Avaliação do desperdício alimentar no restaurante do Ifpi Campus São João do Piauí

Abstract

Food waste in schools is a highly relevant problem, significantly impacting both the environment and the economy. Cafeterias are places where food waste happens frequently, and promoting educational actions and campaigns is crucial to raise awareness among individuals and minimize food waste. Therefore, this research aimed to analyze the food waste from meals served during lunch at the restaurant of the Federal Institute of Piauí (IFPI), São João do Piauí campus, identifying possible causes related to leftovers and food disposal. To do this, the planned and served meals, as well as lunch leftovers, were quantified. In addition, through a questionnaire, the eating habits and perceptions of restaurant diners regarding food waste were analyzed, aiming to understand the main factors associated with this problem. With that, the research contributed significantly to reflecting on waste, raising awareness for sustainable consumption of available resources, and promoting better habits.