Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP

Detalhes bibliográficos
Autor(a) principal: Faustino, Leticia
Data de Publicação: 2022
Outros Autores: Cervenka, Clarissa
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/35910
Resumo: The objective of this study was to evaluate food waste during COVID-19 pandemic, based on the analysis of food rest at a popular restaurant in the city of São Paulo, whose target audience are people facing socioeconomic vulnerability. This is a cross-sectional, quantitative study carried out in a popular restaurant in São Paulo/SP, for low-income, socially vulnerable and/or homeless people. Data collection regarding the rest-intake index was carried out for 5 different and random days from March 04th to 15th, 2022, with 100 costumers each day, measuring the portion of the meal, the total weight of distributed food and the total weight of rest food. As a result, a total average of food rest was observed amounting to 2,4kg, percentage of rest-intake around 4,4% and average per capita rest food at 24,0g. The ratio of food waste at this popular restaurant was considered low, however more studies must be carried out to observe and clarify in more detail the reasons for such results, in addition to outlining strategies to reduce the ratio of food waste, contributing to a higher food security for the population, mainly the most vulnerable slices.
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spelling Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SPDesperdicio de alimentos e inseguridad durante la pandemia de COVID-19: análisis de un restaurante popular en la ciudad de São Paulo - SPDesperdício e insegurança alimentar durante a pandemia de COVID-19: análise de um restaurante popular na cidade de São Paulo - SPFood lossesSocial vulnerabilityFood security.Pérdidas de alimentosVulnerabilidad socialSeguridad alimentaria.Desperdício de alimentosVulnerabilidade socialSegurança alimentar.The objective of this study was to evaluate food waste during COVID-19 pandemic, based on the analysis of food rest at a popular restaurant in the city of São Paulo, whose target audience are people facing socioeconomic vulnerability. This is a cross-sectional, quantitative study carried out in a popular restaurant in São Paulo/SP, for low-income, socially vulnerable and/or homeless people. Data collection regarding the rest-intake index was carried out for 5 different and random days from March 04th to 15th, 2022, with 100 costumers each day, measuring the portion of the meal, the total weight of distributed food and the total weight of rest food. As a result, a total average of food rest was observed amounting to 2,4kg, percentage of rest-intake around 4,4% and average per capita rest food at 24,0g. The ratio of food waste at this popular restaurant was considered low, however more studies must be carried out to observe and clarify in more detail the reasons for such results, in addition to outlining strategies to reduce the ratio of food waste, contributing to a higher food security for the population, mainly the most vulnerable slices.El objetivo de este estudio fue evaluar el desperdicio de alimentos durante la pandemia de COVID-19, a partir del análisis del resto de alimentos en un restaurante popular de la ciudad de São Paulo, cuyo público objetivo son personas en situación de vulnerabilidad socioeconómica. Se trata de un estudio transversal, cuantitativo, realizado en un restaurante popular de São Paulo/SP, para personas de baja renta, socialmente vulnerables y/o sin hogar. La recolección de datos sobre el índice de ingesta restante se realizó en 5 días diferentes y aleatorios, del 4 al 15 de marzo de 2022, con 100 clientes cada día, midiendo la porción de comida, el peso total de alimentos distribuidos y el peso total de restos de alimentos. Como resultado, se observó un promedio total de restos igual a 2,4 kg, porcentaje de ingesta restante en torno al 4,4% y un promedio per cápita de restos de alimentos de 24,0 g. El nivel de desperdicio de alimentos se mostró bajo en este restaurante popular, pero se deben realizar más estudios para confrontar y aclarar con más detalle las razones de tales resultados, además de trazar estrategias para reducir el índice de desperdicio de alimentos, contribuyendo a la seguridad alimentaria de la población, especialmente de los más vulnerables.O objetivo deste estudo foi avaliar o desperdício alimentar na vigência da pandemia de COVID-19, a partir da análise do resto alimentar em um restaurante popular na cidade de São Paulo, cujo público-alvo são pessoas em situação de vulnerabilidade socioeconômica. Trata-se de um estudo transversal, de caráter quantitativo, realizado em um restaurante popular em São Paulo/SP, destinado a pessoas de baixa renda, em situação de vulnerabilidade social e/ou em situação de rua. A coleta dos dados referentes ao índice resto-ingesta foi realizada em 5 dias distintos e