O desperdício de alimentos em forma de resto ingestão em unidades de alimentação e nutrição

• Autor(a) principal: Metelski, Eliane Cristina
• Data de Publicação: 2021
• Outros Autores: Lima, Viviane Gonçalves de
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório do Centro Universitário Braz Cubas
• Texto Completo: https://repositorio.cruzeirodosul.edu.br/handle/123456789/3515
• topic: Desperdício de Alimentos; Sustentabilidade em Serviços de Alimentação; Restaurantes; Serviços de Alimentação; Gestão de UAN; CNPQ::CIENCIAS DA SAUDE::NUTRICAO

Objective: To identify what exists in the Brazilian literature on waste in the form of leftover intake in Food and Nutrition Services for the period 2010 to 2020. Method: Integrative literature review. Data collection occurred during the month of September 2021. 30 studies were selected for final analysis. Results: It was possible to highlight the importance of implementing and maintaining sustainability and actions to combat waste, since most studies have inadequate values for other intakes. Lack of awareness contributes to waste, considering that several studies of rest ingestion index dissipated as results found to this type of campaign. Literature has shown that waste is the result of a sum of contributing factors that cannot be tackled with closed actions and that the meal distribution system influences the rest ingestion index. Conclusion: To become effective in fact, the control of rest intake must be fundamental in the daily planning of quantity and attention to the quality of preparations, based on the number of meals served and the public served at the Food Service, in order to avoid excesses of production, as well as a rejection of the diners to the offered product; training employees to standardize recipes and follow up on technical files; ensure that they are made available suitable for serving in smaller portions, if the customer chooses, in addition to using the customer satisfaction survey to find out about their preferences and dissatisfactions.