Aspectos de (in)segurança alimentar em escolas de tempo integral do município de João Pessoa e a produção de resíduos orgânicos

Abstract

The National School Feeding Plan establish for schools with integral education the provision of at least three meals a day to the students, supplying them with at least 70% of the diary nutritional and energy demands, and the menus must be prepared by professionals. This research aimed to evaluate changes in the menu elaborated and provided to Municipal Schools of Integral Teaching of João Pessoa (MSIT/ JP) and the influence on the production of food waste. The research presents a qualitative-quantitative approach, evaluating the relationship between subjects and the object of study, and quantifying food and waste production. The production of school feeding was monitored in 15 MSIT/JP, in the year 2017, each of which was analyzed during four days. A total of 180 preparations were evaluated, of which 30 (16.66%) were made without menus, due to communication problems between schools and the sector that provides the menus; 150 (83.33%), had access to the menus, but only 33 (22%) were made; 7 (4.66%) made minor changes and; 110 (73.33%) were not effective, mainly due to lack of ingredients. The meal that presented the highest production of residues was "fish risotto" with 23.43 kg average.day -1 . The consumption of school feeding presented an average of 0,489kg.student -1 .day -1 . Each student represents 1 Real of investment in food. The production of clean leftovers was 7.64 kg.day -1 , which could feed approximately 15.63 students (based on the average consumption of this research). Taking into account the 200 school days and the 15 schools surveyed, the average of 46,901.83 Reais.year -1 , discarded as garbage with the production of clean leftovers. Based on the data of this research, it was evidenced the need to draw up efficient management strategies of the menus for the MSIT/ JP, with a view to a better use of food and a decrease in waste production.