{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,3,3]],"date-time":"2026-03-03T04:39:02Z","timestamp":1772512742579,"version":"3.50.1"},"reference-count":43,"publisher":"MDPI AG","issue":"11","license":[{"start":{"date-parts":[[2025,5,28]],"date-time":"2025-05-28T00:00:00Z","timestamp":1748390400000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"}],"content-domain":{"domain":[],"crossmark-restriction":false},"short-container-title":["Nutrients"],"abstract":"<jats:p>Background: 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. Objective: 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. Methods: 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. Results: 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. Conclusions: 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.<\/jats:p>","DOI":"10.3390\/nu17111829","type":"journal-article","created":{"date-parts":[[2025,5,28]],"date-time":"2025-05-28T06:30:26Z","timestamp":1748413826000},"page":"1829","update-policy":"https:\/\/doi.org\/10.3390\/mdpi_crossmark_policy","source":"Crossref","is-referenced-by-count":4,"title":["Nutritional Intervention Programs for Sustainability: A Scoping Review on Full Food Utilization and the Clean Leftovers Reuse"],"prefix":"10.3390","volume":"17","author":[{"ORCID":"https:\/\/orcid.org\/0000-0002-3866-5302","authenticated-orcid":false,"given":"Emanuely Rocha","family":"de Souza","sequence":"first","affiliation":[{"name":"Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Santa Efig\u00eania, Belo Horizonte 30130-100, Minas Gerais, Brazil"}]},{"given":"Mona N.","family":"BinMowyna","sequence":"additional","affiliation":[{"name":"College of Education, Shaqra University, Shaqra 11911, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-3700-4086","authenticated-orcid":false,"given":"Hani A.","family":"Alfheeaid","sequence":"additional","affiliation":[{"name":"Department of Food Science and Human Nutrition, College of Agriculture and Food, Qassim University, Buraydah 51452, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-5286-2249","authenticated-orcid":false,"given":"Ant\u00f3nio","family":"Raposo","sequence":"additional","affiliation":[{"name":"CBIOS (Research Center for Biosciences and Health Technologies), Universidade Lus\u00f3fona de Humanidades e Tecnologias, Campo Grande 376, 1749-024 Lisboa, Portugal"}]},{"given":"P\u00e2mela Gracielle","family":"da Fonseca","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Santa Efig\u00eania, Belo Horizonte 30130-100, Minas Gerais, Brazil"}]},{"ORCID":"https:\/\/orcid.org\/0000-0003-0597-7892","authenticated-orcid":false,"given":"Maria Jo\u00e3o","family":"Lima","sequence":"additional","affiliation":[{"name":"CERNAS Research Centre, Polytechnic University of Viseu, 3504-510 Viseu, Portugal"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8888-4098","authenticated-orcid":false,"given":"Najla A.","family":"Albaridi","sequence":"additional","affiliation":[{"name":"Department of Health Science, College of Health and Rehabilitation, Princess Nourah bint Abdulrahman University, P.O. Box 84428, Riyadh 11671, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0001-8776-9514","authenticated-orcid":false,"given":"Thamer","family":"Alslamah","sequence":"additional","affiliation":[{"name":"Department of Public Health, College of Applied Medical Sciences, Qassim University, Buraydah 51452, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1814-2248","authenticated-orcid":false,"given":"Nada","family":"Alqarawi","sequence":"additional","affiliation":[{"name":"Department of Psychiatric and Mental Health, and Community Health, College of Nursing, Qassim University, Buraydah 51452, Saudi Arabia"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-0487-0500","authenticated-orcid":false,"given":"Nathalia Sernizon","family":"Guimar\u00e3es","sequence":"additional","affiliation":[{"name":"Department of Nutrition, Nursing School, Universidade Federal de Minas Gerais, Alfredo Balena Avenue, 190, Santa Efig\u00eania, Belo Horizonte 30130-100, Minas Gerais, Brazil"}]}],"member":"1968","published-online":{"date-parts":[[2025,5,28]]},"reference":[{"key":"ref_1","doi-asserted-by":"crossref","first-page":"e04532023","DOI":"10.1590\/1413-812320242910.04532023","article-title":"Food loss and food waste research in Latin America: Scoping review","volume":"29","author":"Costa","year":"2024","journal-title":"Ci\u00eanc. Sa\u00fade Coletiva"},{"key":"ref_2","unstructured":"United Nations Environment Programme (2025, March 10). Food Waste Index Report 2024. Think Eat Save: Tracking Progress to Halve Global Food Waste [Internet]. Available online: https:\/\/wedocs.unep.org\/20.500.11822\/45230."