ANALYSIS OF FOOD WASTE IN A FOOD AND NUTRITION UNIT
Brazil is a country where hunger and misery is considered a public health problem. the quantity of food that goes to waste on a daily basis could feed up to 10 milion people. The Units of Food and Nutrition are considered just like the working bodies that executes activities related to feeling and nutrition, the suitable volume of meals being produced in these places are fundamental to control or decrease food waste. In this context the objective was to acknowledge the food waste in the restaurant market. A survey was conducted at Maringá-PR in a medium sized Restaurant on one of the three shifts. It was analysed weighing the wasted leftovers and the intake for the course of five days. It was observed that the food waste of leftovers was superior than the intake that customers consumed, indicating an overproduction of meals and causing a huge waste of food after production. It was concluded that the restaurant has a high percentage of waste, most being leftovers that have a large percentage over the intake of costumers. This indicates that is necessary to have more training with the sponsors in order to decrease food waste.
PaperID: p 3121-3127
Author's Name: Luana Caroline Ferreira Galian, Suelen Siqueira dos Santos and Grasiele Scaramal Madrona