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Comparação do desperdício alimentar entre as unidades alimentares no Campus da Penha da Universidade do Algarve
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Abstract(s)
O desperdício alimentar constitui um grande problema à escala mundial, sendo um fenómeno inerente a sociedade de consumo. Os alimentos constituem um bem essencial e apresentam um papel inquestionável na existência humana, sendo importante que a sua gestão seja feita de forma consciente, eficiente e sustentável. As instituições do ensino superior através das suas unidades alimentares constituem um foco de desperdício alimentar pela quantidade de refeições que são servidas e desperdiçadas diariamente. O presente estudo de carater exploratório-descritivo e abordagem quanti-qualitativa, visa comparar o desperdício alimentar entre as três unidades alimentares no Campus da Penha da Universidade do Algarve (UAlg), nomeadamente Cantina, Grelhado (Grill) e Bar. Utilizou-se uma combinação de diferentes métodos de recolha de dados ainda que complementares. Na Cantina e Grelhado a técnica de pesagem seletiva agregada dos resíduos no prato (sobras) através de uma balança digital num período de 35 dias consecutivos e aplicação de um inquérito por questionário. No Bar, recorreu-se a técnica de entrevista. Na Cantina desperdiça-se 29,7% do total agregado de alimentos que são servidos, comparativamente a 17,7% no Grelhado e “zero” desperdício no Bar. Na Cantina, o desperdício é maioritariamente edível enquanto no Grelhado a proporção maior do desperdício é não edível. No Bar, o nível de desperdício é zero, dada a distribuição e doação de alimentos. Por questionários/inquérito na Cantina, estimou-se que sejam desperdiçadas entre 11 a 20% de alimentos. Comparativamente, a Cantina constitui o maior foco de desperdício alimentar em relação as outras duas unidades. Concluiu-se, também, que o nível de desperdício alimentar no Campus da Penha da UAlg é elevado, uma vez que ultrapassa em algumas das suas unidades o indicador de valor inferior a 10% considerado aceitável, estabelecido pelo Conselho Federal dos Nutricionistas. Sugere-se, portanto, a redução do desperdício para os níveis de consumo sustentáveis.
Food waste is a major problem worldwide, being an inherent phenomenon of consumer society. Food is an essential good and plays an unquestionable role in human existence, and it is important that it is managed in a conscious, efficient and sustainable way. Higher education institutions, through their food units, constitute a focus of food waste due to the number of meals that are served and wasted daily. This exploratory-descriptive study with a quantitative and qualitative approach, aims to compare food waste between the three food units on the Campus da Penha of the University of Algarve (UAlg), namely Cantina, Grill (Grill) and Bar. A combination of different yet complementary data collection methods was used. In the Canteen and Grilled, the aggregated selective weighing technique of the residues on the plate (leftovers) through a digital scale in a period of 35 consecutive days and application of a survey by questionnaire. At the Bar, the interview technique was used. In the Canteen, 29.7% of the aggregate amount of food served is wasted, compared to 17.7% in the Grill and “zero” waste in the Bar. In the Cantina, the waste is mostly edible while in the Grill the greater proportion of the waste is non-edible. At the Bar, the level of waste is zero, given the distribution and donation of food. By questionnaires/survey in the Cantina, it was estimated that between 11 and 20% of food is wasted. Comparatively, the Cantina is the biggest focus of food waste compared to the other two units. It was also concluded that the level of food waste on the UAlg Campus da Penha is high, since in some of its units it exceeds the indicator of less than 10% considered acceptable, established by the Federal Council of Nutritionists. It is therefore suggested to reduce waste to sustainable consumption levels.
Food waste is a major problem worldwide, being an inherent phenomenon of consumer society. Food is an essential good and plays an unquestionable role in human existence, and it is important that it is managed in a conscious, efficient and sustainable way. Higher education institutions, through their food units, constitute a focus of food waste due to the number of meals that are served and wasted daily. This exploratory-descriptive study with a quantitative and qualitative approach, aims to compare food waste between the three food units on the Campus da Penha of the University of Algarve (UAlg), namely Cantina, Grill (Grill) and Bar. A combination of different yet complementary data collection methods was used. In the Canteen and Grilled, the aggregated selective weighing technique of the residues on the plate (leftovers) through a digital scale in a period of 35 consecutive days and application of a survey by questionnaire. At the Bar, the interview technique was used. In the Canteen, 29.7% of the aggregate amount of food served is wasted, compared to 17.7% in the Grill and “zero” waste in the Bar. In the Cantina, the waste is mostly edible while in the Grill the greater proportion of the waste is non-edible. At the Bar, the level of waste is zero, given the distribution and donation of food. By questionnaires/survey in the Cantina, it was estimated that between 11 and 20% of food is wasted. Comparatively, the Cantina is the biggest focus of food waste compared to the other two units. It was also concluded that the level of food waste on the UAlg Campus da Penha is high, since in some of its units it exceeds the indicator of less than 10% considered acceptable, established by the Federal Council of Nutritionists. It is therefore suggested to reduce waste to sustainable consumption levels.
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Keywords
Desperdício alimentar Campus da Penha Cantina Universidade