A sustentabilidade ambiental nos serviços de alimentação: o caso aplicado ao Restaurante da Universidade Federal do Maranhão

• Autor(a) principal: PORTO, Polliana Fernandes
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações da UFMA
• Texto Completo: https://tedebc.ufma.br/jspui/handle/tede/tede/2053
• topic: Sustentabilidade; Unidades de Alimentação e Nutrição; Gestão Ambiental; Sustainability; Food and Nutrition Units; Environmental management; Resíduos Sólidos, Domésticos e Industriais

Sustainability consists of a balance between the economic, social, cultural and environmental dimensions, in an attempt to improve the efficiency in the use of natural resources. The production of meals is expensive and should be evaluated in its entirety, checking the critical points of waste and needing better management. This paper aims to evaluate the environmental sustainability and elaborate a sustainable action plan for the Restaurants of the Federal University of Maranhão. The study was characterized as descriptive, observational, quantitative. The methodology followed the guidelines of the GAIA method, developed by Lerípio (2001) and SICOGEA, developed by Pfitscher (2004). A Sustainability Questionnaire was applied to the managers of the institution and observations were made at the Campus Dom Delgado University Restaurant, Federal University of Maranhão, located in São Luís. The survey was carried out in order to evaluate the level of sustainability and also to perform the mapping of the consumption chain, as well as the evaluation of the impacts, essential data for the construction of the Action Plan. In the evaluation of sustainability, the RUUFMA of Cidade Universitária Dom Delgado was classified as poor, with only 40% of adequacy. main problems, the incorrect use of cans and glasses, the low frequency of collection by waste pickers, the lack of renewable sources of energy, the need to revise electrical installations, inefficient treatment of effluents, the use of non-biodegradable products and the need correction of waste by employees and diners. However, the restaurant presented some remediation measures, such as placing baskets for selective collection, partnering with the local Association of waste pickers for plastic and paper recycling, collecting oil by specialized company, promoting waste campaign. There is also a shortage of work focused on sustainability in Brazil. Considering that universities should be a means of expanding knowledge and experience, it is sought to encourage the development of works aimed at the area that can serve as an example to be adopted in other institutions.