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Publication
Avaliação do Desperdício Alimentar em cadeias de Supermercado
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| 1.52 MB | Adobe PDF |
Advisor(s)
Abstract(s)
O desperdício alimentar é um problema global. Atualmente 1/6 da população
ainda passa fome, sendo que 1/3 da comida produzida em todo o mundo é desperdiçada
anualmente. As projeções da ONU indicam que continuará a haver um crescimento
populacional nas próximas décadas. Isto irá implicar um aumento da produção de
alimentos o que pode não ser sustentável. A problemática em estudo vai ter tendência a
intensificar-se. Sempre que um alimento não cumpre o fim para o qual foi criado existe
uma oportunidade perdida a nível económico, social e ambiental. Muito tem sido feito
nos últimos anos para iniciar a redução deste desperdício, contudo ainda não é suficiente.
É de extrema importância que se continue a insistir nesta temática, avaliando toda a cadeia
de abastecimento, bem como fazendo análises locais para poder propor medidas mais
adequadas.
O objetivo deste trabalho é então estudar uma das partes finais da cadeia: a parte
da distribuição e retalho. O estágio realizou-se num supermercado na região de Coimbra
com o objetivo de perceber quais as áreas em que existem maiores quebras e propor
medidas para as solucionar.
As áreas com maiores quebras estão ligadas a produtos perecíveis. Apesar de as
doações serem um processo em crescimento ainda existe muito desperdício que não pode
ser doado, sendo que as doações não atingem sequer 50% das quebras. Dado que o
supermercado tem acordo com uma instituição para realizar doações, procurou-se
perceber a partir da análise do ciclo de vida de dois produtos frescos, carne e alface, se
esta é ou não mais vantajosa ao invés da valorização energética na forma de biogás e
eliminação em aterro, e qual o seu impacto a nível da pegada de carbono.
Concluiu-se pelos dados obtidos para o caso de estudo que a doação é sempre o
melhor caminho, sendo que este processo tem um enorme impacto na redução da pegada
de carbono. Anualmente, retirar-se-ia da atmosfera 15,6 t de CO2 equivalente se toda a
carne fosse doada em vez de descartada. Relativamente à alface, a pegada de carbono é
menor, contudo, se se optar também pela sua doação em vez do seu descarte consegue-se
evitar a emissão para atmosfera de 4,4 t de CO2 equivalente por ano. A redução do
desperdício alimentar tem longo caminho pela frente.
Palavras-chave: Desperdício alimentar, Doações, Análise de Ciclo de Vida
Food waste is a global problem. Currently 1/6 of the population still goes hungry, and 1/3 of the food produced worldwide is wasted annually. UN projections indicate that population growth will continue for decades to come. This will lead to an increase in food production which may not be sustainable. The problem under study will tend to intensify. Whenever a food does not fulfil the purpose for which it was created there is a missed economic, social and environmental opportunity. Much has been done in recent years to start reducing this waste, but it is not enough. It is extremely important that we continue to insist on this theme, evaluating the entire supply chain, as well as making local analysis to be able to propose suitable measures. The objective of this paper is then to study one of the final parts of the chain: the distribution and retail part. The internship took place in a supermarket in the region of Coimbra in order to understand which areas have the largest breaks and propose measures to solve them. The areas with the largest breaks are linked to perishable products. Although donations are a growing process, there is still a lot of waste that cannot be donated, and donations do not even reach 50% of the breaks. Since all supermarket chains already have agreements with institutions to make donations, tried to realize from the life cycle analysis if this is more or less advantageous rather than landfilling, and at what level impact of carbon footprint. It was concluded from the data obtained for the case study that donation is always the best way, and this process has a huge impact on reducing carbon footprint. Each year 15.6 t of CO2 equivalent would be removed from the atmosphere if all meat was donated rather than discarded. For lettuce, the carbon footprint is lower, but if you donate instead of dispose of it, you can avoid 4.4 t of CO2 equivalent emissions per year to the atmosphere. Reducing food waste has a long way to go. Keywords: Donations, Life Cycle Assessment, Food Waste
Food waste is a global problem. Currently 1/6 of the population still goes hungry, and 1/3 of the food produced worldwide is wasted annually. UN projections indicate that population growth will continue for decades to come. This will lead to an increase in food production which may not be sustainable. The problem under study will tend to intensify. Whenever a food does not fulfil the purpose for which it was created there is a missed economic, social and environmental opportunity. Much has been done in recent years to start reducing this waste, but it is not enough. It is extremely important that we continue to insist on this theme, evaluating the entire supply chain, as well as making local analysis to be able to propose suitable measures. The objective of this paper is then to study one of the final parts of the chain: the distribution and retail part. The internship took place in a supermarket in the region of Coimbra in order to understand which areas have the largest breaks and propose measures to solve them. The areas with the largest breaks are linked to perishable products. Although donations are a growing process, there is still a lot of waste that cannot be donated, and donations do not even reach 50% of the breaks. Since all supermarket chains already have agreements with institutions to make donations, tried to realize from the life cycle analysis if this is more or less advantageous rather than landfilling, and at what level impact of carbon footprint. It was concluded from the data obtained for the case study that donation is always the best way, and this process has a huge impact on reducing carbon footprint. Each year 15.6 t of CO2 equivalent would be removed from the atmosphere if all meat was donated rather than discarded. For lettuce, the carbon footprint is lower, but if you donate instead of dispose of it, you can avoid 4.4 t of CO2 equivalent emissions per year to the atmosphere. Reducing food waste has a long way to go. Keywords: Donations, Life Cycle Assessment, Food Waste
Description
Keywords
Desperdício alimentar Doações Análise de Ciclo de Vida