Gestão do desperdício de alimentos em restaurantes de unidades educativas

Abstract

In today's world, sustainability and efficient resource management are increasingly important elements, especially in the food industry. In the context of an educational cafeteria, these practices are essential to promote conscious resource use and contribute to fostering a culture of sustainability among students and staff. Therefore, understanding how waste occurs in these spaces can be crucial to avoiding practices that compromise both environmental education and resource efficiency. In light of this, the objective of this study was to develop an investigative model aimed at reducing food waste throughout the food supply chain at the restaurant of the Federal Institute of Education, Science, and Technology of Rio Grande do Norte (IFRN), Campus Natal Central. A qualitative research approach was used, involving field and bibliographic research, the application of questionnaires about the food handling process aligned with sustainability, the recording of a field diary through on-site observation, and the later use of the Figma editor to create an app designed to instruct and assist food handlers in adopting sustainable practices. This app aims to reduce waste in the stages of food handling and disposal, in accordance with the principles of sustainability and efficient resource management. The project followed a research framework consisting of six investigation stages: Receiving, Cleaning, Storage, Preparation, Distribution, and Waste Disposal (RHAPDD). The results indicate that there is an awareness among food handlers about the importance of reducing waste, but they lack specific and continuous training for the strategies to be effective. While they show interest in adopting more sustainable practices, it is essential that they receive guidance and support to ensure the proper implementation of these practices.