Avaliação Da Sobra E Do Resto Ingesta Como Estratégia Na Redução Do Desperdício De Alimentos

Quemelli, Catharini Andreatta; Nogueira, Guilherme Bicalho

doi:10.22614/resc-v9-n2-1371

Cited by 4 publications

(5 citation statements)

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“…Hospital food service also has the highest per capita plate food waste (0.03 kg), which is justified by patients' health conditions, the menus served, service, and hospital environmental issues [42]. These results can also be expected since hospital consumers are generally affected by illness or taking medications that can impair their appetite [28,41,45,48,49,52,57]. It is important to mention that five studies only evaluated the lunch meal, and others evaluated lunch and dinner or supper or all the meals.…”

Section: Discussionmentioning

confidence: 99%

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Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

Guimarães,

Reis,

Fontes

et al. 2024

Nutrients

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Food waste is considered to be a social, environmental, administrative, and economic problem. Given the large-scale production and distribution of food, food waste in food services has been widely discussed by experts, professors, and scientists in the field. This systematic review aimed to understand which food service has the highest percentage of plate food waste. A systematic review and meta-analysis were conducted until January 2024 in ten electronic databases: MEDLINE, Embase, IBECS, BINACIS, BDENF, CUMED, BDNPAR, ARGMSAL, Cochrane Library, Sustainable Development Goals, and the gray literature. The protocol was previously registered with PROSPERO under the code CRD42024501971. Studies that have assessed plate food waste in food services were included. There were no restrictions on language, publication location, or date. The risk of bias analysis was carried out using the JBI instrument. A proportion meta-analysis was carried out using R software (version 4.2.1). This systematic review with meta-analysis showed that the type of distribution and the food service are the factors that have the greatest impact on the percentage and per capita of plate food waste. In the face of increased waste, interventions should be targeted by type and distribution system, diners, and meals in order to lessen the impact of these factors.

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Section: Discussionmentioning

confidence: 99%

“…Lunch presented the lowest percentage of plate waste food (0.27%). It is essential to highlight that only 26% (n = 5) of the studies only evaluated lunch and were performed in hospitals [28,45,49,52,57]. Almost half of the studies evaluating lunch were performed in restaurants in Brazil [11,23,31,38,42,46,47,51,59].…”

Section: Discussionmentioning

confidence: 99%

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

Guimarães,

Reis,

Fontes

et al. 2024

Nutrients

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“…In this sense, universities present an opportunity to increase the food literacy of their students by developing awareness-raising activities and culinary workshops [60,61]. Additionally, different strategies have been described to promote a healthier eating pattern with a low footprint and to reduce food waste in university canteens, namely increasing the availability of healthy food at low prices, including nutritional information on food items and menus, offering balanced and sustainable menus, improving the canteen's environment and providing different portions tailored to students' needs [34,46,54,58,62,63]. Some limitations were identified in this study.…”

Section: Discussionmentioning

confidence: 99%

“…Food waste was measured by physical weighing and comprised leftovers and plate waste. As described previously [16], leftovers were defined as the food that was produced but not served, and plate waste was defined as the food that was served to the consumer but not consumed [33,34].…”

Section: Food Waste Assessmentmentioning

confidence: 99%

Inadequacy of Meals Served and Food Waste in a Portuguese University Canteen

Silva,

Pereira,

Marques

et al. 2024

Sustainability

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This study aims to evaluate food waste and the adequacy of portions served in a Portuguese university canteen. The sample included 10278 meals. Portions served and food waste (plate waste and leftovers) were measured through physical weighing. Portion inadequacy was determined, considering the Dietary Reference Values proposed by the European Food Safety Authority. The portions of all meal components served were inadequate. Meat, fish, salads and vegetables were those in the most inadequate portions (p < 0.001), with the quantities of meat and fish served being well above the recommended level (+77%) and the quantities of salad and vegetables below the recommended level (−37.7%). During the study period, 1253.6 kg of food was wasted, representing a daily average of 65.9 kg of food waste (20.8%). It was estimated that 126.6 g of food was wasted per consumer per day. Salads and vegetables represented the food category with high food waste values (41.4%), mainly from plate waste (29.6%). Our findings show an inadequacy in terms of the portions served for all meal components. High food waste values were found, for vegetable soup, vegetables, salads and fruit; these were the items most rejected by consumers, compromising the achievement of nutritional goals for the lunches served in the university canteen.

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“…No Brasil a estimativa de produção de alimentos aumenta com o decorrer dos anos, repercutindo em um nível de desperdício mais elevado, bilhões de alimentos são mundialmente produzidos para o consumo humano e dentro desse contexto, os resíduos alimentares têm-se tornado grande prioridade nas discussões acerca da geração de resíduos sólidos e a contribuição para impactos ao meio ambiente, econômicos e sociais (EMBRAPA, 2016;FERNANDES et al, 2020;QUEMELLI;NOGUEIRA, 2020).…”

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Avaliação Do Índice Resto- Ingesta De Uma Unidade De Alimentação E Nutrição Empresarial Situada Em Belém - Pará

DA SILVA FERREIRA,

MONTEIRO NESTOR,

DE OLIVEIRA MARQUES DA COSTA

et al. 2023

RMNM

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Introdução: No Brasil a estimativa de produção de alimentos está aumentando, o que pode repercutir no aumento do índice de desperdício. Nas UANs o planejamento inadequado na hora do preparo das refeições, seleção de fornecedores e tipo de refeições ofertadas e hábitos alimentares dos comensais são alguns fatores causais de desperdício. Assim, o objetivo do presente trabalho foi avaliar o índice de resto-ingesta (RI) do almoço de uma Unidade de Alimentação e Nutrição localizada no município de Belém. Metodologia: Trata-se de um estudo descritivo, quantitativo e transversal, realizado no mês de março de 2022, em uma Unidade de Alimentação e Nutrição localizada no município de Belém, que distribui diariamente, no almoço, cerca de 300 refeições. Resultados: Foi possível observar que a partir dos resultados encontrados na UAN, é possível observar que os valores de restos encontrados estão bem próximos, apesar de as quantidades produzidas e distribuídas possuírem uma diferença significativa. Conclusão: Conclui-se que é necessário um melhor planejamento quanto às preparações, além da realização de ações educativas junto aos comensais e ao manipuladores de alimentos, a fim de conscientizá-los acerca do desperdício.

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Avaliação Da Sobra E Do Resto Ingesta Como Estratégia Na Redução Do Desperdício De Alimentos

Cited by 4 publications

References 0 publications

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

Plate Food Waste in Food Services: A Systematic Review and Meta-Analysis

Inadequacy of Meals Served and Food Waste in a Portuguese University Canteen

Avaliação Do Índice Resto- Ingesta De Uma Unidade De Alimentação E Nutrição Empresarial Situada Em Belém - Pará

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