Investigation of Protein Food Waste and Related Costs in Nutrition Unit Within Private Brazilian School

Abstract

Rest-intake is the amount of food that returns in the plates of the diners. The daily recording and evaluation of the quantity is important to define strategies to reduce waste, increase productivity and sustainability of the food and nutrition unit (FNU). Study carried out at a private school in the city of Rio de Janeiro, 500 lunches are served daily for students/employees, always with two protein options. Data collection took place for 20 days, in August and September/ 2019 and only the amounts of the rest of the protein intake were considered. For comparison and improvement confirmation, data from previous period was used when buffet was unlimited for all food including proteins. In the total of 1,565 kg of food served there was a rest of 58.64 kg, which is equivalent to 451 meals monthly. On average, the FNU had a percentage of waste close to 14% during unlimited buffet, which was improve to a waste level at 3.75%. The new waste outcome of the FNU is within what the literature data considers optimal, with remark that data collected are only for protein. It would be necessary to analyze all the rest-intake to determine with accuracy, but the wasted amount of protein, the most expensive input of preparations, indicates that the waste is higher than the ideal. From unlimited to limited buffet option, huge improvement in protein waste management was shown (ca. 10%), however, with some additional modifications including amount of chicken per portion as well as presents of chicken and beef as most liked proteins, would potentially further improve, and reduce protein waste.