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Publication
Estudo sobre desperdício alimentar e fatores motivacionais
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Abstract(s)
O desperdício de alimentos representa um problema ambiental e ético e tem repercussões
sobre a fome, a redução da pobreza, a nutrição e o crescimento económicoe social. É indicador do
mau funcionamento da cadeia de abastecimento alimentar e representa uma perda económica para os
vários intervenientes.
Enquadrado num projeto abrangente sobre o estudo do desperdício alimentar nos
refeitórios dos Serviços Sociais da Administração Pública em Lisboa geridos por umaempresa
cocontratante, é objetivo deste estudo, determinar o desperdício alimentar – componente “sobras”, no
refeitório selecionado para o efeito, através do método de quantificação e observação da forma como
são projetadas as refeições. Pretende-se ainda, avaliar as motivações dos colaboradores que fazem
parte das equipas de produção do refeitório em estudo e de outros pertencentes ao mesmo serviço.
Após a conclusão da recolha de dados e a observação das quantidades efetivamente
desperdiçadas procurou-se verificar a possível relação com a projeção das refeições. Para tal,
averiguaram-se os cálculos das capitações registados no caderno de encargos para os dias em análise e
a correspondência entre os cálculos efetuados na unidade e os estipulados pela entidade gerente.
Avaliada a ementa dos dias de estudo foi possível detetar que apenas é efetuada uma
capitação para componente da proteína e que nem todos os pratos constituintes da mesma possuem a
sua capitação tabelada o que também acresce à dificuldade da elaboração desses cálculos no terreno.
Relativamente ao número de refeições distribuídas, este foi maior que as refeições
preparadas ainda assim, o valor de desperdício obtido foi de 21,2% do total da quantidade
produzida.
No que toca à relação entre a motivação dos colaboradores e os níveis de desperdício
detetaram-se possíveis falhas em factores de relação causal, salientando-se alguns indicadores que
poderão auxiliar na construção de soluções de melhoria.
Food waste represents an environmental and ethical problem and has repercussions on hunger, poverty reduction, nutrition, and economic and social growth. It is an indicator of the malfunctioning of the food supply chain and represents an economic loss for the various actors. As part of a comprehensive project on the study of food waste in the cafeterias of the Social Services of the Public Administration in Lisbon managed by a co-contracting company, the objective of this study is to determine the food waste - component "leftovers", in the cafeteria selected for this purpose, through the method of quantification and observation of how meals are designed. It is also intended to assess the motivations of employees who are part of the production teams of the cafeteria under study and others belonging to the same service. After completing the data collection and observing the quantities effectively wasted, we sought to verify the possible relationship with the projection of meals. To this end, the capitation calculations recorded in the specifications for the days under analysis and the correspondence betweenthe calculations carried out at the unit and those stipulated by the managing entity were verified. After evaluating the menu of the study days, it was possible to detect that only one capitation is carried out for a protein component and that not all the constituent dishes have theircapitation tabulated, which also adds to the difficulty of making these calculations in the field. Regarding the number of distributed meals, this was greater than the prepared meals, yet the waste value obtained was 21,2% of the total amount produced. Regarding the relationship between employee motivation and levels of waste, possible failures were detected in factors of causal relationship, highlighting some indicators that may help inthe construction of improvement solutions.
Food waste represents an environmental and ethical problem and has repercussions on hunger, poverty reduction, nutrition, and economic and social growth. It is an indicator of the malfunctioning of the food supply chain and represents an economic loss for the various actors. As part of a comprehensive project on the study of food waste in the cafeterias of the Social Services of the Public Administration in Lisbon managed by a co-contracting company, the objective of this study is to determine the food waste - component "leftovers", in the cafeteria selected for this purpose, through the method of quantification and observation of how meals are designed. It is also intended to assess the motivations of employees who are part of the production teams of the cafeteria under study and others belonging to the same service. After completing the data collection and observing the quantities effectively wasted, we sought to verify the possible relationship with the projection of meals. To this end, the capitation calculations recorded in the specifications for the days under analysis and the correspondence betweenthe calculations carried out at the unit and those stipulated by the managing entity were verified. After evaluating the menu of the study days, it was possible to detect that only one capitation is carried out for a protein component and that not all the constituent dishes have theircapitation tabulated, which also adds to the difficulty of making these calculations in the field. Regarding the number of distributed meals, this was greater than the prepared meals, yet the waste value obtained was 21,2% of the total amount produced. Regarding the relationship between employee motivation and levels of waste, possible failures were detected in factors of causal relationship, highlighting some indicators that may help inthe construction of improvement solutions.
Description
Keywords
Desperdício alimentar Sobras Refeitório Formação Motivação Food waste Leftovers Refectory Formation Motivation