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Abstract(s)
A presente dissertação aborda o problema do desperdício alimentar no contexto do retalho alimentar português. Apesar do crescente reconhecimento sobre a problemática e das suas implicações económicas, sociais e ambientais negativas, a questão do desperdício alimentar neste setor tem sido pouco pesquisada. A nível nacional, à parte de alguns estudos que visam a exploração do tema através de casos de estudo, pouca atenção tem sido dada ao estudo do desperdício alimentar como um todo neste setor, de modo a compreender como os retalhistas portugueses se encontram nesta matéria. O principal objetivo desta investigação consiste na identificação das causas para a ocorrência de desperdício e das práticas que visam a sua redução. A investigação foi de carácter qualitativo e explora o tema através de entrevistas com gerentes de retalhistas alimentares da cidade do Porto. Este estudo demonstra que as principais causas para a ocorrência de desperdício no retalho derivam do desinteresse dos fornecedores e da distribuição, da pouca consciencialização dos consumidores e das encomendas feitas pelas organizações. As práticas de redução de desperdício, na sua maioria estão relacionadas com reduções de preço e gestão de inventário, sendo que apenas alguns efetuam doações e apostam em práticas inovadoras como transformação de produtos e incentivos aos colaboradores.
This dissertation addresses the problem of food waste in the context of the portuguese food retail. Despite the growing recognition of the problem and its negative economic, social and environmental implications, the issue of food waste in this sector has been little researched. At the national level, apart from some studies aimed at exploring the theme through case studies, little attention has been given to the study of food waste as a whole in this sector, in order to understand how portuguese retailers stand on this matter. The main objective of this investigation is to identify the causes for the occurrence of waste and the practices that aim to reduce it. The investigation was of a qualitative nature and explores the theme through interviews with managers of food retailers in the city of Porto. This study demonstrates that the main causes for the occurrence of waste in the retail derive from the disinterest of suppliers and distribution, the low awareness of consumers and orders placed by organizations. Most waste reduction practices are related to price reductions and inventory management, with only a few making donations and betting on innovative practices such as product transformation and employee incentives.
This dissertation addresses the problem of food waste in the context of the portuguese food retail. Despite the growing recognition of the problem and its negative economic, social and environmental implications, the issue of food waste in this sector has been little researched. At the national level, apart from some studies aimed at exploring the theme through case studies, little attention has been given to the study of food waste as a whole in this sector, in order to understand how portuguese retailers stand on this matter. The main objective of this investigation is to identify the causes for the occurrence of waste and the practices that aim to reduce it. The investigation was of a qualitative nature and explores the theme through interviews with managers of food retailers in the city of Porto. This study demonstrates that the main causes for the occurrence of waste in the retail derive from the disinterest of suppliers and distribution, the low awareness of consumers and orders placed by organizations. Most waste reduction practices are related to price reductions and inventory management, with only a few making donations and betting on innovative practices such as product transformation and employee incentives.
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Keywords
Desperdício alimentar Retalho alimentar Redução desperdício Food waste Food retail Waste reduction