ACTION RESEARCH: APPLICATION OF THE INDICATOR RATE OF PROCESSING OF MEALS AS A TOOL FOR SUSTAINABLE MANAGEMENT IN RESTAURANTS

The sector of restaurants, for questions of practicality and cost, walks for the contrary way of commodity current for a more healthful and sustainable feeding, substituting foods in natura or minimum processed by processed... [ view full abstract ]

The sector of restaurants, for questions of practicality and cost, walks for the contrary way of commodity current for a more healthful and sustainable feeding, substituting foods in natura or minimum processed by processed foods. In this context, this study evaluated the efficiency of the index of processing of the meals (INPR) as indicating of partner-ambient sustainability for restaurants by means of a study of initial case and a research action for intervention of the productive processes of foods. For in such a way, one after became fullfilled two analyses of the calculation of INPR one before the intervention (INPR1) and another one interventions in the menu and list of purchases in the unit (INPR2). The Pointer developed for Matuk 2015 was calculated through the acquisition of foods of the restaurant during one month of functioning. The foods had been classified by the new Alimentary Guide for Brazilian Population and for accomplishment of I calculate it transformed into unit of measure standard, pounds. The first collection of data supplied the INPR of 1,34, inferior index to the acceptable one of 3, what it indicated that the restaurant used superior amounts of processed and multiprocessed foods in relation to foods in natura. After the application of the INPR1, became fullfilled it research action presenting the data to the management of the establishment in brainstorming for changes in the menu and the list of purchases aiming at to use the possible minimum of substances processed cousins. The result found in the analysis of the INPR2 was distinct of first analysis INPR1. After interventions the restaurant presented levels of 3,77 that they are adjusted for sustainability in accordance with the pointer. Based in this research action, we can conclude that the INPR is a pointer of viable sustainabilityand easy use in restaurants when added it interventions in the menu by means of reduction of ingredients processed in plates. The partner-ambient INPR as manager inferred directly in the nutritional quality of foods, as well as reduced the generation of residues as packings (boxes, glasses, plastics…) exciting the concepts of the sustainability.

KEY WORDS: Processed foods; Pointers; Ambient impact