816
R. A. Teixeira et al.
in relation to the rest-ingestion, being discarded of 100–150 g of residues, per dish,
daily in the universities studied by these authors.
Another issue is about wastes on self-service food station. Food produced, conditioned in the self-service food station, but not consumed turns into waste, and cannot
be reused for feeding customers thus being discarded. These residues account for
41% of the organic waste generated in the restaurant. It demonstrates a failure in
the planning of restaurant management, since it produced much food than was not
consumed by customers.
Zotesso et al. (2016) affirm that in restaurants with a fixed-rate distribution, the
percentage of leftovers reflects mainly the efficiency of planning the quantity of
preparations in relation to the number of meals to be served. These same authors
carried out a study on the generation of waste at a university restaurant in the state of
Paraná, Brazil, and found that the percentage of food waste prepared and served to
customers ranged from 13.3 to 16.4%. These values were like those of Ricarte et al.
(2008), in a university restaurant in the state of Ceara—Brazil, where the percentage
of surplus was 11.65%.
In this way, it is verified that a re-adaptation of the current planning in the restaurant
is necessary to reduce this observed disparity. Thus, restaurant management should do
a study the average amount of consumers per day, and so determine the production
based on these data. In this way it will be possible to avoid the production of an
excessive amount of meals, and consequently of generated waste.
It is still possible to adapt the menu according to the preference of the customers,
in addition to using inputs of the time, to reduce the environmental impact of the
restaurant activities.
Also, it is important to emphasize in relation to the preparation residues, that many
deteriorated foods were present, again indicating a fault in the meal planning, resulting in a too-large purchase of products incompatible with the production of meals.
At this point it can be observed residues of leaves and stems represents 16.7% of
total waste, and waste type “other”, 4.3%, this represents a total of 21% of generated
waste, which, the most part it was “spoiled” (Fig. 12). In addition, it was found that
many foods were discarded, but there were no indications of any problem that might
affect their consumption (Fig. 13).
These factors also highlight the importance of making employees and administrators of the restaurant aware of food waste and the possibility of reuse of waste.
The results obtained from waste sampling were similar to those obtained by Venzke (2001), in a study about waste’s generation of a restaurant located in an automotive industry, showing a pattern in the generation of waste from large institutions.
Venzke (2001) in his study, verified that the main contribution of residues comes
from the hygiene of fruits and vegetables. This is due the proceedings performed
in this stage, where food is peeled, cut and washed. Among the reuse alternatives
that can be considered are: composting and anaerobic digestion, cited as adequate
techniques for the use of organic waste by the National Solid Waste Policy (Brazil
2010). The use of anaerobic digestion proves to be quite interesting in view of the
large amount of food residues already prepared and which can be detrimental to
small-scale composting.
R. A. Teixeira et al.
in relation to the rest-ingestion, being discarded of 100–150 g of residues, per dish,
daily in the universities studied by these authors.
Another issue is about wastes on self-service food station. Food produced, conditioned in the self-service food station, but not consumed turns into waste, and cannot
be reused for feeding customers thus being discarded. These residues account for
41% of the organic waste generated in the restaurant. It demonstrates a failure in
the planning of restaurant management, since it produced much food than was not
consumed by customers.
Zotesso et al. (2016) affirm that in restaurants with a fixed-rate distribution, the
percentage of leftovers reflects mainly the efficiency of planning the quantity of
preparations in relation to the number of meals to be served. These same authors
carried out a study on the generation of waste at a university restaurant in the state of
Paraná, Brazil, and found that the percentage of food waste prepared and served to
customers ranged from 13.3 to 16.4%. These values were like those of Ricarte et al.
(2008), in a university restaurant in the state of Ceara—Brazil, where the percentage
of surplus was 11.65%.
In this way, it is verified that a re-adaptation of the current planning in the restaurant
is necessary to reduce this observed disparity. Thus, restaurant management should do
a study the average amount of consumers per day, and so determine the production
based on these data. In this way it will be possible to avoid the production of an
excessive amount of meals, and consequently of generated waste.
It is still possible to adapt the menu according to the preference of the customers,
in addition to using inputs of the time, to reduce the environmental impact of the
restaurant activities.
Also, it is important to emphasize in relation to the preparation residues, that many
deteriorated foods were present, again indicating a fault in the meal planning, resulting in a too-large purchase of products incompatible with the production of meals.
At this point it can be observed residues of leaves and stems represents 16.7% of
total waste, and waste type “other”, 4.3%, this represents a total of 21% of generated
waste, which, the most part it was “spoiled” (Fig. 12). In addition, it was found that
many foods were discarded, but there were no indications of any problem that might
affect their consumption (Fig. 13).
These factors also highlight the importance of making employees and administrators of the restaurant aware of food waste and the possibility of reuse of waste.
The results obtained from waste sampling were similar to those obtained by Venzke (2001), in a study about waste’s generation of a restaurant located in an automotive industry, showing a pattern in the generation of waste from large institutions.
Venzke (2001) in his study, verified that the main contribution of residues comes
from the hygiene of fruits and vegetables. This is due the proceedings performed
in this stage, where food is peeled, cut and washed. Among the reuse alternatives
that can be considered are: composting and anaerobic digestion, cited as adequate
techniques for the use of organic waste by the National Solid Waste Policy (Brazil
2010). The use of anaerobic digestion proves to be quite interesting in view of the
large amount of food residues already prepared and which can be detrimental to
small-scale composting.