},{"key":"ref_3","doi-asserted-by":"crossref","first-page":"190","DOI":"10.1016\/j.agsy.2017.01.014","article-title":"Losses, inefficiencies and waste in the global food system","volume":"153","author":"Alexander","year":"2017","journal-title":"Agric. Syst."},{"key":"ref_4","doi-asserted-by":"crossref","first-page":"8432","DOI":"10.1021\/acs.est.6b01993","article-title":"Reducing food loss and waste to enhance food security and environmental sustainability","volume":"50","author":"Cai","year":"2016","journal-title":"Environ. Sci. Technol."},{"key":"ref_5","doi-asserted-by":"crossref","first-page":"101934","DOI":"10.1016\/j.foodpol.2020.101934","article-title":"Improving data on food losses and waste: From theory to practice","volume":"98","author":"Fabi","year":"2021","journal-title":"Food Policy"},{"key":"ref_6","unstructured":"Fiocruz (2021). Full Use of Food [Internet], Fiocruz. Available online: https:\/\/cogic.fiocruz.br\/aproveitamento_integral_alimentos_cartaz.pdf."},{"key":"ref_7","doi-asserted-by":"crossref","first-page":"112268","DOI":"10.1016\/j.jenvman.2021.112268","article-title":"A systematic literature review on food waste\/loss prevention and minimization methods","volume":"286","author":"Moraes","year":"2021","journal-title":"J. Environ. Manag."},{"key":"ref_8","doi-asserted-by":"crossref","first-page":"978","DOI":"10.1016\/j.jclepro.2018.02.030","article-title":"Food waste matters\u2014A systematic review of household food waste practices and their policy implications","volume":"182","author":"Schanes","year":"2018","journal-title":"J. Clean. Prod."},{"key":"ref_9","first-page":"1353","article-title":"Desperd\u00edcio alimentar e a mis\u00e9ria: Obst\u00e1culos para o desenvolvimento sustent\u00e1vel","volume":"6","year":"2021","journal-title":"Rev. Acess Ci\u00eancia Educ."},{"key":"ref_10","unstructured":"Peixoto, M., and Pinto, H.S. (2016). Desperd\u00edcio de Alimentos: Quest\u00f5es Socioambientais, Econ\u00f4micas E Regulat\u00f3rias, Senado Federal, Consultoria Legislativa."},{"key":"ref_11","doi-asserted-by":"crossref","first-page":"e2019134","DOI":"10.1590\/1981-6723.13419","article-title":"Perdas e desperd\u00edcios de alimentos: Reflex\u00f5es sobre o atual cen\u00e1rio brasileiro","volume":"23","author":"Santos","year":"2020","journal-title":"Braz. J. Food Technol."},{"key":"ref_12","doi-asserted-by":"crossref","first-page":"85","DOI":"10.20396\/san.v25i1.8649917","article-title":"Desperd\u00edcio de alimentos: Fator de inseguran\u00e7a alimentar e nutricional","volume":"25","author":"Nascimento","year":"2018","journal-title":"Seguran\u00e7a Aliment. Nutr."},{"key":"ref_13","doi-asserted-by":"crossref","first-page":"e2020-0466","DOI":"10.1590\/s0034-759020210505","article-title":"Performance measurement systems and food waste: A systematic literature review","volume":"61","author":"Santos","year":"2021","journal-title":"Rev. Adm. Empresas"},{"key":"ref_14","doi-asserted-by":"crossref","unstructured":"Bean, M.K., Mazzeo, S.E., Raynor, H.A., Thornton, L.M., de Jonge, L., Mendoza, A., and Farthing, S. (2024). How do school salad bars impact diet quality and energy intake in elementary students at lunch? A randomized controlled plate waste study. Nutrients, 16.","DOI":"10.3390\/nu16234102"},{"key":"ref_15","doi-asserted-by":"crossref","first-page":"2","DOI":"10.1016\/j.jneb.2015.08.009","article-title":"LA Sprouts: A 12-week gardening, nutrition, and cooking randomized control trial improves determinants of dietary behaviors","volume":"48","author":"Davis","year":"2016","journal-title":"J. Nutr. Educ. Behav."},{"key":"ref_16","doi-asserted-by":"crossref","first-page":"18","DOI":"10.1186\/s12966-021-01087-x","article-title":"School-based gardening, cooking and nutrition intervention increased vegetable intake but did not reduce BMI: Texas sprouts-a cluster randomized controlled trial","volume":"18","author":"Davis","year":"2021","journal-title":"Int. J. Behav. Nutr. Phys. Act."