Aproveitamento integral dos alimentos: uma alternativa para reduzir o desperdício em uma unidade de alimentação e nutrição

Abstract

The Food and Nutrition Units (UAN) are considered one of the main generators of solid waste. Thus, the Integral Food Use (AIA) project was proposed for a Food and Nutrition Unit of a company, with the objective of reducing waste by using food parts that are commonly thrown in the trash by UAN employees, for lack of knowledge about nutritional value and preparation techniques. To carry out the proposal, an EIA Workshop was developed with culinary preparations and acceptability tests for possible inclusion in the company's menu. The project was aimed at Environmental Education, an action research, quantitative and qualitative, with the purpose of sensitizing cooks and diners about the environmental impacts generated by food waste. Of the results obtained, 100% of UAN employees had never heard about the full use of food (AIA); when they were asked about what they did with leftovers and unconventional parts of food, 100% answered that they threw it in the trash; as for food waste generated by the UAN ± 0.4942 kg of bark, stalks and shavings are discarded on average per day; Of the employees who participated in the survey and who had other functions in the company, 57% said they had already heard about EIA, but 61% said they had not consumed any preparation with unconventional parts of food; Regarding cost-effectiveness, in preparing recipes that use EIA, 78% of employees responded that it is low cost and reduces food waste. As for the acceptability test applied to UAN employees, only apple peel juice with cabbage and lemon did not have 100% acceptance; and for employees who worked in other sectors of the company, there was good acceptance of bread with leaves and stalks and zucchini peel cake (100%), however 90% did not approve the banana peel. Keywords: Waste, Full use of food; Food and Nutrition Unit.