Resiliência impacta a redução de desperdício de alimentos? Avançando o debate

Conteúdo do artigo principal

Flávio Henrique de Oliveira Costa
Camila Colombo Moraes
Andrea Lago da Silva
Carla Pereira
Ivete Delai
Ana Beatriz Lopes de Sousa Jabbour⁵

Resumo

O objetivo deste artigo é analisar as contribuições dos elementos da resiliência (ERs) para as práticas de redução de desperdício de alimentos (PRDAs) e para lidar com as causas de desperdício de alimentos (CDAs). A partir de uma revisão sistemática da literatura, realizou-se uma análise de conteúdo em 143 artigos. Entre os elementos que mais contribuem para as PRDAs, estão: gestão do conhecimento, colaboração e flexibilidade. Entretanto, saúde financeira e redundância podem aumentar o desperdício de alimentos (DA), e antecipação é a capacidade prioritária a ser desenvolvida. Este artigo é a primeira tentativa de estabelecer o papel dos ERs na redução do desperdício de alimentos, e uma agenda de pesquisa é proposta.

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Detalhes do artigo

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DE OLIVEIRA COSTA, F. H. .; COLOMBO MORAES, C. .; LAGO DA SILVA, A.; PEREIRA, C. .; DELAI, I. .; LOPES DE SOUSA JABBOUR⁵, A. B. . Resiliência impacta a redução de desperdício de alimentos? Avançando o debate. RAE-Revista de Administração de Empresas, [S. l.], v. 61, n. 5, p. 1–21, 2021. DOI: 10.1590/S0034-759020210506. Disponível em: https://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/84436. Acesso em: 19 maio. 2022.
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