Caracterização da fração orgânica dos resíduos gerados no restaurante do campus universitário do Araguaia

Abstract

Transformative Critical Environmental Education strongly contributes to our awareness process by addressing various issues in an interdisciplinary way that include the promotion of democratization, critical reflection on environmental, economic, political and social crises. This work aimed to characterize the organic fraction of the University Restaurant of the Federal University of Mato Grosso, Campus Universitário do Araguaia. The characterization method used manual weighing and classification, where material from the kitchen and cafeteria sectors was collected with the help of drums. Qualitative and quantitative analysis were carried out to determine the production and the sector responsible for this waste. In 6 days of analysis, 698.4 Kg of organic waste were quantified, an average of 116.4 Kg per day, with the standard deviation of ± 33.21 Kg considered high and the estimated monthly waste of 3,492 Kg. Therefore, it is considered that the results show significant amounts of waste. Furthermore, the literature review indicated the importance of implementing waste management and food management strategies.