The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

Anne Nogueira, Fátima Alves and Paula Vaz-Fernandes
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Anne Nogueira: Centre for Functional Ecology-Science for People and the Planet, Department of Life Science, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
Fátima Alves: Centre for Functional Ecology-Science for People and the Planet, Department of Life Science, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
Paula Vaz-Fernandes: Science and Technology Department, Universidade Aberta, 1269-001 Lisbon, Portugal

Sustainability, 2021, vol. 13, issue 9, 1-15

Abstract: This paper focuses on the contribution of an upcycling food organization to a balanced diet, which rescues and redistributes fresh or freshly cooked food to low-income households. To determine the nutritional balance of food hampers provided by our case study organization, according to the Portuguese food guidelines, we have weighed all items of food hampers in three weighing rounds over a period of four months. The results suggest that upcycled foods can contribute to a more balanced diet in terms of “Potato, Cereal and Cereal Products”, “Vegetables”, “Meat, Fish, Seafood and Eggs” and “Fruits”, both according to the Portuguese Food Wheel and compared to that of the general Portuguese population. The novelty of this study is the evaluation of the contribution to the balanced diet of the population in a vulnerable situation, of perishable foods such as freshly cooked, in traditional restaurants, cafes, bakeries, and hotels, or is naturally fresh (fruit and vegetables food aid services) up-cycled by a food aid organization.

Keywords: low-income households; rescued food; food waste upcycling; sustainable development goals (SDGs) (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2021
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