El desperdicio de alimentos en Manila: identificación de barreras y desarrollo de soluciones sostenibles para la gestión de residuos
DOI:
https://doi.org/10.48017/dj.v11i3.3871Palabras clave:
Desperdicio de alimentos, prácticas de mercado, vendedores de mercado, solución sostenible, Estrategias de gestión de residuosResumen
El desperdicio de alimentos sigue siendo un problema crítico a nivel mundial. En Manila, los mercados públicos contribuyen significativamente a abordar este problema; sin embargo, los vendedores a menudo carecen de recursos, conocimientos y apoyo institucional. Este estudio exploró las experiencias de estos vendedores con respecto al desperdicio de alimentos e identificó soluciones sostenibles basadas en la comunidad. Se utilizó un enfoque cualitativo fenomenológico, con entrevistas semiestructuradas cara a cara realizadas a diez vendedores de frutas y verduras seleccionados intencionalmente. Los resultados revelaron que las prácticas de gestión de desperdicio de alimentos de los vendedores estaban influenciadas por la edad, la experiencia y el tipo de negocio. Si bien algunos vendedores adoptaron estrategias básicas, como reducir el inventario, ajustar los precios, reutilizar las sobras y usar hielo para la conservación, muchos enfrentaron barreras como la falta de instalaciones de refrigeración, la ausencia de sistemas de separación de residuos y la capacitación limitada. Se encontró que el apoyo y la infraestructura gubernamentales eran inconsistentes o inexistentes. A pesar de estos desafíos, los vendedores demostraron una gran disposición para mejorar sus prácticas si se les brindaba el apoyo, la capacitación y las herramientas adecuadas. El estudio destaca la necesidad de una colaboración más efectiva entre minoristas, gobiernos locales, ONG y agencias de gestión de residuos. En general, la investigación subraya la importancia de las estrategias locales y participativas para empoderar a los minoristas como agentes activos en la reducción del desperdicio de alimentos, contribuyendo significativamente a sistemas alimentarios más sostenibles en entornos urbanos.
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Derechos de autor 2026 Ericka G. Francisco, Ella May L. Sabillo, Rovena Dellova
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