How to reduce food waste in the B_M company`s restaurant

Abstract

About a third of all food produced in the world is wasted. To reduce this unfortunate number, several companies are trying to do their part. The article analyzes the causes of food waste in the B_M company restaurant, located in the Industrial Pole of Manaus, to propose actions to improve its environmental performance. The research is of an applied nature, with data collection and analysis using qualitative and quantitative approaches. The procedures involve case study, documentary and bibliographic research, and survey application, based on a questionnaire composed of 2 sections and nine questions, applied randomly at lunchtime with 300 employees. After analyzing the data, it was concluded that waste is related to the preparation and menu of meals, occurring effectively in the consumption phase, when 58% of respondents leave food scraps on the plate, due to the bad taste of the meals (81 %), not pleasant menu (41%) and for over-serving (25%). The main foods left on the plate are beef (34%), chicken meat (32%), rice (23%), beans (20%), and fish (20%). In the end, six suggestions were given to managers to reduce food waste at the restaurant.