Partearroyo Cediel, TeresaSamaniego-Vaesken, Mª de LourdesRuiz, EmmaAranceta-Bartrina, JavierGil, ÁngelGonzález-Gross, MarcelaOrtega Anta, Rosa MaríaSerra-Majem, LluisVarela-Moreiras, Gregorio2023-06-172023-06-172020-06-022072-664310.3390/nu12061641https://hdl.handle.net/20.500.14352/8598Food waste is a major environmental issue that must be tackled in order to achieve a sustainable food supply chain. Currently, in Spain there are no studies that examine the amounts and sources of plate waste (PW) produced by both household and out-of-home consumption. The present study aims to provide this information from a representative sample from the Spanish population. A total of 2009 individuals aged 9–75 years, from the ANIBES study (“anthropometric data, macronutrients and micronutrients intake, practice of physical activity, socioeconomic data and lifestyles in Spain”), completed a three-day dietary record, collected by a tablet device. Photographs of all foods and beverages consumed both at home and outside were taken before and after meals. Median PW across the total population was 7.3 (0.0–37.3) g/day and was significantly higher in females than males (p < 0.05) and in children vs. adolescents, adults, and elderly (p < 0.01). Regarding meals, PW across all age groups was higher at lunch (40%), dinner (27%), and breakfast (11%). The highest PW was observed for bread (25%) main courses (16%), first and second courses (15%), vegetables and fruits (12%), ready-to-eat meals (10%), cereals and grains (10%), oils and fats (10%), pulses (10%), meat products (8%), sauces and condiments (8%), and starters (8%). Our results reinforce the need for new strategies to focus on reducing plate leftovers, which are crucial from a nutritional, economic, and environmental point of view. Additionally, this evidence is important for relying on more accurate information on actual intakes when using dietary surveys.engAtribución 3.0 Españahttps://creativecommons.org/licenses/by/3.0/es/journal articlehttps://doi.org/10.3390/nu12061641https://www.mdpi.com/2072-6643/12/6/1641open access612.39plate wasteleftoversfood lossescatering serviceshousehold consumptionANIBES StudyDietética y nutrición (Farmacia)