The contribution of up-cycled food waste to a balanced diet of low-income households

Nogueira, Anne; Alves, Fátima; Fernandes, Paula Vaz

http://hdl.handle.net/10400.2/11257

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Authors

Nogueira, Anne

Alves, Fátima

Fernandes, Paula Vaz

Abstract(s)

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)

URI

http://hdl.handle.net/10400.2/11257

Citation

Nogueira, A.; Alves, F.; Vaz-Fernandes, P. The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households. Sustainability 2021, 13, 4779. https://doi.org/10.3390/su13094779