Relating fruit and vegetable consumption in households with residue generation and utilization in the city of heraklion, crete, greece

Auteur(s) :
Manios Y., Harizani K., Markakis G., Galani P., Manios T.
Date :
Sep, 2005
Source(s) :
Adresse :
Manios T (reprint author), Technol Educ Inst Crete, Sch Agr Technol, Iraklion 71500 Greece Technol Educ Inst Crete, Sch Agr Technol, Iraklion 71500 Greece Technol Educ Inst Crete, Dept Tech Civil Engn, Iraklion 71500 Greece Harokopio Univ Athens, Dept Nutr & Dietet, Athens, Greece E-mail Addresses:

Sommaire de l'article

Abstract: Questionnaires regarding the amount of nine kinds of fruit and ten kinds of vegetable (including potatoes) consumed on a weekly basis were distributed to 82 different households in the city of Heraklion (population approximately 200,000), capital of the island of Crete, at the southernmost point of Greece. The city is the fourth largest in the country, in which, according to the answers collected through the questionnaires, the educational level of parents was 24.4%, 50.0% and 25.6% with primary, secondary and higher education, respectively. Families with higher parental education consume more fruit (283 g/person day) than families having a secondary and primary parental educational level (265 and 195 g/person day(-1), respectively). As far as vegetables (excluding potatoes) are concerned, families with secondary and higher parental education consume more (357 and 311 g/person day(-1), respectively) than primary educated parents and their family members, who, however, consume larger quantities of potatoes (206 g/person day(-1)) than the other two groups. While these values are higher than the minimum amount of fruit and vegetables suggested by the World Health Organization, they are lower than the amounts suggested as optimum for a healthy diet. The mean residues produced from these foods per person participating in the survey were estimated at 202 g/day. Based on this value, a city of the size of Heraklion produces a total of more than 40,000 kg/day of waste derived from fruit and vegetables. An integrated educational and environmental programme aiming to improve people’s dietary habits as well as promote waste Source separation schemes, would result in increasing both the amount of fruit and vegetables consumed as well as the amount of similar ‘green kitchen residues’ that would be recycled through composting instead of being lost as land-fill. It is estimated that the high-quality compost which could be produced through a complete implementation of such a programme would allow the production of more than 3500 ton of high-quality compost annually.

Source : Pubmed