| South |
Evaluation of intake leftovers of a university restaurant in Francisco Beltrão-PR, |
- 300 Meals (Lunch) |
On average, the intake leftovers per capita was 300 g (8.1 kg of leftovers in 268.20 meals served), making it possible to feed 16 people per day. |
Although the intake leftovers are at an acceptable level according to literature, it is important to carry out awareness campaigns and optimization measures in order to reduce the financial losses for the FNU. |
Massarollo et al. (2019)Massarollo, M. D., Fagundes, E. M., & Prieto, L. M. (2019). Avaliação do resto-ingesta em um restaurante universitario do municipio de Francisco Beltrão-PR. RBONE: Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 13(81), 703-708.
|
| - First fortnight of September/2018 (business days) |
| Quantification of solid waste in an FNU of a metallurgical company in Marau - RS |
- 281 meals |
In 5 days, 134,925 g of solid food waste (95.89 g/person) and 27,114 g of non-food waste (19.27 g/person) were generated. Of the total, 32.17% were generated in pre-preparation; 21.21% via intake leftovers; 19.21% from the dirty leftovers; 18.80% was non-food waste; and 7.90% was clean leftovers. |
The FNU presented an amount of solid waste per capita, lower than the values reported in the literature, but the waste control must be constantly applied. |
Mariosa & Alves (2019)Mariosa, S. T., & Alves, M. K. (2019). Identificação de resíduos em uma Unidade de Alimentação e Nutrição. Ensaios e Ciência: Ciências Biológicas, Agrárias e da Saúde, 23(2), 161-165.
|
| - October to November 2017 (5 alternate days) |
| Evaluation of the leftover intake index of patients and companions in a hospital FNU in Pato Branco - PR |
- 280 to 350 Meals |
After four days, the average leftover intake was 20.80% (equivalent to 137 grams per individual), a value very close to the ideal for patients (20%). |
When comparing the obtained result with the recommended one, it is clear that the index is above but at an acceptable value. |
Copatti et al. (2018)Copatti, L. C., Bruger, V. B., Baratto, I., & Brufati, A. (2018). Avaliação de resto de ingesta em uma unidade de alimentação e nutrição hospitalar na cidade de Pato Branco-PR. Revista Brasileira de Obesidade, Nutrição e Emagrecimento, 12(75), 976-983.
|
| - Four days (period not informed) |
| Quantification of intake leftovers from a sick and healthy community in a hospital FNU, in Southwestern Paraná. |
- 77 meals |
For the healthy community, a total of 44.19% (44.71 Kg / day) of leftovers was observed. In relation to the sick community, the wasted value was 19.02 kg/day (28.36% of the rest consumed). These leftovers could feed 417 and 148 people, respectively. |
The values obtained are much higher than acceptable (above 10%). Thus, there is a need for more elaborate planning on the amount of food offered to diners, staff training and improvements in the presentation of meals. |
Beal et al. (2018)Beal, J. C., Fritz, R. E., & Cozer, M. (2018). Índice de resto ingestão e sobras alimentares de um serviço de nutrição e dietética localizado no sudoeste do Paraná. Revista Simbio-Logias, 10(14), 93-101. http://dx.doi.org/10.32905/19833253.2018.10.14p93.
http://dx.doi.org/10.32905/19833253.2018...
|
| - Two weeks in April 2018 (business days)) |
| Evaluation of patient intake leftovers in a hospital FNU in Pato Branco-PR. |
- 240 to 400 meals |
After four days, the waste of clean leftovers and intake leftovers of 18.57% (52 kg) and 15% (42.08 kg), respectively were observed. |
The rest-ingestion indices were above acceptable for the sick population (20%). |
Novinsk et al. (2017) |
| - Four days |
| Evaluation of the intake leftovers and clean leftovers index of a commercial FNU, in Estrela – RS. |
- 740 Meals (lunch) in 14 units |
The percentage of intake leftovers ranged from 6.26 g to 9.74 g, while the average per capita was 15 g. For the clean leftovers, the average per capita value was 19.28 g. |
The amount of food leftovers was high, requiring greater control in the production and distribution of meals. |
Valllerius & Adami (2016)Valllerius, A. P., & Adami, F. S. (2016). Avaliação do índice do resto ingesta e sobras em uma unidade produtora de refeições. Revista Uningá, 48(1), 17-21.
|
| - August to October 2014 |
| Evaluation of the index of intake leftovers and clean leftovers as indicators for waste in the FNU of a company in RS. |
- 1000 meals |
The mean values for intake leftovers and clean leftovers were 2.81% and 3.84%, respectively. |
The values for intake leftovers and clean leftovers were below those recommended in the literature. |
Tirp et al. (2016)Tirp, A. S. L., Conde, S. R., & Adami, F. S. (2016). Avaliação do índice de resto ingesta e sobras em unidade de alimentação e nutrição. Revista Uningá, 48(1), 99-110.
