Solid Waste Generation in a Food and Nutrition Unit

The book is a case study, carried out in a company specializing in the supply and production of meals, which aimed to identify and quantify the solid waste resulting from the preparation of meals. The book discusses failures related to the meal production process, in the areas of stock, production and returns, providing results and analysis of the correction factor, leftovers and scraps. The study proposes actions to reduce environmental impact, consequently reducing food waste and costs.

Autorentext

Mariana Gardin Alves is a nutritionist with a master's degree in Environmental Sciences. Professor at the University of Taubaté and Paula Souza Center. Mariko Ueno is a Food Engineer with a PhD in Food Microbiology. She is a professor at the University of Taubaté and works in the Graduate Program in Environmental Sciences.