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Avaliação quantitativa do desperdício alimentar em unidades de alimentação no ensino superior
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O desperdício alimentar é um problema grave que engloba questões ambientais, económicas e éticas/sociais. Para que o possamos reduzir temos de atuar sobre as fases onde este tem maior peso e, para isso, é necessário conhecer o mercado e saber como é que todos os intervenientes na cadeia operam. Efetivamente, torna-se premente que esta avaliação seja realizada ao nível das rotinas nas unidades de alimentação nas instituições de ensino (nomeadamente, ao nível do ensino superior), por forma que a transferência do conhecimento a este nível seja posteriormente canalizada para os restantes intervenientes da cadeia.
O presente estudo teve como objetivo principal quantificar o desperdício alimentar em unidades de alimentação no ensino superior. Para alcançar este objetivo foi aplicado um questionário a 310 inquiridos utilizadores das unidades de alimentação do Instituto Politécnico de Leiria, com idade superior ou igual a 18 anos, no período de 5 a 9 de maio de 2025. Os resultados obtidos indicaram que existe uma tendência global para o consumo integral das refeições, embora os hidratos de carbono sejam os alimentos mais frequentemente desperdiçados. Porções excessivas e sabor insatisfatório foram os principais motivos de desperdício, pelo que importa ajustar a oferta alimentar às preferências e necessidades dos estudantes. A análise revelou ainda uma associação significativa entre o sexo e o desperdício, com os homens a apresentarem menor tendência para deixar restos.
Em simultâneo à aplicação do questionário, foi realizada a pesagem dos alimentos desperdiçados, das refeições servidas ao almoço na Cantina 2, sita no Campus 2. A análise das pesagens revelou um desperdício alimentar global com um total de 187,8 kg (20,6%), sendo os hidratos de carbono e a carne os principais contribuintes. Os restos deixados no prato representaram a maior parte do desperdício (14,1%), superando as sobras (8,3%), o que evidencia a necessidade de ajustar as porções servidas. A presença de ossos e espinhas em algumas opções proteicas (carne e peixe) influenciou negativamente os valores de desperdício.
A presente dissertação contribui de forma significativa para a promoção dos Objetivos de Desenvolvimento Sustentável estabelecidos pela Agenda 2030 das Nações Unidas, nomeadamente o objetivo 1 (erradicar a pobreza), o objetivo 2 (erradicar a fome) e o objetivo 12 (produção e consumo sustentáveis). Ao explorar a relação entre o desperdício alimentar numa unidade de alimentação do ensino superior e a perceção que os seus utilizadores (estudantes) têm sobre o mesmo, a investigação promove uma reflexão crítica e informada sobre práticas alimentares conscientes e sustentáveis. Além disso, ao quantificar efetivamente o desperdício alimentar produzido, a dissertação incentiva a educação para o desenvolvimento sustentável e a transformação de atitudes em prol de uma cidadania mais ativa e informada.
Food waste is a serious problem that encompasses environmental, economic, and ethical/social issues. In order to reduce it, we must act on the stages where it has the greatest impact, and to do so, we need to understand the market and know how all the players in the chain operate. It is imperative that this assessment be carried out at the level of routines in food service units in educational institutions (particularly at the higher education level), so that the transfer of knowledge at this level can then be channeled to the other players in the chain. The main objective of this study was to quantify food waste in catering units in higher education. To achieve this objective, a questionnaire was administered to 310 respondents who were users of the catering units of the Polytechnic Institute of Leiria, aged 18 or over, between May 5 and 9, 2025. The results obtained indicate that there is an overall tendency to consume meals in their entirety, although carbohydrates are the most frequently wasted foods. Excessive portions and unsatisfactory taste were the main reasons for waste. It is important to adjust the food supply to the preferences and needs of students. The analysis also revealed a significant association between gender and waste, with men showing a lower tendency to leave leftovers. At the same time as the questionnaire was administered, the wasted food from the meals served at lunch in Canteen 2, located on Campus 2, was weighed. The analysis of the weighings revealed an overall food waste of 187.8 kg (20.6%), with carbohydrates and meat being the main contributors. Leftovers on the plate accounted for most of the waste (14.1%), surpassing leftovers (8.3%), which highlights the need to adjust the portions served. The presence of bones and fish bones in some protein options (meat and fish) negatively influenced the waste values. This dissertation contributes significantly to the promotion of the Sustainable Development Goals established by the United Nations 2030 Agenda, namely goal 1 (end poverty), goal 2 (end hunger) and goal 12 (sustainable production and consumption). By exploring the relationship between food waste in a higher education catering facility and the perception that its users (students) have of it, the research promotes critical and informed reflection on conscious and sustainable food practices. Furthermore, by effectively quantifying the food waste produced, the dissertation encourages education for sustainable development and a change in attitudes towards more active and informed citizenship.
Food waste is a serious problem that encompasses environmental, economic, and ethical/social issues. In order to reduce it, we must act on the stages where it has the greatest impact, and to do so, we need to understand the market and know how all the players in the chain operate. It is imperative that this assessment be carried out at the level of routines in food service units in educational institutions (particularly at the higher education level), so that the transfer of knowledge at this level can then be channeled to the other players in the chain. The main objective of this study was to quantify food waste in catering units in higher education. To achieve this objective, a questionnaire was administered to 310 respondents who were users of the catering units of the Polytechnic Institute of Leiria, aged 18 or over, between May 5 and 9, 2025. The results obtained indicate that there is an overall tendency to consume meals in their entirety, although carbohydrates are the most frequently wasted foods. Excessive portions and unsatisfactory taste were the main reasons for waste. It is important to adjust the food supply to the preferences and needs of students. The analysis also revealed a significant association between gender and waste, with men showing a lower tendency to leave leftovers. At the same time as the questionnaire was administered, the wasted food from the meals served at lunch in Canteen 2, located on Campus 2, was weighed. The analysis of the weighings revealed an overall food waste of 187.8 kg (20.6%), with carbohydrates and meat being the main contributors. Leftovers on the plate accounted for most of the waste (14.1%), surpassing leftovers (8.3%), which highlights the need to adjust the portions served. The presence of bones and fish bones in some protein options (meat and fish) negatively influenced the waste values. This dissertation contributes significantly to the promotion of the Sustainable Development Goals established by the United Nations 2030 Agenda, namely goal 1 (end poverty), goal 2 (end hunger) and goal 12 (sustainable production and consumption). By exploring the relationship between food waste in a higher education catering facility and the perception that its users (students) have of it, the research promotes critical and informed reflection on conscious and sustainable food practices. Furthermore, by effectively quantifying the food waste produced, the dissertation encourages education for sustainable development and a change in attitudes towards more active and informed citizenship.
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Palavras-chave
Desperdício alimentar Serviço de alimentação Ensino Superior Sobras Restos