|
| - January/2015 (22 business days) |
| Quantification of food waste in an industrial restaurant in the city of Maringá-PR. |
- 880 meals (lunch, dinner, supper) |
Clean leftovers ranged from 11 to 24%, with a high percentage. Among the five days analyzed, an average of 16.8 kg of wasted leftovers was obtained. |
The restaurant has a high percentage of waste, with the percentage of clean leftovers being higher than the rest ingested. More training needs to be implemented to reduce waste. |
Galian et al. (2016)Galian, L., Santos, S. S., & Madrona, G. S. (2016). Análise do desperdício de alimentos em uma unidade de alimentação e nutrição. Revista GEINTEC: Gestao Inovação e Tecnologias, 6(2), 3121-3127.
|
| - June to October 2015 (5 random days) |
| Analysis of food waste in an FNU in RS. |
- 515 meals (lunch and dinner) |
Intake leftovers per capita was within the recommended range, while the clean leftovers were below the recommended amount. |
Food waste indicators were in accordance with the recommended values, demonstrating that the FNU has good indicators of low waste. |
Battisti et al. (2015)Battisti, M., Adami, F. S., & Fassina, P. (2015). Avaliação de desperdício em uma Unidade de Alimentação e Nutrição. Revista Destaques Acadêmicos, 7(3), 36-42.
|
| - July to September 2014 |
| Evaluation of intake leftovers and clean leftovers index of a popular restaurant in Maringá-PR |
- 1,000 meals |
Regarding the clean leftover, an average of 66.51 kg/day (five days evaluated) was observed, corresponding to 16.13%. For the leftover intake, the average was 36.28 kg (9.49%). During the five days, these losses could feed 320 people. |
High levels of food waste were observed, requiring awareness actions among diners, as an alternative to reducing waste. |
Canonico et al. (2014)Canonico, F. S., Pagamunici, L. M., & Ruiz, S. P. (2014). Avaliação de sobras e resto-ingesta de um restaurante popular do município de Maringá-PR. Revista UNINGÁ, 19(2), 05-08.
|
| - 08 to 12/07, 2013 |
| Southeast |
Determination of the leftover intake of diners in a military FNU in São Paulo, after awareness-raising actions. |
- 1,200 meals |
After the awareness actions, there was a decrease between the averages of leftover intake from 9.05% (65.6 kg) to 4.49% (12.9 kg). |
The decrease in the percentage of leftover intake after awareness campaigns demonstrated the effectiveness of this action. |
Fernandes et al. (2020)Fernandes, V., Scotá, G., Narchi, M., Casagrande, I., Beneton, C., & Corrêa, F. F. (2020). Comparação do resto ingestão alimentar em uma Unidade de Alimentação e Nutrição Militar na cidade de São Paulo. Disciplinarum Scientia: Ciência da Saúde, 21(1), 35-45. http://dx.doi.org/10.37777/dscs.v21n1-004.
http://dx.doi.org/10.37777/dscs.v21n1-00...
|
| - August to September 2019 |
| Quantification of clean leftovers from an FNU in São José do Rio Preto/SP. |
- 350 Meals (Lunch) |
On average, 15.6% of the production was wasted, equivalent to 678.6 kg of food. |
It is necessary to immediately implement actions to reduce waste and its consequences. |
Silva & Vieira (2019)Silva, M. F., & Vieira, V. B. R. (2019). Avalição de sobras de uma unidade produtora de refeições de São José do Rio Preto/SP. Revista Científica, 1(1), 110-116.
|
| - 20 days |
| Assessment of the impact of actions to reduce food waste in a university FNU, in northern Minas Gerais. |
- 1,200 meals (lunch and dinner) |
A reduction was observed both for clean leftovers (2.77% to 1.2% per capita) and for intake leftovers (8.68% to 6.20% per capita). |
The actions developed with employees and diners were efficient, resulting in a significant decrease. |
Borges et al. (2019) Borges, M. P., Souza, L. H. R., Pinho, S. D., & Pinho, L. D. (2019). Impacto de uma campanha para redução de desperdício de alimentos em um restaurante universitário. Engenharia Sanitaria e Ambiental, 24(4), 843-848. http://dx.doi.org/10.1590/s1413-41522019187411.
http://dx.doi.org/10.1590/s1413-41522019...
