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Food waste management is a growing global concern, driven by the imperative to address environmental sustainability, resource conservation, and global hunger. This article aims to provide a theoretical analysis of the historical evolution of food waste management, delving into the definition of the term and its international relevance. Additionally, it critically examines the need for sustainable approaches. The methodology comprises a comprehensive literature review from 2013 to 2023, utilizing keywords related to food waste, sustainability, and the circular economy. The databases used include Science Direct and MDPI. Findings reveal a shift from individual to institutional food waste sources, underscoring the necessity for alternative approaches. Environmental analysis highlights the adverse impacts of conventional practices, while strategies such as food rescue, fermentation, and anaerobic digestion emerge as promising solutions. Understanding consumer behavior is crucial, and smart labels are introduced as potential tools to reduce food waste. The article identifies the challenges and limitations of current food waste management practices, emphasizing the need for sustainable treatments. Sustainable approaches in managing food industry residues, including food rescue, fermentation, and anaerobic digestion, are discussed as alternatives to conventional methods. The article concludes by proposing future research directions, emphasizing the importance of understanding consumer behavior, exploring the potential of smart labels, and addressing gaps in current knowledge to achieve a more sustainable and responsible approach to food consumption and waste management.

Color is one of the main characteristics that allows to establish the quality of food. Technically, it is defined as a mental response to the stimulus that a visible radiation produces in the retina that is transmitted to the brain by the optic nerve, so it is closely related to the nervous system and thus, this attribute in food marks the preference of an individual. Given its importance, different systems have been developed to objectively measure color in food, evaluating the changes obtained in a product due to processing and storage, determining, among other things, its shelf life. Considering the above, this review is presented with the objective of recognizing the main methods for determining color of food, and its applications in the food industry.

Copyright of Revista Gestão Organizacional (RGO) is the property of Revista Gestao Organizacional and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

In the past, food industry actors tried to delay and weaken public health efforts to promote adequate and healthy diets in Brazil. This study aimed to identify the political strategies used by food industry actors in Brazil. We undertook a document analysis of publicly available information and interviews with eighteen key informants in public health nutrition. Data collection and analysis were carried between October 2018 and January 2019. In Brazil, food industry actors interacted with health organizations, communities, and the media. They disseminated information on nutrition and physical activity by scientific events and schools. The food industry also had allies within the government and lobbied high ranking officials. Finally, food industry actors intimidated some public health professionals, including by threats of litigation, which had the effect of silencing them. These strategies were facilitated by the use of arguments, such as the crucial role that the food industry plays in the economy and its support to the United Nations Sustainable Development Goals. Personal responsibility, moderation, and education were cited as solutions to the obesity epidemic, and there was little discussion on the broader issue of inadequate and unhealthy diets. Food industry actors in Brazil used a diverse range of political strategies, which have the potential of negatively influencing public policy, research, and practice in the country. Learning about these strategies is an essential first step, and in response, it is crucial to develop robust mechanisms to address undue influence from corporations.

The Brazilian dairy sector accounts for a significant portion of the national economy, supplying the domestic and foreign markets with a wide variety of products and consequently generating waste. Among these stand out the buttermilk, generated in the processing of butter during the whipping of the cream and with a greater polluting potential than the whey. Therefore, the industry is looking for alternatives to use these as co-products. Buttermilk presents the composition, technological and functional characteristics that make it an excellent ingredient to be used by the industry. Due to this, a theoretical survey was carried out in this work and a summary was elaborated regarding the applications involving buttermilk in different products. The information was collected based on articles, theses, and dissertations from the last 15 years using descriptors in English and Portuguese. After the preliminary selection, a more in-depth analysis was carried out to select only those surveys that presented sensory, physical-chemical, and technological results related to the use of buttermilk. The results showed that it is possible to apply in foods such as bread and various dairy products such as yogurt, fermented milk, cheeses, ice cream, and others. The effect on the sensory aspect varies a lot in relation to the concentration of buttermilk used and the increase in calcium, proteins, and functional compounds together with the addition are almost always observed. It also proves the possibility of use for the composition of microencapsulation of oils for infant formulations. It is concluded that buttermilk can be explored by the food industry for different purposes, contributing positively to the environment.

