de Souza Emanuely Rocha, BinMowyna Mona N, Alfheeaid Hani A, Raposo António, da Fonseca Pâmela Gracielle, Lima Maria João, Albaridi Najla A, Alslamah Thamer, Alqarawi Nada, Guimarães Nathalia Sernizon
Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Santa Efigênia, Belo Horizonte 30130-100, Minas Gerais, Brazil.
College of Education, Shaqra University, Shaqra 11911, Saudi Arabia.
Nutrients. 2025 May 28;17(11):1829. doi: 10.3390/nu17111829.
Food waste is a significant global issue with environmental, social, and economic consequences. In 2022, approximately 1.05 billion tons of food were wasted worldwide, with 220 million tons lost during the production and processing stages. Strategies to reduce food waste include full food utilization and the reuse of clean leftovers, which promote food security, efficient resource use, and the valorization of nutrients found in food. The aim of this study was to map existing scientific literature on nutritional intervention programs that incorporate full food utilization and the reuse of clean leftovers as tools for promoting sustainability and reducing food waste. The review seeks to consolidate existing knowledge, support public policy development, and encourage the adoption of sustainable food practices. : A scoping review was conducted based on the Joanna Briggs Institute (JBI) manual and following the PRISMA-ScR checklist. The search was conducted in four scientific databases (PubMed, Embase, Cochrane Library, and Virtual Health Library) and included articles published between 2014 and 2025. Intervention studies promoting full utilization of plant-based foods and the reuse of clean leftovers were included. After analyzing 2268 studies, 14 relevant studies were selected, with interventions including culinary workshops and educational programs on using parts of food typically discarded, such as peels and seeds. These programs were successful in reducing waste and promoting more sustainable and nutritious diets. : Nutritional intervention programs that promote full food utilization and clean leftover reuse are effective in reducing waste and fostering sustainable diets. To maximize their impact, these practices should be integrated into public policies and scaled in institutional settings such as schools, hospitals, and community kitchens.
食物浪费是一个重大的全球性问题，会产生环境、社会和经济后果。2022年，全球约有10.5亿吨食物被浪费，其中2.2亿吨在生产和加工阶段损失。减少食物浪费的策略包括充分利用食物以及重新利用干净的剩饭菜，这有助于促进粮食安全、提高资源利用效率，并使食物中的营养成分得到增值利用。本研究的目的是梳理现有的关于营养干预项目的科学文献，这些项目将充分利用食物以及重新利用干净的剩饭菜作为促进可持续发展和减少食物浪费的手段。该综述旨在整合现有知识，支持公共政策制定，并鼓励采用可持续的食物做法。：根据乔安娜·布里格斯研究所（JBI）手册并遵循PRISMA-ScR清单进行了一项范围综述。检索在四个科学数据库（PubMed、Embase、Cochrane图书馆和虚拟健康图书馆）中进行，纳入了2014年至2025年发表的文章。纳入了促进植物性食物充分利用和重新利用干净剩饭菜的干预研究。在分析了2268项研究后，选择了14项相关研究，其干预措施包括烹饪工作坊以及关于利用通常被丢弃的食物部分（如果皮和种子）的教育项目。这些项目在减少浪费以及促进更可持续和营养的饮食方面取得了成功。：促进食物充分利用和干净剩饭菜再利用的营养干预项目在减少浪费和促进可持续饮食方面是有效的。为了使其影响最大化，这些做法应纳入公共政策并在学校、医院和社区厨房等机构环境中推广。
