This study investigates micronutrient leakages in the potato food value chain (FVC), focusing on household storage and processing in the US. A full factorial experiment examined three storage conditions, two storage times, and three processing pathways (boiling, baking, frying). Results show significant nutrient loss with longer storage and specific processing methods. A life cycle assessment (LCA) revealed that storing and processing after 5 weeks caused significantly more environmental damage than processing fresh potatoes. The study concludes that storing potatoes in cupboards and boiling them is optimal for a sustainable healthy diet, balancing nutrient retention and environmental impact.

Aubin Payne, Ebenezer M. Kwofie, Prince Agyemang, Jamie I. Baum