In the past, food industry actors tried to delay and weaken public health efforts to promote adequate and healthy diets in Brazil. This study aimed to identify the political strategies used by food industry actors in Brazil. We undertook a document analysis of publicly available information and interviews with eighteen key informants in public health nutrition. Data collection and analysis were carried between October 2018 and January 2019. In Brazil, food industry actors interacted with health organizations, communities, and the media. They disseminated information on nutrition and physical activity by scientific events and schools. The food industry also had allies within the government and lobbied high ranking officials. Finally, food industry actors intimidated some public health professionals, including by threats of litigation, which had the effect of silencing them. These strategies were facilitated by the use of arguments, such as the crucial role that the food industry plays in the economy and its support to the United Nations Sustainable Development Goals. Personal responsibility, moderation, and education were cited as solutions to the obesity epidemic, and there was little discussion on the broader issue of inadequate and unhealthy diets. Food industry actors in Brazil used a diverse range of political strategies, which have the potential of negatively influencing public policy, research, and practice in the country. Learning about these strategies is an essential first step, and in response, it is crucial to develop robust mechanisms to address undue influence from corporations.

The food industry is very interested in high-yield ingredients to enrich and develop new products that have an affordable value for the population. This work aimed to determine the correlations and contrasts between grain physical and agronomic traits of conventional and transgenic corn hybrids cultivated in the first crop season. The experiments were installed in the 2017/18, 2018/19, and 2019/20 crop seasons in Guarapuava - PR. The experimental design was a randomized block design with eight hybrids (SUPREMO VIP, SUPREMO, P30F53VYH, P30F53, P3456H, P3456, DKB290PRO3, and DKB290) and three replications. The agronomic traits, such as the percentage of rot grains, 1000-grain mass, and grain yield, also the physical traits of grains for industrial purposes, such as grits, germ, vitreousness, flotation, and hectoliter weight, were evaluated. There is a positive correlation between grits and flotation. The choice of hybrids for the food industry based on vitreousness positively favors flotation. The grits showed a positive correlation with hectoliter weight and a negative correlation with the incidence of rot grains. Vitreousness was influenced by the choice of conventional or transgenic hybrid and crop season. The environments of the crop seasons influence the grain yield, 1000-grain mass, and rot grain incidence of conventional and transgenic corn hybrids.

Occupational safety and health are ongoing concerns for many organizations, especially for economic sectors that are leaders in work-related accidents, such as the food industry. An established safety culture is essential to support the development and successful progress of any safety management program. Therefore, monitoring the maturity of a company's safety culture is required for change planning and continuous improvement to ensure a safe workplace. This paper aims to assess the maturity degree of the safety culture of a multinational food industry, representing one of the segments with more occupational accidents in Brazil. An exploratory and descriptive research was developed, with a quantitative approach and based on a case study strategy. The manufacturing sector showed a mature safety culture, with a predominance of the sustainable level (58%), while the administration segment presented a high dispersion of data, incurring in a safety culture between the bureaucratic (23%), proactive (29%), and sustainable (33%) degrees. Safety at work was found to be associated with variables of different natures and the diagnosis carried out in this paper points out that the implementation of an organizational culture focused on safety requires a holistic view that goes beyond the technical aspects of the activity or the employees' attributes, encompassing social and organizational elements, as well as the characteristics of each sector that must be considered by leaders for safety management to be effective. [ABSTRACT FROM AUTHOR]

