SUSTAINABILITY AND WASTE GENERATION IN A FOOD AND NUTRITION UNIT IN GOIANIA-GO, BRAZIL
DOI:
https://doi.org/10.12957/demetra.2015.17035Keywords:
Solid Waste. Collective Food. Waste of Food. Environmental Management.Abstract
Objectives: This study aimed to evaluate the production process ofmeals in a food and nutrition unit (FNU) in Goiania-GO, Brazil,focusing on waste generation and sustainable aspects. Materialand Methods: the study was made in a FNU that serves a healthycommunity, between June and July 2014, during 20 workingdays with an average production of 159 meals/lunch. This isa quantitative and observational case study with waste weightobtained from the reception, storage, production and distributionareas (except rest intake). A survey was conducted to discoverwhat sustainability activities had been initiated. Fresh food andcuttings were quantified to determine the correction factor andother organic and inorganic waste production. Results: Therewere important actions taken towards sustainability, like selectivewaste gathering. A total of 776 kg of solid waste was found, ofwhich 568.38 kg was organic waste, 207.62 kg inorganic waste and17.65 kg was oil. Regarding the areas with the greatest percentageof organic waste, the study shows that it was the production area(55.2%) and the distribution area (38.98%). Concerning theinorganic waste, the greatest generator was the reception area(36.95%), followed by the distribution area (35.9%). Conclusion:besides the environmental consciousness showed in the FNUmanagement, it is necessary to improve the food productionplanning and the correct destination of the inorganic waste, toestablish awareness programs and employee training, to thusimprove the storage control to reach the waste reduction goal.
DOI: 10.12957/demetra.2015.17035
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