Perdas e desperdício de alimentos no setor gastronômico: proposta de uma matriz classificatória

Abstract

Both in the gastronomy and in the tourism and hospitality sectors, the commercial Food and Nutrition Units (UANs) cause many environmental impacts, because they use natural resources and generate solid, liquid, and gas residues. Food-based residues stand out as the generated solid residues. Hence, this research aims at proposing a classification matrix regarding food loss and waste (PDAs) in services provided by UANs. Thus, we have applied the Life Cycle Assessment (ACV) and used tools to Survey the Environmental Aspects and Impacts (LAIA) and Failure Mode and Effects Analysis (FMEA). Data collection that made the ACV and the matrix proposal feasible was carried out based on: a) the delivery of forms to ad hoc consultants graduated in Nutrition to attribute the gravity and facility indices of detection and solution of factors that are associated with the PDAs obtained from a literature review; and b) interviews with managers and direct observation in the managed UANs. As a result, we have obtained a matrix in the UANs performance regarding the control of PDAs between great and bad. The numerical amplitude that enabled this framework varied between 0 and 2.168, in which the highest value was associated with the worst possible performance. The elaborated classification matrix is expected to contribute so that the commercial UANs have access to a management and classification tool regarding its performance as to the PDAs combat, stimulating the search for continuous improvement of processes and generating, therefore, business differentiation, profitability and increase of sustainability in the gastronomic sector. In addition, the classification matrix represents an important ally for public policies that aim to control the PDAs, given it allows comparing different services provided by commercial UANs. [resumo fornecido pelo autor]