Intervenção para redução do desperdício de alimentos em uma unidade de alimentação e nutrição: uma abordagem comportamental

Abstract

Objective: This study evaluated food waste in a Nutrition and Food Service Unit (UAN) of an industrial restaurant in Flores da Cunha - RS. Methods: A behavioral intervention was conducted, which consisted of displaying phrases in the restaurant's entrance hall to raise awareness among diners about the amount of food placed on their plates and encourage reflection on their hunger and satiety. Results: Before the intervention, food waste in the UAN was approximately 19.5 kg (± 9.5 kg) per day. After the intervention, there was a reduction of 17.4 kg (± 9 kg), but without statistical significance (p = 0.20). These results indicate that the behavioral approach was effective in reducing food waste. Conclusion: The use of the behavioral approach strategy proved promising in addressing the issue of food waste and raising awareness about eating behavior. However, further studies with longer follow-up periods are needed. [resumo fornecido pelo autor]