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 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.

Saved in:
Bibliographic Details
Main Authors: Rojas-Vargas,Julián, Monge-Fernández,Yanory, Jiménez-Morales,María Fernanda, Brenes-Peralta,Laura, Arguedas-Camacho,Manrique, Hidalgo-Viquez,Cindy, Peña-Vásquez,Marcela, Vásquez-Rodríguez,Blanca
Format: Digital revista
Language:English
Published: Instituto Tecnológico de Costa Rica 2021
Online Access:http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S0379-39822021000200187
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:scielo:S0379-39822021000200187
record_format ojs
spelling oai:scielo:S0379-398220210002001872022-09-06Food loss and waste in food services from educational institutions in Costa RicaRojas-Vargas,JuliánMonge-Fernández,YanoryJiménez-Morales,María FernandaBrenes-Peralta,LauraArguedas-Camacho,ManriqueHidalgo-Viquez,CindyPeña-Vásquez,MarcelaVásquez-Rodríguez,Blanca Food loss food waste organic waste university canteen 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 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.info:eu-repo/semantics/openAccessInstituto Tecnológico de Costa RicaRevista Tecnología en Marcha v.34 n.2 20212021-06-01info:eu-repo/semantics/articletext/htmlhttp://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S0379-39822021000200187en10.18845/tm.v34i2.4854
institution SCIELO
collection OJS
country Costa Rica
countrycode CR
component Revista
access En linea
databasecode rev-scielo-cr
tag revista
region America Central
libraryname SciELO
language English
format Digital
author Rojas-Vargas,Julián
Monge-Fernández,Yanory
Jiménez-Morales,María Fernanda
Brenes-Peralta,Laura
Arguedas-Camacho,Manrique
Hidalgo-Viquez,Cindy
Peña-Vásquez,Marcela
Vásquez-Rodríguez,Blanca
spellingShingle Rojas-Vargas,Julián
Monge-Fernández,Yanory
Jiménez-Morales,María Fernanda
Brenes-Peralta,Laura
Arguedas-Camacho,Manrique
Hidalgo-Viquez,Cindy
Peña-Vásquez,Marcela
Vásquez-Rodríguez,Blanca
Food loss and waste in food services from educational institutions in Costa Rica
author_facet Rojas-Vargas,Julián
Monge-Fernández,Yanory
Jiménez-Morales,María Fernanda
Brenes-Peralta,Laura
Arguedas-Camacho,Manrique
Hidalgo-Viquez,Cindy
Peña-Vásquez,Marcela
Vásquez-Rodríguez,Blanca
author_sort Rojas-Vargas,Julián
title Food loss and waste in food services from educational institutions in Costa Rica
title_short Food loss and waste in food services from educational institutions in Costa Rica
title_full Food loss and waste in food services from educational institutions in Costa Rica
title_fullStr Food loss and waste in food services from educational institutions in Costa Rica
title_full_unstemmed Food loss and waste in food services from educational institutions in Costa Rica
title_sort food loss and waste in food services from educational institutions in costa rica
description 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 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.
publisher Instituto Tecnológico de Costa Rica
publishDate 2021
url http://www.scielo.sa.cr/scielo.php?script=sci_arttext&pid=S0379-39822021000200187
work_keys_str_mv AT rojasvargasjulian foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT mongefernandezyanory foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT jimenezmoralesmariafernanda foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT brenesperaltalaura foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT arguedascamachomanrique foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT hidalgoviquezcindy foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT penavasquezmarcela foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
AT vasquezrodriguezblanca foodlossandwasteinfoodservicesfromeducationalinstitutionsincostarica
_version_ 1755999475157958656