Metodologia De Avaliação De Cardápio Sustentável Para Serviços De Alimentação

Abstract

A elaboração de cardápios saudáveis sob a ótica da produção sustentável é uma tendência mundial entre gestores de serviços de alimentação. O objetivo do estudo foi elaborar uma ferramenta de avaliação para setor de alimentação coletiva, no que diz respeito à produção de refeições e cardápios sustentáveis. Utilizou-se como embasamento científico revisão de literatura nacional e internacional sobre sustentabilidade em serviços de alimentação, e elaborou-se um questionário de verificação. Este questionário foi aplicado em uma UAN institucional e constatou-se conformidade em 70,3% dos itens avaliados. Destacou-se o desenvolvimento de ações relacionadas a geração de resíduos sólidos e a oferta de variedade das escolhas alimentares, embora, não tenha sido realizada auditoria energética e as refeições não apresentarem adequação total quanto à qualidade nutricional. Diante da relevância e escassez de estudos com propostas de avaliação de cardápios sustentáveis que auxiliem gestores, alunos e professores para aplicação de práticas voltadas para a sustentabilidade, sobretudo visando o atendimento legal vigente, o questionário desenvolvido auxiliará estes profissionais para uma gestão contemporânea, facilitando a implantação de ações sustentáveis na produção de refeições. A relevância do tema e escassez de trabalhos que apresentem ferramentas que propiciem adoção de práticas sustentáveis na produção de refeições ressaltam a importância de mais estudos voltados para esta temática. O instrumento desenvolvido nesta pesquisa é de fácil aplicação e contempla as recomendações mundiais da Associação Americana de Nutricionistas, desta forma, almeja-se que seja utilizado por profissionais dos serviços de alimentação visando adoção de ações sustentáveis na produção de refeições. PALAVRAS-CHAVE:Cardápios sustentáveis, unidades de alimentação e nutrição, atitudes. METHODOLOGY OF EVALUATION OF SUSTAINABLE MENU FOR FOOD SERVICES ABSTRACTThe elaboration of healthy menus from sustainable perspective production is a worldwide and imminent trend among professional food service managers. The objective of the study was to elaborate an evaluation tool for collective and commercial food services, in relation to the production of sustainable meals and menus. A review of national and international literature on sustainability in food services was used as a scientific basis. A verification questionnaire was developed. This questionnaire was applied in a collective food service and compliance was verified in 70.3% of the items. It was highlighted the development of actions such as the audit of solid waste and the variety of food choices, although no energy audit was performed and meals did not present adequate nutritional quality. In view of the relevance and scarcity of studies with proposals for evaluation of sustainable menus that assist the activities of managers of food and nutrition units regarding compliance with actions related to sustainability, above all to comply with current legal aspects, the questionnaire developed will have an impact...

Environmental, Social and Economic Sustainability Indicators Applied to Food Services: A Systematic Review

“…The USA are considered one of the big responsible for the negative climatic changes, probably encouraging studies that plan strategies to reduce the environmental impacts and search for more sustainable alternatives for the food chain. In South America, Brazil presented only two (6.45%) studies included in this review, with activities such as the reuse of oil for biodiesel production, recycling [37], and donation of fresh food leftovers to food banks or NGOs [42].…”

“…When we analyze the activities most implemented in food services (Figure 2), recycling (oil, paper, water, aluminum, etc.) is highlighted [9,13,28,29,31,32,[35][36][37]41], purchase of local products [23,24,27,29,30,[38][39][40][41][42]46], reduction in energy consumption [9,25,[29][30][31]36,42,46] Recycling is one of the best alternatives to reduce environmental problems and to increase the useful life of landfills [9,42]. It is the process in which the materials that would be discarded, or even those that have already been, are collected, separated, and processed to be used as a raw material in the manufacture of goods.…”

“…Recycling benefits everyone involved in the production process, from When we analyze the activities most implemented in food services (Figure 2), recycling (oil, paper, water, aluminum, etc.) is highlighted [9,13,28,29,31,32,[35][36][37]41], purchase of local products [23,24,27,29,30,[38][39][40][41][42]46], reduction in energy consumption [9,25,[29][30][31]36,42,46], composting [9,26,28,32,34,50], use of organic foods [22,[24][25][26]32,36], and food donation [32,42,45,49,50].…”

“…Recycling is one of the best alternatives to reduce environmental problems and to increase the useful life of landfills [9,42]. It is the process in which the materials that would be discarded, or even those that have already been, are collected, separated, and processed to be used as a raw material in the manufacture of goods.…”

“…Waste management has become a key priority referring to all related activities on how to avoid, reduce, or recycle waste throughout the production and consumption chain [50]. However, from the studies that mentioned the waste recycling (n = 10) [9,13,31,32,[34][35][36][37]41,42], only 40% (n = 4) also mentioned the selective collect [13,34,35,42], and from studies that mentioned composting (n = 8) [9,23,26,28,32,34,36,50], only one mentioned the selective collect [34] as an sustainable activity. According to Demicco et al [32], composting is a set of techniques applied to control the decomposition of organic materials to obtain a more stable material, rich in humus and minerals, which generates a production chain with sustainable characteristics.…”