Diminuição dos resíduos orgânicos gerados por uma Unidade de Alimentação e Nutrição do Polo Industrial de Manaus: Efeitos de uma campanha de sensibilização

Abstract

The habit of wasting food is rooted in the national culture, a fact that adds to the reduction of the nutritional proportions offered to thousands of families, becoming more relevant in less affluent populations. This study aimed to describe the relationship between the menus offered and the organic waste generated by a UAN of the Industrial Pole of Manaus, as well as to raise awareness among employees about the importance of reducing organic waste. The results showed that as the rest of the intake decreased, the number of cards distributed increased, indicating greater employee contribution to waste reduction. It was concluded that the type of menu and the way meals are served influence waste production, and further studies on the topic are needed.