Reduction of Food Waste Through greenery of Survival Increase in the Supermarket

Nathália Zantut Troncoso Orlandi, Vitoria Arantes, Walter Barrella

Abstract


Food waste in Brazil reaches 40 tons per day, this amount enough to feed 19 million people annually. In reviewing the production chain of vegetables, studies show that the average levels of post-harvest losses in Brazil are 35%. Some factors are pointed out as the main reasons for this waste: transport and inadequate handling, no specific packaging and exposure to heat at point of sale, creating favorable conditions for the development of fungi and bacteria. In the case of vegetables, specifically lettuce, survival time when grown in soil is approximately one and a half. After this period, which is not consumed is destined for the trash. The hydroponic lettuce has longer survival at markets, reaching 3 days of exposure resulting in the reduction of food waste. Faced with this situation coupled with the current water crisis, this work aims to demonstrate a hydroponic equipment adapted for commercial establishments, in order to expose and keep alive and hydrated hydroponic vegetables in the supermarket for longer, reducing the waste of post harvest food . Results demonstrated great efficiency of the equipment, coming to prolong the life of the plant on the markets up to 250% compared to hardwood produced in the soil.

 

Keywords: living garden , hydroponics, food waste, vegetables, environment.

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