Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público

Melo, Vanessa Thais Peres; Strasburg, Virgílio José

doi:10.1590/1981-6723.06919

Cited by 5 publications

(5 citation statements)

References 16 publications

(18 reference statements)

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“…Regarding fruits, the results of this study are similar to those found by Melo and Strasburg (2020), which was conducted in another public hospital, also in Porto Alegre. The inputs used were also similar in relation to the frequency of use in the monthly menus.…”

Section: Generation Of Wastesupporting

confidence: 89%

“…The inputs used were also similar in relation to the frequency of use in the monthly menus. Besides that, the authors identified that if the hospital were to buy all vegetables items fresh, 25.6% more raw materials would be needed per year (Melo & Strasburg, 2020). Menezes et al, (2020) observed in their work that there was an increase of 246.2% in the acquisition of MPV in restaurants of a public university in a period of five years.…”

Section: Generation Of Wastementioning

confidence: 99%

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Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

Strasburg

Fontoura

Bennedetti

et al. 2021

RSD

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This study aimed to assess the environmental impacts of waste generation and the WF of raw materials used to provide meals to workers in a public hospital in southern Brazil over the course of the four seasons. This is a descriptive case study with a quantitative approach. The food raw materials that composed meals during 2019 were grouped by type of input. The items included from each food group were those which represented at least 85% (Multiple Criteria ABC Analysis) of the total amount used in kilograms within the respective group, in each month. The generation of residues from fruits, vegetables, and meat was estimated, as well as the WF of the items. For the statistical analysis, the Kruskal-Wallis test was used with a significance of 5%. Out of the 96 food inputs used, 49 items represented 86% of the total in kg, being the ones from which the environmental impacts were calculated. During the year, 435,411 meals were served. As for the number of diners, the highest frequency was observed in the winter and lowest in the summer. The annual waste percentage of the fruits acquired was 33.8%, being higher in the summer than in other seasons. Animal products were responsible for 64.2% of the WF, being higher in the winter. Assessing user frequencies, climatic conditions, and raw-material selection are important measures for the appropriate management of foodservices, as well as for assessing their environmental impacts.

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Section: Generation Of Wastesupporting

confidence: 89%

Section: Generation Of Wastementioning

confidence: 99%

Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

Strasburg

Fontoura

Bennedetti

et al. 2021

RSD

Self Cite

View full text Add to dashboard Cite

show abstract

“…In turn, vegetables are part of the preparation of menus in dish such as salads and side dishes 31 .…”

Section: Diet Patternsmentioning

confidence: 99%

Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay

Strasburg,

Dergazarián,

Nacaratto

et al. 2024

Rev. Cont. Saúde

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Introducción: en la atención hospitalaria, la provisión de comidas integra el proceso de recuperación de los pacientes. Los alimentos que se utilizan pueden afectar la calidad del ambiente. Objetivo: identificar las características de los diferentes patrones de menú, así como los impactos ambientales de los alimentos utilizados en las dietas de un Hospital Público Universitario (HPU) de Uruguay. Métodos: estudio retrospectivo utilizando datos secundarios. El período investigado fue el año 2021 y el primer semestre de 2022. Se evaluaron las prescripciones de dietas totales para alimentación oral (VO) y suplementaria (AS). Se analizaron las variables: a) valor energético en kilocalorías (kcal); b) huella hídrica (HH) - para dietas VO; c) valor energético; d) generación de gases de efecto invernadero (GEI) - para insumos utilizados para la AS. Resultados: el HPU sirvió 317.380 comidas durante los tres semestres. De las 24 opciones para la prescripción de dietas VO, 13 tipos representaron más del 93% de la cantidad total de prestaciones. En cuanto a los 21 tipos de alimentos utilizados en las prescripciones dietéticas, 6 fueron de origen animal. En la evaluación del impacto ambiental se identificó una diferencia de hasta 51% de HH entre los tipos de dietas VO. En AS, el grupo de fórmulas enterales para adultos representó el 88,37% del consumo total. El grupo de fórmulas infantiles tuvo el mayor impacto en la emisión de GEI. Conclusiones: además de la atención con prestaciones dietéticas el servicio de alimentación hospitalario debe considerar los impactos ambientales de su oferta alimentaria.

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“…For producers, minimal processing results in an increase in the product value and a reduction in losses during transport and storage. Moreover, by-products from minimal processing can be reused in the preparation of other foods, crop fertilization, and animal feed [16,[28][29][30].…”

Section: Market Of Mpvs In Brazilmentioning

confidence: 99%

Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects

Finger

Santos

Silva

et al. 2023

Foods

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The global demand for minimally processed vegetables (MPVs) has grown, driven by changes in the population’s lifestyle. MPVs are fresh vegetables that undergo several processing steps, resulting in ready-to-eat products, providing convenience for consumers and food companies. Among the processing steps, washing–disinfection plays an important role in reducing the microbial load and eliminating pathogens that may be present. However, poor hygiene practices can jeopardize the microbiological quality and safety of these products, thereby posing potential risks to consumer health. This study provides an overview of minimally processed vegetables (MPVs), with a specific focus on the Brazilian market. It includes information on the pricing of fresh vegetables and MPVs, as well as an examination of the various processing steps involved, and the microbiological aspects associated with MPVs. Data on the occurrence of hygiene indicators and pathogenic microorganisms in these products are presented. The focus of most studies has been on the detection of Escherichia coli, Salmonella spp., and Listeria monocytogenes, with prevalence rates ranging from 0.7% to 100%, 0.6% to 26.7%, and 0.2% to 33.3%, respectively. Foodborne outbreaks associated with the consumption of fresh vegetables in Brazil between 2000 and 2021 were also addressed. Although there is no information about whether these vegetables were consumed as fresh vegetables or MPVs, these data highlight the need for control measures to guarantee products with quality and safety to consumers.

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Geração de resíduos na aquisição de vegetais in natura e minimamente processados por serviço de nutrição e dietética de um hospital público

Cited by 5 publications

References 16 publications

Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

Environmental impacts of the water footprint and waste generation from inputs used in the meals of workers in a Brazilian public hospital

Impactos ambientales de los patrones del menú de un hospital universitario en Uruguay

Minimally Processed Vegetables in Brazil: An Overview of Marketing, Processing, and Microbiological Aspects

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