Gerenciamento de resíduos sólidos produzidos em um restaurante universitário de um campus de expansão.

Abstract

According to the Brazilian Association of Public Cleaning and Special Waste Companies, Brazil produced in the year 2017 a total of 78.4 million tons of urban solid waste and 1.3 billion tons of food is wasted, representing 30% of all the food produced per year on the planet. Within this context, the Food Units deserve special focus, in view of the permanent use of resources and the increase of waste generation, since the daily evaluation of leftovers is one of the most used measures as control of a UAN. Thus, it is the role of the nutritionist in these establishments to legitimize measures to minimize solid waste, highlighting the guarantee of the quality and food safety of the meals produced. In view of the above, this work aimed to characterize and analyze the organic and inorganic solid waste produced as well as its destination in a University Restaurant (UK) of a Public University. For this, all residues were weighed for two consecutive weeks in several stages of the lunch production process and the correction factor, total leftovers and percentage of ingestion rest were calculated. The results showed that the average per capita solid residue generated in the UK was 0.440 kg / person / day, where the processing area presented the largest residue-generating area, the largest portion of which was caused by the pre-preparation of vegetables and fruits , followed by pre-preparation of meats, where of the 19 items analyzed, 10 were above the average values observed in the literature, 05 were within the average obtained by the authors and 04 below the average found. The Unit serves an average of 174 lessons / day obtaining an average of 23.75 kg / leftover / day or 19% of its production, being able to feed the number of 79 people / days with leftovers. In view of this, it can be concluded that the characterization and determination of the correction factors, percentage of leftovers and remains were important indicators for measuring the waste of food in the Unit in order to subsidize future systemic actions of rationalization and solid waste management produced daily in the establishment.