SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION

Detalhes bibliográficos
Autor(a) principal: Gonçalves de Campos Pivetta, Rebeca
Data de Publicação: 2023
Outros Autores: Neumann Spinelli , Mônica Glória, Carvalheiro Guerra Matias, Andrea
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista UniVap (online)
Texto Completo: https://revista.univap.br/index.php/revistaunivap/article/view/4376
Resumo: Faced with new demands, human beings need to adapt their lives to available conditions, such as time, financial resources, places to eat, among other aspects. The present work had as objective to analyze the sustainability in Food Services (FS) in the Northwest region of São Paulo. A cross-sectional study was carried out using a convenience sample composed of twelve meal producers in the northwest region of São Paulo, generated from visits to norms and checklists related to social and environmental sustainability. It was observed that 75% (n = 9) of the improved perform selective collection of solid waste and separate disposable disposables that can be recycled and that 75% declared the need to hire new employees during the pandemic due to the increase in the delivery service, modality found in all food services and, to this end, 41.7% use expanded polystyrene (styrofoam), 33.3% use paper and 25% use cardboard for packaging. The use of products from family farming was not verified, probably due to the incompatibility between the planning of restaurant menus, high demand from FS and diversity of supply, in addition to the logistical issue of delivery for the full performance of the components. The present study concluded that the disposal of organic waste promoted compost production; as packaging for the selective collection of solid waste, together with the destination of the dissipated oil, the most effective form of disposal and most regulations make use of “styrofoam”, which is the main type of packaging used for delivery  
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spelling SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGIONSUSTENTABILIDADE EM ESTABELECIMENTOS PRODUTORES DE REFEIÇÕES NA REGIÃO NOROESTE PAULISTAEstabelecimentosrefeiçõessustentabilidadeSustentabilidadeEstablishmentMealsSustainabilitySustainabilityFaced with new demands, human beings need to adapt their lives to available conditions, such as time, financial resources, places to eat, among other aspects. The present work had as objective to analyze the sustainability in Food Services (FS) in the Northwest region of São Paulo. A cross-sectional study was carried out using a convenience sample composed of twelve meal producers in the northwest region of São Paulo, generated from visits to norms and checklists related to social and environmental sustainability. It was observed that 75% (n = 9) of the improved perform selective collection of solid waste and separate disposable disposables that can be recycled and that 75% declared the need to hire new employees during the pandemic due to the increase in the delivery service, modality found in all food services and, to this end, 41.7% use expanded polystyrene (styrofoam), 33.3% use paper and 25% use cardboard for packaging. The use of products from family farming was not verified, probably due to the incompatibility between the planning of restaurant menus, high demand from FS and diversity of supply, in addition to the logistical issue of delivery for the full performance of the components. The present study concluded that the disposal of organic waste promoted compost production; as packaging for the selective collection of solid waste, together with the destination of the dissipated oil, the most effective form of disposal and most regulations make use of “styrofoam”, which is the main type of packaging used for delivery  Diante das novas demandas, o ser humano necessitou adaptar sua vida às condições disponíveis, como tempo, recursos financeiros, locais para se alimentar, entre outros aspectos. O presente estudo teve como objetivo analisar a sustentabilidade em estabelecimentos produtores de refeições na região Noroeste de São Paulo. Foi realizado um estudo de delineamento transversal com a utilização de uma amostra de conveniência composta por doze estabelecimentos produtores de refeições na região noroeste paulista, gerada a partir de visitas aos estabelecimentos e dos checklists referentes à sustentabilidade social e ambiental. Foi observado que 75% (n=9) dos estabelecimentos realizam coleta seletiva de resíduos sólidos e fazem separação dos descartáveis passíveis de reciclagem e que 75% declararam a necessidade de contratar novos funcionários durante a pandemia devido ao aumento no serviço de delivery, modalidade encontrada em todos os EPRs e, para tal, 41,7% fazem uso de poliestireno expandido (isopor), 33,3% usam papel e 25% usam papelão para as embalagens. Não foi verificado o uso de produtos provenientes da agricultura familiar, provavelmente pela incompatibilidade entre o planejamento de cardápios dos restaurantes, alta demanda das EPRs e respectiva diversidade dos suprimentos, além da questão logística de entrega para o pleno desempenho dos estabelecimentos. O presente estudo concluiu que a destinação do lixo orgânico promoveu produção de compostagem; as embalagens da coleta seletiva de resíduos sólidos, aliadas ao destino do óleo apresentaram a forma mais efetiva de descarte e grande parte dos estabelecimentos faz o uso do “Isopor®”, que é o principal tipo de embalagem utilizado para