DESTINAÇÃO DOS RESÍDUOS SÓLIDOS PRODUZIDOS NO RESTAURANTE UNIVERSITÁRIO DA UFRA/PA

Abstract

This research aims to investigate the disposal of solid waste generated by the University Restaurant (RU) of a public university in the state of Pará. It is an exploratory research that uses the descriptive and bibliographic research method based on theoretical references related to the topic. The research utilized three instruments: a virtual questionnaire answered by 41 students who frequent the RU, a face-to-face questionnaire administered to 22 restaurant staff members, and an interview conducted with the establishment's nutritionist. The results demonstrate that the majority of RU users are unaware of how waste separation and disposal processes occur. The restaurant staff stated that the majority of the waste produced consists of plastics and organics. They receive training and guidance for proper waste disposal, but the actual separation process is still very limited. The nutritionist confirmed the staff's reports and emphasized that the University has acquired 4 biodigesters, which process organic waste, but their byproducts are rendered unusable. It was concluded that, although the Institution has initiatives focused on waste management and reuse, they are insufficient to fully realize their sustainability goals.