Restaurante universitário da UFCG: uma tentativa de uma gestão sustentável.

Abstract

This study aims to evaluate the food waste in the University Restaurant of UFCG and seek sustainable management through the use of marketing tools with actions of reuse, recycling and remanufacturing. We used the method of bibliography research and field research. The field research was divided into two questionnaires, one directed to the management, represented in the person of the nutritionist and other questionnaire given to a sample of students who benefit from the services of the restaurant. With data collection, the results were organized and are shown and explained through graphs generated by computer programs, which were analyzed from these results. The results showed awareness of management and students interviewed in relation to the environment, and what is done with the waste generated in food preparation and after consumed by beneficiaries, also showed the level of concern about waste, the difficulties that the managers have to allocate such residues found at the end of each process. Thus the study was completed with the analysis of the results and suggests some practices that may favor the needs and much that the restaurant currently has one of the suggested solutions featuring the main objective of this work is the need to implement a system that controls the flow of meals served daily to eliminate waste starting in cooking up leftovers from the trays, and adoption of environmental practices aware that all who attend the UR, from the staff to the beneficiaries.