Alimentação coletiva e gestão de resíduos: uma relação sólida?

Abstract

In the process of meals producing in Nutrition Food Units (UAN), the generation of solid waste and food waste are a reality. High generation of waste, and its improper destination can cause damage to the environment, public health, as well as economic and nutritional impacts. The collective food sector must have a management committed to sustainable development and compliance with the National Solid Waste Policy (PNRS), seeking through indicators, leftovers, and correction factor to assess food waste and reduce the waste generated. This study aimed to carry out a narrative review of the scientific literature on waste management and UAN. Articles and official documents published in the period 2000 to 2020 were searched. To implement waste management, , the National Solid Waste Policy, Law No. 12,305 of August 2, 2010, was instituted, with a view to integrated management and correct management of solid waste. Although the PNRS represents a major advance in terms of public policies, no data was found on its implementation in UAN. The researched articles showed that there is still a great waste of food in the UAN, a fact that may be related to the deficiency in meal planning, local culture, but also to the lack of knowledge on the part of the managers and lack of inspection by the competent bodies regarding the application of the PNRS. In order to reduce food waste and negative environmental impact of the activities performed in the daily work of UAN it is necessary that UAN promote a correct and sustainable destination of the waste generated, using strategies and actions that have proven to be effective such as: composting, selective collection, recycling, , awareness campaigns for diners, staff training, however, these and other actions are up to the manager to promote and articulate the best way to execute them according to the physical, social and economic reality in which it is inserted. From this perspective, the responsibility is imposed to institute measures for the management of this waste, in order to optimize the production of food / meals, reduce the waste of food, water and energy, according to the objectives of sustainable development of the UN.