ENVIROMENTAL SUSTAINABILITY IN HOSPITAL FOODSERVICES

Abstract

With i n the Hospital Food and Nutrition Units (UANSs) there is waste production that is discarded during the production of meals. A cross-sectional study was conducted to survey the sustainability practices of fourteen Brazilian capital hospital UANs located in the Northeast. To this end, a digital questionnaire was applied to the nutritionists responsiblefor the UANs, which addressed aspects of management, control of water consumption, energy, the practice of selective waste collection, disposal of oils and fats, supply of regional food with purchase from family farmers. Descriptive statistical analysis was performed and simple and relative frequencies were calculated, with the aid of Microsoft Excelsoftware, version 2013. The units adopt some sustainable practices in relation to the planning and elaboration of the menu respecting the seasonality of foods, as well as the use of foods. regional However, other issues considered relevant such as the constant training of employees, selective collection, among others are not yet carried out in theseunits. Given the evaluation, it was observed that the units have favorable aspects for environmental sustainability, however, practices that were inappropriate to maintain the environment were also identified, so it is essential to reformulate the conducts in these places to minimize environmental impacts.