Os desperdícios de alimentos nas Unidades de Alimentação e Nutrição (UAN) : um estudo de caso nos hospitais da Serra Gaúcha

Abstract

This thesis research aims to analyze the processes and operations developed in the Food and Nutrition Units (UAN) in the hospitals of Serra Gaúcha. The theoretical approach was based on the presentation of the essential characteristics of UAN and the metrics used to account for food waste, on the origins of Philosophy and Lean Thinking and the relationship of the main losses, described in the literature, ending with the basic concepts of Circular Economy , Cleaner Production (P+L) and the 5Rs. In methodological terms, this project was a multiple case study, based on the Desing Science (DS) and the Desing Science Research (DSR) method, with a qualitative approach, of a descriptive nature. For data collection, an artifact was used to carry out semi-structured interviews with open questions, document collection and non-participant observation. In the data analysis, discourse analysis, document analysis and observation analysis were used. As a result of the research, the artifact made it possible to meet the proposed objectives and proved to be efficient in the systemic detailing of each case, objects of the study. From this detailing, positive and negative aspects were identified, the main waste generated where, finally, the causes of this waste were verified through an impact and effort matrix, identifying which ones should be prioritized and which would have more effective results with the least effort. [resumo fornecido pelo autor]