Desperdício de alimentos em uma Unidade de Alimentação e Nutrição em Caxias do Sul

Abstract

Objective: to evaluate food waste through leftovers eaten at the buffet in a medium-sized Food and Nutrition Unit in Caxias do Sul-RS. Methodology: cross-sectional study, with a quantitative approach, with the purpose of evaluating food waste. After returning the tray to the diner, the food remaining on the plate was weighed using a precision scale. Results: the average number of diners was 200 (± 4) per day, the total amount of kilos wasted was 163kg at the end of the month, with a per capita average of 35g (± 5g), with the maximum wasted weight of 50g and minimum of 20. Conclusion: the values found for remaining intake are within acceptable limits according to the literature proven for this study. Awareness campaigns are extremely important to avoid waste. [resumo fornecido pelo autor]