Management of solid waste produced in a university restaurant on an expansion campus

Detalhes bibliográficos
Autor(a) principal: Santos, Nahayanne Louise Macedo
Data de Publicação: 2020
Outros Autores: Pontes, Edson Douglas Silva, Dantas, Jaqueline Costa, Viera, Vanessa Bordin, Barros, Jefferson Carneiro de
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/7539
Resumo: In the context of food waste and solid waste production, the Food and Nutrition Units (UAN) deserve special focus, in view of the permanent use of resources and the increase in the generation of waste, as the daily assessment of leftovers is one of the measures most used as control of a UAN. In view of the above, this study aimed to characterize and analyze solid organic and inorganic residues produced in a university restaurant in a public university. For this, all residues in different stages of the lunch production process were weighed for two consecutive weeks and the correction factor, total leftovers and percentages of rest ingestion were calculated. The results found revealed that the average per capita of solid waste generated in the unit was 0.440 Kg/diner/day, where the processing area had the largest residue generating area, being the largest portion caused by the pre-preparation of vegetables and fruits , followed by meat pre-preparation, 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 lunches / 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. Thus, it is inferred that the characterization and determination of correction factors, percentage of leftovers and leftovers proved to be important indicators for measuring food waste in the Unit in order to subsidize future systemic actions for rationalization and management of produced solid waste.
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spelling Management of solid waste produced in a university restaurant on an expansion campus Gestión de residuos sólidos producidos en un restaurante universitario en un campus de expansiónGerenciamento de resíduos sólidos produzidos em um restaurante universitário de um campus de expansão Alimentación colectivaDesechos alimentariosResiduo orgánico.Collective FoodFood wasteOrganic waste.Alimentação ColetivaDesperdício de AlimentosResíduos orgânicos.In the context of food waste and solid waste production, the Food and Nutrition Units (UAN) deserve special focus, in view of the permanent use of resources and the increase in the generation of waste, as the daily assessment of leftovers is one of the measures most used as control of a UAN. In view of the above, this study aimed to characterize and analyze solid organic and inorganic residues produced in a university restaurant in a public university. For this, all residues in different stages of the lunch production process were weighed for two consecutive weeks and the correction factor, total leftovers and percentages of rest ingestion were calculated. The results found revealed that the average per capita of solid waste generated in the unit was 0.440 Kg/diner/day, where the processing area had the largest residue generating area, being the largest portion caused by the pre-preparation of vegetables and fruits , followed by meat pre-preparation, 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 lunches / 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. Thus, it is inferred that the characterization and determination of correction factors, percentage of leftovers and leftovers proved to be important indicators for measuring food waste in the Unit in order to subsidize future systemic actions for rationalization and management of produced solid waste.En el contexto del desperdicio de alimentos y la producción de residuos sólidos, las Unidades de Alimentación y Nutrición (UAN) merecen especial atención, ante el uso permanente de los recursos y el aumento de la generación de residuos, ya que la evaluación diaria de sobras es una de las medidas más utilizado como control de una UAN. Dado lo anterior, este trabajo tuvo como objetivo caracterizar y analizar los residuos sólidos orgánicos e inorgánicos producidos en un Restaurante Universitario de una Universidad Pública. Para ello, se pesaron durante dos semanas consecutivas todos los residuos en las diferentes etapas del proceso de elaboración del almuerzo y se calculó el factor de corrección, sobras totales y porcentajes de ingestión en reposo. Los resultados encontrados revelaron que el promedio per cápita de residuos sólidos generados en la unidad fue de 0.440 Kg/comensal/día, donde el área de procesamiento tuvo la mayor área generadora de residuos, siendo la mayor porción causada por la pre-preparación de verduras y frutas. , seguido de la pre-preparación de la carne, donde de los 19 ítems analizados, 10 estuvieron por encima de los valores promedio observados en la literatura, 05 estuvieron dentro del promedio obtenido por los autores y 04 por debajo del promedio encontrado. La Unidad atiende un promedio de 174 almuerzos/día obteniendo un promedio de 23,75 kg/sobrante/día o 19% de su producción, pudiendo alimentar a la cantidad de 79 personas/día con sobras. Así, se infiere que la caracterización y determinación de factores de corrección, porcentaje de sobras y sobras resultaron ser indicadores importantes para medir el desperdicio de alimentos en la Unidad con el fin de subsidiar futuras acciones sistémicas de racionalización y manejo de los residuos sólidos producidos.No contexto de desperdício de alimentos e produção de resíduos sólidos, as Unidades de Alimentação e Nutrição (UAN) merecem enfoque especial, em vista o uso permanente de recursos e o aumento da geração de resíduos, pois a avaliação diária de sobras é uma das medidas mais utilizadas como controle de uma UAN. Diante do exposto, este trabalho objetivou caracterizar e analisar os resíduos sólidos orgânicos e inorgânicos produzidos em um Restaurante Universitário de uma Universidade Pública. Para isso, foram pesados durante duas semanas consecutivas todos os resíduos em diversas etapas do processo produtivo do almoço e efetuado