View in EDS

ESTRATÉGIAS DE REDUÇÃO DE DESPERDÍCIO EM COZINHAS INDUSTRIAIS: UMA ABORDAGEM SISTÊMICA PARA A SUSTENTABILIDADE.

Saved in:
Bibliographic Details
Title: ESTRATÉGIAS DE REDUÇÃO DE DESPERDÍCIO EM COZINHAS INDUSTRIAIS: UMA ABORDAGEM SISTÊMICA PARA A SUSTENTABILIDADE.
Alternate Title: WASTE REDUCTION STRATEGIES IN INDUSTRIAL KITCHENS: A SYSTEMS APPROACH TO SUSTAINABILITY.
Authors: Silva, Fernando Novais da1, Zimmermann, Guilherme2, Prim, Pâmela3,4, Reinert, Kamili Amaral5
Source: Revista Gênero e Interdisciplinaridade. 2025, Vol. 6 Issue 6, p220-239. 20p.
Subject Terms: Circular economy, Food waste, Sustainability, Composting, Environmental, social, & governance factors, Kitchens, Waste minimization
Reviews & Products: Sustainable Development Goals (United Nations)
Abstract (English): Food waste is a complex global problem, with approximately one-third of the world's food production lost or wasted annually, equivalent to about 1.3 billion tons. This scenario entails serious environmental impacts, such as contributing to greenhouse gas emissions, and social impacts, exacerbating food insecurity. In industrial kitchens and Food and Nutrition Units (FNUs), the transformation of raw materials generates significant amounts of organic waste, becoming a critical focus for sustainable interventions. This article aims to analyze and propose strategies for reducing waste in industrial kitchens, integrating the Circular Economy (CE) as a fundamental pillar for sustainability. Specific objectives include exploring the composting of organic waste, the full utilization of food, and the adoption of ESG (Environmental, Social, and Governance) principles to align practices with SDG 12.3 of the 2030 Agenda, which aims for a global reduction in per capita food waste. The methodology employs a systemic approach to waste transformation, as recommended by the FAO. This involves using frameworks such as the Food Recovery Hierarchy (FHR) to prioritize the destination of these wastes, from source reduction to industrial use and composting. The main results and contributions of this work demonstrate that the implementation of these strategies promotes multifaceted benefits economically, socially, and environmentally. Examples such as Organa Biotech, which uses composting of organic waste, demonstrate the viability and value of such initiatives. The application of these strategies, as observed in case studies and in the Waste Destination Hierarchy (WDH) methodology, shows progress towards more sustainable and circular practices in food management. This work was carried out with the support of the Foundation for Research and Innovation of the State of Santa Catarina (FAPESC), through Call for Proposals No. 50/2024 – Impulsiona SC Program. [ABSTRACT FROM AUTHOR]
Abstract (Portuguese): O desperdício de alimentos é um problema global complexo, com aproximadamente um terço da produção alimentar mundial perdida ou desperdiçada anualmente, o que equivale a cerca de 1,3 bilhão de toneladas. Esse cenário acarreta graves impactos ambientais, como a contribuição para as emissões de gases de efeito estufa, e sociais, exacerbando a insegurança alimentar. Em cozinhas industriais e Unidades de Alimentação e Nutrição (UANs), a transformação de matérias-primas gera quantidades significativas de resíduos orgânicos, tornando-se um foco crítico para intervenções sustentáveis. Este artigo tem como objetivo analisar e propor estratégias de redução de desperdício em cozinhas industriais, integrando a Economia Circular (EC) como um pilar fundamental para a sustentabilidade. Os objetivos específicos incluem explorar a compostagem de resíduos orgânicos, o aproveitamento integral de alimentos e a adoção de princípios ESG (Environmental, Social e Governance) para alinhar as práticas com o ODS 12.3 da Agenda 2030, que visa a redução global do desperdício alimentar per capita. A metodologia emprega uma abordagem sistêmica para a transformação dos resíduos, conforme recomendado pela FAO. Isso envolve o uso de frameworks como a Hierarquia de Recuperação Alimentar (HRA) para priorizar a destinação desses resíduos, desde a redução na fonte até o uso industrial e compostagem. Os principais resultados e contribuições deste trabalho demonstram que a implementação dessas estratégias promove benefícios multifacetados, economicamente, socialmente e ambientalmente. Exemplos como a Organa Biotech, que utiliza a compostagem de resíduos orgânicos, demonstram a viabilidade e o valor de tais iniciativas. A aplicação dessas estratégias, como observado em estudos de caso e na metodologia da Hierarquia de Destinação de Resíduos (IHDR), evidencia um avanço em direção a práticas mais sustentáveis e circulares na gestão de alimentos. Este trabalho foi realizado com o apoio da Fundação de Amparo à Pesquisa e Inovação do Estado de Santa Catarina (FAPESC), por meio do Edital nº 50/2024 – Programa Impulsiona SC. [ABSTRACT FROM AUTHOR]
Copyright of Revista Gênero e Interdisciplinaridade is the property of Instituto de Ensino e Pesquisa Periodicojs and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Education Research Complete
Description
Abstract:Food waste is a complex global problem, with approximately one-third of the world's food production lost or wasted annually, equivalent to about 1.3 billion tons. This scenario entails serious environmental impacts, such as contributing to greenhouse gas emissions, and social impacts, exacerbating food insecurity. In industrial kitchens and Food and Nutrition Units (FNUs), the transformation of raw materials generates significant amounts of organic waste, becoming a critical focus for sustainable interventions. This article aims to analyze and propose strategies for reducing waste in industrial kitchens, integrating the Circular Economy (CE) as a fundamental pillar for sustainability. Specific objectives include exploring the composting of organic waste, the full utilization of food, and the adoption of ESG (Environmental, Social, and Governance) principles to align practices with SDG 12.3 of the 2030 Agenda, which aims for a global reduction in per capita food waste. The methodology employs a systemic approach to waste transformation, as recommended by the FAO. This involves using frameworks such as the Food Recovery Hierarchy (FHR) to prioritize the destination of these wastes, from source reduction to industrial use and composting. The main results and contributions of this work demonstrate that the implementation of these strategies promotes multifaceted benefits economically, socially, and environmentally. Examples such as Organa Biotech, which uses composting of organic waste, demonstrate the viability and value of such initiatives. The application of these strategies, as observed in case studies and in the Waste Destination Hierarchy (WDH) methodology, shows progress towards more sustainable and circular practices in food management. This work was carried out with the support of the Foundation for Research and Innovation of the State of Santa Catarina (FAPESC), through Call for Proposals No. 50/2024 – Impulsiona SC Program. [ABSTRACT FROM AUTHOR]