Analysis of vegetarian preparations produced and offered in a university restaurant

Abstract

Introduction: Knowledge on the profile, nutritional status, eating habits, and degree of customer satisfaction are essential for the collective food sector. Objective: To evaluate the production, waste, and satisfaction regarding vegetarian preparations at a university. Methods: This cross-sectional study was carried out in a university restaurant in Espírito Santo state; the one on campus A served lunch to health workers and students and the one on campus B, lunch and dinner for students from other areas. Data collection took place in eight days at the restaurant on campus A and in 20 days on campus B, comprising the measurement of food production, waste, and acceptability. Results: We found that the average leftover portions were 43 34 on campus A and 546 114 and 36 42 at lunch and dinner on campus B, respectively. The average quantity of food waste per customer was equal to 29.0 9.9 g on campus A and 29.1 5.5 g and 18.7 3.8 g at lunch and dinner on campus B, respectively. In 64.7% of the days evaluated, the quantity of food waste per capita was above the recommended. As to the acceptability of vegetarian dishes on campus A, Eggplant Parmigiana had the highest overall acceptance (84.4%) and Textured Soybean Protein with Vegetables (68.89%) the lowest. On campus B, the most accepted preparation was Kibbeh with Pumpkin (87.6%) and the least accepted, Polenta with Textured Soybean Protein (71.4%). Conclusions: Despite the waste, the acceptability of the preparations was satisfactory, and these indicators should be continuously monitored.

Keywords

• vegetarianismo. restaurante. desperdício de alimentos. satisfação do usuário.