O GERENCIAMENTO DE RESÃDUOS SÃLIDOS NO CENTRO UNIVERSITÃRIO SENAC CAMPUS CAMPOS DO JORDÃO: repensando as prÃticas das disciplinas do Curso Superior de Tecnologia em Gastronomia / THE MANAGEMENT OF SOLID RESIDUES IN THE UNIVERSITY CENTER OF CAMPOS DO JORDÃO SENAC CAMPUS: rethinking the practices of the disciplines of the College Course of Technology in Gastronomy

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

Considering the constant environmental changes, proceeding from human action, this work aims at the adequacy of the waste amount generated in the practical activities of the Technological Superior Course classes in Gastronomy. This issue must come into the program of the curricula structures, contributing to solve waste generation control in the course. The methodology used to elaborate this work, consists of a quantitative research of the waste generated during the classes practical activities, analysis of work plans, books and recipes. Based on the data research, one can observe that the great amount of waste generated coming from the practical activities is not due to the food pre-preparation stage and yet from the pos-preparation food left-over., showing clearly a great potential for the reduction of this waste generation.. Perspectives on the waste generation use have also been evaluated, due to the data analyses, both for recycling as well for conposting. Therefore, one can observe the need of a discipline implementation regarding the social and environmental conscience development towards the waste reduction as well as the need to manage and to train teachers and workers., with the purpose of setting standards to waste generation, management and separation systems during the classes, resulting in competent professional formation able to manage the waste generated in their working environment.

ASSUNTO(S)

alimentos food environmental education educaÃÃo ambiental solid waste resÃduos sÃlidos ecologia aplicada

ACESSO AO ARTIGO

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