Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

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dc.contributor.authorSeabra, Larissa Mont’Alverne Jucá
dc.contributor.authorStrasburg, Virgílio José
dc.contributor.authorFontoura, Laura Souza
dc.contributor.authorBennedetti, Luiza Vigne
dc.contributor.authorCamargo, Evelyn Pôrto Lima
dc.contributor.authorSousa, Bruno Jonatan de
dc.contributor.authorIDhttps://orcid.org/0000-0002-1878-4283pt_BR
dc.date.accessioned2025-02-24T19:56:14Z
dc.date.available2025-02-24T19:56:14Z
dc.date.issued2024
dc.description.resumoThis study aimed to assess the environmental impacts of waste generation and the WF of raw materials used to provide meals to workers in a public hospital in southern Brazil over the course of the four seasons. This is a descriptive case study with a quantitative approach. The food raw materials that composed meals during 2019 were grouped by type of input. The items included from each food group were those which represented at least 85% (Multiple Criteria ABC Analysis) of the total amount used in kilogramswithin the respective group, in each month. The generation of residues from fruits, vegetables, and meat was estimated, as well as the WF of the items. For the statistical analysis, the Kruskal-Wallis test was used with a significance of 5%. Out of the 96food inputs used, 49 items represented 86% of the total in kg, being the ones from which the environmental impacts were calculated. During the year, 435,411 meals were served. As for the number of diners, the highest frequency was observed in the winter and lowest in the summer. The annual waste percentage of the fruits acquiredwas 33.8%, being higher in the summer than in other seasons. Animal products were responsible for 64.2% of the WF, being higher in the winter. Assessinguser frequencies, climatic conditions, and raw-material selection are important measures for the appropriate management of foodservices, as well as for assessing their environmental impacts.pt_BR
dc.identifier.citationSTRASBURG, Virgílio José; FONTOURA, Laura Souza; BENNEDETTI, Luiza Vigne; CAMARGO, Evelyn Pôrto Lima; SOUSA, Bruno Jonatan de; SEABRA, Larissa Mont’alverne Jucá. Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a brazilian public hospital. Research, Society and Development, [S.l.], v. 10, n. 3, p. 1-16, 14 mar. 2021. DOI: 10.33448/rsd-v10i3.13129. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/13129. Acesso em: 18 jul. 2024.pt_BR
dc.identifier.doihttps://doi.org/10.33448/rsd-v10i3.13129
dc.identifier.urihttps://repositorio.ufrn.br/handle/123456789/62813
dc.languageenpt_BR
dc.publisherResearch, Society and Developmentpt_BR
dc.rightsAttribution 3.0 Brazil*
dc.rights.urihttp://creativecommons.org/licenses/by/3.0/br/*
dc.subjectEnvironmental impactpt_BR
dc.subjectProduction of mealspt_BR
dc.subjectSustainabilitypt_BR
dc.titleEnvironmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospitalpt_BR
dc.title.alternativeImpactos ambientais da pegada hídrica e geração de resíduos de alimentos utilizados na refeição de trabalhadores de um hospital público brasileiropt_BR
dc.title.alternativeImpactos ambientales de la huella hídrica y la generación de residuos de alimentos utilizados en las comidas de los trabajadores de un hospital público brasileñopt_BR
dc.typearticlept_BR

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