EVALUATION BY CONTROL CHARTS ON THE FOOD WASTE PRODUCED BY DINERS IN A UNIVERSITY RESTAURANT IN SOUTHERN BRAZIL

• Autor(a) principal: Zanini, Roselaine Ruviaro
• Data de Publicação: 2018
• Outros Autores: Spohr, Caroline, Peripolli, Angelica, Furtado, Juliana Haetinger, Noronha, Maiara de Oliveira, Dapper, Steffani Nikoli
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Latin American Journal of Business Management
• Texto Completo: https://www.lajbm.com.br/index.php/journal/article/view/428
• topic: Food Waste. Food Services. Quality Control. Control Charts.; Desperdí­cio de Alimentos. Serviços de Alimentação. Controle de Qualidade. Gráficos de Controle.

This article aims to monitor food waste at the University Restaurant of the Federal University of Santa Maria, in Rio Grande do Sul state, performed with records from October 2013, lunch shift, collected in three dining rooms. The weight of the debris and the rest-intake index were analyzed using descriptive statistics and statistical control charts to detect unwanted variations and special causes related to distributed meals. During the studied period, 124,884 lunches were served, and the average daily food rest produced equals to 240.83 kg (standard deviation=79kg). Considering that the average individual consumption was 0.6 kg, it would be possible to feed each month approximately 10,038 people. The average percentage of rest-intake rate was 9.74%, well above the maximum rate of 3% considered optimal. Thus, one can observe high waste at the University Restaurant in Santa Maria, indicating the need for awareness campaigns to explain to diners about the necessity to rationalize the food.