HRCPP starts project to reduce food waste NEWS

24/04/2019

HRCPP starts project to reduce food waste

HRCPP starts project to reduce food waste

Between the 8th and 18th of this month, João Victor Neves Santana de Oliveira and Tamires de Oliveira Chiquinato – interns of the Nutrition course of Universidade do Oeste Paulista (Unoeste) – carried out the Resto Ingesta project at the Hospital Regional do Câncer de Presidente Prudente (HRCPP ) – supervised by the teacher and course coordinator, Marilda Moreira da Silva, and the nutrition coordinator of the HRCPP, Suzy Mara Val Birolli.

The project consists of starting to control the weight of the rest of the food that is left on the plates of the users without knowing that it is being weighed. “Afterwards, we presented the result and continued weight control and follow-up to see if there was any reduction and awareness,” explains Suzy.

The nutritionist also clarifies what Resto Ingesta is. “It is the weight of the food that returns in the tray after the fruit and bone peels have been removed, which is indicative of wastage. The percentage of rest-ingestion represents the quantity of these foods in relation to the quantity produced, “he says.

The analysis of the rest-ingestion control pointed to the waste of 13 kilos of food in eight days, which represents an average of 29.3 grams per person.

“I aim to rest-zero grass intake per person. However, for this, it takes a lot of collaboration and awareness of users. For that reason, I will consider acceptable up to 20g per person, “says Suzy.

A point observed by Profa. Marilda Moreira da Silva is that the days that occur most waste are those who have carbohydrate as garnish, since people do not decrease the amount of rice and beans.

“We will do a job with carbohydrate information with a focus on nutritional education of this compound to make people aware of portions, actions in the body, among others,” says Suzy.

The work of Rest Ingestion will be continuous. “It is a requirement of the Regional Council of Nutrition and also a goal of the hospital: not to waste this food, because it involves costs, increased waste and underestimates the situation of many people who are hungry in the world,” concludes the nutrition coordinator of HRCPP.