Avaliação de cardápios oferecidos em um restaurante universitário sob a ótica da sustentabilidade na produção de refeições
Healthy food should be allied with sustainable food. The non-adoption of sustainable actions in the production of meals for collectivity can result in a significantly negative environmental impact. In this context, this study aims to evaluate the environmental efficiency of menus offered at the U...
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| Formato: | bachelorThesis |
| Idioma: | pt_BR |
| Publicado em: |
Universidade Federal do Rio Grande do Norte
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| Endereço do item: | https://repositorio.ufrn.br/handle/123456789/40185 |
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| Resumo: | Healthy food should be allied with sustainable food. The non-adoption of sustainable actions
in the production of meals for collectivity can result in a significantly negative environmental
impact. In this context, this study aims to evaluate the environmental efficiency of menus
offered at the University Restaurant (RU) of the Federal University of Rio Grande do Norte
(UFRN). The lunch menus of the months of March and April of 2018 were evaluated, and the
environmental impact was analysed through the water footprint (PH) and the ecoefficiency
indicator (IEE). A diagnosis of the use of natural resources in the RU was also carried out using
a checklist that includes items related to the use of water and energy resources, use of chemicals,
health and safety at work and waste management in the production process meals. It was found
that animal products accounted for the highest share of PH, representing 60.7% and in
kilograms only 33%, while all other groups together represented 39.3% of PH and 67% in
kilograms. The per capita water footprint was 3,939 L/day for the traditional and 1,679 L/day
for the vegetarian. Regarding the IEE, the vegetarian menu showed to have better
environmental performance than the traditional one in all evaluated parameters. Regarding the
efficiency of the use of natural resources, the RU was 72.1% fit, which classifies the service as
good. It is important to emphasize the importance of environmentally responsible practices that
minimize the expense of natural resources throughout the production chain, as a guideline an
infographic was proposed to optimize the use of these resources in the UAN. The present study
made it possible to evaluate and characterize the service offered by UFRN's RU regarding the
sustainability and environmental performance of the menus offered, obtaining good results,
however, it is necessary to raise the awareness of UAN managers and commensals, in the sense
of valuing more menus with less negative environmental impact |
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