FOOD WASTE IN A UNIVERSITY RESTAURANT: EVALUATION BY RESTINGESTION AND SATISFACTION RESEARCH

Abstract

The goal objective of this work was to compare the amount of food waste and menu acceptance through the assessment of leftovers and rest-ingestion in a university restaurant, as well as to identify the main reasons for waste among consumers. A quantitative study was developed, obtaining primary and secondary data. The results showed a reduction in the rest-intake rate over three-year period, an increase in the consumption of the meal offered and a reduction in rejection among most preparations and waste rates at levels well above those recommended. Thus, the levels of rest-intake are still considered unacceptable and indicate terrible in level of waste. The persistence of the low acceptance of the menus verified over the periods analyzed is directly related to the following elements of the menu: rice, garnish and main dish, and the main reasons pointed out during the three years were due to the quantity and flavor. This demonstrates that interventions in relation to the production process of the menus executed in the university restaurant must be intensified, with the need to implement technical preparation sheets, review of gastronomic and culinary techniques, in addition to taking awareness measures among handlers as well as Food and Nutritional Education measures with consumers.