deliveryIBICT2023-12-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionText Texto application/pdfhttps://revista.univap.br/index.php/revistaunivap/article/view/437610.18066/revistaunivap.v29i64.4376Revista Univap; Vol. 29 No. 64 (2023): Revista UnivapRevista Univap; v. 29 n. 64 (2023): Revista Univap2237-17531517-327510.18066/revistaunivap.v29i64reponame:Revista UniVap (online)instname:Universidade do Vale do Paraíba (Univap)instacron:UNIVAPporhttps://revista.univap.br/index.php/revistaunivap/article/view/4376/2268Northwest Paulista, BrazilNoroeste Paulista, BrasilCopyright (c) 2023 Revista Univaphttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGonçalves de Campos Pivetta, RebecaNeumann Spinelli , Mônica GlóriaCarvalheiro Guerra Matias, Andrea2023-12-08T14:16:23Zoai:ojs.biblioteca.univap.br:article/4376Revistahttps://revista.univap.br/index.php/revistaunivapPRIhttps://revista.univap.br/index.php/revistaunivap/oairevista@univap.br2237-17532237-1753opendoar:2023-12-08T14:16:23Revista UniVap (online) - Universidade do Vale do Paraíba (Univap)false
dc.title.none.fl_str_mv SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
SUSTENTABILIDADE EM ESTABELECIMENTOS PRODUTORES DE REFEIÇÕES NA REGIÃO NOROESTE PAULISTA
title SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
spellingShingle SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
Gonçalves de Campos Pivetta, Rebeca
Estabelecimentos
refeições
sustentabilidade
Sustentabilidade
Establishment
Meals
Sustainability
Sustainability
title_short SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
title_full SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
title_fullStr SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
title_full_unstemmed SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
title_sort SUSTAINABILITY IN MEAL PRODUCING ESTABLISHMENTS IN THE NORTHWEST PAULISTA REGION
author Gonçalves de Campos Pivetta, Rebeca
author_facet Gonçalves de Campos Pivetta, Rebeca
Neumann Spinelli , Mônica Glória
Carvalheiro Guerra Matias, Andrea
author_role author
author2 Neumann Spinelli , Mônica Glória
Carvalheiro Guerra Matias, Andrea
author2_role author
author
dc.contributor.author.fl_str_mv Gonçalves de Campos Pivetta, Rebeca
Neumann Spinelli , Mônica Glória
Carvalheiro Guerra Matias, Andrea
dc.subject.por.fl_str_mv Estabelecimentos
refeições
sustentabilidade
Sustentabilidade
Establishment
Meals
Sustainability
Sustainability
topic Estabelecimentos
refeições
sustentabilidade
Sustentabilidade
Establishment
Meals
Sustainability
Sustainability
description Faced with new demands, human beings need to adapt their lives to available conditions, such as time, financial resources, places to eat, among other aspects. The present work had as objective to analyze the sustainability in Food Services (FS) in the Northwest region of São Paulo. A cross-sectional study was carried out using a convenience sample composed of twelve meal producers in the northwest region of São Paulo, generated from visits to norms and checklists related to social and environmental sustainability. It was observed that 75% (n = 9) of the improved perform selective collection of solid waste and separate disposable disposables that can be recycled and that 75% declared the need to hire new employees during the pandemic due to the increase in the delivery service, modality found in all food services and, to this end, 41.7% use expanded polystyrene (styrofoam), 33.3% use paper and 25% use cardboard for packaging. The use of products from family farming was not verified, probably due to the incompatibility between the planning of restaurant menus, high demand from FS and diversity of supply, in addition to the logistical issue of delivery for the full performance of the components. The present study concluded that the disposal of organic waste promoted compost production; as packaging for the selective collection of solid waste, together with the destination of the dissipated oil, the most effective form of disposal and most regulations make use of “styrofoam”, which is the main type of packaging used for delivery  
publishDate 2023
dc.date.none.fl_str_mv 2023-12-08
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Text
Texto
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revista.univap.br/index.php/revistaunivap/article/view/4376
10.18066/revistaunivap.v29i64.4376
url https://revista.univap.br/index.php/revistaunivap/article/view/4376
identifier_str_mv 10.18066/revistaunivap.v29i64.4376
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revista.univap.br/index.php/revistaunivap/article/view/4376/2268
dc.rights.driver.fl_str_mv Copyright (c) 2023 Revista Univap
https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2023 Revista Univap
https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.coverage.none.fl_str_mv Northwest Paulista, Brazil
Noroeste Paulista, Brasil
dc.publisher.none.fl_str_mv IBICT
publisher.none.fl_str_mv IBICT
dc.source.none.fl_str_mv Revista Univap; Vol. 29 No. 64 (2023): Revista Univap
Revista Univap; v. 29 n. 64 (2023): Revista Univap
2237-1753
1517-3275
10.18066/revistaunivap.v29i64
reponame:Revista UniVap (online)
instname:Universidade do Vale do Paraíba (Univap)
instacron:UNIVAP
instname_str Universidade do Vale do Paraíba (Univap)
instacron_str UNIVAP
institution UNIVAP
reponame_str Revista UniVap (online)
collection Revista UniVap (online)
repository.name.fl_str_mv Revista UniVap (online) - Universidade do Vale do Paraíba (Univap)
repository.mail.fl_str_mv revista@univap.br
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