796
I. C. Ribeiro et al.
the organic waste in plastic containers, provided by the researchers. These containers
were conditioned in refrigerators. The containers were collected at different times
depending on the department, and had their contents weighed and recorded on control
sheets before it was sent to feed the composting binsin the Institution.
Among the departments, eight were willing to participate in the experimental
stage of Selective Collection of Organic Residues (CSRO), from 2014 to 2016,
including the Campuses Direction. It should be noticed that there was still external
participation, that is, some students and staff members involved in the activity brought
organic waste from their homes to be used in composting.
It was possible to evaluate, in the described stage, the technical and environmental
feasibility of composting practice in the institution, through polls, in addition to
monitoring the amount of waste that was generated and collected. At the end of 2016
a thank-you letter for participation was delivered to participants along with a portion
of the compost produced. In other activities developed by the research group, such
as lectures, workshops, and the Environment Week, a portion of the compound was
also donated to visitors, making this practice an academic and pedagogical tool to
raise awareness among the participating public.
7 Results
Many administrative and educational sectors prepare coffee on campus. Thus, the
amount of used coffee grounds could be evaluated during the project, since it was
part of the organic wastes collected at the institution studied since the beginning of
the research activities. The consolidated data, Graph 1, show the total amount of
organic solid waste collected over the years 2013 to 2016.
In 2014, with the structure of the composting practice built on the campus, the
collected organic waste began to be separated into two groups: used coffee grounds
and other residues, being included in this second category the bark, stems, leaves
and leftovers from unprocessed food.
Korres et al. (2013) promoted the awareness and involvement of the school community about the practice of selective organic solid waste collection. They also carried
out the survey of those areas of the campus Vitória that generate organic solid waste
during the work day. In addition, they encouraged the selective collection of the waste
through interviews and the production of information brochures with the intention
of establishing the practice of composting in the entire institution. Thus, 26 campus departments were visited in different areas of activity (Teaching, Student/Server
Service and Administrative).
In order to reinforce the previously mentioned work, Costa et al. (2016) sought to
increase the selective collection of organic solid waste in this same educational institution. They initially mapped the departments in order to determine which generated
organic solid waste. Of the 26 areas surveyed, 23 showed interest in performing the
OSW and among those interested 11 stated that they perform daily preparation of
coffee at the site, noting that they are potential generators of used coffee grounds.
I. C. Ribeiro et al.
the organic waste in plastic containers, provided by the researchers. These containers
were conditioned in refrigerators. The containers were collected at different times
depending on the department, and had their contents weighed and recorded on control
sheets before it was sent to feed the composting binsin the Institution.
Among the departments, eight were willing to participate in the experimental
stage of Selective Collection of Organic Residues (CSRO), from 2014 to 2016,
including the Campuses Direction. It should be noticed that there was still external
participation, that is, some students and staff members involved in the activity brought
organic waste from their homes to be used in composting.
It was possible to evaluate, in the described stage, the technical and environmental
feasibility of composting practice in the institution, through polls, in addition to
monitoring the amount of waste that was generated and collected. At the end of 2016
a thank-you letter for participation was delivered to participants along with a portion
of the compost produced. In other activities developed by the research group, such
as lectures, workshops, and the Environment Week, a portion of the compound was
also donated to visitors, making this practice an academic and pedagogical tool to
raise awareness among the participating public.
7 Results
Many administrative and educational sectors prepare coffee on campus. Thus, the
amount of used coffee grounds could be evaluated during the project, since it was
part of the organic wastes collected at the institution studied since the beginning of
the research activities. The consolidated data, Graph 1, show the total amount of
organic solid waste collected over the years 2013 to 2016.
In 2014, with the structure of the composting practice built on the campus, the
collected organic waste began to be separated into two groups: used coffee grounds
and other residues, being included in this second category the bark, stems, leaves
and leftovers from unprocessed food.
Korres et al. (2013) promoted the awareness and involvement of the school community about the practice of selective organic solid waste collection. They also carried
out the survey of those areas of the campus Vitória that generate organic solid waste
during the work day. In addition, they encouraged the selective collection of the waste
through interviews and the production of information brochures with the intention
of establishing the practice of composting in the entire institution. Thus, 26 campus departments were visited in different areas of activity (Teaching, Student/Server
Service and Administrative).
In order to reinforce the previously mentioned work, Costa et al. (2016) sought to
increase the selective collection of organic solid waste in this same educational institution. They initially mapped the departments in order to determine which generated
organic solid waste. Of the 26 areas surveyed, 23 showed interest in performing the
OSW and among those interested 11 stated that they perform daily preparation of
coffee at the site, noting that they are potential generators of used coffee grounds.