Sustentabilidade em unidade de alimentação e nutrição do hospital universitário do Município de Campina Grande-PB

Abstract

Brazilian society is going through a powerful process of transformation, which has been occurring since the second half of the 20th century. As a consequence of this factor, it is possible to observe a great growth of the Food and Nutrition Units, where there is a large consumption associated with the waste of natural resources and food. Thus, quantifying this impact is an important step towards pointing out a strategy for improving the food production system. The objective of this work was to evaluate the production and waste of solid waste in a hospital nutrition and dietetic services unit,in order to propose sustainable strategies for the elaboration of a Sustainable Logistics Plan. The research was carried out at the Hospital Universitário Alcides Carneiro and the methodological procedures adopted were: bibliographic research; observation; construction; application of questionnaires; verification of waste before and after the distribution of meals; conducting training and developing a sustainable logistics plan. The data were organized in Microsoft Office Excel (2019). When analyzing the pre-preparation of food, a daily waste was observed, mainly in fresh produce. When evaluating the rest-intake ratio, it can be observed that in relation to patients, a degree of food waste of 30% was found, which exceeds the acceptable limit of 20% for the sick community. In relation to consumers, the waste after distribution was 18.7%, however the literature accepts a maximum of 10% and other authors claim that it must be 0% waste. Analyzing the workers, who do not eat at the hospital nutrition and dietetic services unit, the rest of the intake was not carried out (R / I), but with the result of the analysis of the questionnaire on sustainability, it can be seen that they waste food despite demonstrating knowledge about the use of techniques to produce sustanable products and affirm, in their majority, that they use these techniques. Thus, it can be concluded that there is a need to apply a corrective action plan in addition to the actions already existing in the unit, in order to reduce waste in the production and distribution of food and reducing environmental, social and economic impacts.