Food waste in the world and in Poland

Ślusarczyk, Bogusław; Machowska, E.

doi:10.32342/2074-5354-2019-1-50-9

Cited by 4 publications

(4 citation statements)

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“…Food is wasted or lost in the entire agrifood chain, from agricultural production, through postharvest treatment and storage, processing, distribution, and consumption, however, the problem of food waste in households is clearly deepening [6,10,26]. According to the data of FAO [20], approximately 1.3 billion tons of food is thrown away worldwide each year, which is one-third of the total food intended for human consumption [20].…”

Section: Literature Reviewmentioning

confidence: 99%

“…In the UK, approximately 20% of food is wasted [30], while in the US over 25-40% of food is thrown away [30]. In Poland, approximately 9 million tons of food are thrown into the bin per year [26,28], which means there was 54 kg of food waste per person/per year [32]. When compared to other parts of Europe, Poland ranks fifth in terms of food waste, just behind the UK, Germany, France, and the Netherlands [22].…”

Section: Literature Reviewmentioning

confidence: 99%

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Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

Przezbórska-Skobiej

Wiza

2021

Sustainability

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The article aims to compare various aspects of food waste in the context of rational food management using the example of two groups: students and employees of Poznań University of Life Sciences (PULS). The survey was conducted on the current level of food wastage in the households of students and employees of PULS, involving 266 respondents, including 187 students (N1) and 79 employees (N2). The conducted research and analysis of the obtained results showed the differences between younger and older people in relation to proper food storage, appropriate use of food surplus, awareness of both consequences of food waste, and the existence of this problem is a consumer behavior. Both groups of surveyed consumers waste food, but students waste it more frequently and in larger quantities than the employees. This situation resulted from different consumer habits and attitudes towards food waste. The research indicated that employees are more effective in reducing food waste in their own households through better use of leftovers.

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Section: Literature Reviewmentioning

confidence: 99%

Section: Literature Reviewmentioning

confidence: 99%

Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

Przezbórska-Skobiej

Wiza

2021

Sustainability

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“…Most waste is produced by consumers (53%) and producers (19%). Food waste is discussed not only as a phenomenal aspect but also as in terms of its economic, social and energy aspects and has an impact on environmental issues [ 1 , 2 ]. At each stage of the food chain, there is a responsibility for food waste; hence, it is necessary to take actions to reduce these losses.…”

Section: Introductionmentioning

confidence: 99%

Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Teterycz

Sobota

2023

Foods

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There is worldwide wastage of 1.3 billion tons of food annually. It is recommended that food waste should be reduced at every phase of production. By-products from food processing have high nutritional value so their use in new products is advisable. The aim of the study was to enrich the nutritional value of pasta using waste from the food industry. By-products from tomato processing (tomato waste—TW) and pepper (defatted pepper seeds—DPS, pepper placenta—PP) were used at a level of 10–30% to produce pasta. The farinographic characteristics, chemical composition, cooking quality, and colour of the pasta were studied. The results show a significant (p < 0.05), up to 27%, increase in the protein content of the TW30 samples, compared with the control (16.16% d.m. vs. 20.61% d.m.). The TDF content increased over five times in DPS30 and TW30 (27.99% d.m. and 25.44% d.m.). The amino acid composition of the pasta improved with the fortification but failed to achieve complete protein by FAO. The DPS30, PP20, PP30 and all TW samples can be considered high-protein products according to the EU definition (a minimum of 20% energy from protein). Vegetable waste can be a valuable additive for the improvement of the nutritional value of food.

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“…Among the European countries, a large amount of food waste per person per year were found in Netherlands (579 kg), Belgium (399 kg), and Cyprus (334 kg), while the smallest was found in Greece (44 kg), Malta (62 kg), and Czech Republic (71 kg) [ 14 ]. In Poland, approximately 235 kg of food is wasted per person annually [ 15 ]. In Arab countries, the food loss and waste reached the amount of 210 kg/person/year [ 16 ].…”

Section: Introductionmentioning

confidence: 99%

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

Arnold

Rajagukguk

Gramza‐Michałowska

2021

Foods

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The elderly population is increasing globally and is predicted to reach 1.5 billion in 2050. The quality of life of the elderly must be concerned, for example, with developing functional food for the elderly. In this article, the development of functional food to reduce the risk of osteoporosis in the elderly is reviewed. Oxidative stress is one of the factors which accelerates osteoporosis. Various antioxidants, including vitamin C, vitamin E, polyphenols, or lycopene, have been proven by former studies to have antioxidant activity, therefore, could reduce the risk of osteoporosis. Additionally, the application of eggshell powder in various food products has been reported to improve calcium intake, and its usage is environmentally sustainable as this could contribute to reducing food waste. The application of both antioxidants and calcium could be a good combination, but the amount of some antioxidants must be concerned so it would not interfere with the bioavailability of calcium. Therefore, this review aims to explore the functional food for the elderly to reduce the risk of osteoporosis, particularly with antioxidants and calcium from chicken eggshells. The eating preference and dietary pattern of the elderly are also considered to determine the suitable form of functional food for the elderly. The results presented in the study may be the basis for the development of new calcium-enriched food products for the elderly.

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Food waste in the world and in Poland

Cited by 4 publications

References 1 publication

Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

Food Waste in Households in Poland—Attitudes of Young and Older Consumers towards the Phenomenon of Food Waste as Demonstrated by Students and Lecturers of PULS

Use of High-Protein and High-Dietary-Fibre Vegetable Processing Waste from Bell Pepper and Tomato for Pasta Fortification

Functional Food for Elderly High in Antioxidant and Chicken Eggshell Calcium to Reduce the Risk of Osteoporosis—A Narrative Review

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