Produção Nacional
Geração de resíduos sólidos orgânicos em restaurante universitário em São Paulo/SP
2016; Volume: 10; Issue: 5 Linguagem: Português
10.22292/mas.v10i5.490
ISSN2316-2856
AutoresCristiane Ferreira Silva Domingues, Daiane Priscila Campregher Thomaz, Dayane Moreira Simões, Márcia Lopes Weber,
Tópico(s)Food Waste Reduction and Sustainability
ResumoResumo O processo de transformacao de materias-primas efetuado por restaurantes utiliza varias formas de energia e gera diversos residuos, especialmente orgânicos. A participacao dos residuos solidos orgânicos em restaurantes, constituidos especialmente por alimentos, apresenta variacao conforme o estabelecimento e o publico, mas costuma ser elevada. A inadequacao das praticas sustentaveis nos restaurantes ocasiona reflexos negativos ao ambiente, considerando-se esta elevada geracao de residuos. O objetivo deste estudo foi quantificar os residuos solidos orgânicos produzidos em um restaurante universitario localizado no municipio de Sao Paulo/SP. Os dados foram coletados no horario do almoco por 31 dias uteis, totalizando 6 semanas. Como residuos solidos, foram considerados as sobras dos pratos dos usuarios, chamadas resto de ingestao, e as sobras das preparacoes nao consumidas e que ficavam nos balcoes termicos ao final da distribuicao, chamadas sobras de balcao. Foram registrados o numero de usuarios do dia e o peso total per capita do resto ingestao e das sobras de balcao, com calculo de media±desvio-padrao. Para classificacao dos resultados de resto ingestao, foram considerados adequados valores entre 15g e 45g per capita . Foram servidos 15.107 almocos no periodo e o peso total de resto ingestao foi 914Kg, com media 29,5±5,6Kg. O per capita do resto ingestao no periodo foi 60,8±9,4g, classificado como inadequado. O peso total das sobras de balcao foi 937,5Kg, com media 30,2±14,3Kg e per capita 63,3±32,3g. Concluiu-se que tanto o resto ingestao quanto a sobra de balcao estiveram acima dos valores considerados adequados em relacao a literatura e/ou na comparacao com estudos similares. Palavras-chave: Residuos solidos, desperdicio, sustentabilidade. Abstract The process of raw material transformation done by restaurants uses various forms of energy and produces several kinds of waste, especially organic. The percentage of organic solid waste in restaurants, which is mainly food, is usually high and varies from place to place as well as the variety of their customers. The inadequacy of sustainable practices in restaurants leads to negative effects to the environment, considering the high waste generation. The objective of this study was to quantify the organic solid waste generated in a university cafeteria in the city of Sao Paulo/Brazil. The data were collected at lunch time for 31 working days, which took six weeks. The study considered solid waste as the leftovers from the customers, which was denominated ingestion remain. The food not consumed by the customers and left on the counters was denominated counter remain. There is log of the number of customers per day as well as the total weight per capita of the ingestion remain and counter remain that was obtained by using the mean±standard deviation calculation. In order to classify the results of the ingestion remain we considered adequate values between 15g and 45g per capita. Over the six weeks period 15107 meals were served and the total weight of ingestion remain was 914Kg, which means 29.5±5.6Kg. The ingestion remain per capita was 60.8±9.4g, which was classified as inadequate. The total weight of the counter remain was 937.5Kg, which means 30.2±14.3Kg and per capita 63.3±32.3g. It was concluded that both the ingestion remain and the counter remain were above the numbers considered adequate regarding the literature and/or in comparison with similar studies. Key-Words: Solid waste, waste, sustainability. http://dx.doi.org/10.22292/mas.v10i5.490
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