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Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review

Author

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  • Aoife Brennan

    (School of Public Health, Physiotherapy & Sports Science, University College Dublin, Dublin 4, Ireland)

  • Sarah Browne

    (School of Public Health, Physiotherapy & Sports Science, University College Dublin, Dublin 4, Ireland
    Institute of Food & Health, University College Dublin, Dublin 4, Ireland)

Abstract

Food waste and nutrition are intrinsically linked in terms of environmental health and public health. Despite this, it is unknown whether these topics have been previously synthesized into a review. The aim was to identify the interdisciplinary parameters that exist in public health and nutrition literature in terms of food waste and plastic waste associated with food, and to identify how these parameters currently contribute to food sustainability messaging and interventions. A rapid scoping review was conducted. Data were mapped into concepts and synthesized in a narrative review. Four main concepts were identified: (1) food waste and diet quality, nutrient losses, and environmental health, (2) food waste reduction interventions and diet quality, (3) food banks/pantries and diet/nutritional quality, and (4) food and plastic waste messaging in nutrition or dietary guidelines. Food waste is associated with nutrient wastage, and interventions to reduce food waste can successfully address food sustainability and nutrition quality. Food redistribution systems do not currently address access to sustainably sourced foods that are also nutrient-dense for lower-income communities. Opportunities for future research and practice include aligning food waste, plastic waste, and nutrition priorities together and developing better food redistribution systems to limit wastage of high-quality foods.

Suggested Citation

  • Aoife Brennan & Sarah Browne, 2021. "Food Waste and Nutrition Quality in the Context of Public Health: A Scoping Review," IJERPH, MDPI, vol. 18(10), pages 1-26, May.
  • Handle: RePEc:gam:jijerp:v:18:y:2021:i:10:p:5379-:d:557052
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    References listed on IDEAS

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    4. Silvia Lisciani & Emanuela Camilli & Stefania Marconi, 2024. "Enhancing Food and Nutrition Literacy: A Key Strategy for Reducing Food Waste and Improving Diet Quality," Sustainability, MDPI, vol. 16(5), pages 1-16, February.
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    7. Marek Zborowski & Anna Mikulec, 2022. "Dietary Catering: The Perfect Solution for Rational Food Management in Households," Sustainability, MDPI, vol. 14(15), pages 1-10, July.
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