Quantification and analysis of the cost of food wastage in the cafeterias of a large company

• Autor(a) principal: SOARES, Isabel Cristina Cordeiro
• Data de Publicação: 2023
• Outros Autores: SILVA, Elizangela Rodrigues da, PRIORE, Silvia Eloiza, RIBEIRO, Rita de Cássia Lanes, PEREIRA, Marina Maria Lelis da Silva, PINHEIRO-SANT’ANA, Helena Maria
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista de Nutrição
• Texto Completo: https://periodicos.puc-campinas.edu.br/nutricao/article/view/9679
• topic: Cost ontrol; Qualidad control; Food wastefulness; Food service; Controle de custo; Controle de qualidade; Desperdício de alimento; Serviços de alimentação

ObjectiveThe purpose of this study was to quantify and assess the cost of food wastage in eight cafeterias of a big steel mill.MethodsEight cafeterias were followed during five months. Quantification of food wastage was done considering the leftovers and the number of meals planned and served daily. For determining the cost, preparations were divided into groups, and the cost was obtained from the average price of foodstuffs purchased during the month.ResultsFifty percent of the cafeterias did not achieve wastage less or equal to 30g (the per capita food wastage goal set by the company). The total per capita food wastage ranged from 24g to 60g, equivalent to 176-1213kg of food wasted monthly. Salads were wasted more often in most foodservices. The monthly cost of food wastage reached 2.2% to 3.0% of the amount spent monthly on food. It represented a high expense for the foodservice (approximately 80-108 minimum wages). The results allowed the proposal of intervention measures such as planning and development of appropriate preparations, identification of customers, and nutrition education actions.ConclusionThe cafeterias presented considerable food wastage, hence money loss. Implementation of interventions can minimize these losses. Savings from reducing wasteful spending could be used for improving production processes.