En este reconocido mercado cada año se generan miles de toneladas de frutas y verduras que terminan en la basura. Su recuperación, y la posterior aplicación de tecnologías, permitirá que miles de personas en situación de vulnerabilidad puedan acceder a alimentos con un alto porcentaje nutricional.
El Mercado Lo Valledor es una de las principales fuentes de abastecimiento de restaurantes, casinos y emprendedores, para obtener los insumos que necesitan a la hora de elaborar sus platos, o bien para redistribuir frutas y verduras en ferias y a través de delivery. Diariamente, en el lugar se generan enormes cantidades de desperdicio orgánico, tales como hojas, tallos y otros vegetales que terminan en la basura, lo que equivale a miles de toneladas de residuos al año.
Con el fin de solucionar la contaminación, recuperar alimentos que mantienen sus propiedades nutricionales y permitir el acceso a una alimentación saludable a personas en situación de vulnerabilidad, la Universidad Bernardo O’Higgins (UBO) y el Centro Tecnológico para la Innovación Alimentaria (CeTA), unieron sus esfuerzos para desarrollar una sopa de verduras y una compota de frutas, a partir de alimentos en buen estado descartados en el mercado y recuperados por la Fundación Banco de Alimentos Lo Valledor.
La cooperación entre las entidades contempla el desarrollo de dos prototipos de alimentos a base de los excedentes de frutas y hortalizas del Mercado Lo Valledor. El primero de ellos consiste en crear una sopa, elaborada a partir de hojas y tallos de betarraga y apio, brócoli y tomate, vegetales que contienen un alto aporte de fibra, potasio, vitaminas A y C, hierro, folatos y calcio, además de antioxidantes como licopeno y betacarotenos.
El segundo prototipo, consiste en una compota hecha a base de frutas no comercializadas que serán higienizadas y cocidas, como ciruelas, peras y plátanos, que aportan macronutrientes como calcio, Vitamina A y C, potasio y magnesio.
La creación de estos prototipos tiene como meta valorizar un total de cinco mil toneladas de excedentes alimentarios del Mercado Lo Valledor, lo que se traduce en unos 25 millones de raciones de alimentos que serían entregados, de forma gratuita, a los beneficiarios de la Fundación Banco de Alimentos de Lo Valledor. Desde el año 2019 esta entidad recupera toneladas de alimentos para evitar su desperdicio y redistribuirlos a organizaciones que ayudan a adultos de la tercera edad, a familias de escasos recursos, personas discapacitadas, así como niños y adolescentes en situación de vulnerabilidad o riesgo social.
Se estima que una ración de sopa o compota pueda aportar entre el 20% y 30% de los requerimientos nutricionales diarios de minerales y vitaminas para un adulto. De esta forma, el proyecto mejorará la calidad de alimentación que reciben cientos de personas en situación de vulnerabilidad apoyados por el Banco de Alimentos. El proyecto tiene una duración de doce meses, por lo que hacia fines de este año ya se podría contar con las primeras aproximaciones a los prototipos propuestos.
Ximena Rodríguez, directora del proyecto y directora de la Escuela de Nutrición y Dietética de UBO, indica que la dieta de los chilenos difícilmente se puede considerar una alimentación saludable. De acuerdo con encuestas nacionales existe un bajo consumo de frutas y verduras, lo que se refleja en que solo el 15% de los chilenos consume 5 o más porciones durante el día, que es lo recomendado por la Organización Mundial de la Salud. Esto conlleva, además, un impacto en la ingesta de nutrientes como fibra dietética, vitaminas C, A y antioxidantes.
Pescados, legumbres y lácteos también han sufrido una baja en su consumo, mientras que alimentos procesados como snacks salados, golosinas, chocolates, galletas, bebidas y jugos azucarados han ido en aumento, junto con comida chatarra como hamburguesas, pizzas, completos y sopaipillas, entre otros que se caracterizan por un alto contenido de calorías, sodio, grasas y azúcares.
“Los prototipos creados están pensados en las carencias nutricionales que hoy día existen en la población beneficiada por la Fundación Banco de Alimentos Lo Valledor, por lo que se priorizará nutrientes como vitamina A, vitamina C y fibra dietética. Estos nutrientes tienen efectos como antioxidantes, así como un mejor control metabólico de la glicemia y colesterol en la sangre”, acota Rodríguez.
El proyecto es innovador en Chile, ya que conjuga varias aristas que permiten la aplicación del concepto de Economía Circular, logrando que se aprovechan alimentos en buen estado, se evite la contaminación y se genere un impacto positivo en la población. Jean Paul Veas, director ejecutivo de CeTA, explica que la implementación de esta tecnología alimentaria resulta clave en dos dimensiones. Por una parte, colaborar con la solución de una problemática social incrementada en un entorno de pandemia y, por otra, seguir avanzando en el desafío de incorporar la variable innovación en los grandes desafíos país.
“Con este proyecto no solo estamos dando una solución real a las toneladas de residuos orgánicos que van a parar a un vertedero, muchos de los cuales están en perfecto estado, sino que también estamos generando una alternativa al acceso de alimentos con un alto aporte nutricional. De nada sirve que invirtamos en nuevas tecnologías si estas no son utilizadas para generar un cambio positivo en Chile”, detalló Veas.
Si bien el proyecto entre UBO y CeTA es una propuesta efectiva para aprovechar alimentos que serían desperdiciados, no es la única iniciativa en curso del Mercado Lo Valledor para reducir el impacto medioambiental por la generación de residuos orgánicos. Es así como desde el centro de abastecimiento destinan más de tres mil toneladas anuales al compostaje y a la alimentación de animales.
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