2026-07-05T14:59:45Zhttps://repisalud.isciii.es/rest/oai/requestoai:repisalud.isciii.es:20.500.12105/108712025-05-30T16:34:16Zcom_20.500.12105_2052com_20.500.12105_2051col_20.500.12105_19608
Repisalud
author
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
2020-08-10T08:31:18Z
2020-08-10T08:31:18Z
2020-06-02
Nutrients. 2020 Jun 2;12(6):1641.
10.3390/nu12061641
2072-6643
Nutrients
32498253
http://hdl.handle.net/20.500.12105/10871
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.
eng
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
research article
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