Objective: To analyze the receipt of sponsorships from breast-milk substitute companies by health professionals in scientific events., Methods: Multicenter study (Multi-NBCAL) performed from November 2018 to November 2019 in six cities in different Brazilian regions. In 26 public and private hospitals, pediatricians, nutritionists, speech therapists, and a hospital manager were interviewed using a structured questionnaire. Descriptive analyses were carried out regarding the health professionals' knowledge about the Norma Brasileira de Comercialização de Alimentos para Lactentes e Crianças de Primeira Infância, Bicos, Chupetas e Mamadeiras (NBCAL - Brazilian Code of Marketing of Infant and Toddlers Food and Childcare-related Products), companies sponsoring scientific events, and material or financial sponsorships received, according to profession., Results: We interviewed 217 health professionals, mainly pediatricians (48.8%). Slightly more than half of the professionals (54.4%) knew NBCAL, most from Baby-friendly Hospitals. Most health professionals (85.7%) attended scientific events in the last two years, more than half of them (54.3%) sponsored by breast-milk substitute companies, especially Nestlé (85.1%) and Danone (65.3%). These professionals received sponsorships in the events, such as office supplies (49.5%), meals or invitations to parties (29.9%), promotional gifts (21.6%), payment of the conference registration fee (6.2%) or ticket to the conference (2.1%)., Conclusion: The infant food industries violate NBCAL by harassing health professionals in scientific conferences, offering diverse material and financial sponsorships.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Producao Online is the property of Associacao Brasileira de Engenharia de Producao and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The main goal of Lean Manufacturing is the reduction of waste and consequently the improvement of manufacturing efficiency and quality. This paper presents a case study in a company from the pharmaceutical, health and food industry. The value stream was mapped, aiming to identify waste and the possible ways of reducing it, according to the lean principles. Among the proposed solutions is the implementation of Kanban cards and the implementation of a panel for stock control and production leveling (heijunka). A 70% reduction of the total lead time was estimated as a potential result (from 71 to 19 days). The proposed improvements sought to provide a balance given the trade-off between more flexible production with smaller batches, and the lower total set up time of larger batches.

ABSTRACT: In Côte d’Ivoire, agricultural development has been made possible by the Government strategy to support it through an industrialization-based policy. However, the agricultural sector is still facing many difficulties, despite significant investment efforts undertaken to turn the country into a significant agricultural and agro-food industry (AFI) products exporter on the international market. This study evaluated the effectiveness of the driving role of AFI branches in the Ivorian economy. We used Leontief’s model, coupled with Diamond’s model and Rasmussen’s indices, to assess the ripple effects, and identify the driving branch in the Ivorian economy. Data used are derived from the Input-Output Table (IOT) of the 2018 National Accounts produced by the Government and aggregated into 21 branches or subsectors. Our study showed that there is no outstanding driving branch in the economy. However, some branches are close to compliance with driving branch status. For a driving sector to emerge, the Government should invest in priority order in the following branches: Grain Processing and Starchy Product Manufacturing (GPSPM), Cocoa & Coffee Processing (CCP), Oilseed Industry (OI), Dairy Industry and Fruit & Vegetable Industry (DIFVI), Beverage Industry (BI), Tobacco Industry (TI). And currently, the country’s development strategy should be based primarily on these branches, because they are able to improve the effectiveness and efficiency of production system in the Agro-Food Industry (AFI) and, by extension, the economy.

Globally, a large amount of agri-food waste is generated as a result of industrial processes or direct consumption of raw materials, and when discarded, they represent a factor of environmental pollution. Mango by-products have a great bioactive potential, especially because they contain phenolic compounds in which mangiferin predominates, in addition to a great variety of phenolic acids, flavonoids and tannins, which confer antioxidant effects against cancer, cardiovascular and neurological diseases, among others. In addition, it was demonstrated that they have an effect against a broad microbial spectrum, including multiple pathogenic bacteria and fungi such as Escherichia coli and Candida albicans, respectively. According to the literature, mango peel and seed extracts also have potential as an additive, by influencing the sensory and physicochemical characteristics of foods, which has been proven by their addition to products such as shrimp, yogurt and cookies. Considering the importance of mango by-products, this work focused on their phenolic properties, the mechanism of antioxidant and antimicrobial action, their fields of pharmacological and food applications, in addition to evaluating their extraction methods and proposing microencapsulation as a suitable technology to avoid their degradation and control their release under appropriate conditions. Based on the analysis performed, further studies are suggested on the application in different foods and to evaluate the interaction of polyphenols with the compounds of the product, to avoid possible negative effects. It is also recommended to experiment with the use of combined technologies to improve results during extraction and microencapsulation.

