Direcionamentos propostos para a redução do desperdício de alimentos no contexto de instituições públicas hospitalares no Estado do Tocantins

Abstract

This study presents a set of proposed guidelines to reduce food waste in public hospitals located in the State of Tocantins (TO). Food waste is seen as a crucial indicator for the environmental and economic-financial sustainability of these hospitals, since it is related to the resources used in the production of food that is not consumed and is discarded as food waste. The four hospitals investigated were selected due to their importance to the regional health system in which they are inserted, in addition to being the largest public hospitals in the State of TO. The research was operationalized through individual interviews with a semi-structured approach. The data were analyzed by means content analysis with the aid of a qualitative data analysis software, Sphinx iQ2. It is worth highlighting that the proposed guidelines were focused on three dimensions: people, technology and processes. The training and awareness of the professionals involved, through regular training, are essential, while technology and innovation can be integrated into the food management systems of the hospitals investigated. However, some practices can be discussed, such as the importance of partnerships and collaboration with suppliers and food waste. As for the process, it is necessary to manage the performance of suppliers in relation to the quality of food or ready meals delivered and their involvement in demand forecasting, in a more assertive way, to avoid food waste and the respective food waste.