Preliminary analysis of food flow in Food Banks

• Main Authors: M. M. A. Ferreira, T. R. S. Oliveira, R. S. Ferreira
• Format: Article
• Language: English
• Published: Universidade Federal de Rondonópolis 2020-07-01
• Series: Scientific Electronic Archives
• Subjects: food waste, food supply, sustainable development indicators
• Online Access: https://sea.ufr.edu.br/index.php?journal=SEA&page=article&op=view&path=1169

Introduction: Hunger has stood out as one of the world’s biggest problems, mainly influenced by food waste. Objective: Quantitatively describe the entry and exit of food in two food banks located in the Federal District and in Rio de Janeiro. Methods: Though the spreadsheets provided by the Food Banks of the Federal District and Irajá-RJ, containing total values of food received and usable and disposable products, graphs of time series and trends were made. Results and discussion: The values of usable foods in both food banks were greater than 80% of the monthly amounts, that is, this quantity is destined to registered philanthropic entities. In relation to disposable foodstuffs, these are intended for the manufacture of composting and/or animal feed. Final considerations: The Food Bank has a fundamental role on the use and disposal of foods fit for consumption. In this context, the nutritionist can contribute to the improvement of the Food Banks, aiming at reducing food waste, increasing sustainability and especially food and nutritional safety. Through actions of Food and Nutritional Education, in order to raise awareness of the people involved.