Diagnóstico sobre a separação dos resíduos sólidos nas praças de alimentação no câmpus de uma universidade de Curitiba, Paraná, Brasil

• Ano de defesa: 2008
• Autor(a) principal: Schiel, Andreas
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Positivo; Brasil; Pós-Graduação; Programa de Pós-Graduação em Gestão Ambiental; UP
• Palavras-chave em Português: Resíduos sólidos; Educação ambiental; CNPQ::CIENCIAS BIOLOGICAS; CNPQ::ENGENHARIAS::ENGENHARIA SANITARIA
• Link de acesso: https://repositorio.cruzeirodosul.edu.br/handle/123456789/2360

The generation of huge amounts and the inadequate separation and final destination of the urban solid waste motivated the evaluation of the disposal at the food courts of an University in Curitiba-PR, Brazil. For that purpose, three food courts were selected. The effectiveness of waste separation was analyzed by means of visual identification and weighting the content of paper, metal, glass and plastic, and organic waste containers. Results indicate that there is no separation of residues, revealing that waste is randomly disposed at the different containers. User’s environmental awareness was evaluated by a multiple choice questionnaire, applied among the students. The survey shows that 94% of the respondents are using the food courts, while about half of the enquired students expressed the need of orientation programs for the correct discard of the waste. About 45% answered that always separate the waste before discarding it and similar amount also stimulates others to discard residues properly. An informative campaign was performed to promote the environmental awareness among the students of several Undergraduate courses. A similar campaign was performed among the food courts workers, emphasizing the importance of their participation for the reduction, reuse and recycling processes improvement and for the natural resources conservation. Administrative personal and restaurant managers supported and made this work possible. As a preliminary result, some changes in cosumer’s habits were already observed after informative lectures presented at classrooms and signs fixed all over the restaurant environment.