2026-07-05T14:59:44Zhttps://repisalud.isciii.es/rest/oai/request

oai:repisalud.isciii.es:20.500.12105/108712025-05-30T16:34:16Zcom_20.500.12105_2052com_20.500.12105_2051col_20.500.12105_19608

00925njm 22002777a 4500 dc Partearroyo, Teresa author Samaniego-Vaesken, Mª de Lourdes author Aranceta-Bartrina, Javier author Gil, Ángel author González-Gross, Marcela author Ortega, Rosa M author Serra-Majem, Lluis author Varela-Moreiras, Gregorio author Ruiz Moreno, Emma author 2020-06-02 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. Nutrients. 2020 Jun 2;12(6):1641. 10.3390/nu12061641 2072-6643 Nutrients 32498253 http://hdl.handle.net/20.500.12105/10871 Catering services Food losses Household consumption Leftovers Plate waste Plate Waste Generated by Spanish Households and Out-of-Home Consumption: Results from the ANIBES Study