Geração e gestão de resíduos orgânicos e inorgânicos em UAN's: uma revisão bibliográfica

Abstract

The management and generation of solid waste is, today, an indispensable topic in every organization, especially those destined for the production of meals, since these are responsible for the generation of a large amount of waste, which causes negative effects on the environment. The aim of the study was to demonstrate the relationship between the generation, management of solid waste and sustainability in food and nutrition units. This is a narrative review of the literature, in which academic scientific articles were selected from online databases. The results show that the most generating areas of organic and inorganic waste are pre-preparation and distribution areas. However, they demonstrate a concern of managers with the sustainability of the units, since there is some sustainable practice implemented in all of them, such as the correct disposal of oils and fats, composting, water and energy rationing, in addition to recycling. The articles analyzed emphasize the role of nutritionists in environmental management and the need for this topic to be better explored during professional training. It is concluded that the generation and management of organic and inorganic solid waste related to sustainability in food services is an issue that has been consolidated and that the work of the nutritionist becomes essential with regard to the sustainable practice of managing food units and nutrition.