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Diagnosis of food waste generation in a university restaurant
(2015-01-01)
The restaurants produce meals in large scale, so the management of the solid waste is an environmental requirement and a hygienic-sanitary issue in this kind of establishment. Considering the need to reduce the generation ...
Treatment of food waste from a university restaurant added to sugarcane bagasse
(2018-01-01)
Restaurants produce large-scale meals, generating large amounts of solid waste, which if not properly managed cause environmental and sanitary problems. Composting is one of the most recommended methods for the treatment ...
Treatment of food waste from a university restaurant added to sugarcane bagasse
(Crc Press-taylor & Francis Group, 2018-01-01)
Restaurants produce large-scale meals, generating large amounts of solid waste, which if not properly managed cause environmental and sanitary problems. Composting is one of the most recommended methods for the treatment ...
Development of starch biobased and biodegradable plastics for their use in trays for food-packaging
(2011-12-01)
This research work develops new methods to produce biodegradable starch-based trays for the purpose of replacing expanded polystyrene in the food packaging market. The starch based biopolymers present several drawbacks ...
A Greenhouse Gas Inventory In The Municipal Landfill Of The City Of Limeira, Brazil
(AIDIC SERVIZI SRLMILANO, 2015)
The main environmental impacts of a university restaurant and the search for solutions
(2018-01-01)
The objective of this study was to evaluate the food and water waste in a university restaurant. During the evaluated period, 18,083.08 kg of food were produced of which 17.85% had become solid waste that was disposed in ...
Structure and Applications of a Rhamnolipid Surfactant Produced in Soybean Oil Waste
(Humana Press Inc, 2010-04-01)
Soybean oil soapstock was utilized as an alternative carbon source for the production of rhamnolipids by Pseudomonas aeruginosa LBI strain. The chemical composition and properties of the rhamnolipid mixture obtained were ...
The main environmental impacts of a university restaurant and the search for solutions
(Crc Press-taylor & Francis Group, 2018-01-01)
The objective of this study was to evaluate the food and water waste in a university restaurant. During the evaluated period, 18,083.08 kg of food were produced of which 17.85% had become solid waste that was disposed in ...
Ferramenta de gestão do desperdício em restaurante universitário
(Universidade Estadual Paulista (Unesp), 2015-09-09)
The objective of this study was to develop a management tool for better monitoring of the waste situation in RU.This tool developed in Microsoft Excel platform, consists of a input logic, as the gross weight of the food ...
O uso da oficina participativa na construção do plano de gerenciamento dos resíduos sólidos: estudo de caso: obra social Célio Lemos
(Universidade Estadual Paulista (Unesp), 2015-09-21)
The objective of the work is to elaborate a plan of solid waste management (PSWM) in Célio Lemos Social Work (CLSW). To achieve the goal, it was shared the diagnosis about solid waste generation of the institution and the ...