The communication of Corporate Social Responsibility (CSR) of a sample of eight restaurant and fast food companies is analyzed. An exploratory and descriptive method, based on the content analysis technique, is used to analyze the formal and informal CSR communication channels used to promote healthy eating on their respective websites and Twitter profiles. This study is complemented by a survey (n = 383) applied to a sample of young Spaniards to investigate their interest in healthy eating information, their assessment of CSR actions carried out in this area as well as the communication channels used for this purpose. The results confirm that the CSR policies of the companies include actions aimed at guaranteeing and promoting healthy eating. It is concluded about the convenience of using their own social networks and influencers to encourage healthy eating habits more effectively in their publics.

Abstract: The objective of this work was to characterize the starch of Xanthosoma riedelianum, commonly known as “mangarito” in Brazil, and to evaluate its properties for the food industry. The starch was characterized as to its morphology and its thermal and technological properties. Morphology was evaluated by the analysis of granule size distribution, scanning electron microscopy, and X-ray diffraction. The thermal properties were examined by determining the initial, peak, and conclusion gelatinization temperatures, whereas the technological properties were obtained by analyzing viscosity, swelling power, solubility index, paste clarity, and syneresis. Although the extraction of X. riedelianum starch showed a low yield, the species is a source of starch with a high sticking temperature, mechanical stirring resistance, tendency to retrograde, and final viscosity. Therefore, this starch is ideal for products that require high viscosity, such as pie fillings, puddings, children’s foods, and bakery products, and its paste, which is opaque and viscous, can also be used in the formulation of broths.

Currently there is a worldwide pandemic due to Covid-19, which has caused a great impact on humanity in social, economic, psychological aspects and unfortunately on health. Due to the risk that food can also be a medium to cause virus diseases, the procedures in the food industry safety programs must be revised; and, to be more specific, to disinfect Covid-19. Some effective disinfectants that have been proved to inactivate the coronavirus are: chlorine dioxide, sodium hypochlorite, quaternary compound, ozone and UV-C (shortwave ultraviolet light). In this review, some treatments used to inactivate a virus, with an emphasis to the coronavirus family, and other influenza viruses, are reported. It has been concluded that the coronavirus could be inactivated using free chlorine solutions at 30 mg/L, sodium hypochlorite 0.25 %, or Chlorine Dioxide (99% purity) diluted at 1/2.5 relation. Also, alcohol is an effective disinfectant at concentrations of 62 to 71% of ethanol. With respect to the use of the quaternary compound, it can be used at concentrations of 0.10%. Ozone is another promising disinfectant to inactivate the coronavirus and Covid-19. Doses of ozone between 10 to 20 ppm for 10 to 15 minutes are recommended to inactivate the coronavirus with 3.5 log10 reductions. However, a warning should be reported to the use of high doses of exposure because it can be a risk to human health. UV-C can inactivate the coronavirus at a value of 67 J/m2 by 1 to 30 minutes of exposure.

