Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project
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Título: | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
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Autor/es: | Fernandez-Zamudio, Maria-Angeles | Zarzo, Inmaculada | Pina, Tatiana | Soriano, José M. | San Onofre Bernat, Nadia |
Grupo/s de investigación o GITE: | Grupo Balmis de Investigación en Historia de la Ciencia, Cuidados en Salud y Alimentación (BALMIS) |
Centro, Departamento o Servicio: | Universidad de Alicante. Departamento de Enfermería Comunitaria, Medicina Preventiva y Salud Pública e Historia de la Ciencia |
Palabras clave: | Food waste | Quantification | MICE | Nutritional value | Sustainability |
Fecha de publicación: | 5-ene-2024 |
Editor: | MDPI |
Cita bibliográfica: | Fernandez-Zamudio M-A, Zarzo I, Pina T, Soriano JM, San Onofre N. Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project. Foods. 2024; 13(2):181. https://doi.org/10.3390/foods13020181 |
Resumen: | Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. |
Patrocinador/es: | This research was partially funded by the World Sustainable Urban Food Centre of València (CEntro Mundial para la Alimentación urbana Sostenible; CEMAS), by project-IVIA SosteSabio (number 52203-D), and by the Plan Against Food Waste in the Comunitat Valenciana (Conselleria de Agricultura, Ganadería y Pesca, of the Generalitat Valenciana), and it was co-financed with ERDF Funds. N.S.-O. was supported by the Universidad de Alicante, Ministerio de Universidades, and the European Union “NextGeneration EU/PRTR” through a 2022–2024 Margarita Salas grant (MARSALAS22-23). |
URI: | http://hdl.handle.net/10045/139575 |
ISSN: | 2304-8158 |
DOI: | 10.3390/foods13020181 |
Idioma: | eng |
Tipo: | info:eu-repo/semantics/article |
Derechos: | © 2024 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). |
Revisión científica: | si |
Versión del editor: | https://doi.org/10.3390/foods13020181 |
Aparece en las colecciones: | INV - BALMIS - Artículos de Revistas |
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Fernandez-Zamudio_etal_2024_Foods.pdf | 1,72 MB | Adobe PDF | Abrir Vista previa | |
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