Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley.

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cg.authorship.typesCGIAR single centreen
cg.contributor.affiliationInternational Potato Centeren
cg.contributor.donorCGIAR Trust Funden
cg.contributor.initiativeResilient Cities
cg.coverage.countryPeru
cg.coverage.iso3166-alpha2PE
cg.creator.identifierAlain Santandreu: 0000-0001-6274-4732
cg.creator.identifierWilly Pradel: 0000-0002-2240-1468
cg.creator.identifierCristina Fonseca Martel: 0000-0003-1488-5981
cg.creator.identifierHenry Juarez: 0000-0002-8535-7089
cg.identifier.doihttps://doi.org/10.4160/cip.2024.12.002en
cg.subject.actionAreaResilient Agrifood Systems
cg.subject.cipFOOD SECURITYen
cg.subject.cipNUTRITIONen
cg.subject.impactAreaNutrition, health and food security
cg.subject.sdgSDG 2 - Zero hungeren
cg.subject.sdgSDG 12 - Responsible consumption and productionen
dc.contributor.authorSantandreu, A.en
dc.contributor.authorSiura, S.en
dc.contributor.authorHuaman, J.en
dc.contributor.authorLópez, D.en
dc.contributor.authorGómez, A.en
dc.contributor.authorPradel, W.en
dc.contributor.authorFonseca, C.en
dc.contributor.authorJuarez, H.en
dc.date.accessioned2024-12-03T15:25:51Zen
dc.date.available2024-12-03T15:25:51Zen
dc.identifier.urihttps://hdl.handle.net/10568/162982
dc.titleImpact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley.en
dcterms.abstractThe food rescue initiative in the Lurín Valley addresses critical global challenges such as food insecurity and waste, focusing on commercial discards from agricultural fields. This pilot project, involving a rescue brigade formed by members of the Pachacamac Community Soup Kitchens Network (REDOPA), was implemented in collaboration with multiple stakeholders. It assessed the economic, nutritional, and environmental potential of food rescue and its implications for public policy. Key results highlight that over eight rescue sessions, 7,482.7 kilograms of fresh produce were salvaged, including sweet potatoes, celery, cabbage, and spinach, benefiting 24 community kitchens and providing over 5,500 meals. The initiative mitigated food waste, enhanced nutritional diversity in community kitchens, and saved participating farmers on labor costs. Nutritional evaluations revealed substantial contributions to energy, vitamins, minerals such as iron, and fiber, supporting the diets of vulnerable populations. The study demonstrated that food rescue initiatives can enhance community resilience, reduce agricultural losses, and strengthen local food systems. Challenges remain in sustaining these efforts, advocating for enabling policies, and improving coordination among producers, community kitchens, and local authorities. The findings underscore the need for continued advocacy and the potential for scaling this model to address systemic food insecurity.en
dcterms.accessRightsOpen Access
dcterms.audienceAcademicsen
dcterms.audienceCGIARen
dcterms.audienceDevelopment Practitionersen
dcterms.audienceDonorsen
dcterms.audienceExtensionen
dcterms.audienceFarmersen
dcterms.audienceGeneral Publicen
dcterms.audienceNGOsen
dcterms.audiencePolicy Makersen
dcterms.audienceScientistsen
dcterms.available2024-12
dcterms.bibliographicCitationSantandreu, A.; Siura, S.; Huaman, J.; López, D.; Gómez, A.; Pradel, W.; Fonseca, C.; Juarez, H.; Fuentes, A. 2024. Impact of the food rescue program in commercially discards carried out by community soup kitchens in the agricultural fields of the Lurín Valley. CIP.en
dcterms.issued2024-12
dcterms.languagees
dcterms.licenseCC-BY-4.0
dcterms.subjectfoodsen
dcterms.subjectfood securityen
dcterms.typeReport

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