Prácticas sostenibles para minimizar los residuos de brócoliy la huella de carbono en los hogares
- L. Rasines 1
- N. Castillejo 1
- G. San Miguel 1
- E. Aguayo 1
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1
Universidad Politécnica de Cartagena
info
- Francisco Artés Hernández (coord.)
- Mª del Carmen Martínez Ballesta (coord.)
- Ginés Benito Martínez Hernández (coord.)
- Cristina García Viguera (coord.)
- Eva Armero Ibañez (coord.)
- Manuel Tornel Martínez (coord.)
Publisher: Universidad Politécnica de Cartagena
ISBN: 978-84-17853-91-4
Year of publication: 2024
Pages: 26-29
Congress: Workshop on Agri-Food Research for young researchers (13. 2024. Cartagena)
Type: Conference paper
Sustainable development goals
Abstract
The consumption stage has been identified as the largest producer of food waste in the food supply chain, with fruit and vegetables being the most affected products. Therefore, this study aims to determine the broccoli storage scenario that results in the lowest food waste and carbon footprint (CF). Broccoli was stored bagged or unbagged at 5°C in the consumer's refrigerator for 34 days. Food waste at the household level was determined by sensoryevaluation and a life cycle assessment was performed to evaluate the carbon footprint from cradle to grave for each storage scenario. For short storage periods (3 days), unbagged broccoli at 7 °C had the lowest CF. However, after 6 days, bagged broccoli at 5 °C was the best scenario. It produced less food waste and therefore less waste of resources