808
R. A. Teixeira et al.
Another positive aspect of small-scale composting is that it is less susceptible to
contamination by other materials, since usually the residues used are generated at
the place where they will be used (Brito 2008).
Labiotecs was created in 2015 and aims to provide structure support for conducting research on this topic. Several works of undergraduate scientific initiation and
final projects have already been done with this theme. Currently, three master’s dissertations are being developed in this laboratory. In addition to the research, extension
activities and workshops are held with other schools around Ifes. All the activities
were focused on discussing and disseminating the composting technique and waste
recovery.
The potential of the biotechnological use of OSW by composting was tested and
the conclusion is that the approach is completely adequate. In the current phase, the
restaurant inside the institution is by far the point of greatest generation of OSW and
studies are being carried in order to include it in the research.
3 Method Description
The study was carried out in a restaurant located at Vitoria Campus—Ifes. The stages
of the study comprised:
(1) Initial assessment of restaurant waste management;
(2) Organic waste sampling;
(3) Educational actions in relation to waste management;
(4) Proposing actions to improve the sustainability of the restaurant.
(1) Initial assessment of restaurant waste management
To evaluate restaurant’s initial situation in relation to waste management, a visit to
the restaurant was held to explain the aims of the study and to verify employees’
interest in taking part of this research. In this first visit, it was observed how the dayto-day activities were developed, the restaurant’s infrastructure and the flow of waste
generation. It was verified that the restaurant was formed by different environments,
as shown on Fig. 3, by:
– Larder (food deposit);
– Materials storage (plastic bags, containers by styrofoam and plastic);
– Kitchen area (cooking and food preparation) (Fig. 4);
– Administration room;
– Bathroom;
– Customers attendance and dining hall (Fig. 5).
In addition to these, there is an external area, sidewalk, with access outside the
institution, where the collected waste is initially disposed, before being collected by
the city waste truck. This area was used during this research to collect the different
types of waste studied (Fig. 6).
R. A. Teixeira et al.
Another positive aspect of small-scale composting is that it is less susceptible to
contamination by other materials, since usually the residues used are generated at
the place where they will be used (Brito 2008).
Labiotecs was created in 2015 and aims to provide structure support for conducting research on this topic. Several works of undergraduate scientific initiation and
final projects have already been done with this theme. Currently, three master’s dissertations are being developed in this laboratory. In addition to the research, extension
activities and workshops are held with other schools around Ifes. All the activities
were focused on discussing and disseminating the composting technique and waste
recovery.
The potential of the biotechnological use of OSW by composting was tested and
the conclusion is that the approach is completely adequate. In the current phase, the
restaurant inside the institution is by far the point of greatest generation of OSW and
studies are being carried in order to include it in the research.
3 Method Description
The study was carried out in a restaurant located at Vitoria Campus—Ifes. The stages
of the study comprised:
(1) Initial assessment of restaurant waste management;
(2) Organic waste sampling;
(3) Educational actions in relation to waste management;
(4) Proposing actions to improve the sustainability of the restaurant.
(1) Initial assessment of restaurant waste management
To evaluate restaurant’s initial situation in relation to waste management, a visit to
the restaurant was held to explain the aims of the study and to verify employees’
interest in taking part of this research. In this first visit, it was observed how the dayto-day activities were developed, the restaurant’s infrastructure and the flow of waste
generation. It was verified that the restaurant was formed by different environments,
as shown on Fig. 3, by:
– Larder (food deposit);
– Materials storage (plastic bags, containers by styrofoam and plastic);
– Kitchen area (cooking and food preparation) (Fig. 4);
– Administration room;
– Bathroom;
– Customers attendance and dining hall (Fig. 5).
In addition to these, there is an external area, sidewalk, with access outside the
institution, where the collected waste is initially disposed, before being collected by
the city waste truck. This area was used during this research to collect the different
types of waste studied (Fig. 6).