Name: CARLOS HENRIQUE GRUBÉRIO DOS SANTOS
Publication date: 29/07/2020
Advisor:
Name |
Role |
|---|---|
| JOSÉ BARROZO DE SOUZA | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| JOSÉ BARROZO DE SOUZA | Advisor * |
| LOURENÇO COSTA | Internal Examiner * |
| THALMO DE PAIVA COELHO JUNIOR | Internal Examiner * |
Summary: It is estimated that food waste could reach two billion tons per year by 2050 across the Earth due to population growth. Educational institutions can contribute to inhibit this waste with the dissemination of sustainable practices, especially considering that in their facilities it is customary to have a food supply. The problem is that sustainability in food services has been little applied even on university campuses. The Federal Institute of Espírito Santo (IFES) has a large audience, in addition to being present in much of the state of Espírito Santo. Thus, the objective was to assess what stage is the implementation of sustainable practices in the IFES canteens and cafeterias. For this, we sought, through the bibliography, using the Proknow-C method, to verify which sustainable actions can be applied. In addition, a survey was carried out of the practices already described in bidding notices for restaurants / canteens, as a result, 32 practices were found. From a questionnaire, it was raised, in the view of managers and inspectors of restaurant contracts, which of them would have more impact on sustainability and difficulty of implementation with regard to IFES. Of these practices, 23 are being adopted on campuses. However, not all are adopted on all campuses. Therefore, greater uniformity of practices is necessary, as in addition to reducing waste and the generation of waste, they directly impact users' lives. It was concluded, from the questionnaire, that recycling was the measure of greatest impact on sustainability and of medium difficulty. Therefore, it is one of the best practices for campuses to implement. The technical product produced is an institutional model for auditing sustainable practices in canteens / cafeterias / restaurants to be applied during the contract.
