出版社：Grupo de Pesquisa Metodologias em Ensino e Aprendizagem em Ciências
摘要：Global rates of food waste are high and occur throughout the production chain, including Food and Nutrition Units (FNU). School-Kitchen is an FNU associated with routine teaching and learning for the training of professionals in the area of Food and Beverage. This study aimed to evaluate food waste in the school-kitchen at a public university in Bahia, Brazil, and to propose strategies for its control. Foods were classified into five groups: fruits; vegetables; eggs and dairy products; meat and non-perishables. Data collection was performed using spreadsheets recording excess food and temperature control of equipment registered in 2017 to 2019. The total food waste in the period evaluated was 121.3 kg and non-perishable group had the highest rate (mean of 19.2 kg/year). The three main causes of waste were: expired shelf life, spoilage and inadequate storage temperature. Cold storage equipment indicated high temperature variability and low maintenance. Aiming to reduce waste, university students applied conservation techniques and developed new products. These strategies promote the use of excess food in other classes and favor the reduction of the waste rate at the UAN. The results found showed the causes of wasted food at school-kitchen and showed actions to control it, highlighting the relevance of teaching-learning proposals that contribute to innovation and professional training.
关键词：Food waste;Food integral utilization;Food product development;Materials management.