},{"key":"ref_17","doi-asserted-by":"crossref","unstructured":"Domper, J., Gayoso, L., Goni, L., Perez\u00e1bad, L., Razquin, C., de la O, V., and Ruiz-Canela, M. (2024). An Intensive Culinary Intervention Programme to Promote Healthy Ageing: The SUKALMENA-InAge Feasibility Pilot Study. Nutrients, 16.","DOI":"10.3390\/nu16111735"},{"key":"ref_18","doi-asserted-by":"crossref","first-page":"106121","DOI":"10.1016\/j.resconrec.2021.106121","article-title":"A randomized controlled trial to address consumer food waste with a technology-aided tailored sustainability intervention","volume":"179","author":"Roe","year":"2022","journal-title":"Resour. Conserv. Recycl."},{"key":"ref_19","doi-asserted-by":"crossref","unstructured":"Serebrennikov, D., Katare, B., Kirkham, L., and Schmitt, S. (2020). Effect of classroom intervention on student food selection and plate waste: Evidence from a randomized control trial. PLoS ONE, 15.","DOI":"10.1371\/journal.pone.0226181"},{"key":"ref_20","doi-asserted-by":"crossref","unstructured":"Karpouzis, F., Lindberg, R., Walsh, A., Shah, S., Abbott, G., and Ball, K. (2024). Impact and process evaluation of a primary-school Food Education and Sustainability Training (FEAST) program in 10\u201312-year-old children in Australia: Pragmatic cluster non-randomized controlled trial. BMC Public Health, 24.","DOI":"10.1186\/s12889-024-18079-8"},{"key":"ref_21","doi-asserted-by":"crossref","first-page":"1202","DOI":"10.1016\/j.jneb.2019.08.002","article-title":"Impact of a pilot school-based nutrition intervention on fruit and vegetable waste at school lunches","volume":"51","author":"Sharma","year":"2019","journal-title":"J. Nutr. Educ. Behav."},{"key":"ref_22","doi-asserted-by":"crossref","first-page":"589","DOI":"10.1016\/j.jneb.2018.01.017","article-title":"Salad bars increased selection and decreased consumption of fruits and vegetables 1 month after installation in Title I elementary schools: A plate waste study","volume":"50","author":"Bean","year":"2018","journal-title":"J. Nutr. Educ. Behav."},{"key":"ref_23","doi-asserted-by":"crossref","first-page":"361","DOI":"10.1017\/S1368980014000305","article-title":"Impact of a Smarter Lunchroom intervention on food selection and consumption among adolescents and young adults with intellectual and developmental disabilities in a residential school setting","volume":"18","author":"Hubbard","year":"2015","journal-title":"Public Health Nutr."},{"key":"ref_24","doi-asserted-by":"crossref","first-page":"1517","DOI":"10.1017\/S1368980015002797","article-title":"Strategies to reduce plate waste in primary schools\u2013experimental evaluation","volume":"19","author":"Martins","year":"2016","journal-title":"Public Health Nutr."},{"key":"ref_25","unstructured":"Ferreira, A.M.V. (2018). Efeito de Um Programa de Treinamento de Enfermeiros Acerca da Seguran\u00e7a Alimentar E Uso dos Alimentos Regionais No Nordeste Brasileiro. [Ph.D. Thesis, Universidade Federal do Cear\u00e1]."},{"key":"ref_26","doi-asserted-by":"crossref","first-page":"2601","DOI":"10.1017\/S1368980022000660","article-title":"Community-based nutrition education and hands-on cooking intervention increases farmers\u2019 market use and vegetable servings","volume":"25","author":"Metcalfe","year":"2022","journal-title":"Public Health Nutr."},{"key":"ref_27","doi-asserted-by":"crossref","unstructured":"Remolina, I., Teuber, M.J., Lee, E., and Fetter, D.S. (2025). Using culturally relevant meal kits to improve cooking skills, reduce food waste, and promote engagement with a campus food access resource: An exploratory pilot study. Nutrients, 17.","DOI":"10.3390\/nu17050843"},{"key":"ref_28","doi-asserted-by":"crossref","first-page":"467","DOI":"10.7326\/M18-0850","article-title":"PRISMA extension for scoping reviews (PRISMA-ScR): Checklist and explanation","volume":"169","author":"Tricco","year":"2018","journal-title":"Ann. Intern. Med."},{"key":"ref_29","doi-asserted-by":"crossref","first-page":"236","DOI":"10.33233\/nb.v16i4.1276","article-title":"Aproveitamento integral de alimentos\u2013implanta\u00e7\u00e3o da pr\u00e1tica em uma oficina","volume":"16","year":"2017","journal-title":"Nutr. Bras."