2021
DOI: 10.18845/tm.v34i2.4854
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Food loss and waste in food services from educational institutions in Costa Rica

Abstract: 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 Net… Show more

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Cited by 4 publications
(5 citation statements)
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“…For instance, appreciations from the interviewees are supported by literature when considering the multidimensional reasons for their FLW: the size of servings, type of food that is wasted, and meal schedules play a significant role in the FLW behavior [42,43]. Understanding the causes of FLW from these individuals is relevant for the university stakeholders since it can provide valuable indicators for a more comprehensive waste management strategy aligned with national efforts to reduce GHG emissions and manage waste [36]. In addition, universities can be perceived as small towns within larger cities [44]; therefore, creating awareness in such socioeconomic and origin-diverse populations can allow for a broader impact in the surrounding context.…”
Section: Highlights From the Case Studymentioning
confidence: 96%
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“…For instance, appreciations from the interviewees are supported by literature when considering the multidimensional reasons for their FLW: the size of servings, type of food that is wasted, and meal schedules play a significant role in the FLW behavior [42,43]. Understanding the causes of FLW from these individuals is relevant for the university stakeholders since it can provide valuable indicators for a more comprehensive waste management strategy aligned with national efforts to reduce GHG emissions and manage waste [36]. In addition, universities can be perceived as small towns within larger cities [44]; therefore, creating awareness in such socioeconomic and origin-diverse populations can allow for a broader impact in the surrounding context.…”
Section: Highlights From the Case Studymentioning
confidence: 96%
“…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%
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“…Frente a la disminución de desperdicios de alimentos se deben generar acciones que indaguen y mitiguen los desperdicios generados desde la producción hasta las sobras en los platos de los comensales, cuantificarlos y realizar seguimiento y sistematizar (Brenes-Peralta et al, 2021); así mismo, compararlos con la cantidad de desperdicios de comedores en zonas rurales que presenten un bajo número de suministros, y probablemente el factor vulnerabilidad permita intervenir en el aprovechamiento óptimo de la alimentación escolar (Agudelo-Ibáñez et al, 2018). No obstante, se requiere un compromiso por parte de las empresas que prestan el servicio de alimentación escolar, que su responsabilidad no sea solo brindar una satisfacción a la necesidad de comer, sino que se promueva y se brinde una alimentación saludable, de calidad, y que cumpla con los criterios nutricionales establecidos (Martínez, 2020).…”
Section: Artículos De Investigaciónunclassified