O controle de produção como forma de solucionar o desperdício de alimentos em restaurantes comerciais

Abstract

Brazil is one of the countries that wastes the most food in the world, while a large portion of the Brazilian population does not have access to nutrition and food health. This data represents a lack of production control, where food with nutritional quality is wasted due to poor planning by companies. Commercial restaurants produce more than they sell, and end up contributing significantly to the increase in food loss and waste and waste generation in the country. Allied to this, the other part of the population cultivates eating patterns that meet conscious and sustainable consumption. Technology has made man produce more than he is capable of consuming, so it is only fair that we also use technology to remedy the damage caused by this problem. Thus, in this work, it was possible to identify where food waste in commercial restaurants comes from and to present production control as a tool to control and reduce this waste, as well as to demonstrate the importance of awareness about the production and indiscriminate consumption that is responsible for throwing tons of food in the trash, while there is a growing social disparity.