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Publication
O Desperdício Alimentar em Restauração
| Name: | Description: | Size: | Format: | |
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| 1.41 MB | Adobe PDF |
Abstract(s)
A alimentação é uma atividade com elevado impacto a nível económico, ambiental, social e na
saúde humana. Com o contínuo aumento da população mundial, verifica-se proporcionalmente,
também, um aumento elevado da produção alimentar de modo a fazer face às necessidades, o
que por sua vez aumenta os impactos referidos anteriormente e fomenta o desperdício alimentar,
comprometendo assim o acesso aos recursos por parte de gerações futuras. O desperdício
alimentar passou a ser um problema à escala mundial, que se reflete ao longo de toda a cadeia
agroalimentar. Por isso, é de grande importância analisar todas as etapas da cadeia de produção
e abastecimento alimentar, de forma a identificar os principais focos de desperdício, assim como
os meios para mitigar este “problema”.
Os serviços de restauração são lugares propícios para a redução significativa do desperdício
alimentar pois são aqueles que maior índice de desperdício alimentar
apresentam.Simultaneamente, são também os que mais podem contribuir para a redução do
desperdício através da adoção de medidas que abarquem diversos benefícios: económicos;
sociais; ambientais; a promoção de uma imagem solidária perante os funcionários, fornecedores
e os consumidores, tornando-se uma referência de serviço que combate o desperdício alimentar
e influenciando, por sua vez, os restantes serviços a adotarem medidas também.
Este estudo tem como objetivo analisar criticamente as ideias mais recorrentes sobre desperdício
alimentar. Atravésde um inquérito por questionário online com o principal objetivo de abordar
diretamente os consumidores, simultaneamente, recolher dados sobre os seus próprios
desperdícios alimentares em ambiente de restauração. Este último aspeto teve como principal
objetivo compreender as causas mais relevantes do desperdício naquele contexto, bem como,
identificar possíveis medidas para o atenuar. Verificou-se que o comportamento do consumidor
em relação ao desperdício varia também consoante as medidas adotadas pelos estabelecimentos
de restauração relativamente a esta temática, assim sendo, podem identificar-se como principais
medidas para atenuar o desperdício: A redução de doses servidas; a aplicação de taxas de
desperdício; a recomendação de utilização de “lunchboxs” para acondicionar os alimentos não
consumidos no local; a revisão da elaboração dos pratos bem como a sua apresentação aos
clientes.
Food is an activity with a high economic impact; environmental; social and human health. With the continuous increase of the world population, there is, at the same time, also a high increase in food production in order to meet the increasing needs, which in turn, rises the previous impacts and promotes food waste, thus compromising access to resources for future generations. Food waste has become a worldwide problem, reflected throughout all the agri-food chain. Therefore, it is of great importance to analyze all stages of the food production and supply chain, to identify the main sources of waste, as well as means to mitigate this “problem”. The catering services are favorable places to reduce food waste because they have the highest rate of it. At the same time, these services are the ones that can contribute mostly through the adoption of measures that encompass several benefits: economic,social, and environmental issues; the promotion of a solidary image among employees, suppliers and consumers, becoming a service reference that fights food waste and, in turn, influencing other services to adopt measures as well. This study aims to critically analyze the most recurrent ideas about food waste and possible methods to reduce or eliminate them. The method consisted, firstly, in a literature review, based on a qualitative research approach, focusing on the causes of food waste, its effects and possible solutions. An online questionnaire survey was also carried out with the main objective of directly approaching consumers on this topic and, simultaneously, collecting data on their own food waste in a restaurant environment. This last aspect had as main objective to understand the most relevant causes of waste in that context, as well as to identify possible measures to alleviate it. Through the results obtained in this study, it was found that consumer behavior in relation to waste also varies according to the measures adopted by the catering establishments regarding this issue, thus, the main measures to reduce waste can be identified: The reduction of servings; the application of waste rates; a recommendation to use “lunch box” to store food not consumed: the review of the preparation of the dishes as well as their presentation to customers.
Food is an activity with a high economic impact; environmental; social and human health. With the continuous increase of the world population, there is, at the same time, also a high increase in food production in order to meet the increasing needs, which in turn, rises the previous impacts and promotes food waste, thus compromising access to resources for future generations. Food waste has become a worldwide problem, reflected throughout all the agri-food chain. Therefore, it is of great importance to analyze all stages of the food production and supply chain, to identify the main sources of waste, as well as means to mitigate this “problem”. The catering services are favorable places to reduce food waste because they have the highest rate of it. At the same time, these services are the ones that can contribute mostly through the adoption of measures that encompass several benefits: economic,social, and environmental issues; the promotion of a solidary image among employees, suppliers and consumers, becoming a service reference that fights food waste and, in turn, influencing other services to adopt measures as well. This study aims to critically analyze the most recurrent ideas about food waste and possible methods to reduce or eliminate them. The method consisted, firstly, in a literature review, based on a qualitative research approach, focusing on the causes of food waste, its effects and possible solutions. An online questionnaire survey was also carried out with the main objective of directly approaching consumers on this topic and, simultaneously, collecting data on their own food waste in a restaurant environment. This last aspect had as main objective to understand the most relevant causes of waste in that context, as well as to identify possible measures to alleviate it. Through the results obtained in this study, it was found that consumer behavior in relation to waste also varies according to the measures adopted by the catering establishments regarding this issue, thus, the main measures to reduce waste can be identified: The reduction of servings; the application of waste rates; a recommendation to use “lunch box” to store food not consumed: the review of the preparation of the dishes as well as their presentation to customers.
Description
Keywords
Desperdício alimentar Sustentabilidade Segurança alimentar Restauração Food waste Sustainability Food security Restoration