Uso de las tecnologías de la información y la comunicación para reducir el desperdicio de alimentos
DOI:
https://doi.org/10.47189/rcct.v24i43.675Palabras clave:
Tecnologías de la información y la comunicación (TIC), tecnologías digitales, inteligencia artificial, sostenibilidad, desperdicio de alimentosResumen
La cadena de suministro de alimentos ha mostrado ciertas deficiencias en cuanto al control y prevención del desperdicio de alimentos, debido principalmente a la sobreproducción, la falta de conciencia y compromiso social y la mala coordinación entre los diferentes niveles de la cadena alimentaria. Este hecho está provocando múltiples problemas ambientales relacionados con la emisión de gases de efecto invernadero y pérdidas económicas y sociales. El desarrollo de las Tecnologías de la Información y la Comunicación (TIC) en la actual era digital (Industria 4.0) contribuye a una mayor trazabilidad de los productos alimentarios, a la obtención de alimentos más seguros y de mayor calidad y de sistemas alimentarios sostenibles y altamente productivos. El uso de las TIC, junto con los cambios en los hábitos de consumo, la gestión de residuos y las nuevas leyes gubernamentales, son clave para abordar de manera integral la prevención de las pérdidas y el desperdicio de alimentos. El objetivo de este trabajo es realizar una revisión bibliográfica sobre el uso de las TIC como mejora tecnológica aplicada en el sector alimentario para ayudar a solucionar el problema del desperdicio en todas las etapas de la cadena alimentaria, “de la granja a la mesa”.
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