Introduction: In the year 2020 the Farm to Fork strategy was established intending to approach and mitigate many environmental challenges like food waste. There is a need to correctly diagnose the current situation in each country to be able to develop food loss and waste reduction and management strategies. Argentina is a country ranked number 10 in global food production, with 214.3 million tonnes of food produced in 2019. A 2018 FAO estimate stated that 16 million tons (7.4%) of food fit for consumption is wasted in Argentina per year. Therefore, gathering UpToDate data to solve this problem is crucial.
There is not enough updated information about how this food waste production has been generated by different parts of the Argentinian food system. The 2021 "Food waste index" report stated, (with a very low confidence level), that at a household level there are 72 kg/c/y of waste generated (approximately ~3.2 million tonnes). The purpose of this study is to estimate and gain a better understanding of the drivers of household food waste in Argentina.
Methods: In 2020, data was collected from 564 Argentinian based participants. The majority were 25 years of age and older (M:42.6 years old, SD: 17.8, 57.3% male). A cross-sectional online survey measured variables including self-reported dietary patterns, behavioural food waste determinants, and perceived food wasted.
Results: The dietary pattern reported by this sample was mainly omnivore (86.4%). The food waste behavioural determinants that had significance and are related to low perceived food waste included: always checking what they have in the fridge before going shopping (54%, p<0.005), never buying food they don't know how to cook (26% p<0.005) and occasionally cooking in advance and freezing (29%, p 0.0005). The foods with the largest percentage of perceived waste were pasta (14% of purchases wasted), followed by bread (13.4%), potatoes (13.4%), and chicken (13.4%). We found a similar waste pattern for food waste coming from cooked foods.
Conclusion: Understanding the types and drivers of Argentinian household food waste is key for developing future policies and educational strategies. We have identified positive behaviours for having low household food waste generation. In the household, policymakers need to encourage smarter choices and behaviours when purchasing and cooking specific foods. This includes developing specific interventions for pasta, bread, potatoes, and chicken waste.

Food waste generation at the household level in Argentina. Identifying high waste foods and behaviours.

The Nutrition Society Summer Conference 2022 is hosted in collaboration between Sheffield Hallam University, University of Sheffield and Sheffield City Council. It will be the first in-person Summer Conference since the pandemic, held at the Sheffield Hallam University city centre campus.

Sustainability is high on the agenda for individuals and for society as a whole, recent meetings such as COP 26 have highlighted the urgency of addressing climate change, of which food systems are a key factor.

The overarching theme of this conference highlights sustainability- sustainability is a large, diverse and contemporary issue consisting of environmental, societal and health perspectives which will be addressed from varying angles. 

This meeting will consider how to build ethical food systems, tackle inequalities and sustain health and wellbeing for future generations.

The Organising Committee have considered local food provision and will offer you a chance to explore Sheffield and its local produce.