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- The nutritional content of rescued food conveyed by a food aid organizationPublication . Nogueira, Anne; Alves, Fátima; Fernandes, Ana PaulaThe number of food-insecure families in the European Union has increased, resulting in an increasing number of households depending on food assistance programs. The aim in this study was to evaluate the nutrient content of food rescued by a food aid organization that rescues and redistributes fresh or freshly cooked food to low-income households. Methods: To determine the nutritional content of food hampers provided by our case study organization, we weighed all items of food hampers in three weighing rounds over a period of four months. The Food Insecurity Experience Scale (FIES) was applied to measure households’ food insecurity. Results: Our results show that, at our case study food aid organization, food donations substantially contribute to energy, macro, and micronutrient dietary recommendation intake (DRI). Conclusions: When evaluating how these nutrients contribute to alleviating food insecurity of the beneficiary households, we found that the perception of food insecurity is independent of the amount of nutrients served. To the best of our knowledge, this is the first study measuring the nutritional content of fresh or freshly cooked rescued food conveyed by a food aid organization.
- Rerouting food waste for climate change adaptation: the paths of researchPublication . Nogueira, Anne; Alves, Fátima; Fernandes, Ana PaulaIn a context of climate change where, on the one hand, large amounts of food are lost or wasted and on the other hand climate refugees are victims of food insecurity, there has been a growing interest in food waste and in research into reducing food loss. In order to identify research trends and gaps in this area, we have conducted a systematic review in this field adopting a methodology based on the use of selected key words and temporal boundaries from 2008 to 2021. The results extracted were divided in two categories: raw material and food security. The results are discussed under the following perspectives: geographic distribution of author’s institution, subject categories, and author keywords. Based on research topics found and researchers’ suggestions, actual and predictable trends on food waste management were identified for food waste as a raw material and for food security. It is found that Food Loss and Waste (FLW) fields of research interest have been: (1) food waste as a source of raw materials to produce biofuels and biomaterials; and (2) food waste upcycling for human consumption as a solution to food insecurity.