Guimarães, Patricia Borba VilarSilva, Katia Maria Bezerra da2019-09-092019-09-092019-07-19SILVA, Katia Maria Bezerra da. Conhecer para (su) gerir: desperdícios relacionados às práticas de sustentabilidade no restaurante universitário. 2019. 161f. Dissertação (Mestrado Profissional em Gestão de Processos Institucionais) - Centro de Ciências Humanas, Letras e Artes, Universidade Federal do Rio Grande do Norte, Natal, 2019.https://repositorio.ufrn.br/jspui/handle/123456789/27691University restaurants are Food and Nutrition Services aimed at providing healthy meals from a nutritional perspective and safe from a hygienic and sanitary point of view, as well as encouraging the development of sustainable practices with a concern for the preservation of the environment. The research aimed to analyze the waste related to sustainability practices in the University Restaurant for consumables, electricity, water and selective collection, aligned with the UFRN Sustainable Logistics Plan (PLS-UFRN). Therefore, it was a quantitative, descriptive research and case study in which solid residues were separately quantified in organic and inorganic, according to the classification of selective collection. As well as waste indicators, through the rest-intake index, correction factor, energy and water consumption, as well as document reviews and internal records. Data were collected from 31/10 to 11/30/2018. For quantitative data analysis, Microsoft Excel® spreadsheet support and descriptive statistical treatment were used. For the mapping of the production process, the Bizagi Modeler software recommended by ABPMP (2013) was used for process modeling, meeting the needs of this research, the action plan has goals, responsibilities, execution time, monitoring and evaluation mechanism. As a result of the research it was identified the amount of organic waste of 14.223,04 kg and 1,450.10 kg in percentage terms 90.73% and 9.27% respectively. Water consumption of 10.79 liters / meal, 0.60 kWh of energy per meal, IR / I identified good meal acceptability (3.45 to 11.02%). The sectors with the highest generation of organic waste were the pan-washing sector, which comes from the leftovers of production and distribution lines and in the pantry sector due to the remains and inedible parts discarded by users. From the results, a sustainable management plan was prepared aligned with the PLS / UFRN for the topics addressed.Acesso AbertoAgenda ambiental da administração públicaProcesso produtivoRestaurantesSustentabilidadeGerenciamento de resíduosmasterThesisCNPQ::CIENCIAS HUMANAS