor.authorAldaco García, Rubén 
dc.contributor.otherUniversidad de Cantabriaes_ES
dc.date.accessioned2024-02-02T17:06:43Z
dc.date.available2024-02-02T17:06:43Z
dc.date.issued2018-10
dc.identifier.issn0306-9192
dc.identifier.issn1873-5657
dc.identifier.otherCTM2016-76176-C2-1-R
dc.identifier.urihttps://hdl.handle.net/10902/31414
dc.description.abstractReducing 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.es_ES
dc.description.sponsorshipThe 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).es_ES
dc.format.extent35 p.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internationales_ES
dc.rights© 2018. This manuscript version is made available under the CC-BY-NC-ND 4.0 licensees_ES
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.sourceFood Policy, 2018, 80, 24-38es_ES
dc.subject.otherFood losseses_ES
dc.subject.otherFood wastees_ES
dc.subject.otherFood securityes_ES
dc.subject.otherMaterial flow analysises_ES
dc.subject.otherReduction potentiales_ES
dc.titleOn the estimation of potential food waste reduction to support sustainable production and consumption policieses_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.relation.publisherVersionhttps://doi.org/10.1016/j.foodpol.2018.08.007es_ES
dc.rights.accessRightsopenAccesses_ES
dc.identifier.DOI10.1016/j.foodpol.2018.08.007
dc.type.versionacceptedVersiones_ES


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Attribution-NonCommercial-NoDerivatives 4.0 InternationalExcepto si se señala otra cosa, la licencia del ítem se describe como Attribution-NonCommercial-NoDerivatives 4.0 International