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The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households

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  • Anne Nogueira

    (Centre for Functional Ecology-Science for People and the Planet, Department of Life Science, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
    Science and Technology Department, Universidade Aberta, 1269-001 Lisbon, Portugal)

  • Fátima Alves

    (Centre for Functional Ecology-Science for People and the Planet, Department of Life Science, Faculty of Sciences and Technology, University of Coimbra, 3000-456 Coimbra, Portugal
    Science and Technology Department, Universidade Aberta, 1269-001 Lisbon, Portugal)

  • Paula Vaz-Fernandes

    (Science and Technology Department, Universidade Aberta, 1269-001 Lisbon, Portugal
    CAPP, Centre for Public Administration & Public Policies, Instituto Superior de Ciências Sociais e Políticas, Universidade de Lisboa, 1300-663 Lisbon, Portugal)

Abstract

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.

Suggested Citation

  • Anne Nogueira & Fátima Alves & Paula Vaz-Fernandes, 2021. "The Contribution of Up-Cycled Food Waste to a Balanced Diet of Low-Income Households," Sustainability, MDPI, vol. 13(9), pages 1-15, April.
    • Handle: RePEc:gam:jsusta:v:13:y:2021:i:9:p:4779-:d:542678
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    References listed on IDEAS

    as
    1. Amelie A. Hecht & Roni A. Neff, 2019. "Food Rescue Intervention Evaluations: A Systematic Review," Sustainability, MDPI, vol. 11(23), pages 1-22, November.
    2. Elisha Vlaholias & Kirrilly Thompson & Danielle Every & Drew Dawson, 2015. "Charity Starts … at Work? Conceptual Foundations for Research with Businesses that Donate to Food Redistribution Organisations," Sustainability, MDPI, vol. 7(6), pages 1-25, June.
    3. Cicatiello, Clara & Franco, Silvio & Pancino, Barbara & Blasi, Emanuele, 2016. "The value of food waste: An exploratory study on retailing," Journal of Retailing and Consumer Services, Elsevier, vol. 30(C), pages 96-104.
    4. Matteo Vittuari & Fabio De Menna & Silvia Gaiani & Luca Falasconi & Alessandro Politano & Jana Dietershagen & Andrea Segrè, 2017. "The Second Life of Food: An Assessment of the Social Impact of Food Redistribution Activities in Emilia Romagna, Italy," Sustainability, MDPI, vol. 9(10), pages 1-14, October.
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