|
| - February and May 2014 (business days) |
| Quantification of waste generated in a large industrial restaurant in the state of São Paulo. |
- 2,000 Meals (lunch/dinner/supper) |
The average waste generation index was 59.3 g/meal, where the return resulted in the greatest contribution (19.6 g/meal), while the clean leftover was 12.5 g/meal. |
The high amount of organic waste generated indicates that the steps of returning the trays, pre-preparation, and clean leftovers should be prioritized to minimize waste. |
Ribeiro et al. (2019)Ribeiro, M. L., Carvalho, R. D. C. R., Castro, M. C. A. A., Alcorinte, M. G., Araújo, D. S., & Cazeiro, L. F. (2019). Índices de geração de resíduos sólidos em restaurante industrial de grande porte. Revista Pretexto, 20(1), 28-37.
|
| - 2009 (days not informed) |
| Analysis of food waste in an FNU in Botucatu/SP. |
- 155 meals (lunch) |
On average, high levels of waste were observed for dirty leftovers (19.15%), intake leftovers (8.73%), and for clean leftovers (3.46%). Such waste would feed three times the number of meals served. |
A campaign against waste is needed, both for consumers and for employees, in order to improve the results shown. |
Aranha & Gustavo (2018)Aranha, F. Q., & Gustavo, A. F. S. (2018). Avaliação do desperdício de alimentos em uma unidade de alimentação e nutrição na cidade de Botucatu, SP. Higiene Alimentar, 32(276/277), 28-32.
|
| - from 22/03 to 5/04, 2016 |
| Quantification and evaluation of the cost of clean leftovers in eight FNUs of a steel company, in Ipatinga - MG |
- 18,000 meals (breakfast, lunch, dinner 1 and 2; snack 1 and 2) |
The total per capita of clean leftovers ranged between 24 g and 60 g, corresponding to 176 kg to 1,213 kg of food wasted monthly. The monthly cost of leftovers reached 2.2% to 3% of the monthly amount spent on food, representing a cost of 80 to 108 minimum salaries. |
Considerable loss of food was observed. Implementing interventions can minimize this loss. The amount spent on this waste could be reverted to improvements in production processes. |
Soares et al. (2011)Soares, I. C. C., Silva, E. R. D., Priore, S. E., Ribeiro, R. D. C. L., Pereira, M. M. L. D. S., & Pinheiro-Sant’Ana, H. M. (2011). Quantificação e análise do custo da sobra limpa em unidades de alimentação e nutrição de uma empresa de grande porte. Revista de Nutrição, 24(4), 593-604. http://dx.doi.org/10.1590/S1415-52732011000400008.
http://dx.doi.org/10.1590/S1415-52732011...
|
| - January to May 2005 |
| Northeast |
Evaluate the leftover intake rate of an FNU in a city in Maranhão |
- 49 meals |
18 diners presented up to 3% of waste, 16 students presented between 3.1 to 10%, and 15 students presented values greater than 10%. |
The percentage of leftover intake was considered high, above the acceptable index of 3%. |
Macedo et al. (2020)Macedo, J. L., Brito, A. N. M., Carvalho, S. L., Oliveira, J. V. F., & Brito, F. N. M. (2020). Avaliação do índice de resto-ingestão em unidade de alimentação e nutrição de um município do Maranhão. Research, Society and Development, 9(1), e140911817. http://dx.doi.org/10.33448/rsd-v9i1.1817.
http://dx.doi.org/10.33448/rsd-v9i1.1817...
|
| - One day in 2019 |
| Assessment of intake leftovers from an institutional FNU in Fortaleza - CE |
- 215 meals (lunch and dinner) |
On average, the daily intake leftover index was 3.73 kg (5.26%), where with total waste, it would be able to feed another eight diners per day. |
On days of harmonious combinations, reductions in food waste were smaller. |
Oliveira et al. (2020)Oliveira, R. S., Moura, M. F., Maia, S. M. P. C., Oliveira, K. P., Moreira, M. R., & Coutinho, B. R. C. O. P. (2020). Avaliação do resto ingestão de uma UAN institucional em Fortaleza. Brazilian Journal of Health Review, 3(3), 4929-4939. http://dx.doi.org/10.34119/bjhrv3n3-076.
http://dx.doi.org/10.34119/bjhrv3n3-076...
|
| - 09/30 to 01 - 04 and 07 of 10/11, 2019 |
| Evaluation of intake and clean leftovers index in an FNU of a company in Nossa Senhora do Socorro, SE. |
- 1,300 Meals (lunch) |
The intake leftover and clean leftover index found was, on average, 9.29% and 3.04%, respectively. These leftovers could feed about 251 people. |
The leftover intake index was unsatisfactory. Thus, actions such as awareness of diners and portioning are important to minimize waste. |
Barbara et al. (2019)Barbara, D. S., Santos, G. R., Santana, N. N., Silva, L. B., Boudou, F. S. T., & Filha, E. S. (2019). Avaliação de sobras limpas e resto-ingesta em uma Unidade de Alimentação e Nutrição na cidade de Nossa Senhora do Socorro-SE. Revista Ciência (In) Cena, 2(9), 52-59.
