Proposição para o desenvolvimento de um modelo para a quantificação do potencial desperdício de alimentos na agricultura

Abstract

According to the United Nations (UN), in 2015, 1.3 billion tons of food were wasted annually, while 800 million people are hungry. In addition, due to the pandemic caused by COVID-19 in 2020, food production, distribution and sales were altered, altering the supply chain. Due to the scenario described, a wide range of researchers has been working on measures that result in some form of improvements in food management. One of the forms of support for decision making is the characterization and quantification of the impacts caused during the life cycle of food, qualified mitigating measures that can have an effect in the current scenario, such as food waste, which occurs on account inadequate logistics, appearance and validity, preventing the increase of waste production without correct destination. About food losses, for proposing changes that influence society, it is required to know which foods contribute most to food losses and propose changes that can cause improvements in this scenario. Thus, this research is part of the Gyro 4 Food project, which belongs to the Life Cycle Sustainability Assessment Center (GYRO), which assesses, in addition to food losses, circular economics, technological innovation and irrigation aimed at water management foods. Specifically, this dissertation covers food waste, considering a production phase. Based on a literature review regarding the existing models for estimating food waste at various stages of the life cycle, it is conceived that due to the complexity and unavailability of data, the use of the models already created is still limited. In this context, this paper proposes the creation of a new model for measuring food losses, considering variables that influence the production efficiency, which are water and temperature. Thus, the model presents direct relationships between the variables and food productivity, that are mathematically translated into the equations developed. Through the results presented, it was possible to estimate with a satisfactory reliability the potential for losses in tomato production throughout the state of Goiás. Results that boost the possibility of replicating the model on a national and international scale, seeking to find the areas of greatest potential for food losses in the production phase.