Sustainable Practices for the Organic Waste Management Generated in an Educational Institution Restaurant

Abstract

The recovery of organic solid waste in site represents an interesting sustainable practice for restaurants of university campuses. Since the creation of Agenda 21 and the stimulation of sustainability actions at a local level, educational institutions have become protagonists in the construction of knowledge and sustainable values, being considered laboratories for sustainable practices. In this sense, a case study was carried out at a university restaurant located in the city of Vitória, Espirito Santo, Brazil, with the assistance of undergraduate students in Sanitary and Environmental Engineering, aiming to apply organic solid waste management. First, a survey of all types of organic waste generated in the restaurant was carried out, identifying possible forms of recovery. In addition, the waste management practices performed in the restaurant were evaluated considering the collection, storage, and destination stages. Awareness-raising activities were also carried out among the students participating in the project and the employees of the restaurant, focusing on the management of organic waste and recovery practices. As a result, it is proposed to carry out extension activities with the students, aiming to guide the restaurant users regarding the reduction of waste, as well as raising employees’ awareness of proper segregation. Finally, alternatives are proposed for the recovery of organic wastes in the restaurant, including composting and anaerobic digestion.