Clemente, Heleni AiresPinto, Adailza Francisca da Silva2025-01-212025-01-212025-01-08PINTO, Adailza Francisca da Silva. Sustentabilidade nas dimensões social, ambiental e econômica: um estudo de caso sobre o gerenciamento de um restaurante universitário da Universidade Federal do rio Grande do Norte. 2025. 34 f. Trabalho de Conclusão de Curso (Graduação em Nutrição) - Faculdade de Ciências do Trairi, Universidade Federal do Rio Grande do Norte, Santa Cruz RN, 2025.https://repositorio.ufrn.br/handle/123456789/61524Federal Higher Education Institutions play a fundamental role in reducing social, economic and educational inequalities, offering support for professional training and resources for students in vulnerable situations. In this context, University Restaurants (RUs) are essential, providing quality food to students. However, as Meal Producing Units, RUs demand large amounts of resources, such as water and energy, and generate considerable waste, raising environmental concerns. Sustainability thus becomes a crucial tool for addressing these global challenges in the environmental, social and economic dimensions. This work aims to evaluate the sustainability of a University Restaurant in Rio Grande do Norte, using the Green Restaurant Assessment checklist (GRASS) to classify the establishment in levels of adherence to sustainable practices. The final score obtained was 57.3%, indicating average adherence to sustainable practices. To improve this situation, it is necessary to implement better practices for managing water and energy resources, in addition to documenting strategies to reduce greenhouse gases and manage waste. The unit, part of UFRN, has an environment favorable to the development of sustainable research and technologies, which can be enhanced if aligned with the institution's Sustainable Logistics Plan.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/SustentabilidadeChecklist GRAssAlimentação coletivabachelorThesisCNPQ::CIENCIAS EXATAS E DA TERRA