Category: PDF Languages
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PA63-DynamicFactors_EN
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Food loss and waste (FLW) is one of the main sustainability challenges facing today’s food systems. Reducing FLW is essential to achieve the United Nations Sustainable Development Goal 12.3, which aims to halve food waste by 2030. However, the effectiveness of FLW
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PA63-DynamicFactors_ES
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Food loss and waste (FLW) is one of the main sustainability challenges facing today’s food systems. Reducing FLW is essential to achieve the United Nations Sustainable Development Goal 12.3, which aims to halve food waste by 2030. However, the effectiveness of FLW
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PA62-Recommendations_ES
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Following the prior analysis of household consumption and waste of fruits and vegetables (carried out in PA No. 58-61), it is considered essential to update and monitor these results in the coming years. This is in order to design effective policies for
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PA62-Recommendations_EN
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Following the prior analysis of household consumption and waste of fruits and vegetables (carried out in PA No. 58-61), it is considered essential to update and monitor these results in the coming years. This is in order to design effective policies for
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PA61-WastePatterns_ES
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Considering the points set out in the previous PA60 and according to MAPA’s statistics on household food waste, the share of fresh vegetable waste relative to total food waste decreased from 13.62% in 2017 to 12.87% in 2024.). In this case, the
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PA61-WastePatterns_EN
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Considering the points set out in the previous PA60 and according to MAPA’s statistics on household food waste, the share of fresh vegetable waste relative to total food waste decreased from 13.62% in 2017 to 12.87% in 2024.). In this case, the
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PA60-EvolutionofConsumption_ES
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Fresh foods are an essential component of recommended diets aimed at promoting healthier lifestyles and a more sustainable planet. Within the category of fresh foods, the consumption of fresh vegetables should account for at least three servings per day (150–200 g/serving), as
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PA60-EvolutionofConsumption_EN
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Fresh foods are an essential component of recommended diets aimed at promoting healthier lifestyles and a more sustainable planet. Within the category of fresh foods, the consumption of fresh vegetables should account for at least three servings per day (150–200 g/serving), as
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PA59-EvolutionPatterns_ES
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Considering the points set out in the previous PA58, it is vital to emphasise that until 2023, the trend in this share had consistently been negative. This tendency was interrupted in 2024, when total food waste decreased, yet waste corresponding to fresh
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PA59-EvolutionPatterns_EN
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Considering the points set out in the previous PA58, it is vital to emphasise that until 2023, the trend in this share had consistently been negative. This tendency was interrupted in 2024, when total food waste decreased, yet waste corresponding to fresh