818
R. A. Teixeira et al.
However, since the institution already has a composting area, the large amount
of waste generated in the preparation can be used for composting (peels, leaves and
stems), which corresponds to 30.6% of the total waste generated. It is suggested the
segregation of these residues and redirection to the composting in the institution.
At the same time, it is suggested the practice of actions to reduce waste in the
production/preparation of food, thus reducing the amount of waste from the selfservice bench.
Another factor to be observed is the presence of gardens in the studied institution,
that generates residues from tree pruning, weeding and sweeping, which could be
harnessed by means of composting with organic waste. Souza et al. (2016), in a study
on the feasibility of composting waste from a university restaurant, concluded that
this can be done successfully, using RSO produced in the restaurant, together with
the waste from gardening, due attention to the proportions of C/N, to be used, and to
carry out the adequate monitoring of the composites.
Suggested actions for better management of restaurant waste (cited in this chapter)
will be sent, in a document, to the administration of the restaurant in order to contribute to sustainability in the institution studied.
Regarding the perception of the students participating in the project, it is possible
to verify their great interest in applying the knowledge acquired in the classroom
in the waste management of the institution’s restaurant. The experience proved to
be satisfactory for 100% of the students. As for the waste in the meals, by the
generation of residues of the rest-ingestion type, the students proposed the realization
of awareness actions with the school community. In addition, students were interested
in contributing to the management and valuation of waste generated in other places,
seeking to replicate the experience developed.
For the employees of the restaurant, the survey showed a 100% satisfactory rate,
however there were some difficulties with regard to the suggested changes, which
influenced the employees’ work routine. In order to overcome this problem, workshops were held to raise the awareness of employees and those responsible for the
restaurant about the importance of waste segregation for adding value, as well as the
implementation of sustainability actions that may bring environmental and economic
benefits.
After the workshops and the delivery of the results of the study, a new evaluation
of the perception of the employees of the restaurant was carried out, verifying that
there was greater interest in the continuation of the project, considering the benefits obtained from the institution, mainly in the segregation of organic waste for
composting.
4 Conclusion
This study was able to verify that the development of sustainability actions in educational institutions is valuable for the creation of an environmental conscience on the
users of the institution. In addition, it is shown as a teaching tool to students who can
R. A. Teixeira et al.
However, since the institution already has a composting area, the large amount
of waste generated in the preparation can be used for composting (peels, leaves and
stems), which corresponds to 30.6% of the total waste generated. It is suggested the
segregation of these residues and redirection to the composting in the institution.
At the same time, it is suggested the practice of actions to reduce waste in the
production/preparation of food, thus reducing the amount of waste from the selfservice bench.
Another factor to be observed is the presence of gardens in the studied institution,
that generates residues from tree pruning, weeding and sweeping, which could be
harnessed by means of composting with organic waste. Souza et al. (2016), in a study
on the feasibility of composting waste from a university restaurant, concluded that
this can be done successfully, using RSO produced in the restaurant, together with
the waste from gardening, due attention to the proportions of C/N, to be used, and to
carry out the adequate monitoring of the composites.
Suggested actions for better management of restaurant waste (cited in this chapter)
will be sent, in a document, to the administration of the restaurant in order to contribute to sustainability in the institution studied.
Regarding the perception of the students participating in the project, it is possible
to verify their great interest in applying the knowledge acquired in the classroom
in the waste management of the institution’s restaurant. The experience proved to
be satisfactory for 100% of the students. As for the waste in the meals, by the
generation of residues of the rest-ingestion type, the students proposed the realization
of awareness actions with the school community. In addition, students were interested
in contributing to the management and valuation of waste generated in other places,
seeking to replicate the experience developed.
For the employees of the restaurant, the survey showed a 100% satisfactory rate,
however there were some difficulties with regard to the suggested changes, which
influenced the employees’ work routine. In order to overcome this problem, workshops were held to raise the awareness of employees and those responsible for the
restaurant about the importance of waste segregation for adding value, as well as the
implementation of sustainability actions that may bring environmental and economic
benefits.
After the workshops and the delivery of the results of the study, a new evaluation
of the perception of the employees of the restaurant was carried out, verifying that
there was greater interest in the continuation of the project, considering the benefits obtained from the institution, mainly in the segregation of organic waste for
composting.
4 Conclusion
This study was able to verify that the development of sustainability actions in educational institutions is valuable for the creation of an environmental conscience on the
users of the institution. In addition, it is shown as a teaching tool to students who can