Avaliação das sobras de alimentos no desjejum de um hotel localizado em Natal/RN

Abstract

The objective of this work was to evaluate the food waste in a hotel located in the city of Natal (RN), an important tourist city on the northeast coast that has an extensive network of hotels and inns producing food for its guests. In this sense, it is important to evaluate how the production and distribution of these foods takes place and their possible waste. Therefore, the aim of this study was to evaluate the leftovers of food offered at breakfast in a hotel and identify the most wasted food groups. The methodology applied in this work has a quantitative characteristic and the data collection was performed by weighing the food leftovers distributed for breakfast during the month of August 2021 in 7 non-consecutive days. The results obtained show the great wastage of food after the distribution of breakfast in this hotel. It was shown that the average percentage of leftovers was above 14% for all food groups evaluated, making it necessary to raise awareness and adopt sustainable measures aimed at reducing waste, thus reducing the impacts on the environment and the economy.