Assessment of leftovers in a food and nutrition unit in Sobral, Brazil

Abstract

Introduction: In a Food and Nutrition Unit, food waste is a factor of great importance, which can be seen by the ethical, economic, social and political view. On the other hand it also relates food preferences and aversions of the diners and improper planning of the number of meals and even the execution of menu preparations. Objective: To evaluate food leftover’s in a Food and Nutrition Unit in the city of Sobral, Ceará. Methodology: Case study, cross-sectional, descriptive and quantitative with the estimate of food leftover during the month of February 2016, referring to the lunch offered to workers in a shoe factory. As additional information, a record of the diners account was used, in order to associate the main causes of waste with the daily food leftovers. Results: The average weight of consumption per capita meal was 382g to then reach the rest intake per capita of 14.63 g, below the rate indicated by Vaz (2006), where the per capita intake should rest is between 15 to 45g per person having an average of 20g. Conclusion: Although the leftovers are within acceptable parameters, the amounts of food discarded is high, generating unnecessary expenses.