Desperdício de Alimentos nos Mercados Públicos de Manila: Identificação de Barreiras e Desenvolvimento de Soluções de Gestão Sustentável entre Vendedores de Frutas e Hortaliças
DOI:
https://doi.org/10.48017/dj.v11i3.3871Palavras-chave:
Desperdício de alimentos, práticas de mercado, feirantes, solução sustentável, gestão de resíduosResumo
O desperdício de alimentos continua sendo uma preocupação séria em todo o mundo, com milhões de pessoas enfrentando a fome, enquanto grandes quantidades de alimentos próprios para consumo são descartadas diariamente, contribuindo para a degradação ambiental e as mudanças climáticas. Em áreas urbanas como Manila, os mercados públicos são grandes contribuintes para esse problema; no entanto, os vendedores frequentemente carecem de recursos, conhecimento e apoio institucional para gerir os resíduos de forma sustentável. Este estudo explorou as experiências dos vendedores de mercado em relação ao desperdício de alimentos e identificou soluções sustentáveis de base comunitária. Utilizou-se uma abordagem fenomenológica qualitativa para compreender como os vendedores vivenciam e lidam com os desafios do desperdício de alimentos em suas atividades diárias. Foram realizadas entrevistas presenciais semiestruturadas com dez vendedores de frutas e hortaliças de Manila, selecionados intencionalmente. Os dados foram analisados por meio de análise temática para identificar padrões recorrentes e *insights* relacionados às práticas, barreiras e soluções associadas ao desperdício de alimentos. Os resultados revelaram que as práticas de gestão de resíduos alimentares dos vendedores eram influenciadas pela idade, pelos anos de experiência e pelo tipo de negócio. Embora alguns vendedores adotassem estratégias básicas — como reduzir estoques, ajustar preços, reaproveitar sobras e usar gelo para conservação —, muitos enfrentavam barreiras como a falta de armazenamento refrigerado, a ausência de sistemas de separação de resíduos e o treinamento limitado. Constatou-se que o apoio governamental e a infraestrutura eram inconsistentes ou inexistentes. Apesar desses desafios, os vendedores demonstraram grande disposição para melhorar suas práticas, caso recebessem apoio, capacitação e ferramentas adequadas. O estudo destaca a necessidade de uma colaboração mais efetiva entre vendedores de mercado, governos locais, ONGs e órgãos de gestão de resíduos. As soluções propostas incluem treinamento acessível sobre a redução do desperdício de alimentos, melhoria nas instalações de coleta e separação de resíduos, sistemas de doação de alimentos e programas de participação baseados em incentivos. Essas conclusões corroboram os princípios da economia circular e da hierarquia de gestão de resíduos, promovendo a redução, a reutilização e o descarte responsável em nível comunitário. De modo geral, este estudo ressalta a importância de estratégias locais e participativas para capacitar os vendedores como agentes ativos na redução do desperdício de alimentos, contribuindo de forma significativa para sistemas alimentares mais sustentáveis em ambientes urbanos.
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