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The contribution of up-cycled food waste to a balanced diet of low-income households
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Orientador(es)
Resumo(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.
Descrição
Palavras-chave
Low-income households Rescued food Food waste upcycling Sustainable development goals (SDGs)
Contexto Educativo
Citação
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
Editora
MPDI