Food Waste in a Private Hospital Food Service in Southern Brazil

Detalhes bibliográficos
Autor(a) principal: Maffassiolli, Veridiana
Data de Publicação: 2020
Outros Autores: Koglin, Gabriela
Tipo de documento: Artigo
Idioma: por
Título da fonte: Saúde e Desenvolvimento Humano
Texto Completo: https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/6656
Resumo: Introduction: Food waste can occur throughout the production chain, ranging from production until the final consumer. Food services include losses during food preparation and preservation, as well as losses that occur with ready food that is not consumed in its entirety.Objective: The objective of this research was to identify the reasons that contribute to the waste of food in a hospital cafeteria.Materials and Methods: This is a cross-sectional observational research, developed at the food and nutrition unit of a private hospital in the city of Porto Alegre, state of Rio Grande do Sul. The instrument for data collection was the application of an online questionnaire adapted from the survey routinely applied on the spot. The participants in this study were employees who have meals in the institution’s cafeteria.Results: The study showed that 21.6% of employees said they left food scraps on the plate after lunch. The main reasons for this waste were related to the way of preparing the food, including seasoning, temperature of the food in the buffet, flow of the cafeteria, where it is only possible to serve once and awareness of the custumers.Conclusion: The reasons reported by employees for wasting food in the cafeteria are similar to those of other studies, showing that the problems are repeated in different types of food services. The performance of institutional campaigns and the monthly presentation of indicators to custumers help in the search for a leftover reduction.
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spelling Food Waste in a Private Hospital Food Service in Southern BrazilDesperdício de Alimentos no Refeitório de um Hospital Privado no Sul do BrasilFood Wastefulness; Food Services; Collective FeedingNutrição; DietéticaDesperdício de Alimentos; Serviços de Alimentação; Alimentação ColetivaIntroduction: Food waste can occur throughout the production chain, ranging from production until the final consumer. Food services include losses during food preparation and preservation, as well as losses that occur with ready food that is not consumed in its entirety.Objective: The objective of this research was to identify the reasons that contribute to the waste of food in a hospital cafeteria.Materials and Methods: This is a cross-sectional observational research, developed at the food and nutrition unit of a private hospital in the city of Porto Alegre, state of Rio Grande do Sul. The instrument for data collection was the application of an online questionnaire adapted from the survey routinely applied on the spot. The participants in this study were employees who have meals in the institution’s cafeteria.Results: The study showed that 21.6% of employees said they left food scraps on the plate after lunch. The main reasons for this waste were related to the way of preparing the food, including seasoning, temperature of the food in the buffet, flow of the cafeteria, where it is only possible to serve once and awareness of the custumers.Conclusion: The reasons reported by employees for wasting food in the cafeteria are similar to those of other studies, showing that the problems are repeated in different types of food services. The performance of institutional campaigns and the monthly presentation of indicators to custumers help in the search for a leftover reduction.Introdução: O desperdício de alimentos pode ocorrer em toda a cadeia produtiva, abrangendo desde a produção até o consumidor final. Em serviços de alimentação incluem-se as perdas durante o preparo e conservação dos alimentos e também as que ocorrem com a comida pronta que não é consumida na sua totalidade.Objetivo: O objetivo desta pesquisa foi identificar os motivos que contribuem para o desperdício de alimentos no refeitório de um hospital.Materiais e Métodos: Trata-se de uma pesquisa observacional transversal, desenvolvida na unidade de alimentação e nutrição de um hospital privado da cidade de Porto Alegre, estado do Rio Grande do Sul. O instrumento para a coleta de dados foi a aplicação de um questionário on-line adaptado da pesquisa de opinião aplicada rotineiramente no local. Os participantes deste estudo foram os funcionários que realizam refeições no refeitório da instituição.Resultados: O estudo mostrou que 21,6% dos colaboradores afirmaram deixar restos de comida no prato após o almoço. Os principais motivos para este desperdício foram relacionados ao modo de preparo dos alimentos, incluindo o tempero, temperatura das preparações no bufê, fluxo do refeitório, onde só é possível se servir uma vez e conscientização dos comensais.Conclusão: Os motivos relatados pelos comensais para o desperdício de alimentos no refeitório são semelhantes aos de outros estudos, mostrando que os problemas se repetem em diferentes tipos de serviços de alimentação. A realização de campanhas institucionais e a apresentação mensal de