Alrededor de 815 millones de personas padecen de hambre en el mundo y de estos 39 millones de personas sufren de este problema en América Latina y el Caribe. Cerca de un tercio de los alimentos producidos en el mundo se pierden o son desperdiciados. Según la FAO, estas cifras van en aumento, dejando en evidencia que el cambio climático, las malas prácticas en la agricultura y el desperdicio de alimentos pone en peligro la seguridad y la soberanía alimentaria. Por eso, el objetivo de este trabajo fue determinar la pérdida y desperdicio de alimentos (PDA) con respecto a la producción diaria de alimentos, para la identificación de estrategias que minimicen o solucionen el PDA en las sodas del Campus Omar Dengo. Se midió el desperdicio de alimentos en las distintas sodas del Campus Omar Dengo de la Universidad, con una metodología estandarizada establecida por la Red Costarricense para la Disminución de Pérdida y Desperdicio de Alimentos y la iniciativa de SAVE FOOD®. Se obtuvo diferencias significativas en los valores de PDA generados por las sodas. Características como el tipo de población y las buenas prácticas en la cocina causan menos desperdicios de alimentos. Se concluye que se debe trabajar con los usuarios de las sodas mediante campañas de concientización sobre el tema de desperdicios para disminuir los porcentajes tan altos presentados en el área de devolución en platos.

One-third of the worldwide food production is lost or wasted, generating impacts in the food systems. However, data indicates that one in nine people suffer from undernourishment or shortage of food in the world. Furthermore, this problem generates adverse impacts in the environment and the economy. Costa Rica is not exempt from this phenomenon; therefore, in compliance with target 12.3 of the Sustainable Development Goals, the country initiated actions through the Costa Rican Food Loss and Waste Reduction Network and one of its members, the Costa Rican Network of Sustainable Educational Institutions (REDIES). This latter committed itself to quantify the food loss and waste (FLW) in the canteens from a pilot group of their members. The objective of this case study was to determine the FLW in the restaurants of five institutions to generate data experience that allows to create indicators and useful information in the search for strategies against food waste. The amount of FLW was measured using the standardized methodology explained in the Guide for this purpose, published by the Costa Rican Network. In general terms, most FLW in this case study comes from the amount of food leftovers. Consequently, it is concluded and recommended to focus on awareness campaigns, quality and portioning to address the issue, and to consider that each institution must place emphasis through its reduction plan with respect to the findings generated in each food service or canteen.

The objective of this study was to analyze the management and use of organic solid waste through generation rates by type of waste in the sodas of the Campus Omar Dengo of the National University of Costa Rica. The raw and cooked residues were collected in five sodas, weighed and based on this data, daily waste generation rates were calculated. In addition, a survey was conducted in order to determine the perception of users about this problem. It was evidenced that the amount of waste varied significantly during the sampling period and it varies in each soda. Social aspects, as well as quality and proximity, induce greater user assistance; therefore, the generation of waste is increased. It is concluded that it is necessary deeper studies that allow the reduction of waste, as well as the awareness of the users of the sodas.