Avaliação do desperdício alimentar em um Restaurante Universitário

Abstract

Food waste in foodservices represents a significant challenge to the promotion of sustainability and food and nutrition security. In University Restaurants (UR), this issue compromises the efficient use of public resources and the quality of services provided to the academic community. Implementing strategies to monitor and control food waste is essential to improving operational efficiency and promoting more sustainable practices in institutional food services. Among these strategies, proper menu planning combined with the evaluation of dish acceptance stands out. This study aimed to assess food waste in a UR by measuring the Plate Waste Index (PWI) and identifying factors associated with the types of dishes offered. This was a quantitative, observational, and cross-sectional study conducted in three university cafeterias between January and July 2024. The analysis included PWI calculation through direct weighing of the dishes served and the food leftovers during lunch. Data collection was systematized using automated spreadsheets. The total quantity produced and the amount of leftover for each preparation were obtained from meal control records provided by the unit. PWI values were classified as excellent, good, regular, or poor. The following variables were also analyzed: total waste (kg), per capita waste (kg), number of meals served, main animal-based preparations, and a comparison among the three cafeterias (Central, Technological, and Biomedical). Data were analyzed using descriptive statistics and the Kruskal–Wallis test (p < 0.05). Results revealed significant levels of food waste during the study period, totaling approximately 4,000 kg. Preparations such as sun-dried beef with onions, "roasted pork loin," and "feijoada" (Brazilian Black bean stew) presented significantly higher PWI values, indicating lower acceptance and greater waste. In contrast, dishes like "fried chicken drumettes" and "braised beef" showed good acceptance. There was a statistically significant difference (p < 0.05) among PWI categories regarding the number of meals, total food waste (kg), and per capita waste (kg), with an average of 40g per diner. Dishes classified as "Poor" and "Good" showed per capita waste values (60g) above the acceptable range, highlighting the sensitivity of this indicator in evaluating this type of waste. Differences were also observed in the acceptance of dishes served among the cafeterias; the Biomedical cafeteria showed both the highest proportion of "Poor" and "Excellent" rated dishes. The other cafeterias, which serve a broader range of courses, demonstrated more stable results, indicating the importance of targeted, rather than generalized, interventions to reduce waste. Plate waste-reduction strategies were proposed at different stages of the production process, such as menu planning, staff training, portion control, and educational activities with diners. The PWI proved to be a practical and effective tool for monitoring and controlling food waste in UAN, supporting the adoption of more sustainable actions aligned with public policies for sustainable development.