Elaboração de receitas sustentáveis em um restaurante popular para o aproveitamento integral dos alimentos.

Abstract

Food waste is a problem seen all over the world, and it is estimated that about 1/3 of everything that is produced worldwide is lost. In Brazil, it is considered that about 26 million tons of solid residues are discarded per year. As an alternative to reduce or avoid this waste, the Whole Use of Food (IFA) consists in the complete use of food, without wasting stems, peels or leaves. The objective of this work was to observe and analyze the food waste in a low cost Restaurant, seeking alternatives for the total utilization of fruits and vegetables with higher level of waste, from the development of sustainable recipes, with high biological value, low cost, and that bring

benefits to the consumer population. This is a qualitative research of descriptive and cross- sectional nature, carried out in a low cost Restaurant. The unconventional parts were obtained

from the pre-preparation of fruits and vegetables at the Unit. A higher degree of scraps/leaves was observed for pineapple, watermelon and pumpkin. Based on these leftovers, sustainable recipes were developed based on jam from the peel of watermelon, pineapple and pumpkin, and technical sheets of these preparations were developed, containing the ingredients' composition, preparation method and per capita for use in the unit's menus. A booklet with preparations from the integral use of food was prepared for implementation by the service. The use of leftovers, especially of fruits and vegetables, to develop recipes from the Complete utilization of these foods becomes a viable alternative for the service, aiming to diversify the preparations from sustainable practices, low cost and that add flavor aiming at the satisfaction of the diners.