Estratégias empregadas em unidades de alimentação para controle de resíduos sólidos gerados na produção de refeições.

Abstract

A sustainability practice must be adopted by food supply companies in order to reduce waste generation. Food and Nutrition Units (UAN) are intrinsically linked to the production of waste, therefore, it is essential that they make a commitment to environmental responsibility. The objective of this work was to describe and evaluate the strategies adopted in UANs to control solid waste generated in the production of meals, found in scientific articles with the purpose of mapping knowledge on the topic. This is an integrative review of national literature published in the last 10 years (2013 – 2023), through searches in databases: Virtual Health Library (VHL), Scientific Electronic Library Online (SciELO) and National Center for Biotechnology Information (PubMed). These databases were chosen to present studies in the areas of waste reuse, waste disposal and waste separation, full reuse of food, destination of used oil and biodegradable products. With this research it was possible to observe that the strategies used in UANs, for the most part, are not carried out due to lack of information, training, or even lack of interest. It is necessary to implement alternatives for the use, reduction and disposal of waste generated by UANs. As well as, the preparation of official instruments for analyzing sustainable practices and the standardization of sustainable practices instruments in food producing units.