Avaliação de desperdício de alimentos em uma unidade de alimentação e nutrição de um hospital universitário

Abstract

Food waste is a recurring factor in food and nutrition units that can be caused by various causes within the preparation and distribution phases of meals. The aim of this article is to analyze food waste in the supply and storage phases, as well as in some stages of lunch preparation for patients and diners in the hospital refectory. The data analyzed were collected at the Food and Nutrition Unit of the University Hospital in the city of Santa Cruz, which is located in the Trairí region of Rio Grande do Norte. The results showed that there was waste of peels, vegetable stalks and meat shavings in the pre-preparation phase and leftovers and rest-intake in the distribution phase. Therefore, corrective measures are needed to reduce the generation of organic waste at the UAN, such as the full use of some fruit and vegetables, training with handlers to reduce the removal of trimmings, adequate portioning of meals served to diners, maintenance of adequate food storage conditions and always prioritize supplying good quality products.