Desperdicios de alimentos (DA) en sodas concesionadas de una Universidad Pública en Heredia, Costa Rica

Rojas-Vargas, Julián; Monge-Fernández, Yanory; Fernández-Hidalgo, Kateryn

doi:10.18845/tm.v33i1.5029

Cited by 3 publications

(9 citation statements)

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“…The present study was carried out in the food services or canteens of 5 campuses of educational institutions, coded as A, B, C, D and E (one of them partially reported by Rojas-Vargas; Monge-Fernández and Fernández-Hidalgo in 2020) [13]. These belong to tertiary and technical educational institutions, four of them distributed in the Great Metropolitan Area of Costa Rica, and one close to that area towards the Caribbean region.…”

Section: Methodology Location Of the Studymentioning

confidence: 99%

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Food loss and waste in food services from educational institutions in Costa Rica

Brenes-Peralta

Rojas-Vargas²,

Monge-Fernández³

et al. 2021

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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.

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Section: Methodology Location Of the Studymentioning

confidence: 99%

“…In this case, the mass of the initial products or foods withdrawn from the storage areas were considered. These data were noted in a template and a conversion factor was applied to raw products to have the value of the finished product [13]. This was done with all foods for both breakfast and lunch.…”

Section: Quantification Of Daily Food Productionmentioning

confidence: 99%

Food loss and waste in food services from educational institutions in Costa Rica

Brenes-Peralta

Rojas-Vargas²,

Monge-Fernández³

et al. 2021

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“…The academic sector has been a very active stakeholder in studying and foreseeing mechanisms to address FLW within their community and outreaching to other actors in society. This has resulted in testing different quantification techniques and tools that suggest that restaurants in these institutions generate 11.30% of FW (daily mean value), mostly due to leftovers from the plates of the institutional restaurant users [35]. In consequence, these studies from universities had set a base for food waste assessments and cause-inferrences for the food service in the country.…”

Section: Subcases Descriptionmentioning

confidence: 99%

“…One strength identified when assessing this subcase is the systematic and frequent monitoring of FLW carried out by this group [35,36]. This presents an opportunity for Differences among universities are explained through the positive statistical associations between particular traits of each university restaurant and (a) the time of service (breakfast, lunch, dinner), and (b) the frequency of food waste.…”

Section: Subcases Descriptionmentioning

confidence: 99%

“…One strength identified when assessing this subcase is the systematic and frequent monitoring of FLW carried out by this group [35,36]. This presents an opportunity for both supporting decisions at the administrative level and raising awareness in such varied groups of individuals present in universities (students from different regions of the country and diverse career paths, where FLW sensitization can be included).…”

Section: Subcases Descriptionmentioning

confidence: 99%

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Food Loss and Waste Actions: Experiences of the Costa Rican Food Loss and Waste Reduction Network

Bolaños-Palmieri¹,

Jiménez-Morales

Rojas-Vargas

et al. 2021

Foods

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Food Loss and Waste (FLW) reduction and prevention can be crucial entry points to achieve sustainable food systems. However, the complexity of this problem poses the need for multistakeholder and multidimensional approaches. The Costa Rican FLW Reduction Network has been working since 2014 as a collaborative platform that brings together different sectors and disciplines to promote a change through communication and awareness, alliances, and research and innovation. The purpose of our study was to share the experience of Costa Rica in regards to the applied FLW actions and its catalytic effect on FLW innovation. The study was developed through a multimethod approach that included case studies, stakeholder analysis and literacy analysis to provide an overall assessment of the strategy as input for further efforts in this matter. The main findings indicate that collaborative actions among institutions and sectors are vital in promoting FLW reduction; however, FLW innovation is still at an inception phase where financial resources and policy barriers remain as aspects to address. In conclusion, the Costa Rica FLW Network represents an asset to trigger ongoing and future actions, and approaches like an integrated innovation ecosystem must be promoted.

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Cuantificación del desperdicio de alimentos en servicios de alimentación de la Universidad de Costa Rica

Víquez

2021

Perspect Nut Hum

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Antecedentes: los alimentos desperdiciados en ventas al detalle en Latinoamérica (15 %) podrían suplir las necesidades alimenticias del 64 % de quienes sufren hambre en la región. Objetivo: determinar los desperdicios de alimentos en tres servicios de alimentación de la sede Rodrigo Facio de la Universidad de Costa Rica a partir de la guía de medición de la Red Costarricense para Disminuir la Pérdida y el Desperdicio de Alimentos. Materiales y métodos: los desperdicios en los servicios de alimentación N1 y N2 fueron medidos en 2018 y 2019 y en el N3 en 2019; se realizaron 15 mediciones siguiendo la metodología de la guía y se reportaron como porcentaje del total de producción de sólidos. Resultados: los desperdicios en la producción total fueron 15,0-16,6 % en 2018 y 6,4‑11,5 % en 2019. No se encontraron diferencias entre los servicios de alimentación en la producción promedio (p=0,1467), en el desperdicio del área de almacenamiento (p=0,1293) ni en la producción de alimentos (p=0,7718). Se encontraron diferencias en el desperdicio entre los servicios de alimentación en el área de servicio: desperdicios en barra (p=0,0197), en plato/desayuno (p=0,0075) y en plato/almuerzo (p=0,0362). Conclusiones: la cantidad de desperdicios encontrados son menores a los reportados en otros estudios.

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Desperdicios de alimentos (DA) en sodas concesionadas de una Universidad Pública en Heredia, Costa Rica

Cited by 3 publications

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Food loss and waste in food services from educational institutions in Costa Rica

Food loss and waste in food services from educational institutions in Costa Rica

Food Loss and Waste Actions: Experiences of the Costa Rican Food Loss and Waste Reduction Network

Cuantificación del desperdicio de alimentos en servicios de alimentación de la Universidad de Costa Rica

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