Looking for Answers to Food Loss and Waste Management in Spain from a Holistic Nutritional and Economic Approach

Jara Laso, Cristina Campos, Ana Fernández-Ríos, Daniel Hoehn, Andrea del Río, Israel Ruiz-Salmón, Jorge Cristobal, Ainoa Quiñones, Francisco José Amo-Setién, María del Carmen Ortego, Sergio Tezanos, Rebeca Abajas, Alba Bala, Pere Fullana-i-Palmer, Rita Puig, María Margallo, Rubén Aldaco and Ricardo Abejón
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Jara Laso: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Cristina Campos: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Ana Fernández-Ríos: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Daniel Hoehn: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Andrea del Río: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Israel Ruiz-Salmón: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Jorge Cristobal: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Ainoa Quiñones: Departamento de Administración de Empresas, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Francisco José Amo-Setién: Departamento de Enfermería, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
María del Carmen Ortego: Departamento de Enfermería, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Sergio Tezanos: Departamento de Economía, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Rebeca Abajas: Departamento de Enfermería, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Alba Bala: UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain
Pere Fullana-i-Palmer: UNESCO Chair in Life Cycle and Climate Change ESCI-UPF, Pg. Pujades 1, 08003 Barcelona, Spain
Rita Puig: Department of Computer Science and Industrial Engineering, Universitat de Lleida (UdL), Pla de la Massa, 8, 08700 Igualada, Spain
María Margallo: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Rubén Aldaco: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain
Ricardo Abejón: Departamento de Ingenierías Química y Biomolecular, Universidad de Cantabria, Avda. de Los Castros s/n, 39005 Santander, Spain

Sustainability, 2020, vol. 13, issue 1, 1-24

Abstract: The generation of food loss and waste (FLW) is a global problem for worldwide politics. About one-third of the food produced ends up in the rubbish before it is consumed. For this reason, it is essential to design and implement new strategies along the food supply chain (FSC) with the aim of reducing this FLW at each stage. However, not only mass quantification should be considered, but also economic and nutritional performance. The novelty of this study is the definition of a methodology based on the “distance to target” approach by means of multi-objective optimization to evaluate the economic and nutritional cost produced by this FLW. This methodology was applied to the Spanish food basket in 2015. The results revealed that 80% of the total FLW generated in economic and nutritional terms is concentrated in the agricultural production (53.3%) and consumption (26.3%) stages. In the first stages of the FSC, fruits (D n eq.= 0.7), cereals (D n eq.= 0.61), and vegetables (D n eq.= 0.57) were the furthest from the distance target due to the great amount of FLW generated. Moreover, according to the normalized weighted distances obtained from the minimization of economic and nutritional cost, pulses (D n eq. = 0.05–0.03) and eggs (D n eq. = 0.02) were the more efficient food categories. The methodology described in this study proposes a single index to quantify the economic and nutritional cost of different food categories to facilitate the decision-making process. This index makes possible the definition of reduction strategies focused on specific food categories and depending on the FSC stage.

Keywords: economic assessment; life cycle assessment; food loss and waste; multi-objective optimization; nutritional assessment (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2020
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