In Brazil, 31% of household food expenses are spent on meals eaten outside of the home. The food service sector is a major consumer of resources (water, energy, food, and other materials), and generator of solid waste (SW) food, being a focus of concern of national and international organizations, given their potential economic, social, and environmental impacts caused by the final disposal of solid waste. This work problematizes the generation of solid waste during the production of meals for collectivities and presents the study carried out in three community restaurants located in Rio de Janeiro, Brazil. The solid waste generated in all stages of the meal production process was weighed. Food leftovers and food scraps were the solid waste generated in greater quantity in the three restaurants studied, showing the need for better planning of the menus and the quantities of preparations produced, since these residues are closely related to the acceptance of the menu and to the waste of food. An organic solid waste management plan has been proposed based on environmental performance evaluation during large-scale meal production.
All the contents of this work, except where otherwise noted, is licensed under a Creative Commons Attribution 4.0 International license.Todo o conteúdo deste trabalho, exceto quando houver ressalva, é publicado sob a licença Creative Commons Atribição 4.0.Todo el contenido de esta obra, excepto donde se indique lo contrario, está bajo licencia de la licencia Creative Commons Reconocimento 4.0.
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