Resumen

BASSO, Natalia  y  EQUIPO DE NUTRICION Y EDUCACION ALIMENTARIA et al. Valuing foods, avoiding losses and waste. Diaeta [online]. 2016, vol.34, n.155, pp.25-32. ISSN 1852-7337.

The following article describes the problem of food losses and waste and their relation to food security, care for the environment and resources. A state of global, national and regional art is described, and the internationally agreed principal definitions are announced. Also, the advances achieved in Latin America and the Caribbean are expressed, especially in Argentina by means of the National Program Waste and Loss Reduction of Food, conducted by the Ministry of Agro Industry of Argentina. The purpose of this study is to arouse the interest of readers faced with the opportunity of promoting more efficient, sustainable and inclusive agrofood systems, that result in a production of excellent quality, and promote responsible food consumption. Losing and wasting food means an environmental cost, an economic cost and, above all, an ethical cost. Finally, solutions and possible lines of action are proposed so that health professionals, as well as nutrition and food ones, and other colleagues can contribute to better use of food.

Palabras clave : Foods; Waste; Argentina.

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