Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project
Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a majo...
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| Formato: | article |
| Lenguaje: | Inglés |
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MDPI
2024
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| Acceso en línea: | https://hdl.handle.net/20.500.11939/8832 https://www.mdpi.com/2304-8158/13/2/181 |
| _version_ | 1855032862561009664 |
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| author | Fernández-Zamudio, María A. Zarzo, Inmaculada Pina, Tatiana Soriano, José M. San Onofre, Nadia |
| author_browse | Fernández-Zamudio, María A. Pina, Tatiana San Onofre, Nadia Soriano, José M. Zarzo, Inmaculada |
| author_facet | Fernández-Zamudio, María A. Zarzo, Inmaculada Pina, Tatiana Soriano, José M. San Onofre, Nadia |
| author_sort | Fernández-Zamudio, María A. |
| collection | ReDivia |
| description | Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. |
| format | article |
| id | ReDivia8832 |
| institution | Instituto Valenciano de Investigaciones Agrarias (IVIA) |
| language | Inglés |
| publishDate | 2024 |
| publishDateRange | 2024 |
| publishDateSort | 2024 |
| publisher | MDPI |
| publisherStr | MDPI |
| record_format | dspace |
| spelling | ReDivia88322025-04-25T14:49:31Z Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project Fernández-Zamudio, María A. Zarzo, Inmaculada Pina, Tatiana Soriano, José M. San Onofre, Nadia Quantification MICE E73 Consumer economics U10 Mathematical and statistical methods Food wastes Nutritional value Sustainability Addressing global food waste is a formidable challenge, requiring comprehensive efforts across the food supply chain, particularly in sectors prone to waste like HoReCa (Hotel, Restaurant, and Catering). In MICE (Meetings, Incentives, Conventions, and Exhibitions) tourism, where gastronomy is a major attraction, overlooked meal services during working meetings contribute significantly to food waste. The MagNuS (Magnitude, Nutritional value, and Sustainability) project aims to assess and address food waste during conference events at the Valencia Conference Center in Spain. This study quantifies waste, categorizes it by food groups, estimates the potential number of individuals that could be fed with discarded food, and assesses energy and nutritional values. Across three events, 104.4 kg of food waste was documented, with cereals having the highest wastage, followed by legumes, fish, and others. Acknowledging potential underestimation due to reliance on cooked values, this study suggests using residues for vermicomposting or composting as sustainable waste management alternatives. These findings have implications for future initiatives, advocating diverse strategies to minimize food waste during congress events, aligning with the Sustainable Development Goals. The MagNuS project contributes valuable insights to sustainable practices in MICE tourism, informing policies and operational decisions to reduce the environmental impact of food waste. 2024-04-10T11:50:28Z 2024-04-10T11:50:28Z 2024 article publishedVersion Fernandez-Zamudio, M. A., Zarzo, I., Pina, T., Soriano, J. M. & San-Onofre, N. (2024). Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project. Foods, 13(2), 181. 2304-8158 https://hdl.handle.net/20.500.11939/8832 10.3390/foods13020181 https://www.mdpi.com/2304-8158/13/2/181 en This research was partially funded by the World Sustainable Urban Food Centre of València (CEntro Mundial para la Alimentación urbana Sostenible; CEMAS), by project-IVIA SosteSabio (number 52203-D), and by the Plan Against Food Waste in the Comunitat Valenciana (Conselleria de Agricultura, Ganadería y Pesca, of the Generalitat Valenciana), and it was co-financed with ERDF Funds. N.S.O. was supported by the Universidad de Alicante, Ministerio de Universidades, and the European Union “NextGeneration EU/PRTR” through a 2022–2024 Margarita Salas grant (MARSALAS22-23). info:eu-repo/grantAgreement/ERDF/PCV 2021-2027/52203/ES/Sostenibilidad y economía circular como ejes de desarrollo del sector agrario valenciano: suelo, agua y biodiversidad/SostE-SABio Attribution-NonCommercial-NoDerivatives 4.0 Internacional http://creativecommons.org/licenses/by-nc-nd/4.0/ openAccess MDPI electronico |
| spellingShingle | Quantification MICE E73 Consumer economics U10 Mathematical and statistical methods Food wastes Nutritional value Sustainability Fernández-Zamudio, María A. Zarzo, Inmaculada Pina, Tatiana Soriano, José M. San Onofre, Nadia Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title_full | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title_fullStr | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title_full_unstemmed | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title_short | Assessment and Solutions to Food Waste at Congress Events: A Perspective of the MagNuS Project |
| title_sort | assessment and solutions to food waste at congress events a perspective of the magnus project |
| topic | Quantification MICE E73 Consumer economics U10 Mathematical and statistical methods Food wastes Nutritional value Sustainability |
| url | https://hdl.handle.net/20.500.11939/8832 https://www.mdpi.com/2304-8158/13/2/181 |
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