Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

Detalhes bibliográficos
Autor(a) principal: Strasburg, Virgílio José
Data de Publicação: 2021
Outros Autores: Fontoura, Laura Souza, Bennedetti, Luiza Vigne, Camargo, Evelyn Pôrto Lima, Sousa, Bruno Jonatan de, Seabra, Larissa Mont’Alverne Jucá
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/13129
Resumo: This study aimed to assess the environmental impacts of waste generation and the WF of raw materials used to provide meals to workers in a public hospital in southern Brazil over the course of the four seasons. This is a descriptive case study with a quantitative approach. The food raw materials that composed meals during 2019 were grouped by type of input. The items included from each food group were those which represented at least 85% (Multiple Criteria ABC Analysis) of the total amount used in kilograms within the respective group, in each month. The generation of residues from fruits, vegetables, and meat was estimated, as well as the WF of the items. For the statistical analysis, the Kruskal-Wallis test was used with a significance of 5%. Out of the 96 food inputs used, 49 items represented 86% of the total in kg, being the ones from which the environmental impacts were calculated. During the year, 435,411 meals were served. As for the number of diners, the highest frequency was observed in the winter and lowest in the summer. The annual waste percentage of the fruits acquired was 33.8%, being higher in the summer than in other seasons. Animal products were responsible for 64.2% of the WF, being higher in the winter. Assessing user frequencies, climatic conditions, and raw-material selection are important measures for the appropriate management of foodservices, as well as for assessing their environmental impacts.
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spelling Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospitalImpactos ambientales de la huella hídrica y la generación de residuos de alimentos utilizados en las comidas de los trabajadores de un hospital público brasileñoImpactos ambientais da pegada hídrica e geração de resíduos de alimentos utilizados na refeição de trabalhadores de um hospital público brasileiroEnvironmental impactProduction of mealsSustainability.Impacto ambientalProducción de comidasSustentabilidad.Impacto ambientalProdução de refeiçõesSustentabilidade.This study aimed to assess the environmental impacts of waste generation and the WF of raw materials used to provide meals to workers in a public hospital in southern Brazil over the course of the four seasons. This is a descriptive case study with a quantitative approach. The food raw materials that composed meals during 2019 were grouped by type of input. The items included from each food group were those which represented at least 85% (Multiple Criteria ABC Analysis) of the total amount used in kilograms within the respective group, in each month. The generation of residues from fruits, vegetables, and meat was estimated, as well as the WF of the items. For the statistical analysis, the Kruskal-Wallis test was used with a significance of 5%. Out of the 96 food inputs used, 49 items represented 86% of the total in kg, being the ones from which the environmental impacts were calculated. During the year, 435,411 meals were served. As for the number of diners, the highest frequency was observed in the winter and lowest in the summer. The annual waste percentage of the fruits acquired was 33.8%, being higher in the summer than in other seasons. Animal products were responsible for 64.2% of the WF, being higher in the winter. Assessing user frequencies, climatic conditions, and raw-material selection are important measures for the appropriate management of foodservices, as well as for assessing their environmental impacts.Este estudio tuvo como objetivo evaluar los impactos ambientales de la generación de residuos y el huela hídrica (HH) de las materias primas utilizadas para proporcionar alimentos a los trabajadores de un hospital público en el sur de Brasil durante las cuatro estaciones Del año. Este es un estudio de caso descriptivo con un enfoque cuantitativo. Las materias primas alimentarias que componían las comidas durante 2019 se agruparon por tipo de insumo. Los ítems incluidos de cada grupo de alimentos fueron aquellos que representaron al menos el 85% (Análisis ABC) de la cantidad total utilizada en kilogramos (kg) dentro del grupo respectivo, en cada mes. Se estimó la generación de residuos de frutas, verduras y carnes, así como la HH de los artículos. Para el análisis estadístico se utilizó la prueba de Kruskal-Wallis con una significancia del 5%. De los 96 insumos alimentarios utilizados, 49 ítems representaron el 86% del total en kg, siendo a partir de los cuales se calcularon los impactos ambientales. Durante el año se sirvieron 435,411 comidas. En cuanto al número de comensales, la mayor frecuencia se observó en invierno y la menor en verano. El porcentaje de desperdicio anual de los frutos adquiridos fue del 33,8%, siendo mayor en verano que en otras temporadas. Los productos animales fueron responsables del 64,2% de la HH, siendo mayor en invierno. La evaluación de la frecuencia de los usuarios, las condiciones climáticas y la selección de materias primas son medidas importantes para la gestión adecuada de los servicios alimentarios, así como para evaluar sus impactos ambientales.Este estudo teve como objetivo avaliar os impactos ambientais da geração de resíduos e da pegada hídrica (PH) das matérias-primas utilizadas na alimentação dos trabalhadores de um hospital público do sul do Brasil ao longo das quatro estações. Trata-se de um estudo de caso descritivo com abordagem quantitativa. As matérias-primas alimentares que compunham as refeições durante 2019 foram agrupadas por tipo de insumo. Os itens incluídos de cada grupo de alimentos foram aqueles que representaram pelo