CONTROLE DO DESPERDÍCIO DE ALIMENTOS EM UNIDADES DE ALIMENTAÇÃO E NUTRIÇÃO

Abstract

Food waste is related to food preparation in UAN when the leftovers of the food produced are not distributed, as well as when the remains of uneaten food are left on customers' plates. It is emphasized that the UAN's need to establish the level of food waste between 0 and 10%. The study aims to identify the factors associated with food waste in a Nutrition Food Unit. This is an integrative literature review study, and the bibliographic survey was carried out in the electronic libraries SciELO and BVS with the following databases: LILACS and MEDLINE, made available directly through online research. The management and control of food waste in a UAN is essential to identify the accumulation of leftovers and leftovers, leading to ethical and economic repercussions, as well as political, social and environmental. Recording the amount wasted is very important in a UAN, since this data can be used to implement rationing strategies, aiming to minimize waste and optimize productivity. In addition, the records provide information about the amount of food wasted, being used in the calculation of these losses, as well as measuring the costs and diagnosing the causes of waste. Given the above, it is observed that those responsible for the UAN should implement educational measures to the diners as well as for the employees, where it is essential that there is the application of training so that they are able to use the proper utensils and trained for distribution and standardizing the portion of food, which promotes waste reduction.