DIAGNOSIS OF WASTES FROM THE UNIVERSITY RESTAURANT COMPOSTED IN THE UTFPR CAMPUS CAMPO MOURÃO

Abstract

Among the organic residues generated in universities are the remains of food preparation in canteens and university restaurants (UR), which are mostly destined to landfills or dumps. These residues have a high potential for use in the production of organic compost from the composting process. The Federal Technological University of Paraná, Campus Campo Mourão, has a composter that receives organic waste from the UR and grass pruning, transforming it into fertilizer that is used on the university's own premises. This work aimed to make a diagnosis of the amount of waste generated in the UR of UTFPR Campus Campo Mourão that is destined for composting. For this, the daily weight of the waste sent in a period of 5 days was measured, using a portable digital scale. With the results obtained, a monthly and annual extrapolation of the amount of these composted residues was carried out. Residues from food preparation were identified as peels and remains of vegetables, fruits and vegetables and egg shells. During the diagnosis period, an average of 23.54 kg of waste per day was generated - or 4,119.50 kg of waste per year - which is sent to composting, which corresponds to 13.11% of waste generated on campus whit cease to be sent to the municipal landfill in the form of reject.