menos 85% (Análise Curva ABC) da quantidade total utilizada em quilogramas (kg) dentro do respectivo grupo, em cada mês. Foi estimada a geração de resíduos de frutas, hortaliças e carnes, bem como a PH dos itens. Para a análise estatística, foi utilizado o teste de Kruskal-Wallis com significância de 5%. Dos 96 insumos alimentares utilizados, 49 itens representaram 86% do total em kg, sendo aqueles a partir dos quais foram calculados os impactos ambientais. No ano, foram servidas 435.411 refeições. Quanto ao número de comensais, a maior frequência foi observada no inverno e a menor no verão. As frutas tiveram um total de 33,8% de desperdício, sendo que no verão foi observado a maior quantidade. Os produtos de origem animal foram responsáveis ​​por 64,2% da PH, e no inverno foi identificado os maiores valores. A avaliação das frequências dos usuários, as condições climáticas e a seleção de matérias-primas são medidas importantes para o gerenciamento adequado dos serviços de alimentação, bem como para avaliar seus impactos ambientais.Research, Society and Development2021-03-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1312910.33448/rsd-v10i3.13129Research, Society and Development; Vol. 10 No. 3; e22510313129Research, Society and Development; Vol. 10 Núm. 3; e22510313129Research, Society and Development; v. 10 n. 3; e225103131292525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/13129/11926Copyright (c) 2021 Virgílio José Strasburg; Laura Souza Fontoura; Luiza Vigne Bennedetti; Evelyn Pôrto Lima Camargo; Bruno Jonatan de Sousa; Larissa Mont’Alverne Jucá Seabrahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessStrasburg, Virgílio José Fontoura, Laura Souza Bennedetti, Luiza VigneCamargo, Evelyn Pôrto Lima Sousa, Bruno Jonatan de Seabra, Larissa Mont’Alverne Jucá 2021-03-28T12:03:35Zoai:ojs.pkp.sfu.ca:article/13129Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:34:32.796157Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
Impactos ambientales de la huella hídrica y la generación de residuos de alimentos utilizados en las comidas de los trabajadores de un hospital público brasileño
Impactos ambientais da pegada hídrica e geração de resíduos de alimentos utilizados na refeição de trabalhadores de um hospital público brasileiro
title Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
spellingShingle Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
Strasburg, Virgílio José
Environmental impact
Production of meals
Sustainability.
Impacto ambiental
Producción de comidas
Sustentabilidad.
Impacto ambiental
Produção de refeições
Sustentabilidade.
title_short Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
title_full Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
title_fullStr Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
title_full_unstemmed Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
title_sort Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital
author Strasburg, Virgílio José
author_facet Strasburg, Virgílio José
Fontoura, Laura Souza
Bennedetti, Luiza Vigne
Camargo, Evelyn Pôrto Lima
Sousa, Bruno Jonatan de
Seabra, Larissa Mont’Alverne Jucá
author_role author
author2 Fontoura, Laura Souza
Bennedetti, Luiza Vigne
Camargo, Evelyn Pôrto Lima
Sousa, Bruno Jonatan de
Seabra, Larissa Mont’Alverne Jucá
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Strasburg, Virgílio José
Fontoura, Laura Souza
Bennedetti, Luiza Vigne
Camargo, Evelyn Pôrto Lima
Sousa, Bruno Jonatan de
Seabra, Larissa Mont’Alverne Jucá
dc.subject.por.fl_str_mv Environmental impact
Production of meals
Sustainability.
Impacto ambiental
Producción de comidas
Sustentabilidad.
Impacto ambiental
Produção de refeições
Sustentabilidade.
topic Environmental impact
Production of meals
Sustainability.
Impacto ambiental
Producción de comidas
Sustentabilidad.
Impacto ambiental
Produção de refeições
Sustentabilidade.
description This study aimed to assess the environmental impacts of waste generation and the WF of raw materials used to provide meals to workers in a public hospital in southern Brazil over the course of the four seasons. This is a descriptive case study with a quantitative approach. The food raw materials that composed meals during 2019 were grouped by type of input. The items included from each food group were those which represented at least 85% (Multiple Criteria ABC Analysis) of the total amount used in kilograms within the respective group, in each month. The generation of residues from fruits, vegetables, and meat was estimated, as well as the WF of the items. For the statistical analysis, the Kruskal-Wallis test was used with a significance of 5%. Out of the 96 food inputs used, 49 items represented 86% of the total in kg, being the ones from which the environmental impacts were calculated. During the year, 435,411 meals were served. As for the number of diners, the highest frequency was observed in the winter and lowest in the summer. The annual waste percentage of the fruits acquired was 33.8%, being higher in the summer than in other seasons. Animal products were responsible for 64.2% of the WF, being higher in the winter. Assessing user frequencies, climatic conditions, and raw-material selection are important measures for the appropriate management of foodservices, as well as for assessing their environmental impacts.
publishDate 2021
dc.date.none.fl_str_mv 2021-03-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13129
10.33448/rsd-v10i3.13129
url https://rsdjournal.org/index.php/rsd/article/view/13129
identifier_str_mv 10.33448/rsd-v10i3.13129
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/13129/11926
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 3; e22510313129
Research, Society and Development; Vol. 10 Núm. 3; e22510313129
Research, Society and Development; v. 10 n. 3; e22510313129
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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