RESÍDUOS GERADOS NO RESTAURANTE UNIVERSITÁRIO EM UMA UNIVERSIDADE PÚBLICA NO ALTO SOLIMÕES, AMAZONAS, BRASIL

Abstract

Food plays an important role in relation to the life cycle of every living being. In any food and nutrition unit, including university restaurants, food waste must be avoided, and it is necessary to control, compare and evaluate the procedures and performance of the activities performed, through preventive measures. Within this context, the need arose to characterize the solid waste generated in the university restaurant at INC-UFAM. This survey was developed with the employees, manager and coordinator of the INC university restaurant and students who consumed the food served in the restaurant. Ten meals (including coffee and lunch) were analyzed over a week. The students who participated in the acceptability survey were the first 100 students who consumed the meal. The data collection technique involved direct observation (participant) and the acceptability test, using simple statistics to tabulate the collected data. It was observed that waste was generated during food preparation and after meals. In preparing meals, organic and inorganic residues were produced. And after meals, food scraps and disposable waste were produced, such as: disposable cups, dessert packaging and napkins. As for the assessment of the acceptance of meals by diners, it can be said that the meals served in the university restaurant were not accepted in the hedonic scale acceptability test, and in the rejection index it can be said that the meals were accepted, however the students they consumed because they were hungry and not because they liked the food served. The realization of the intervention campaign provided modifications considered positive, as during the research there were changes in behavior, of the students, with the awareness of food waste and of those responsible for the university restaurant, with the introduction of regional foods on the menu UK.

Keywords: Waste. Food. UFAM.