Banca de DEFESA: KATIA MARIA BEZERRA DA SILVA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
DISCENTE : KATIA MARIA BEZERRA DA SILVA
DATA : 19/07/2019
HORA: 15:00
LOCAL: Auditório E - CCHLA
TÍTULO:

KNOWING FOR (SUGGESTING) MANAGING: WASTE RELATED TO SUSTAINABILITY PRACTICES IN THE UNIVERSITY RESTAURANT

PALAVRAS-CHAVES:

Environmental Agenda of the Public Administration. Productive Process. Restaurants. Sustainability. Waste management.

PÁGINAS: 107
GRANDE ÁREA: Ciências Sociais Aplicadas
ÁREA: Administração
SUBÁREA: Administração de Setores Específicos
RESUMO:

The university restaurants are Food and Nutrition Services aimed at providing healthy meals from a nutritional and hygienic-sanitary point of view, as well as stimulating the development of sustainable practices through the concern for the preservation of the environment. So, we tried to answer: do the practices currently adopted follow sustainable measures that promote the reduction of waste? To answer this question, the research had as objective to analyze wastes for consumables, electric energy, water and selective collection, in line with the Sustainable Logistics Plan of UFRN (PLS-UFRN). It is therefore a quantitative, descriptive and case study in which solid wastes, separately in organic and inorganic, were quantified according to the classification of the selective collection. As well as indicators of waste, through the index of rest-ingestion, correction factor, energy and water consumption, in addition to analysis of documents and internal records. The data were collected for 31 days in the period from 10/31 to 11/30/2018. For the quantitative analysis of the data, we used Microsoft Excel® spreadsheets and the descriptive statistical treatment. In order to evaluate the impacts and suggestion of actions, the feasibility of the unit studied together with the other units involved in the Institution's environmental policies was considered. As a result of the research, the amount of organic and inorganic wastes of 14,187.73 kg (90.73%) and 1,450.10 kg (9.27%), respectively, was identified. The sectors that presented the greatest generation of organic waste were the washing of pans (from leftovers and distribution lines) and cups of dishes (resulting from the remains and inedible parts despised by users). For the remainder / wastage index was considered in the majority of weeks as good, water consumption was 10.51 liters and energy of 0.60 kWh per meal. Based on the results, a sustainable management plan aligned with the PLS / UFRN was developed for the topics covered. The results are expected to contribute to the management of collective food services in reducing waste and process costs, as well as to minimize environmental impacts. In addition to the pragmatic contribution to other studies in the area of institutional nutrition, aligned with the realities arising from sustainability in favor of environmental preservation.

MEMBROS DA BANCA:
Presidente - 1753603 - PATRICIA BORBA VILAR GUIMARAES
Interno - 1802050 - CARLOS DAVID CEQUEIRA FEITOR
Externa ao Programa - 1753455 - DINARA LESLYE MACEDO E SILVA CALAZANS
Externo à Instituição - VICTOR RAFAEL FERNANDES ALVES - TCE - RN