出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：The implementation of an efficient socio-environmental management model requires the application of tools that show quali-quantitatively the essential changes in production. In the food sector, the scientific literature lacks studies that apply indicators and tools of this nature. This work aims to apply the socio-environmental sustainability indicators: Indicator of the Level of Meal Processing (INPR) and the Analysis of Rest-Ingestion (ARI) in Cleaner Production practices (PML) in a school restaurant in the northwest of Paraná. The research associated a case study with field research for the application of socio-environmental indicators in PML. The initial INPR was 1.34 and after changes it went to 3.77 (recommended greater than 3), proving to be easy to apply and efficient to improve the nutritional quality of the menu. The ARI was efficient in determining differences in waste between the typologies: à la carte (14.81%) and buffet (4.12%), showing a laborious application and simple analysis. The application of the two indicators was feasible, providing more circular production processes and seeking the sustainable and healthy profile of new consumers.
关键词：Social and environment management tools;INPR;Environmental management;Restaurant;Intake rest;Environmental health.
