<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0871-018X</journal-id>
<journal-title><![CDATA[Revista de Ciências Agrárias]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. de Ciências Agrárias]]></abbrev-journal-title>
<issn>0871-018X</issn>
<publisher>
<publisher-name><![CDATA[Sociedade de Ciências Agrárias de Portugal]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0871-018X2020000500091</article-id>
<article-id pub-id-type="doi">10.19084/rca.19040</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Diagnóstico do desperdício alimentar num ambiente universitário: o caso do refeitório da ESALQ-USP, Brasil]]></article-title>
<article-title xml:lang="en"><![CDATA[An inquire on dining halls food waste: a case study on the ESALQ -USP Brazil]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Vian]]></surname>
<given-names><![CDATA[Carlos E.F.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Lobo]]></surname>
<given-names><![CDATA[Gustavo D.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monteiro]]></surname>
<given-names><![CDATA[Diogo M. Souza]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Miranda]]></surname>
<given-names><![CDATA[Silvia H.G. de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Meira]]></surname>
<given-names><![CDATA[Ana M. de]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Poeta]]></surname>
<given-names><![CDATA[Paula T.]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade de Sao Paulo Escola Superior de Agricultura Luis de Queiroz ]]></institution>
<addr-line><![CDATA[Piracicaba ]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Newcastle University School of Natural and Environmental Sciences ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>United Kingdom</country>
</aff>
<pub-date pub-type="pub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>30</day>
<month>12</month>
<year>2020</year>
</pub-date>
<volume>43</volume>
<numero>spe1</numero>
<fpage>91</fpage>
<lpage>100</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_arttext&amp;pid=S0871-018X2020000500091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_abstract&amp;pid=S0871-018X2020000500091&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.pt/scielo.php?script=sci_pdf&amp;pid=S0871-018X2020000500091&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo A FAO estima que 30% da produção agrícola anual se perca ou se desperdice ao longo da cadeia de distribuição. O sector da restauração é responsável por 9 a 20% deste desperdício. As cantinas Universitárias servem milhares de refeições diariamente e originam desperdício devido à má gestão, ambiente dos refeitórios e comportamento dos utentes. Este estudo piloto visa examinar as principais causas do desperdício e compreender quais as atitudes dos utentes que frequentam o Restaurante universitário da ESALQ USP em Piracicaba no Brasil. Usando uma metodologia mista os resultados sugerem que existe uma grande amplitude de desperdício ao longo do ano. Os questionários aplicados junto aos usuários permitem concluir que o valores dos mesmos, a qualidade dos alimentos e a quantidade servida são fatores determinantes do desperdício. Também foi possível determinar que nos semestres finais do ano academico e quando são servidos pratos à base de proteina animal o desperdício de alimentos na ESALQ é maior.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract According to the FAO about 30% of the annual food production is lost or wasted along agri-food chains. Food service wastes between 9 and 20% of this volume. Universities dining halls serve thousands of meals daily and have losses and wastage due to poor management, dining hall environment and patrons&#8217; behaviour. Using a mix methodology this preliminary study aims to understand which are the main determinants of waste as well as the patrons&#8217; attitudes to and perception of waste. The questionnaires applied to users allow us to conclude that patron attitudes to waste, food quality and quantity are main determinants factors of waste. It was also possible to establish that the end of the year semesters and menus based on animal protein led to high levels of food waste at ESALQ dining halls.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[Desperdício alimentar]]></kwd>
<kwd lng="pt"><![CDATA[cantinas]]></kwd>
<kwd lng="pt"><![CDATA[atitudes do utente]]></kwd>
<kwd lng="pt"><![CDATA[Metodologia mista]]></kwd>
<kwd lng="en"><![CDATA[Food waste]]></kwd>
<kwd lng="en"><![CDATA[dining halls]]></kwd>
<kwd lng="en"><![CDATA[patrons&#8217; attitudes]]></kwd>
<kwd lng="en"><![CDATA[mix methods]]></kwd>
</kwd-group>
</article-meta>
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