|
| - April 1 to 5, 2019 (business days) |
| Evaluation and quantification of food waste in a self-service restaurant in Juazeiro do Norte – CE. |
- 100 to 150 Meals (lunch) |
The average amount of leftovers and intake leftovers obtained were 17.43 kg and 2.6 kg, corresponding to 0.13 g and 10.01 g of leftovers and intake leftovers per capita, respectively. On average, these leftovers could feed 44 people. |
Although the amount of leftovers is below acceptable (3%), it is important to implement actions to reduce waste and optimize productivity. |
Borges et al. (2017)Borges, V. M., Neta, M. V. B., & Lopes, J. N. S. (2017). Controle de sobras e resto-ingesta em restaurante self-service em Juazeiro do Norte-CE. Revista e-Ciência, 4(2), 63-69. http://dx.doi.org/10.19095/rec.v4i2.181.
http://dx.doi.org/10.19095/rec.v4i2.181...
|
| - Seven consecutive days in May/2016 |
| Central-West |
Check the leftover intake rates of an industrial FNU in Mineiros - Goiás. |
- 1,000 meals (lunch) |
The average leftover intake was 10.51% weekly. About 2.5 tons of food were thrown in the trash during the month. |
Intervention through waste reduction campaigns can be economically successful. |
Carneiro (2014)Carneiro, N. S. (2014). Desenvolvimento de campanha contra desperdício de alimentos em uma unidade de alimentação e nutrição na cidade de Mineiros GO. Revista Saúde Multidisciplinar, 2(1), 19-29.
|
| Evaluation of the leftover intake index of an institutional FNU in Anápolis – GO, before and after the educational intervention. |
- 1,350 meals (lunch) |
After the educational intervention, the average leftover intake was reduced from 60.9 g to 55.3 g (9% reduction). However, the per capita is still high, above 45 g. |
The training and campaigns carried out with the diners were efficient in reducing food waste. |
Machado et al. (2012)Machado, C. C. B., Mendes, C. K., de Souza, P. G., Martins, K. D. S. R., & Silva, K. C. C. (2012). Avaliação do índice de resto ingesta de uma unidade de alimentação e nutrição institucional de Anápolis-GO. Ensaios e Ciência: Ciências Biológicas, Agrárias e da Saúde, 16(6), 151-162.
|
| - 09/19 to 10/07/2011 |
| Evaluation of per capita clean leftovers and leftover intake of children aged six months to five years old at a CEINF-MS. |
- 600 meals (coffee, cocktail, lunch, snack, dinner) |
One-third of the food is wasted every day, so after three days, it would be possible to serve a full day of meals. |
Actions such as raising employee awareness must be carried out. Controlling leftover intake can be useful to reduce costs, in addition to being an indicator of the quality of the meal served. |
Ferreira et al. (2012)Ferreira, J. A., Santos, C. H. P., Pereira, A. J. S., Britto, M. B., Santos, D. R., & Britts, L. T. (2012). Avaliação da sobra limpa e resto ingesta de um CEINF em Campo Grande-MS. Ensaios e Ciência Biológicas Agrárias e da Saúde, 16(1). 83-94.
|
| - 26, 28, 29, and 30/09 of 2011 |
| North |
Characterization of solid waste generated in a university FNU at INC-UFAM and evaluation of intervention actions. |
- 100 first students who consumed the meal |
During five days, an average of the leftover intake of 8.16% at lunch was obtained. |
The intervention campaign was positive for changes in the students' behavior, thus raising awareness about food waste. |
Silva et al. (2021)Silva, D. R., Rosas, L. V., & Lima, R. A. (2021). Resíduos gerados no restaurante universitário em uma universidade pública no alto solimões, Amazonas, Brasil. Revista EDUCAmazônia: Educação. Sociedade e Meio Ambiente, 13(1), 215-238.
|
| - One week in 2021 |
| Evaluate the cost of food waste in a university FNU in Acre |
- 2300 meals |
During the 10 days, 804.4 kg of food were wasted, with a daily average of 80.44 kg (referring to 12% of waste in relation to the amount served). This amount would be enough to feed 1,435 people |
The lack of awareness of the diners generated high losses for the institution, which is proven through the results obtained in this study. |
Costa et al. (2017)Costa, N. A., Farias, L. S., Araújo, L. P., Rodrigues, B. T. C., Oliveira, R. L., & Dias, F. S. B. (2017). Análise do custo do resto ingestão do restaurante universitário da Universidade Federal do Acre. South American Journal of Basic Education, Technical and Technological, 4(1), 208-218.
|
| - 10 days studied/ 2017 for two weeks in September 2016 (business days). |
