Evaluation of factors responsible for waste and environmental impacts arising from the production of meals in food services

Food services establish an important link with the food production chain, not only from economic point of view, but also associated environmental impacts resulting their activities. This paper deals analyze publications 2009 to 2019 on factors responsible for waste generation and sustainability in services. The results show that occurs a systematic multifaceted way, requiring broader interdisciplinary approach, considering measurement waste, complexity involved processing collective meals. Finally, it is clear great part studies focuses knowledge about problem its quantification, evidencing lack aimed at use improvement tools, techniques methods concerning identification control origin. These contribute science emphasize need more assertive propositions mitigation taking into account total commercial institutional