O propósito deste artigo foi investigar a aplicação prática do postponement em empresas alimentícias brasileiras e identificar as abordagens (passos) para aplicação desta estratégia nestas empresas. Além da maior discussão sobre o tema, a principal motivação para este trabalho é o estudo desta estratégia em um setor em que o tema é ainda pouco explorado. Foram apresentados seis estudos de caso em empresas alimentícias do segmento de fabricação de conservas de frutas, tais como processadoras de tomate e laranja. Este trabalho traz duas contribuições principais. A primeira é a apresentação de uma estrutura conceitual, com as principais abordagens para a implementação do postponement obtidas da literatura, que pode e deve ser adequada para diferentes setores da indústria. A segunda é uma primeira adequação desse quadro para empresas da indústria alimentícia, especificamente empresas processadoras de tomates e produtoras de suco de laranja. Dentre as principais conclusões deste trabalho, pode-se destacar que a aplicação do postponement é uma prática cada vez mais frequente no segmento investigado e tem transformado as relações entre empresas. Adicionalmente, foi verificado, que nenhuma das empresas estudadas apresentava uma estrutura formalizada para aplicação da estratégia de postponement, sendo sua implantação baseada apenas na experiência dos seus gestores.The purpose of this article was to investigate the implementation of the postponement strategy of in Brazilian companies in the food industry and to identify approaches (steps) for implementing this strategy in these companies. In addition to the broader discussion on this topic, the main motivation for conducting this research is the study of this strategy in a sector where this topic has still been under-addressed. Six case studies were conducted in and fruit and vegetable canning companies, such as tomato and orange processing companies. This study has two major contributions: the first is to present, based on the literature, a theoretical framework for implementation of postponement, which can and should be suitable for different industry sectors. The second is the adequacy of this framework for use in food companies, especially orange juice and tomato processing companies. One of the main conclusions of this study is that postponement implementation has been increasingly used in the segment investigated, and it has been changing the relationships between companies. Additionally, it was found that none of the companies studied had a formal structure for implementing the postponement strategy, and therefore its implementation has been based only on the experience of its decision makers.

Farm animal welfare (FAW) has emerged in recent years as a potential material issue for the animal-derived food products industry. The issue is global in scope, given the large trade flows and multinational structure of many companies in the agribusiness industry, a critical sector of the Brazilian and international economy. This exploratory study is an attempt to map the agendas of companies in the industry and compare them with the agendas of the principal stakeholders for a better understanding of the risks and opportunities facing the intangible assets of companies with regard to FAW. The mapping was carried out by consulting websites and corporate sustainability reports. The overarching result of the study is to show that the industry as a whole is neglecting FAW as a material issue.

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

As doenças crônicas não transmissíveis, em 2010, foram responsáveis por mais de 18 milhões de mortes no mundo; em 2014, a prevalência do excesso de peso representou 2,1 bilhões. No Brasil, o excesso de peso afeta 51% da população. Existem muitas evidências de que os alimentos ultraprocessados (biscoitos recheados, salgadinhos de pacote, refrigerantes e fast food) colaboram para essa epidemia por apresentarem combinações de ingredientes que os tornam altamente palatáveis (açúcar, sal, gordura e aditivos químicos) e que prejudicam os mecanismos de controle do apetite. Os principais fatores que contribuíram para o aumento no consumo desses alimentos foram o fortalecimento da economia, elevação do poder de compra, campanhas de marketing, bem como comodidade, conveniência e seu menor custo. A indústria de alimentos tem utilizado estratégias de formação de opinião, como a exposição no espaço midiático com campanhas maciças para a promoção desses produtos e ações com foco em profissionais da saúde por meio do patrocínio de eventos científicos e de organizações não governamentais. Os conflitos de interesse na produção científica são crescentes e a análise de estudos financiados pela indústria tem mostrado que os desfechos são muito frequentemente favoráveis ao patrocinador do estudo. Este ensaio tem o objetivo de discutir a influência da indústria alimentícia no aumento do consumo de alimentos ultraprocessados e o efeito sobre a saúde da população brasileira. Pretende-se contribuir para o processo de transformação de práticas e princípios, bem como para uma ampliação dessa discussão com transparência e equidade, a fim de manter o interesse da população brasileira em primeiro lugar. DOI: 10.12957/demetra.2017.26928

Sanitary and phytosanitary measures taken by international markets have led the food industry to develop technical warnings during marketing processes. Recall is one of the strategies used by some states to regulate such warnings. This process, which involves withdrawal of products from the market, prevents negative impacts on the health of the population and the reputation of the food industry, since safety and quality of food that reaches the consumer is ensured. Recall requires a withdrawal plan from shelves at retail sites or at any of the stages of production; therefore, a tracking system must be implemented to track products throughout the entire production chain by using proper coding. Similarly, this strategy requires a legal and regulatory framework in each country and collaboration from the industry, consumers and consumer associations and leagues. Colombia has developed a management system for health warnings to make decisions in order to protect public health in the country, but they are limited to two warning systems working in coordination with the health warnings issued by international regulatory bodies with their own systems.

