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Characterization and Analysis of Public Policies to Prevent and Manage Food Waste in Mexico

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Listed:
  • Verónica Mundo-Rosas

    (Center for Evaluation and Survey Research, National Institute of Public Health, Cuernavaca 62100, Mexico)

  • Leydi Diana Morales-Díaz

    (Autonomous University of Hidalgo State, Zimapán 42330, Mexico)

  • Rodolfo Rogelio Posadas-Domínguez

    (Autonomous University of Hidalgo State, Zimapán 42330, Mexico)

  • Rosa María González-Victoria

    (Institute of Social Sciences and Humanities, Autonomous University of Hidalgo State, Pachuca 42084, Mexico)

  • Miguel Galarde-López

    (National Center for Disciplinary Research in Animal Health and Safety, National Institute of Forestry, Agricultural and Livestock Research, Mexico City 05110, Mexico)

  • Armando García-Guerra

    (Center for Nutrition and Health Research, National Institute of Public Health, Cuernavaca 62100, Mexico)

Abstract

Every year, 20.4 million tons of food are wasted in Mexico, which is about 34% of the national production. To date, there is no official national strategy, nor is there a guide to prioritize the actions to be implemented. At the same time, the global trend to reduce food waste is based on solutions that follow the priorities established for waste management in general, focusing first on prevention and then on reuse and recycling. The aim of this work is to identify, characterize, and analyze Mexican public policies for the prevention and management of food waste, compare them with international guidelines, and provide recommendations. Our results show that the public policies and the analyzed initiatives are concentrated at the levels of recycle (40.0%), prevention (34.1%), and reuse (29.4%). The type of actions currently implemented in Mexico are weak because they do not generate structural changes in the food system to avoid food waste. In Mexico, as in the rest of the world, food production, transportation, and consumption require efficient and sustainable practices in the face of the devasting effects of climate change. Policies to counteract food waste are not enough to achieve structural changes in the food system, so it is necessary to strengthen prevention, which has the greatest potential to reduce environmental, economic and social impacts.

Suggested Citation

  • Verónica Mundo-Rosas & Leydi Diana Morales-Díaz & Rodolfo Rogelio Posadas-Domínguez & Rosa María González-Victoria & Miguel Galarde-López & Armando García-Guerra, 2024. "Characterization and Analysis of Public Policies to Prevent and Manage Food Waste in Mexico," Sustainability, MDPI, vol. 16(24), pages 1-17, December.
    • Handle: RePEc:gam:jsusta:v:16:y:2024:i:24:p:10890-:d:1542334
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    References listed on IDEAS

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    1. Kuiper, Marijke & Cui, Hao David, 2021. "Using food loss reduction to reach food security and environmental objectives – A search for promising leverage points," Food Policy, Elsevier, vol. 98(C).
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    3. Silva-Martínez, Rodolfo Daniel & Sanches-Pereira, Alessandro & Ortiz, Willington & Gómez Galindo, Maria Fernanda & Coelho, Suani Teixeira, 2020. "The state-of-the-art of organic waste to energy in Latin America and the Caribbean: Challenges and opportunities," Renewable Energy, Elsevier, vol. 156(C), pages 509-525.
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