Development and Evaluation of the Eetmaatje Measuring Cup for Rice and Pasta as an Intervention to Reduce Food Waste

Frontiers in Nutrition
Corné van DoorenMarjolijn Schrijnen

Abstract

Of all of the stages in the supply chain, more food waste comes from households than any other sector. A Dutch composition analysis showed that the solid food waste (including sauces, fats, and dairy products) from household waste amounted to 48.0 kg per person per year (in 2013), of which 5.0 kg consisted of cooked rice and pasta. These two product groups were numbers 1 and 3 in terms of relative waste: 34% of the purchased quantity of rice and 23% of that of pasta was wasted. Using questionnaires, we discovered that Dutch consumers mainly throw away food because they prepare too much of it. The same is true for rice and pasta because they increase greatly in volume when cooked. The water uptake ratio of rice is 2.5 (2.3-2.8) and that of pasta is 1.8 (1.5-2.3), which increases the chances of consumers overestimating portions. In 2013, more than half of the people surveyed did not measure pasta and rice portions. In view of this, the Netherlands Nutrition Centre developed a measuring cup called the Eetmaatje, which is marked with the recommended volumes for Dutch adults for different types of pasta and rice in terms of dry weight. The theoretical reduction of food waste the Eetmaatje provides is calculated to be ~6% for pasta a...Continue Reading

References

Aug 25, 2015·Appetite·Violeta StancuLiisa Lähteenmäki
Apr 3, 2018·Waste Management·Davide ToniniThomas Fruergaard Astrup
Jul 8, 2019·Waste Management·Corné van DoorenMarjolijn Schrijnen

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