Desperdício de alimentos em restaurantes universitários no Brasil

Abstract

Food and nutrition unit are spaces dedicated to the preparation and provision of healthy meals from a nutritional and hygienic-sanitary point of view. University restaurants are instruments of food and nutritional security in the university environment and are of inestimable importance to the needy students, since it assures to the students the access to the safe food and the right to be free of hunger, in school environment. The inadequacy of food service, food rejection or other factors can lead to waste, having economic, political, cultural and technological causes. The objective of the present article is to carry out a bibliographic review on food waste in University Restaurants in Brazil, As well as presenting as motivations and possibilities measures to reduce this fact. Articles indexed to databases were consulted MEDLINE, LILACS, SciELO bibliographic databases and the Google Scholar search tool. Selecting only publications in Portuguese language from 1996 to 2016. Overall, most of the studies on food waste demonstrate that university restaurants have rest-ingestion indices and leftovers above acceptable. Regarding the possible measures to reduce waste, the authors highlight: modification in the type of service; carrying out awareness campaigns; use of porcelain dish and changing utensils; portionation of main course and dessert of main course and dessert; evaluation of the menus; acceptance studies with customers and nutritional education are measures of great importance and good results.