Ações de sustentabilidade em restaurantes universitários no Brasil

Abstract

The objective was to analyze the environmental sustainability actions implemented in university restaurants in Brazil. The review was carried out in the BDTD and CAPES theses and dissertations banks. Data were compiled in an Excel spreadsheet. The results were presented in tables, considering: the type of environmental sustainability actions; the facilities, challenges, and future perspectives. The main actions developed were solid waste management, continuing education, and purchasing foodstuffs from family farming. The management's interest in projects dealing with environmental education and the clarity of the importance of the managers’ sustainability plan for the menus were identified as facilitating factors. However, challenges were identified related to the implementation of the PAA-CI in university restaurants, difficulty in changing usual practices, lack of knowledge of the administration about environmental management, and lack of environmental awareness and awareness in the university community. As future perspectives for the restaurants, partnerships between the actors involved in the PAA-CI and the inclusion of sustainability criteria for future contracts were verified. It is concluded that there is a concern with aspects related to sustainability in university restaurants and it emphasizes the importance of raising awareness in the university community for the implementation and continuity of sustainable actions.