O desperdício de alimentos no contexto das feiras de produtores rurais

Abstract

Food loss and waste (FLW) are one of the most relevant topics today, generating initiatives that aim to minimize them in the most varied agri-food segments. Despite the acronym, loss and waste are distinct phenomena, considered at different stages of the agri-food supply chain. Losses occur from the beginning of production to processing, whilst waste occurs from distribution to consumption. While developed countries have a higher rate of waste in retail and households, underdeveloped countries have greater post-harvest food loss. In this sense, the present work aims to investigate the sources, reasons and perceptions of consumers and market traders regarding the sustainability of the local short agri-food chain, especially in relation to the waste of agricultural products at rural producers' markets. The method used was the case study, with semi-structured interviews, systematic observation, bibliographic research and document analysis. From the perspective of sustainability, based on the triple bottom line (TBL) theory, the interviews were carried out with the representative of the stallholders' association in order to understand the organizational profile and operational coordination of the fair; with the stallholders, aiming to ascertain their understanding of the FLW issue and its relationship with the sustainability of farmers markets; and with consumers, aiming to improve their understanding in the participation of FLW and conscious consumption. 40 interviews were carried out (25 consumers, 14 stallholders and 1 association representative) which were transcribed and analyzed using the content analysis method. It was possible to identify consumers' preference for the rural producers' fair due to the offer of fresh products, the growing aversion to supermarket products and out of habit. The waste found was close to zero, with food left over at the end of the fairs being transferred and redirected. It was also found that the sustainability of the fair both depends on and is influenced by the relationships that stallholders and consumers have with the mode of production and preferences in relation to food.