Feasibility of Meat Loss and Waste Estimates Based on Meat Consumption and Availability

Colombani, Paolo C.; Brunner, Thomas (2024). Feasibility of Meat Loss and Waste Estimates Based on Meat Consumption and Availability Sustainability, 16(1), p. 458. MDPI 10.3390/su16010458

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Meat loss and waste are estimated at each stage along the food chain, but the methods used are complex, and the data needed are often fragmented. We, therefore, evaluated the feasibility of estimating meat loss and waste using a simpler method comparing meat availability and consumption, using Swiss meat consumption according to a national nutrition survey and Swiss meat availability according to food balance sheets. As availability is reported at the fresh meat level and consumption as consumed, items of the latter were converted to fresh meat equivalents before comparing consumption with availability. Consumed unprocessed meat was directly converted to fresh meat equivalents and consumed meat products after having identified their meat ingredients. Meat availability and meat consumption as consumed and as fresh meat equivalent were 138.4 g/d, 105.5 g/d, and 112.1 g/d, respectively. The resulting total meat loss and waste was 19% and varied from −36% to 38% for the different meat types. Estimating meat loss and waste based on meat availability and consumption derived from a national nutrition survey yielded results varying to such an extent that the evaluated method to estimate meat loss and waste cannot be recommended.

Item Type:	Journal Article (Original Article)
Division/Institute:	School of Agricultural, Forest and Food Sciences HAFL School of Agricultural, Forest and Food Sciences HAFL > Consumer-focused Food Production > Consumer Behaviour
Name:	Colombani, Paolo C. and Brunner, Thomas0000-0002-6770-6548
ISSN:	2071-1050
Publisher:	MDPI
Language:	English
Submitter:	Thomas Brunner
Date Deposited:	09 Feb 2024 10:48
Last Modified:	09 Feb 2024 10:48
Publisher DOI:	10.3390/su16010458
Uncontrolled Keywords:	meat; poultry; processed meat; fresh meat equivalent; national nutrition survey; food availability
ARBOR DOI:	10.24451/arbor.21137
URI:	https://arbor.bfh.ch/id/eprint/21137