Fruit and vegetables loss and waste in preschools belonging to the National Board of Kindergartens of Chile.

BACKGROUND: Food waste is a global issue affecting society from environmental, nutritional, and social perspectives. In collaboration with the National Board of Preschools, fruit and vegetable waste generated during the preparation of lunch was quantified in four preschools in the Metropolitan area of Santiago in Chile. METHODS: This study was conducted in four preschools, two in the Western area of Santiago and two in the Eastern area, of which two hold environmental quality certifications. Over a five-day period, the weight of raw materials and waste from vegetables (peels) and fruit (pomace) were measured. Percentages of vegetable and fruit post-cleaning losses and waste were evaluated. RESULTS: Vegetable loss exceeded 20% in 31% of the preschools, primarily from carrots and potatoes. Fruit losses were higher, with pears accounting for the most significant waste, recorded in 75% of the study centers. No differences in vegetable loss was found between centers, while variations were observed for fruit. Preschools with environmental quality certifications wasted less onions (p = 0.016) but more pears (p = 0.036). CONCLUSIONS: There is higher fruit loss than vegetable loss, with onions and tomatoes being the least wasted. Possessing an environmental quality certification does not guarantee a significant reduction in overall losses. Handling and storage conditions may play a key role in minimizing losses. Further studies are needed to provide evidence that can guide improvements in Chile's National Board of Preschools services, aiming for a more sustainable lunch preparation processes.

Valor nutricional de hojas y tallos de brócoli, apio y betarraga disponibles en un mercado mayorista de Santiago de Chile

La ingesta diaria de hortalizas se relaciona con menor riesgo de cáncer, diabetes, enfermedades coronarias y obesidad, pero partes de estos alimentos como cáscaras, tallos y hojas no son reutilizadas, aumentando los desperdicios e impactando negativamente al medio ambiente. El objetivo de este trabajo fue establecer el valor nutricional de hojas y tallos de apio, betarraga y brócoli del Mercado Mayorista Lo Valledor en Santiago de Chile. Un total de 6 muestras se recolectaron desde puntos de ventas del Mercado Mayorista, 3 de hojas de hortalizas (apio, betarraga y brócoli) y 3 de tallos (apio, betarraga y brócoli). La recolección, preparación y entrega de las mismas se realizaron de acuerdo a protocolos indicados por el laboratorio encargado de realizar los análisis nutricionales. Las hojas de betarraga presentaron mayor contenido de proteínas (2,6 g), fibra dietética total (4,5 g) y fibra dietética insoluble (3,3 g) que los tallos, pero estos aportan más carbohidratos (7 g). Las hojas de apio tienen más calorías (20,4 kcal), proteínas (2,4 g), fibra dietética total (7,4 g), fibra dietética soluble (1,3 g) y fibra dietética insoluble (5,3 g) aunque los tallos presentan un contenido superior de carbohidratos (4,1 g). Finalmente, las hojas de brócoli destacan por su contenido de carbohidratos (9,0 g), proteínas (2,5 g), fibra dietética total (10,4 g) y fibra dietética insoluble (7,9 g). De acuerdo al valor nutricional obtenido, estos excedentes son una opción de alimento en la dieta diaria de las personas y su valorización debe ser contemplada.

The daily intake of vegetables is related to a lower risk of cancer, diabetes, coronary diseases and obesity, but parts of them such as peels, stems and leaves are not reused, increasing waste and negatively impacting the environment. The objective of this work was to establish the nutritional value of celery, beetroot and broccoli leaves and stems from the Lo Valledor wholesale market in Santiago, Chile. A total of 6 samples were collected from sales points of the Lo Valledor wholesale market, 3 from vegetable leaves (celery, beetroot and broccoli) and 3 from stems (celery, beetroot and broccoli). The collection, preparation and delivery of them were carried out according to protocols indicated by the laboratory in charge of carrying out the nutritional analyzes. The beet leaves had higher protein content (2.6 g), total dietary fiber (4.5 g) and insoluble dietary fiber (3.3 g) than the stems, but they provide more carbohydrates (7 g). Celery leaves had more calories (20.4 kcal), protein (2.4 g), total dietary fiber (7.4 g), soluble dietary fiber (1.3 g), and insoluble dietary fiber (5.3 g) although the stems have a higher carbohydrate content (4.1 g). Finally, broccoli leaves stand out for their content of carbohydrates (9.0 g), proteins (2.5 g), total dietary fiber (10.4 g) and insoluble dietary fiber (7.9 g). According to the nutritional value obtained, these surpluses are a food option in the daily diet of people and their valorization should be contemplated.