Category: Spanish
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PA70-MCDM Methodology_ES
El grupo de investigación SOGRES- MF de la Universitat Jaume I (UJI, socio de ToNoWaste)presenta una metodología para seleccionar la mejor configuración desde el punto de vista de lasostenibilidad fuerte, de una solución tecnológica para la reducción del desperdicio alimentarioSe aplica la metodología SOGRES-UJI para evaluar los impactos ambientales, sociales yeconómicos (en unidades de impacto)…
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PA68-SustainabilitySolutions_ES
Within the framework of the European project ToNoWaste, pilot studies have been carried out in different European regions to address challenges related to food loss and waste. As presented in Practice Abstracts 15, 24, and 50, the pilot action developed by CACV in the Valencian Region has focused on the citrus sector, with the direct…
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PA67-Agrolab_ES
As part of the ToNoWaste European project, through the València City Council’s Innovation Foundation – València Innovation Capital (VIC), two editions of the “Agro·lab ToNoWaste” program were developed in 2025 and 2026, supporting innovation for the prevention and reduction of food loss and waste (FLW). The innovative approach of the program lies in its specificity,…
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PA65-CriticalPoints_ES
Como socios del proyecto europeo Tonowaste, la acción desarrollada por Cuinatur se ha centrado en encontrar las causas que provocan el desperdicio alimentario a lo largo de la cadena de suministro y ejecutar una serie de acciones/soluciones para reducirlo. Para ello, hemos realizado mediciones exante y expost con dos alimentos específicos: las peras y las…
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PA64-FoodSupplyChainTool_ES
La aplicación Food Supply Chain (FSC) es una herramienta web desarrollada originalmente en el marco del proyecto FoodRUs y posteriormente adaptada y reutilizada dentro del proyecto Horizon Europe ToNoWaste. Esta herramienta ayuda a las empresas a cuantificar, monitorizar y mejorar de forma sistemática la prevención y gestión de las pérdidas y el desperdicio alimentario (FLW)…
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PA63-DynamicFactors_ES
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 prevention actions, particularly those targeting consumer behaviour, changes over time. Awareness campaigns and…
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PA62-Recommendations_ES
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 the prevention and reduction of waste in Spanish households. The ToNoWaste project emphasizes…
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PA61-WastePatterns_ES
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 correlation coefficient is 0.8699, indicating a weaker relationship between the contribution of fresh…
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PA60-EvolutionofConsumption_ES
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 part of the total daily food intake (Spanish Agency for Food Safety and…
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PA59-EvolutionPatterns_ES
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 fruit increased from 23.66% to 25.12%. In this instance, the correlation factor is…