Avaliação do desperdício de refeições servidas em um restaurante universitário : estudo de indicador do volume de rejeito.

Abstract

The main objectives of the Food and Nutrition Units are elaborate and provide adequate food to the characteristics and dietary habits of diners. As pertaining to the Units in RUs , one can observe a shortage of funds , which may eventually cause the scrapping of the physical facilities and equipment as well a s reduced quality of foodstuffs , thus compromising the pr oductivity of the meals offered . In this cont ext, food waste may be present , a fundamental instrument of control, the indicator Volume reject in order to assess the adequacy of quantities prepared i n relation to consumption needs. This was a cross - sectional, descriptive , qua litative and quantitative study . Determined the IVR and Inte rventional Campaign was started one with students in order to educate them from a questionnaire containing eight objective questio ns covering the causes of waste , proceedin g then the evolution of the IVR . It was observed that 57 % were female , 71 % reporte d food remaining on the plate rarely/ sometimes, 65.2 % reported that the smell became attractive and 62.4 % that handlers do not porcionavam high amounts . Regarding the IVR there was a decrease in the mean weekly IVRs 8.61 % to 7.75 % rated as fair . Despit e the decrease in the IVR , it appears necessary to control the adoption of waste Restaurant University, Federal University of Paraíba .