Review: ENVIRONMENTAL SUSTAINABILITY IN FOOD AND NUTRITION UNIT
Sustainable development proposes that the present needs of the population be met without compromising future needs. In this context, the Nutrition Food Unit must adopt practices that preserve natural resources and minimize data to the environment. The objective of this study was to analyze the conducts within a Food and Nutrition Unit in the state of Santa Catarina related to the sustainability of the materials and resources used, using as a method for the data collection a questionnaire answered by the responsible technical nutritionist. The results obtained in the case study indicate that UAN fulfills several items in relation to sustainability, this can be justified by the daily presence of a professional with environmental responsibility.
continue...We can conclude that the nutritionist has a fundamental role in the implementation and maintenance of sustainability in UANs, indicating the importance of improving meal planning and proper waste management, as well as the training of employees so that it is possible to reduce the environmental impact generated by the production of meals.
Key words: Sustainability. Food and Nutrition Unit. Nutritionist. Waste.
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