Ferramentas de gestão ambiental como estratégia para construção de espaços sustentáveis de alimentação

Abstract

The contemporary world presents itself in constant changes in the behavior of people, especially in relation to food. Currently it is common for people to conduct their weekly meals outside the home, making the trade in food service warmer. The industrialization of food involves a chain of raw material consumption and waste generation, when compared to home meals. It signals a big waste, i.e. little sustainable production processes. This study sought to assess the efficiency of environmental management tools in sustainability of production processes using experimental model a University School Restaurant. The applied methodology presented quality quantitative characteristics based on a study of descriptive nature in the survey. To do so, first systematic observations were made of the production processes and the establishment's management in order to characterize quantitatively the establishment and quality waste generated in the production. In a second moment applied the following environmental management tools: (1) the processing level indicator of the meals; (2) the analysis of the restingestion; and (3) the methodology of cleaner production. The level indicator of the meals presented positive results after interventions carried out in the restaurant, and in the first evaluation showed values of 1.34 and after interventions 3.77. The analysis of the rest-ingestion identified differentiated percentages according to the typology, shown that the a la carte system provides a higher percentage of 14.81% waste and the buffet system 4.12%. Cleaner production tool was developed in five stages, showing the change of production processes for environmental management in the production chain of Restaurant School. According to the application of each tool enables the management practice of the implementation plan, and monitoring of the continuity plan that would provide greener production processes and seeking sustainable profile circular of new consumers.