Desperdício de alimentos: Evidências de um restaurante universitário no Brasil

Conteúdo do artigo principal

Lucas Rodrigues Deliberador
Mário Otávio Batalha
Michelle Chung
Aldara Da Silva Cesar

Resumo

O estudo das causas do desperdício alimentar e das potenciais intervenções para a sua minimização está entre as preocupações centrais daqueles que trabalham com  alimentos. A alimentação na educação, que inclui os refeitórios das universidades, está entre os setores que merecem atenção, uma vez que
quantidades significativas de alimentos são desperdiçadas pelos consumidores. Entretanto, ainda há uma escassez de estudos que abordem o problema. Este estudo teve como objetivo geral investigar o desperdício de alimentos em um refeitório de uma universidade brasileira, bem como a percepção dos
consumidores em relação às refeições servidas. Por meio de um questionário, foi possível investigar quais as principais percepções dos consumidores, e o que poderia estar por trás da geração do desperdício. Utilizou-se a correlação de Spearman a fim de verificar a correlação entre o desperdício alimentar e a percepção dos consumidores sobre as razões por trás da geração do desperdício. Verificou-se um desperdício médio de 68 g/ consumidor. Além disso, foi
observado que os consumidores que colocavam os alimentos em bandejas desperdiçavam mais alimentos do que aqueles que optavam por comer em pratos. As informações coletadas foram utilizadas para propor potenciais intervenções voltadas à redução do desperdício de alimentos em refeitórios universitários.

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RODRIGUES DELIBERADOR, L. .; BATALHA, M. O. .; CHUNG, M. .; DA SILVA CESAR, A. . Desperdício de alimentos: Evidências de um restaurante universitário no Brasil. RAE-Revista de Administração de Empresas, [S. l.], v. 61, n. 5, p. 1–17, 2021. DOI: 10.1590/S0034-759020210507. Disponível em: https://bibliotecadigital.fgv.br/ojs/index.php/rae/article/view/84438. Acesso em: 19 maio. 2022.
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