ArticleAnales del sistema sanitario de Navarra2024
Fruit and vegetables loss and waste in preschools belonging to the National Board of Kindergartens of Chile.
Article in Anales del sistema sanitario de Navarra, 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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Who cites it
3 citing papers in PubMed.
- School Lunches in Poland-Planned Wastage.Foods (Basel, Switzerland) · 2026Article
- Great Balls Against Food Waste-An Innovative Nudging Intervention Method.Foods (Basel, Switzerland) · 2026Article
- [Progress and challenges in Anales del Sistema Sanitario de Navarra. Insights from 2024].Anales del sistema sanitario de Navarra · 2025Article
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5 authors.
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Abstract
backgroundFood waste is a global issue affecting society from environmental, nutritional, and social perspectives. In collaboration with the National Board of Preschools, fruit and vegetable waste generated during the preparation of lunch was quantified in four preschools in the Metropolitan area of Santiago in Chile.
methodsThis study was conducted in four preschools, two in the Western area of Santiago and two in the Eastern area, of which two hold environmental quality certifications. Over a five-day period, the weight of raw materials and waste from vegetables (peels) and fruit (pomace) were measured. Percentages of vegetable and fruit post-cleaning losses and waste were evaluated.
resultsVegetable loss exceeded 20% in 31% of the preschools, primarily from carrots and potatoes. Fruit losses were higher, with pears accounting for the most significant waste, recorded in 75% of the study centers. No differences in vegetable loss was found between centers, while variations were observed for fruit. Preschools with environmental quality certifications wasted less onions (p = 0.016) but more pears (p = 0.036).
conclusionsThere is higher fruit loss than vegetable loss, with onions and tomatoes being the least wasted. Possessing an environmental quality certification does not guarantee a significant reduction in overall losses. Handling and storage conditions may play a key role in minimizing losses. Further studies are needed to provide evidence that can guide improvements in Chile's National Board of Preschools services, aiming for a more sustainable lunch preparation processes.
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