EVALUATION OF THE USE OF PROTEIN FOODS OF PLANT ORIGIN TO REPLACE MEAT IN A PUBLIC HOSPITAL IN SOUTHERN BRAZIL: FINANCIAL AND WATER FOOTPRINT ANALYSIS

Abstract

The global concern about water scarcity and its growing demand stands out as a crucial challenge for human health and the balance of ecosystems. In this context, sustainable water management in Food and Nutrition Units (UANs) becomes vital to prevent contamination, promote conscious choices in meal production and optimize resources. The objective of the study was to analyze the use of water in the cleaning processes of cooking equipment and meal distribution, for employees and patients, in the production area of a Public University Hospital (HPU) in southern Brazil. Quantitative and observational research, carried out in the production and distribution of meals, during a period of six working days, divided between morning and afternoon shifts between the months of October and November 2023. Cooking equipment and thermal counters were evaluated, observing dimensions, volume capacity and processes used for cleaning. The site investigated has 8 cauldrons with capacities of 150 to 500 liters. The adapted use of water in cleaning cauldrons stands out, varying depending on the nature and size of the preparations, being crucial for more adherent residues. When distributing meals, the HPU has 12 thermal counters, only one of which has dry electrical resistance. The daily use of 2624.72 liters of water in these equipment was estimated, and presented alternatives to reduce the supply at the counters by 50%. This study highlights the strategic importance of water management, not only to ensure hygienic-sanitary safety food, but also to promote conscious and sustainable practices applicable to food services.