ACTIONS OF THE UNIVERSITY RESTAURANT - CAMPINAS CAMPUS: PIONEERING IMPLEMENTATION OF THE MEAL DISTRIBUTION MODEL IN FACE COVID-19 (Atena Editora)

Abstract

ABSTRACT: During the COVID-19 pandemic, University Restaurants underwent significant adaptations to ensure safe and continuous service. The Food Division (DA) implemented numerous changes, aiming to protect users, especially healthcare professionals, contractors, scholarship students and members of the COVID Task Force. The DA based its actions on internal records, research on the University City Hall's websites, and GR Ordinances that followed the guidelines of public health and health surveillance bodies. After the suspension of classes, Resolution GR 24/2020 was signed, leading to emergency measures such as the exclusive maintenance of the RU for specific audiences and the transition to the provision of marmitex instead of self-service, avoiding crowds. The team faced challenges such as adapting menus, restructuring the service model and quick review to avoid food waste. RU operated uninterruptedly, serving essential areas and scholarship students, while adopting measures such as frequent cleaning, distancing during service and disseminating information about COVID-19. In the Resumption Plan, there were continuous adaptations to ensure safety. The DA actively participated in the development of specific protocols, guidance booklets and control spreadsheets for the partial resumption. Even amid the uncertainties of the pandemic, more than 45 thousand meals continued to be distributed monthly. DA's actions were vital for student retention and the constant supply of meals to essential professionals. Furthermore, service protocols and revisions of operational procedures were developed, demonstrating the constant adaptation of the DA to the needs of the new university context.