Browsing by Author "Beuving M"

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    Global nutrient content embedded in food losses and waste: Identifying the sources and magnitude along the food supply chain
    (Elsevier Ltd on behalf of Institution of Chemical Engineers, 2024-11) Beuving M; McNabb WC; Smith NW; Teodosiu C
    Reducing food losses and waste (FLW) can contribute to improving nutrient availability to meet the nutritional needs of the global population. Identifying foods that contribute most to nutrient content in FLW is crucial for developing effective strategies to reduce FLW. Here, we assessed the current literature for quality and consistency of FLW data, and then evaluated the quantity of nutrients that are wasted as a consequence of FLW, identifying the primary food sources contributing to this on a global scale. Several FLW definitions and quantification methods were identified in the literature, making it difficult to compare FLW data and estimates of nutrient content in FLW between existing studies. The nutrient content in global FLW was determined for 29 nutrients from 99 food commodities with the DELTA ModelĀ®, after which the contribution of each food group to the nutrient content of FLW was calculated. An indicator was developed to assess the potential impact of resolving FLW on global nutrient availability. Nutrient content in FLW was highest for phosphorus (69 % of global requirement), tryptophan (62 %), thiamine (61 %), methionine (58 %) and histidine (54 %). For 17 out of 29 nutrients, >40 % of the global requirement was embedded in FLW. Cereals contributed most to nutrient losses, followed by fruits and vegetables. According to the indicator, rice, wheat, vegetables, maize, and milk provided the greatest opportunity for increasing nutrient supply via reduction of FLW, due to the combination of waste rates and nutrient density. Our findings highlight the importance of broadening FLW research beyond food mass to incorporate nutritional aspects as important indicators, and to identify key food items to reduce FLW for the improvement of nutrient availability.