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Avaliação do desperdício alimentar numa instituição do ensino superior
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| 38235 | 471.88 KB | Adobe PDF |
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Abstract(s)
Introdução: Segundo o Parlamento Europeu, desperdício alimentar é definido como “o conjunto dos produtos alimentares que são eliminados da cadeia agroalimentar por razões económicas ou estéticas ou devido à proximidade do prazo de consumo, mas que estão ainda em estado perfeitamente comestível e próprio para o consumo humano e que, na ausência de um possível uso alternativo, se destinam a ser eliminados e deitados fora”.
Objetivo: avaliar o desperdício alimentar produzido, através da quantificação dos restos e sobras de refeições servidas no refeitório da Faculdade de Ciências da Saúde da Universidade Fernando Pessoa, bem como, a satisfação dos clientes com as refeições servidas e o seu comportamento face ao desperdício alimentar.
Resultados: O desperdício alimentar totalizou uma quantidade de 13,3 Kg de alimentos, correspondente a 46,1% do total de alimentos avaliados neste estudo. No que diz respeito aos resultados da aplicação do questionário de satisfação dos clientes com o serviço, no geral, o grau de satisfação foi maioritariamente elevado. Contudo, a temperatura das refeições servidas foi o parâmetro com maior proporção de insatisfação associada.
Conclusão: O estudo realizado demonstrou que, apesar de reportado um reaproveitamento frequente das sobras, o desperdício alimentar total produzido no refeitório da Faculdade de Ciências da Saúde da Universidade Fernando Pessoa foi ainda assim elevado. Contudo, a maioria dos clientes demonstraram-se satisfeitos relativamente às refeições servidas.
Introduction: According to the European Parliament, food waste is defined as “the set of food products that are eliminated from the agri-food chain for economic or aesthetic reasons or due to the proximity of the consumption period, but which are still in a perfectly edible state and suitable for human consumption and which, in the absense of a possible alternative use, are intended to be disposed of and thrown away”. Aim: To evaluate the food waste produced, through the quantification of leftovers and leftovers from meals served in the cafeteria of the Faculty of Health Sciences of the Fernando Pessoa University, as well as customer satisfaction with the meals served and their behavior in the face of food waste. Results: Food waste totaled 13.3 kg of food, corresponding to 46.1% of the total food evaluated in this study. With regard to the results of the application of the customer satisfaction questionnaire with the service, in general, the degree of satisfaction was mostly high. However, the temperature of the meals served was the parameter with the highest proportion of associated dissatisfaction. Conclusion: The study carried out showed that, despite the frequent reuse of leftovers, the total food waste produced in the cafeteria of the Faculty of Health Sciences of the Fernando Pessoa University was still high. However, most users were satisfied with the meals served.
Introduction: According to the European Parliament, food waste is defined as “the set of food products that are eliminated from the agri-food chain for economic or aesthetic reasons or due to the proximity of the consumption period, but which are still in a perfectly edible state and suitable for human consumption and which, in the absense of a possible alternative use, are intended to be disposed of and thrown away”. Aim: To evaluate the food waste produced, through the quantification of leftovers and leftovers from meals served in the cafeteria of the Faculty of Health Sciences of the Fernando Pessoa University, as well as customer satisfaction with the meals served and their behavior in the face of food waste. Results: Food waste totaled 13.3 kg of food, corresponding to 46.1% of the total food evaluated in this study. With regard to the results of the application of the customer satisfaction questionnaire with the service, in general, the degree of satisfaction was mostly high. However, the temperature of the meals served was the parameter with the highest proportion of associated dissatisfaction. Conclusion: The study carried out showed that, despite the frequent reuse of leftovers, the total food waste produced in the cafeteria of the Faculty of Health Sciences of the Fernando Pessoa University was still high. However, most users were satisfied with the meals served.
Description
Trabalho Complementar apresentado à Universidade Fernando Pessoa como parte dos requisitos para obtenção do grau de licenciada em Ciências da Nutrição
Keywords
Alimentação coletiva Desperdício alimentar Refeitório Cafeteria Contract catering Food waste