Sustainability practices in foodservice: waste analysis as a first step
| dc.contributor.author | Bezerra, Ingrid Wilza Leal | |
| dc.contributor.author | Aquino, Séphora Louyse Silva de | |
| dc.contributor.author | Medeiros, Gidyenne Christine Bandeira Silva | |
| dc.contributor.author | Seabra, Larissa Mont'Alverne Jucá | |
| dc.contributor.author | Rolim, Priscila Moura | |
| dc.date.accessioned | 2024-07-30T22:52:58Z | |
| dc.date.available | 2024-07-30T22:52:58Z | |
| dc.date.issued | 2022 | |
| dc.description.resumo | This study aimed to evaluate waste management in a restaurant by quantifying waste in all production processes and proposing strategies to reduce them. Plate waste and leftovers were considered for food waste. In regard to minimizing food waste, the authors describe some recommendations to improve the foodservice process. A total of 14,934 Kg of organic waste and 2,030 kg of inorganic waste were generated during a 30-day production period. The average leftover-ingestion index was high, which can result in wasted meals and increased costs. The findings highlight the need to optimize meal production in order to improve sustainable practices, particularly waste management and environmental education. Food waste has become an issue of great public concern. The 2030 Agenda for Sustainable Development reflects the increased global awareness of the problem. The concepts of sustainable management have increasingly been on the agenda of many business associations, especially foodservice and collective meal production | pt_BR |
| dc.identifier.citation | AQUINO, Séphora Louyse Silva de; BEZERRA, Ingrid Wilza Leal; MEDEIROS, Gidyenne Christine Bandeira Silva de et al. Sustainability practices in foodservice: waste analysis as a first step. Holos, [S.l.], v. 3, p. 1-12, 2022. Disponível em: https://www2.ifrn.edu.br/ojs/index.php/HOLOS/article/view/10184. Acesso em: 30 abr. 2024. | pt_BR |
| dc.identifier.doi | http://dx.doi.org/10.15628/holos.2022.10184 | |
| dc.identifier.uri | https://repositorio.ufrn.br/handle/123456789/58910 | |
| dc.language | en | pt_BR |
| dc.publisher | Holos | pt_BR |
| dc.rights | Attribution-NonCommercial-NoDerivs 3.0 Brazil | * |
| dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/3.0/br/ | * |
| dc.subject | Food handle | pt_BR |
| dc.subject | Food services | pt_BR |
| dc.subject | Food waste | pt_BR |
| dc.subject | Sustainability | pt_BR |
| dc.title | Sustainability practices in foodservice: waste analysis as a first step | pt_BR |
| dc.type | article | pt_BR |
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