Aproveitamento total das frutas e hortaliças para reduzir o desperdício alimentar

Abstract

Food waste is a problem seen throughout the world, with it being estimated that around 1/3 of everything produced worldwide is lost. In Brazil, it is considered that around 26 million tons of solid waste are discarded per year. As an alternative to reducing or avoiding this waste, Integral Food Use (AIA) consists of completely using food, without wasting stalks, peels or leaves. This study aimed to guide the community on the importance of making full use of fruits and vegetables, by creating sustainable, low-cost recipes that bring benefits to the population. A presentation of samples was made to taste the recipes and test their acceptability. Tasting participants expressed surprise at the recipes. All recipes were well accepted despite initial strangeness and distrust. Thus, a book of recipes based on the full use of food was created. The work developed demonstrated the feasibility of full use of non-conventional parts of fruits and vegetables by the population, which has as a barrier to its implementation the lack of knowledge in society about such practices, combined with the culture of consumerism and practicality of today's world, which it generates prejudice towards these unconventional parties and little willingness to take advantage of actions and the consequent waste.