Tailored Informational Interventions for Reducing Surplus and Waste of Fruits and Vegetables in a Food Market: A Pilot Study

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dc.article.number2313
dc.catalogadorgrr
dc.contributor.authorFredes González, Carolina Paz
dc.contributor.authorPerez Poblete Maria-ignacia Consuelo
dc.contributor.authorJiménez, Macarena
dc.contributor.authorReutter, Beatriz
dc.contributor.authorFernández-Verdejo, Rodrigo
dc.date.accessioned2024-10-17T20:47:30Z
dc.date.available2024-10-17T20:47:30Z
dc.date.issued2023
dc.description.abstractThis pilot study explored the effectiveness of tailored informational interventions to reduce the surplus and waste of fruits and vegetables at the distribution level in Chile. Stalls from a fresh food market were randomized to intervention (n = 5 selling fruits, n = 5 selling vegetables) or control (n = 4 selling fruits, n = 4 selling vegetables) groups. The causes of surplus and waste were estimated by questionnaires. Surplus, avoidable waste, and unavoidable waste were measured using direct quantification before and after the intervention, and were expressed relative to the initial stock. Before the intervention, the surplus was (median [25th-75th percentile]) 46.2% [33.3-51.2] for fruits and 51.5% [41.3-55.0] for vegetables; avoidable waste was 0.1% [0.0-0.8] for fruits and 1.8% [0.7-5.3] for vegetables; and unavoidable waste was 0.0% [0.0-1.0] for fruits and 0.0% [0.0-1.3] for vegetables. Planning and storage represented the main causes explaining surplus and waste. After the intervention, the intervention group decreased the surplus of fruits compared to the control group (-17.8% [-29.0--11.0] vs. 5.8% [-0.6-7.8], respectively; p = 0.016), without other differences. In conclusion, tailored informational interventions based on the causes of surplus and waste may reduce the surplus of fruits in a fresh food market. Interventions might also include management strategies for the surplus to improve grocers' business operations.
dc.fechaingreso.objetodigital2024-10-17
dc.format.extent17 páginas
dc.fuente.origenWOS
dc.identifier.doi10.3390/foods12122313
dc.identifier.eissn2304-8158
dc.identifier.pubmedid37372524
dc.identifier.scopusidScopus_ID:2-s2.0-85163863916
dc.identifier.urihttps://doi.org/10.3390/foods12122313
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/88282
dc.identifier.wosidWoS_ID: 001014537700001
dc.information.autorucDepartamento de Ciencias de la Salud; Pérez Poblete, María-Ignacia Consuelo; S/I; 1028125
dc.information.autorucDepartamento de Ciencias de la Salud; Fredes González, Carolina Paz; 0000-0002-2786-9078; 143943
dc.issue.numero12
dc.language.isoen
dc.nota.accesocontenido completo
dc.publisherMDPI
dc.revistaFoods
dc.rightsacceso abierto
dc.rights.licenseCC BY Atribución Internacional 4.0
dc.rights.urihttps://creativecommons.org/licenses/by/4.0/
dc.subjectFood waste
dc.subjectFood surplus
dc.subjectBehavioral intervention
dc.subjectFood distribution
dc.subject.ddc610
dc.subject.deweyMedicina y saludes_ES
dc.subject.ods12 Responsible consumption and production
dc.subject.odspa12 Producción y consumo responsable
dc.titleTailored Informational Interventions for Reducing Surplus and Waste of Fruits and Vegetables in a Food Market: A Pilot Study
dc.typeartículo
dc.volumen12
sipa.codpersvinculados1028125
sipa.codpersvinculados143943
sipa.trazabilidadWOS;2023-07-30
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