As the agenda for promoting adequate and healthy food is strengthened in Brazil, national food industries associations have changed their corporate political activity (CPA). Highlighting the Brazilian Food Industry Association (ABIA), the Brazilian Dairy Association and the Sugarcane Industry Union, and addressing the period between 2014 and 2020, this article analyzes this change in its representative, communicational and institutional dimensions. Methodologically based on the CPA identification model, the sources of the work comprise records of participant observation in the Pensar Agropecuária Institute (IPA) and in the Brazilian National Congress, notes of interviews with directors and technicians from business and political associations, in addition to various documents and websites of the associations, the State and civil society. The results show that, in the representative dimension, the food industries associations reformulated their lobbying in Congress, creating a commission in the IPA for that purpose; in the communicational dimension, there was increased prominence of a narrative of appropriation of the agenda for adequate and healthy food, a discursive strategy that was followed by two other narratives, one in opposition to the agenda, the other of shifting corporate responsibilities to individual decisions; finally, in the institutional dimension, there were notable changes in the ABIA, in addition to the creation of other associations and networks. The conclusion indicates that the CPA of the main food industries associations in the country is changing sharply to respond to criticisms of the commercial determinants of health.

Copyright of Gestão e Sociedade is the property of Revista Gestao e Sociedade and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The traditional chemical sanitizers used in the food industry have the disadvantage of a possible development of bacterial resistance and adaptation, interfering with their minimum bactericidal efficiency. Essential oils with antimicrobial activity arouse great interest in the food industry for their possible use as active ingredients of sanitizers. This study aimed to determine the minimum inhibitory concentration (MIC) of cinnamon and clove essential oils (EOs) against Gram-positive (Staphylococcus aureus and Listeriamono cytogenes) and Gram-negative (Escherichia coli and Salmonella sp.) bacteria, as well as compare it with the MIC of sodium hypochlorite, and to determine the minimum bactericidal concentration (MBC) of EOs for L. monocytogenes. The microdilution method was used and the EOs were chemically characterized by gas chromatography - mass spectrometry. The main components of the cinnamon and clove EOs were respectively cinnamaldehyde (67.58%) and eugenol (77.58%). The cinnamon EO MIC was 0.04% for Gram-positive bacteria and < 0.02% for Gram-negative bacteria. The clove EO showed MIC of 0.04% for Salmonella sp., 0.06% for E. coli and S. aureus and 0.08% for L. monocytogenes. For all bacteria tested the sodium hypochlorite MIC was > 0.2%. The MBC for L. monocytogenes of the clove EO was 0.18%, while the cinnamon EO distinguished itself for presenting MBC < 0.02%, demonstrating the possibility of using these EOs, especially the cinnamon one, as active principles of sanitizers.

Copyright of Revista Inovação, Projetos e Tecnologia is the property of Revista Inovacao, Projetos e Tecnologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Foco (Interdisciplinary Studies Journal) is the property of Revista Foco and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista de Sociologia e Política is the property of Revista de Sociologia e Politica and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Perdas em uma cadeia produtiva representam atividades de processamento, fabricação, comercializa- ção, desnecessárias para o êxito dos negócios. Realizou-se uma análise entre as Sete Perdas do Sistema Toyota de Produção (STP), a perda por má formação no mix de produto e pela perda por ruptura em gôndola. Tendo como objetos de estudo uma indústria alimentícia e uma rede de supermercados. Adotou-se como metodologia a pesquisa exploratória, qualitativa com um estudo de caso através de entrevista semi-estruturada. Verificou-se a importância do combate à perda por ruptura dado seu impacto negativo junto aos consumidores e os reflexos em relação à indústria e varejo.