Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study.

Publisher: MDPI Publishing Country of Publication: Switzerland NLM ID: 101521595 Publication Model: Electronic Cited Medium: Internet ISSN: 2072-6643 (Electronic) Linking ISSN: 20726643 NLM ISO Abbreviation: Nutrients Subsets: MEDLINE

Original Publication: Basel, Switzerland : MDPI Publishing

Beverages* ; Diet Records* ; Food*; Eating/*physiology ; Economics/*statistics & numerical data ; Refuse Disposal/*statistics & numerical data; Adolescent ; Adult ; Age Factors ; Aged ; Child ; Female ; Humans ; Male ; Middle Aged ; Sex Factors ; Socioeconomic Factors ; Spain/epidemiology ; Young Adult

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.
Competing Interests: The study was financially supported by a grant from Coca-Cola Iberia, through an agreement with the Spanish Nutrition Foundation (Fundación Española de la Nutrición (FEN)). The funding sponsor had no role in the design of the study, the collection, analysis nor interpretation of the data, the writing of the manuscript, or in the decision to publish the results. The authors declare no conflict of interest.

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Keywords: ANIBES Study; catering services; food losses; household consumption; leftovers; plate waste

Date Created: 20200606 Date Completed: 20210224 Latest Revision: 20210224

20231215

PMC7352750

10.3390/nu12061641

32498253