indicadores aos comensais auxiliam na busca pela redução da taxa de resto-ingestão.Universidade LaSalle - Unilasalle CanoasMaffassiolli, VeridianaKoglin, Gabriela2020-06-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/665610.18316/sdh.v8i2.6656Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 67-72Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 67-722317-8582reponame:Saúde e Desenvolvimento Humanoinstname:Universidade La Salle (UNILASALLE)instacron:UNILASALLEporhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/6656/pdfhttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/downloadSuppFile/6656/1373Direitos autorais 2020 Saúde e Desenvolvimento Humanoinfo:eu-repo/semantics/openAccess2022-03-31T11:37:11Zoai:ojs.revistas.unilasalle.edu.br:article/6656Revistahttp://www.revistas.unilasalle.edu.br/index.php/saude_desenvolvimentohttps://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/oaisdh@unilasalle.edu.br2317-85822317-8582opendoar:2022-03-31T11:37:11Saúde e Desenvolvimento Humano - Universidade La Salle (UNILASALLE)false
dc.title.none.fl_str_mv Food Waste in a Private Hospital Food Service in Southern Brazil
Desperdício de Alimentos no Refeitório de um Hospital Privado no Sul do Brasil
title Food Waste in a Private Hospital Food Service in Southern Brazil
spellingShingle Food Waste in a Private Hospital Food Service in Southern Brazil
Maffassiolli, Veridiana
Food Wastefulness; Food Services; Collective Feeding
Nutrição; Dietética
Desperdício de Alimentos; Serviços de Alimentação; Alimentação Coletiva
title_short Food Waste in a Private Hospital Food Service in Southern Brazil
title_full Food Waste in a Private Hospital Food Service in Southern Brazil
title_fullStr Food Waste in a Private Hospital Food Service in Southern Brazil
title_full_unstemmed Food Waste in a Private Hospital Food Service in Southern Brazil
title_sort Food Waste in a Private Hospital Food Service in Southern Brazil
author Maffassiolli, Veridiana
author_facet Maffassiolli, Veridiana
Koglin, Gabriela
author_role author
author2 Koglin, Gabriela
author2_role author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Maffassiolli, Veridiana
Koglin, Gabriela
dc.subject.none.fl_str_mv
dc.subject.por.fl_str_mv Food Wastefulness; Food Services; Collective Feeding
Nutrição; Dietética
Desperdício de Alimentos; Serviços de Alimentação; Alimentação Coletiva
topic Food Wastefulness; Food Services; Collective Feeding
Nutrição; Dietética
Desperdício de Alimentos; Serviços de Alimentação; Alimentação Coletiva
description Introduction: Food waste can occur throughout the production chain, ranging from production until the final consumer. Food services include losses during food preparation and preservation, as well as losses that occur with ready food that is not consumed in its entirety.Objective: The objective of this research was to identify the reasons that contribute to the waste of food in a hospital cafeteria.Materials and Methods: This is a cross-sectional observational research, developed at the food and nutrition unit of a private hospital in the city of Porto Alegre, state of Rio Grande do Sul. The instrument for data collection was the application of an online questionnaire adapted from the survey routinely applied on the spot. The participants in this study were employees who have meals in the institution’s cafeteria.Results: The study showed that 21.6% of employees said they left food scraps on the plate after lunch. The main reasons for this waste were related to the way of preparing the food, including seasoning, temperature of the food in the buffet, flow of the cafeteria, where it is only possible to serve once and awareness of the custumers.Conclusion: The reasons reported by employees for wasting food in the cafeteria are similar to those of other studies, showing that the problems are repeated in different types of food services. The performance of institutional campaigns and the monthly presentation of indicators to custumers help in the search for a leftover reduction.
publishDate 2020
dc.date.none.fl_str_mv 2020-06-03
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dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/6656
10.18316/sdh.v8i2.6656
url https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/6656
identifier_str_mv 10.18316/sdh.v8i2.6656
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/view/6656/pdf
https://revistas.unilasalle.edu.br/index.php/saude_desenvolvimento/article/downloadSuppFile/6656/1373
dc.rights.driver.fl_str_mv Direitos autorais 2020 Saúde e Desenvolvimento Humano
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2020 Saúde e Desenvolvimento Humano
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dc.publisher.none.fl_str_mv Universidade LaSalle - Unilasalle Canoas
publisher.none.fl_str_mv Universidade LaSalle - Unilasalle Canoas
dc.source.none.fl_str_mv Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 67-72
Saúde e Desenvolvimento Humano; v. 8, n. 2 (2020); p. 67-72
2317-8582
reponame:Saúde e Desenvolvimento Humano
instname:Universidade La Salle (UNILASALLE)
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reponame_str Saúde e Desenvolvimento Humano
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