Práticas sustentáveis em unidades de alimentação e nutrição
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Data
2024-07
Tipo de documento
Artigo Científico
Título da Revista
ISSN da Revista
Título de Volume
Área do conhecimento
Modalidade de acesso
Acesso aberto
Editora
Autores
DORNELLES JUNIOR, João Luís Telles
MARAFIGA, Valéria Fraga da Silva
SILVA
Orientador
XAVIER, Ana Laura Giovanella
Coorientador
UC
Resumo
A produção de alimentos envolve processos complexos que resultam na geração de resíduos provenientes das matérias-primas e dos materiais utilizados. Cabe ao nutricionista gerenciar o descarte desses resíduos. Diante disso, este texto trata-se de uma revisão narrativa com o objetivo de identificar as práticas sustentáveis em Unidades de Alimentação e Nutrição (UANs) para minimizar os impactos ambientais. A pesquisa dos artigos foi realizada nas bases de dados PubMed e Google Acadêmico, incluindo estudos com várias UANs comerciais e hospitalares, utilizando questionários de check-list e quantificação de desperdício de alimentos. Estudos realizados em restaurantes comerciais no município de Santos/SP indicaram que a maioria (60%) dos estabelecimentos na região da Orla possuía filtro industrial, enquanto, apenas 30% dos restaurantes na região do Centro dispunham desse filtro. Foram identificados elevados índices de desperdício, bem
como pouca consciência sobre a sustentabilidade. Em 32 UANs de diferentes tipos de serviço, apenas 25% praticavam a coleta seletiva, sendo que 87,5% delas separavam latas, plásticos, papel, metal e resíduos orgânicos, enquanto, 12,5% faziam apenas a separação de resíduos sólidos recicláveis e resíduos orgânicos. Nas UANs de hospitais públicos constatou-se que, em 50% dessas unidades, o óleo usado era recolhido por uma empresa de coleta do município; que 21% não faziam o descarte corretamente, despejando-o diretamente nas pias e ralos; e que em 29% das unidades restantes, o resíduo de óleo era transportado por empresas terceirizadas. Logo, esta revisão identificou uma avaliação restrita da sustentabilidade nos Serviços de Alimentação, sendo necessário aprofundar esses indicadores e o impacto dos processos de produção de refeições no desenvolvimento sustentável.
The production of food involves complex processes that result in the generation of waste from raw materials and materials used. It is the responsibility of the nutritionist to manage the disposal of these wastes. Therefore, this text is a narrative review aimed at identifying sustainable practices in Food and Nutrition Units (FNUs) to minimize environmental impacts. The articles were searched in the PubMed and Google Scholar databases including studies involving various commercial and hospital FNUs, using checklist questionnaires and food waste quantification. Studies conducted in commercial restaurants in the city of Santos/SP indicated that the majority (60%) of establishments in the Orla region had an industrial filter, while only 30% of restaurants in the Centro region had such a filter. High levels of waste were identified, as well as little awareness about sustainability. In 32 FNUs of different service types, only 25% practiced selective waste collection, with 87.5% of them separating cans, plastics, paper, metal, and organic waste, while 12.5% only separated recyclable solid waste and organic waste. In public hospital FNUs, it was found that in 50% of these units, used oil was collected by a municipal collection company; 21% did not dispose of it correctly, dumping it directly into sinks and drains; and in 29% of the remaining units, oil waste was transported by third-party companies. Therefore, this review identified a limited assessment of sustainability in Food Services, highlighting the need to further explore these indicators and the impact of meal production processes on sustainable development.
The production of food involves complex processes that result in the generation of waste from raw materials and materials used. It is the responsibility of the nutritionist to manage the disposal of these wastes. Therefore, this text is a narrative review aimed at identifying sustainable practices in Food and Nutrition Units (FNUs) to minimize environmental impacts. The articles were searched in the PubMed and Google Scholar databases including studies involving various commercial and hospital FNUs, using checklist questionnaires and food waste quantification. Studies conducted in commercial restaurants in the city of Santos/SP indicated that the majority (60%) of establishments in the Orla region had an industrial filter, while only 30% of restaurants in the Centro region had such a filter. High levels of waste were identified, as well as little awareness about sustainability. In 32 FNUs of different service types, only 25% practiced selective waste collection, with 87.5% of them separating cans, plastics, paper, metal, and organic waste, while 12.5% only separated recyclable solid waste and organic waste. In public hospital FNUs, it was found that in 50% of these units, used oil was collected by a municipal collection company; 21% did not dispose of it correctly, dumping it directly into sinks and drains; and in 29% of the remaining units, oil waste was transported by third-party companies. Therefore, this review identified a limited assessment of sustainability in Food Services, highlighting the need to further explore these indicators and the impact of meal production processes on sustainable development.
Palavras-chave
sustentabilidade, produção de alimentos, aproveitamento integral de alimentos, manejos de resíduos, unidades de alimentação e nutrição