The use of information and communication technologies as a strategy to reduce fruit and vegetable waste

The use of information and communication technologies as a strategy to reduce fruit and vegetable waste

The waste of fruits, vegetables and other foods is a global problem, which can be reduced with the use of Information and Communication Technologies (ICTs) in all scenarios of food systems. The purpose of this work was to identify how some ICTs that have been proposed and implemented in electronic c...

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Main Authors: Muñiz-López, Héctor Simón, Uresti-Marín, Rocío Margarita, Castañón-Rodríguez, Juan Francisco
Format: Online
Language:spa
Published: Universidad Autónoma de Tamaulipas 2021
Online Access:https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528
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spelling oai:ojs.pkp.sfu.ca:article-15282021-07-30T21:35:44Z The use of information and communication technologies as a strategy to reduce fruit and vegetable waste Uso de las tecnologías de la información y la comunicación como estrategia para reducir el desperdicio de frutas y verduras Muñiz-López, Héctor Simón Uresti-Marín, Rocío Margarita Castañón-Rodríguez, Juan Francisco waste of fruits and vegetables electronic commerce information and communication technologies (ICTs) technological tools sustainable food systems desperdicio de frutas y verduras comercio electrónico tecnologías de la información y la comunicación (TIC) herramientas tecnológicas sistemas alimentarios sostenibles The waste of fruits, vegetables and other foods is a global problem, which can be reduced with the use of Information and Communication Technologies (ICTs) in all scenarios of food systems. The purpose of this work was to identify how some ICTs that have been proposed and implemented in electronic commerce intervene in different food chains where they have been applied as strategies to reduce the waste of fruits and vegetables. Features of some technologies are shown: Internet of Things (IoT), RFID sensors, crowdsourcing, mobile applications (APPs), web platforms and cloud computing technology. Technological tools provide valuable information for analysis and applications by stakeholders to make the best decisions and better contribute to reducing food waste and responding to timely actions that promote food and nutritional security and caring for the environment. ICTs can serve as guidelines for the different actors involved in sustainable food systems. They can also be implemented in electronic commerce in Mexico, in a way of obtaining economic, social and environmental benefits. El desperdicio de frutas, verduras y otros alimentos es un problema mundial, que puede disminuir con la utilización de las Tecnologías de la Información y la Comunicación (TIC), en todos los escenarios de los sistemas alimentarios. El propósito de este trabajo fue identificar las TIC que se han propuesto e implementado en el comercio electrónico, en diferentes cadenas alimentarias, como estrategia para reducir el desperdicio de frutas y verduras. Entre las tecnologías revisadas se encuentran: internet de las cosas (IoT), sensores RFID, crowdsourcing, aplicaciones móviles (APP), plataformas web y tecnología de computación en la nube. Las herramientas tecnológicas arrojan información de valor para su análisis y aplicación, por las partes interesadas, para tomar las mejores decisiones y contribuir de mejor manera a la reducción del desperdicio de alimentos y dar respuesta a acciones oportunas, que favorezcan la seguridad alimentaria y nutricional y el cuidado al medio ambiente. Las TIC pueden orientar a los diferentes actores involucrados en los sistemas alimentarios sostenibles. También es factible implementarlas en el comercio electrónico en México, obteniendo beneficios económicos, sociales y medioambientales. Universidad Autónoma de Tamaulipas 2021-07-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf text/html text/xml https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528 10.29059/cienciauat.v16i1.1528 CienciaUAT; Vol. 16 No. 1. July-December 2021; 178-195 CienciaUAT; Vol. 16 No. 1: Julio-Diciembre 2021; 178-195 2007-7858 2007-7521 spa https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528/859 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528/876 https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528/897 Derechos de autor 2021 Universidad Autónoma de Tamaulipas https://creativecommons.org/licenses/by-nc-sa/4.0
institution CIENCIA UAT
collection OJS
language spa
format Online
author Muñiz-López, Héctor Simón
Uresti-Marín, Rocío Margarita
Castañón-Rodríguez, Juan Francisco
spellingShingle Muñiz-López, Héctor Simón
Uresti-Marín, Rocío Margarita
Castañón-Rodríguez, Juan Francisco
The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
author_facet Muñiz-López, Héctor Simón
Uresti-Marín, Rocío Margarita
Castañón-Rodríguez, Juan Francisco
author_sort Muñiz-López, Héctor Simón
title The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
title_short The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
title_full The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
title_fullStr The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
title_full_unstemmed The use of information and communication technologies as a strategy to reduce fruit and vegetable waste
title_sort use of information and communication technologies as a strategy to reduce fruit and vegetable waste
description The waste of fruits, vegetables and other foods is a global problem, which can be reduced with the use of Information and Communication Technologies (ICTs) in all scenarios of food systems. The purpose of this work was to identify how some ICTs that have been proposed and implemented in electronic commerce intervene in different food chains where they have been applied as strategies to reduce the waste of fruits and vegetables. Features of some technologies are shown: Internet of Things (IoT), RFID sensors, crowdsourcing, mobile applications (APPs), web platforms and cloud computing technology. Technological tools provide valuable information for analysis and applications by stakeholders to make the best decisions and better contribute to reducing food waste and responding to timely actions that promote food and nutritional security and caring for the environment. ICTs can serve as guidelines for the different actors involved in sustainable food systems. They can also be implemented in electronic commerce in Mexico, in a way of obtaining economic, social and environmental benefits.
publisher Universidad Autónoma de Tamaulipas
publishDate 2021
url https://revistaciencia.uat.edu.mx/index.php/CienciaUAT/article/view/1528
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