The goal was create and validate a booklet about sustainable environmental practices in the production line of commercial restaurants. Theoretical, empirical and analytical references were used. The theoretical procedure was based on the literature. Contents considered relevant to sustainable environmental practices were identified. In the empirical research, an on line checklist was applied to restaurant owners, which resulted in the content and illustration of the booklet. In the analytical research, the booklet was submitted for the final evaluation of a panel of nutritionists. A subject was considered relevant when it obtained a minimum agreement of 80% of the judges. The booklet presented a result of 96% to 100% agreement in eleven topics and their respective items and illustrations. The final booklet was composed of six topics. Because it’s comprehensive, it’s an information tool that makes possible to assist managers and other workers in the food segment, allowing adaptations to the different food Units.

More researches are needed to identify the relevant factors influencing the generation of food waste and devise preventive strategies. The objective of this study is to develop a checklist to assess the good management practices that have a positive impact on eliminating or minimizing food waste in food service units. A theoretical list of relevant factors impacting the generation of food waste during meal production is developed, taking into account administrative planning, receipt and storage of foods, and the preparation and distribution of meals by food service units. For each factor, several administrative and/or technical actions are identified. To validate the content, this list is submitted to a ten-member expert panel for a final evaluation. The factor (and its respective actions) is considered relevant if 80% of the expert panel members agree on its relevance. All actions employ a dichotomous response of Yes/No. Affirmative responses are expected because these actions are considered to be good management practices that have a positive impact on eliminating or minimizing food waste. Following the panel approval process, a checklist of 12 factors and 102 actions is detailed. The conceptual structure of the checklist for food waste management presented in this study enables a comprehensive understanding of the factors that impact food waste, providing a theoretical basis for future research into the relative importance of the relevant factors and actions identified in this study.

Avaliou-se a geração de resíduo sólido orgânico advindo do resto ingestão de pacientes de acordo com o tipo de dieta e a clínica de internação, e os fatores que influenciaram nessa geração. Realizou-se um estudo transversal descritivo num hospital universitário localizado no Município de Cuiabá MT. As amostras foram coletadas durante o jantar, totalizando 184. Para o cálculo da porção média de refeição distribuída, per capita médio e índice médio do resto ingestão foi utilizado o método de pesagem e como padrão de referência o índice inferior a 20%. Enquetes de satisfação realizadas com 41 pacientes avaliaram os fatores que influenciam nesta geração. Observou-se que a geração variou de acordo com a consistência das dietas e clínicas de internação. Hábitos e preferências alimentares, sensação de plenitude gástrica, porção elevada de refeição, náusea, inapetência e o horário do jantar foram os motivos mais citados para justificar a geração. Concluiu-se que a redefinição dos per capita dos alimentos de acordo com as preparações, redefinição das porções de acordo com a consistência da dieta por clínica de internação, padronização dos utensílios e o cumprimento desta padronização poderão contribuir para a diminuição dos índices de resíduo orgânico advindo do resto.

No abstract

No abstract