Gestão logística: práticas sustentáveis nas operações de uma unidade de alimentação e nutrição: um estudo de caso na base aérea de Natal

Abstract

The presented work investigates the universe of industrial kitchens and other related activities, exploring some possibilities of how to make food more sustainable. The research investigates how the Food and Nutrition Unit (UAN) can reduce the environmental impact caused by the production of meals. By analyzing the routine of a specific UAN as a case study, the importance of adopting more conscious practices was identified, such as waste segregation and a greater emphasis on purchasing food from local producers, including family farming, through the development of new management practices, using tools such as menus. The research proposes that the UAN incorporates sustainability at all stages of the process, from the receipt of inputs to the disposal of waste. The results show that it is possible to transform the way we produce food, being more responsible with the environment and future generations. By adopting the proposed recommendations, UANs will contribute to a more sustainable world and promote health in people's lives.