aleatórios, no período de 04 a 15 de março de 2022, com 100 clientes em cada dia, aferindo-se a porção da refeição, o peso total de alimentos distribuídos e o peso total dos restos alimentares. Como resultados, observou-se média total de restos igual a 2,4 kg, porcentagem de resto-ingesta em torno de 4,4% e resto per capita médio de 24,0g. O nível de desperdício alimentar mostrou-se baixo neste restaurante popular, porém, mais estudos devem ser feitos para confrontar e esclarecer mais detalhadamente os motivos de tais resultados, além de traçar estratégias para redução do índice de desperdício alimentar, contribuindo para a segurança alimentar da população, especialmente a mais vulnerável.Research, Society and Development2022-10-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3591010.33448/rsd-v11i13.35910Research, Society and Development; Vol. 11 No. 13; e594111335910Research, Society and Development; Vol. 11 Núm. 13; e594111335910Research, Society and Development; v. 11 n. 13; e5941113359102525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/35910/30021Copyright (c) 2022 Leticia Faustino; Clarissa Cervenkahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFaustino, LeticiaCervenka, Clarissa2022-10-17T13:43:46Zoai:ojs.pkp.sfu.ca:article/35910Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:50:38.890588Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
Desperdicio de alimentos e inseguridad durante la pandemia de COVID-19: análisis de un restaurante popular en la ciudad de São Paulo - SP
Desperdício e insegurança alimentar durante a pandemia de COVID-19: análise de um restaurante popular na cidade de São Paulo - SP
title Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
spellingShingle Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
Faustino, Leticia
Food losses
Social vulnerability
Food security.
Pérdidas de alimentos
Vulnerabilidad social
Seguridad alimentaria.
Desperdício de alimentos
Vulnerabilidade social
Segurança alimentar.
title_short Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
title_full Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
title_fullStr Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
title_full_unstemmed Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
title_sort Food waste and insecurity during COVID-19 pandemic: analysis of a popular restaurant in São Paulo - SP
author Faustino, Leticia
author_facet Faustino, Leticia
Cervenka, Clarissa
author_role author
author2 Cervenka, Clarissa
author2_role author
dc.contributor.author.fl_str_mv Faustino, Leticia
Cervenka, Clarissa
dc.subject.por.fl_str_mv Food losses
Social vulnerability
Food security.
Pérdidas de alimentos
Vulnerabilidad social
Seguridad alimentaria.
Desperdício de alimentos
Vulnerabilidade social
Segurança alimentar.
topic Food losses
Social vulnerability
Food security.
Pérdidas de alimentos
Vulnerabilidad social
Seguridad alimentaria.
Desperdício de alimentos
Vulnerabilidade social
Segurança alimentar.
description The objective of this study was to evaluate food waste during COVID-19 pandemic, based on the analysis of food rest at a popular restaurant in the city of São Paulo, whose target audience are people facing socioeconomic vulnerability. This is a cross-sectional, quantitative study carried out in a popular restaurant in São Paulo/SP, for low-income, socially vulnerable and/or homeless people. Data collection regarding the rest-intake index was carried out for 5 different and random days from March 04th to 15th, 2022, with 100 costumers each day, measuring the portion of the meal, the total weight of distributed food and the total weight of rest food. As a result, a total average of food rest was observed amounting to 2,4kg, percentage of rest-intake around 4,4% and average per capita rest food at 24,0g. The ratio of food waste at this popular restaurant was considered low, however more studies must be carried out to observe and clarify in more detail the reasons for such results, in addition to outlining strategies to reduce the ratio of food waste, contributing to a higher food security for the population, mainly the most vulnerable slices.
publishDate 2022
dc.date.none.fl_str_mv 2022-10-16
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/35910
10.33448/rsd-v11i13.35910
url https://rsdjournal.org/index.php/rsd/article/view/35910
identifier_str_mv 10.33448/rsd-v11i13.35910
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/35910/30021
dc.rights.driver.fl_str_mv Copyright (c) 2022 Leticia Faustino; Clarissa Cervenka
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2022 Leticia Faustino; Clarissa Cervenka
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. 11 No. 13; e594111335910
Research, Society and Development; Vol. 11 Núm. 13; e594111335910
Research, Society and Development; v. 11 n. 13; e594111335910
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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