To make the activities of food service companies more sustainable, it is essential to continuously improve their production processes. Understanding which factors are associated with the phenomenon of waste, as well as how they are causally related, is essential for proposing more effective actions to mitigate it. However, the vast majority of studies consider only the analysis of behavioral factors in food waste. To fill this gap, this work evaluates the behavioral and operational dimensions of the phenomenon studied, assessing the implications of the interdependence and causality relations for the respective factors of these dimensions, bringing a broader perspective to the waste problem. The behavioral dimension is developed from the Theory of Planned Behavior (TPB) (Motivation (MO), Intention (IN), and Waste Behavior (CD)) associated with the operational aspects, which are treated in this study as Opportunity (OP), Ability (HB), and Waste Control and Management (CGD), through the use of structural equation modeling (SEM) using the partial least squares in a public food service establishment. The sample size was calculated using the GPower calculator. The composition of the sample was defined considering (i) public profile; (ii) definition of the number of indicators; and (iii) definition of the power of the statistical test and the effect of exogenous variables (f2). Contact was made by sending an email. A return of 102 respondents was obtained. A minimum value of 86 observations was necessary to achieve a statistical power of 80% to identify R2. Highlighting the participation of some indicators, Situational Factors 36%, Environmental Beliefs 29%, Health Risks 40%, Training 35%, and Technical Skills 42%, have a strong influence on the average variance extracted (AVE) in their constructs. The proposed model showed the importance of alignment between the factors of the behavioral and operational dimensions in view of improvements in production processes and reduction of waste in food service units.

Food services establish an important link with the food production chain, not only from the economic point of view, but also associated with the environmental impacts resulting from their activities. This paper deals with an analyze of publications from 2009 to 2019 on factors responsible for waste generation and sustainability in food services. The results show that food waste occurs in a systematic and multifaceted way, requiring a broader and interdisciplinary approach, not only considering the measurement of waste, but also the complexity involved in the production and processing of collective meals. Finally, it is clear that a great part of the studies focuses on the generation of knowledge about the problem of waste and its quantification, evidencing a lack of studies aimed at the use and improvement of tools, techniques and methods concerning the identification and control of factors responsible for the generation of waste at its origin. These results contribute to the food science to emphasize the need for more assertive propositions to control and mitigation of food waste taking into account the total complexity involved in its generation in commercial and institutional food services.

Structural connections glued between steel and wood bars are a great potential alternative when compared to the usual connections, combining high mechanical resistance, durability in corrosive environments and improved aesthetics. However, there are no consensual numerical formulations for the prediction of their load capacity, besides there are no standardized test methodologies and execution procedures. Among the parameters that interfere in the mechanical resistance of the connections is the angle formed between the bar and the wood fibres, related with the wood drilling orientation during the execution. The purpose of this work is to assess the influence of the bond slimness and wood density on the deviations occurring during the drilling. Drilling operations with constant diameter and variable length were performed in citriodora corymbia and maçaranduba (manilkara elata) woods. The test to determine the basic density of woods showed values of 701.80 kg/m3 for corymbia citriodora and 962.54 kg/m3 for maçaranduba. It was found that the angles between the steel bars and the wood fibres increased with the density and with the slimness of the connection.

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