},{"key":"ref_30","unstructured":"United Nations Environment Programme (UNEP) (2021). Food Waste Index 2021 [Internet], UNEP. Available online: https:\/\/www.fao.org\/platform-food-loss-waste\/regions\/neareast\/overview\/good-practices\/food-waste-index-report-2021\/."},{"key":"ref_31","first-page":"167","article-title":"Um novo olhar para a gastronomia sustent\u00e1vel: Desperd\u00edcio de alimentos e sugest\u00f5es de reaproveitamento","volume":"3","author":"Diaz","year":"2021","journal-title":"Rev. Tur. Cid."},{"key":"ref_32","unstructured":"Azevedo, D.M.C. (2023). Desperd\u00edcio de Alimentos: Uma Proposta de Estrutura Para Pol\u00edticas P\u00fablicas Sob M\u00faltiplas Dimens\u00f5es. [Ph.D. Thesis, Universidade Federal do Rio Grande do Sul]."},{"key":"ref_33","doi-asserted-by":"crossref","first-page":"93","DOI":"10.1016\/j.gfs.2019.01.002","article-title":"Food waste accounting methodologies: Challenges, opportunities, and further advancements","volume":"20","author":"Corrado","year":"2019","journal-title":"Glob. Food Sec."},{"key":"ref_34","first-page":"678","article-title":"Emiss\u00f5es dos gases de efeito estufa do sistema produtivo do arroz alagado","volume":"8","author":"Chaves","year":"2017","journal-title":"An. Sal\u00e3o Int. Ensino Pesqui. Extens\u00e3o"},{"key":"ref_35","unstructured":"Federal Council of Nutritionists (CFN) (2025, March 21). CFN Resolution No. 600, of February 25, 2018. Provides for the Definition of the Areas of Activity of the Nutritionist and Their Attributions [Internet]. Available online: https:\/\/www.cfn.org.br."},{"key":"ref_36","unstructured":"Brazil. Ministry of Health (2025, March 21). Food Guide for the Brazilian Population, Available online: https:\/\/bvsms.saude.gov.br."},{"key":"ref_37","first-page":"261","article-title":"Digital photography: A new method for estimating food intake in cafeteria settings","volume":"5","author":"Williamson","year":"2004","journal-title":"Eat. Behav."},{"key":"ref_38","doi-asserted-by":"crossref","first-page":"72","DOI":"10.1111\/jhn.12014","article-title":"Measuring food intake with digital photography","volume":"27","author":"Martin","year":"2014","journal-title":"J. Hum. Nutr. Diet."},{"key":"ref_39","first-page":"28","article-title":"Avalia\u00e7\u00e3o do desperd\u00edcio de alimentos em uma unidade de alimenta\u00e7\u00e3o e nutri\u00e7\u00e3o na cidade de Botucatu, SP","volume":"32","author":"Aranha","year":"2018","journal-title":"Hig. Aliment."},{"key":"ref_40","doi-asserted-by":"crossref","unstructured":"Guimar\u00e3es, N.S., Reis, M.G., Costa, B.V.L., Zandonadi, R.P., Carrascosa, C., Teixeira-Lemos, E., Costa, C.A., Alturki, H.A., and Raposo, A. (2024). Environmental Footprints in Food Services: A Scoping Review. Nutrients, 16.","DOI":"10.3390\/nu16132106"},{"key":"ref_41","first-page":"54","article-title":"Sensibilizar para o desperd\u00edcio alimentar: Um projeto de educa\u00e7\u00e3o para a cidadania","volume":"4","author":"Correia","year":"2016","journal-title":"Rev. UI_IPSantar\u00e9m"},{"key":"ref_42","doi-asserted-by":"crossref","unstructured":"Guimar\u00e3es, N.S., Reis, M.G., Fontes, L.d.A., Zandonadi, R.P., Botelho, R.B.A., Alturki, H.A., Saraiva, A., and Raposo, A. (2024). Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis. Nutrients, 16.","DOI":"10.3390\/nu16101429"},{"key":"ref_43","doi-asserted-by":"crossref","first-page":"89","DOI":"10.58951\/fstoday.2024.015","article-title":"Sustentabilidade ambiental e o sistema alimentar na perspectiva do nutricionista","volume":"3","author":"Simmer","year":"2024","journal-title":"Food Sci. Today"}],"container-title":["Nutrients"],"original-title":[],"language":"en","link":[{"URL":"https:\/\/www.mdpi.com\/2072-6643\/17\/11\/1829\/pdf","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,10,9]],"date-time":"2025-10-09T17:42:03Z","timestamp":1760031723000},"score":1,"resource":{"primary":{"URL":"https:\/\/www.mdpi.com\/2072-6643\/17\/11\/1829"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2025,5,28]]},"references-count":43,"journal-issue":{"issue":"11","published-online":{"date-parts":[[2025,6]]}},"alternative-id":["nu17111829"],"URL":"https:\/\/doi.org\/10.3390\/nu17111829","relation":{},"ISSN":["2072-6643"],"issn-type":[{"value":"2072-6643","type":"electronic"}],"subject":[],"published":{"date-parts":[[2025,5,28]]}}}