o cálculo do fator de correção, sobras totais e percentuais de resto ingesta. Os resultados encontrados revelaram que a média per capita de resíduo sólido gerado na unidade foi de 0,440 Kg/comensal/dia, onde a área de processamento apresentou a maior área geradora de resíduo, sendo a maior parcela provocada pelo pré-preparo de hortaliças e frutas, seguido pelo pré-preparo de carnes, onde dos 19 itens analisados, 10 estavam acima dos valores médios observados na literatura, 05 estavam dentro da média obtida pelos autores e 04 abaixo da média encontrada. A Unidade serve uma média de 174 almoços/dia obtendo uma média de 23,75 kg/sobra/dia ou 19% de sua produção, podendo alimentar o número de 79 pessoas/dias com as sobras. Assim, infere-se que a caracterização e determinação dos fatores de correção, percentual de sobras e de restos se mostraram importantes indicadores para se aferir o desperdício de alimentos na Unidade de forma a subsidiar futuras ações sistêmicas de racionalização e gerenciamento dos resíduos sólidos produzidos.Research, Society and Development2020-08-23info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/753910.33448/rsd-v9i9.7539Research, Society and Development; Vol. 9 No. 9; e431997539Research, Society and Development; Vol. 9 Núm. 9; e431997539Research, Society and Development; v. 9 n. 9; e4319975392525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/7539/6599Copyright (c) 2020 Nahayanne Louise Macedo Santos; Edson Douglas Silva Pontes; Jaqueline Costa Dantas; Vanessa Bordin Viera; Jefferson Carneiro de Barroshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSantos, Nahayanne Louise MacedoPontes, Edson Douglas SilvaDantas, Jaqueline CostaViera, Vanessa BordinBarros, Jefferson Carneiro de2020-09-18T01:42:11Zoai:ojs.pkp.sfu.ca:article/7539Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:30:13.997677Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Management of solid waste produced in a university restaurant on an expansion campus
Gestión de residuos sólidos producidos en un restaurante universitario en un campus de expansión
Gerenciamento de resíduos sólidos produzidos em um restaurante universitário de um campus de expansão
title Management of solid waste produced in a university restaurant on an expansion campus
spellingShingle Management of solid waste produced in a university restaurant on an expansion campus
Santos, Nahayanne Louise Macedo
Alimentación colectiva
Desechos alimentarios
Residuo orgánico.
Collective Food
Food waste
Organic waste.
Alimentação Coletiva
Desperdício de Alimentos
Resíduos orgânicos.
title_short Management of solid waste produced in a university restaurant on an expansion campus
title_full Management of solid waste produced in a university restaurant on an expansion campus
title_fullStr Management of solid waste produced in a university restaurant on an expansion campus
title_full_unstemmed Management of solid waste produced in a university restaurant on an expansion campus
title_sort Management of solid waste produced in a university restaurant on an expansion campus
author Santos, Nahayanne Louise Macedo
author_facet Santos, Nahayanne Louise Macedo
Pontes, Edson Douglas Silva
Dantas, Jaqueline Costa
Viera, Vanessa Bordin
Barros, Jefferson Carneiro de
author_role author
author2 Pontes, Edson Douglas Silva
Dantas, Jaqueline Costa
Viera, Vanessa Bordin
Barros, Jefferson Carneiro de
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Santos, Nahayanne Louise Macedo
Pontes, Edson Douglas Silva
Dantas, Jaqueline Costa
Viera, Vanessa Bordin
Barros, Jefferson Carneiro de
dc.subject.por.fl_str_mv Alimentación colectiva
Desechos alimentarios
Residuo orgánico.
Collective Food
Food waste
Organic waste.
Alimentação Coletiva
Desperdício de Alimentos
Resíduos orgânicos.
topic Alimentación colectiva
Desechos alimentarios
Residuo orgánico.
Collective Food
Food waste
Organic waste.
Alimentação Coletiva
Desperdício de Alimentos
Resíduos orgânicos.
description In the context of food waste and solid waste production, the Food and Nutrition Units (UAN) deserve special focus, in view of the permanent use of resources and the increase in the generation of waste, as the daily assessment of leftovers is one of the measures most used as control of a UAN. In view of the above, this study aimed to characterize and analyze solid organic and inorganic residues produced in a university restaurant in a public university. For this, all residues in different stages of the lunch production process were weighed for two consecutive weeks and the correction factor, total leftovers and percentages of rest ingestion were calculated. The results found revealed that the average per capita of solid waste generated in the unit was 0.440 Kg/diner/day, where the processing area had the largest residue generating area, being the largest portion caused by the pre-preparation of vegetables and fruits , followed by meat pre-preparation, 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 lunches / 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. Thus, it is inferred that the characterization and determination of correction factors, percentage of leftovers and leftovers proved to be important indicators for measuring food waste in the Unit in order to subsidize future systemic actions for rationalization and management of produced solid waste.
publishDate 2020
dc.date.none.fl_str_mv 2020-08-23
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
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dc.identifier.uri.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7539
10.33448/rsd-v9i9.7539
url https://rsdjournal.org/index.php/rsd/article/view/7539
identifier_str_mv 10.33448/rsd-v9i9.7539
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/7539/6599
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 9 No. 9; e431997539
Research, Society and Development; Vol. 9 Núm. 9; e431997539
Research, Society and Development; v. 9 n. 9; e431997539
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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