Resíduos sólidos orgânicos em unidades de alimentação e nutrição: estudo de fatores relevantes na geração de resto, de sobras descartadas e no desperdício no preparo de hortaliças e frutas. / Organic waste in food services: study of factors in the generation of plate waste, leftovers and food wastage in the preparation of vegetable and fruit.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2010

RESUMO

This studys objectives were: 1) to construct and validate a content measuring instrument for the identification of the factors relevant to the generation of solid waste during the production and distribution processes of meals at food services; 2) To quantify organic waste generation resulting from plate waste, leftovers, and food wastage in the preparation of vegetable and fruit in accordance with factors considered relevant. The study was developed in two stages. In the first, a content measuring instrument for the identification of solid waste generating factors in food services was constructed and validated by way of a panel consisting of ten judges. The solid waste generating factors during various stages were identified: technical-administrative planning; reception and storage of foodstuffs; meals preparation and meals distribution. A questionnaire, consisting of one hundred items, was applied, of which eighty two items remained after validation by the judging panel. The technique used allowed for the construction and validation of a content measuring instrument for the factors relevant to the generation of solid waste during the meals production and distribution process in food services. It was concluded that, although comprehensive, the adaptation of the instrument to the reality of the different types of food services was possible. In the second stage, a study involving twelve food services in the municipalities of Cuiabá and Várzea Grande/MT, Brazil, was carried out. Factors relating to the generation of plate waste, leftovers, and food wastage in the preparation of vegetable and fruit, generated during lunchtime, were identified. Plate waste, leftovers, and wastage in the preparation of vegetable and fruit, generated at lunchtime, were quantified during five days, totaling twenty five measurements. The results were compared with the theoretically presupposed levels described in the literature and other studies. It was observed that some factors influenced the generation of organic waste. It was concluded that the minimization of solid organic waste generation the plate waste was mainly influenced by the actions of research into the characteristics of their diners and of their eating habits and consideration of the sensorial aspects of the offered preparations. The minimization of the leftovers was influenced by the existence of employee with ability in the accomplishment of the tasks and by the consideration of the sensorial aspects of the offered preparations. The minimization of the food wastage in the preparation of vegetable and fruit it was influenced by the action of control of the storage temperature, had skilled employees for the activities carried out, carried out employees training with a periodicity equal to or less six months; had adequate storage techniques.

ASSUNTO(S)

unidades de alimentação e nutrição resíduos orgânicos resto sobra descartada desperdício de alimentos nutricao

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