REMOCÃO DE BANDEJAS: UMA ABORDAGEM ESTRATÉGICA PARA REDUZIR O DESPERDÍCIO DE ALIMENTOS EM RESTAURANTES UNIVERSITÁRIOS

Lucas Rodrigues Deliberador, Mário Otávio Batalha, Fernanda Gabone Iacobucci, Aron Matheus de Menezes Souza

Resumo


O desperdício de alimentos vem atraindo a atenção de organizações, políticos e pesquisadores em todo o mundo, e gerando uma série de esforços que buscam minimizar o problema. A Organização das Nações Unidas para Alimentação e Agricultura estima que cerca de 1,3 bilhões de toneladas são desperdiçados anualmente. Dentre os setores que vem sendo objeto de estudo em pesquisas, destaca-se o setor público de alimentação. Este setor, engloba serviços em que não objetivam o lucro, como hospitais, creches, forças armadas, restaurantes de universidades etc. Ao melhorar a eficiência do serviço de alimentação do setor público, além de contribuir para a redução do desperdício de alimentos, pode corroborar positivamente com os aspectos sociais, ambientais e econômicos. Neste contexto, este estudo estudou o desperdício de alimentos em um restaurante de uma universidade federal do interior do Estado de São Paulo, que atende centenas de consumidores diariamente. Objetivou-se verificar se a quantidade de alimentos desperdiçados é diferente entre consumidores que se alimentam com bandejas e pratos. Por meio dos dados coletados, verificou-se que usuários que utilizam bandejas desperdiçam mais do que aqueles que utilizam pratos, sugerindo-se assim, que apenas pratos sejam disponibilizados aos consumidores.


Palavras-chave


Desperdício de alimentos; bandejas; pratos; restaurante.

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