Global nutrient content embedded in food losses and waste: Identifying the sources and magnitude along the food supply chain

Simple item page
dc.citation.volume51
dc.contributor.authorBeuving M
dc.contributor.authorMcNabb WC
dc.contributor.authorSmith NW
dc.contributor.editorTeodosiu C
dc.date.accessioned2024-10-21T00:08:02Z
dc.date.available2024-10-21T00:08:02Z
dc.date.issued2024-11
dc.description.abstractReducing 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.
dc.description.confidentialfalse
dc.edition.editionNovember 2024
dc.format.pagination519-531
dc.identifier.citationBeuving M, McNabb WC, Smith NW. (2024). Global nutrient content embedded in food losses and waste: Identifying the sources and magnitude along the food supply chain. Sustainable Production and Consumption. 51. (pp. 519-531).
dc.identifier.doi10.1016/j.spc.2024.10.005
dc.identifier.eissn2352-5509
dc.identifier.elements-typejournal-article
dc.identifier.piiS2352550924002914
dc.identifier.urihttps://mro.massey.ac.nz/handle/10179/71776
dc.languageEnglish
dc.publisherElsevier Ltd on behalf of Institution of Chemical Engineers
dc.publisher.urihttps://www.sciencedirect.com/science/article/pii/S2352550924002914
dc.relation.isPartOfSustainable Production and Consumption
dc.rights(c) 2024 The Author/s
dc.rightsCC BY 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectFood losses and waste
dc.subjectGlobal food system
dc.subjectMathematical modelling
dc.subjectNutrient availability
dc.subjectNutritional losses
dc.subjectSustainability
dc.titleGlobal nutrient content embedded in food losses and waste: Identifying the sources and magnitude along the food supply chain
dc.typeJournal article
pubs.elements-id491981
pubs.organisational-groupOther
Files
Original bundle
Now showing 1 - 2 of 2
Thumbnail Image
Name:
Published version.pdf
Size:
4.71 MB
Format:
Adobe Portable Document Format
Description:
491981 PDF.pdf
Download
Thumbnail Image
Name:
Evidence.docx
Size:
39.31 KB
Format:
Microsoft Word XML
Description:
1-s2.0-S2352550924002914-mmc1.docx
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
9.22 KB
Format:
Plain Text
Description:
Download
Collections
Journal Articles