Caracterização física dos resíduos sólidos gerados em restaurante universitário
In front of publication of the Brazilian Solid Waste Plan and current generators accountability with regard to solid waste management, is crucial to the knowledge of the characteristics of the waste to proper management, to decrease environmental impacts. From the knowledge of the physical character...
| Autor principal: | Albertoni, Tais Andrea |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/11953 |
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| Resumo: |
In front of publication of the Brazilian Solid Waste Plan and current generators accountability with regard to solid waste management, is crucial to the knowledge of the characteristics of the waste to proper management, to decrease environmental impacts. From the knowledge of the physical characteristics of the waste it is possible to establish actions that prioritize the reduction, reuse and/or recycling of solid waste. Among the major solid waste generators are the restaurants, commonly classified as one of the economic activities with more waste in the production process. The Brazil lives a time of University expansion, which brings development of the units from support to students like universities restaurants. In this context, the present study aimed to characterize the
waste generated by the University restaurant - RU - of the Federal University of technology-Paraná, Londrina Campus. The characteristics studied were the generation
per capita, the quantities generated per day, the gravimetric composition, the specific weight of materials and also examined the management of these residues in the everyday kitchen activities, to suggest improvements. The characteristics studied were the generation per capita, the quantities generated per day, the gravimetric composition, the specific weight of materials and also was examined the management of these residues daily in the kitchen activities, to suggest improvements. Data collection was done for four weeks, from Monday to Saturday, analyzing the residues generated at lunch and dinner, in the kitchen and in the lobby. It was concluded that the generation of solid waste per capita is 0.2811 kg per day commensal-1 and is consistent with other restaurants Brazilian university. More than 88% of the waste generated in the kitchen are organic. The recyclable as the plastic is generated, particularly low density polyethylene - LDPE (38%). In the lobby there is a large percentage of rejects. At lunch most organic waste are generated in relation to the dinner because of the greater amount of food produced and dinner in the lobby, are found more recyclable at lunch, because eating habits and life rhythm of the night students. The solid waste generation according to the days of the week did not follow a trend, emphasizing the importance of
long-term studies to assess the characteristics of solid waste RUs. |
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