Statistics

    Map

Twitter


Waste Management at the Federal Institute of Sertão Pernambucano/Brazil: Environmental Education as a tool for environmental conservation

( Vol-6,Issue-8,August 2019 ) OPEN ACCESS
Author(s):

Keicy Layane R. Simplício, Elizamar Luna, Renata Cibelle G. A. Lima, Clecia Simone G. R. Pacheco, Reinaldo Pacheco dos Santos

Keywords:

Vegetable oil residue, environmental education, recycling, sensitization.

Abstract:

Among the products that can generate consequences to the environment is the residues of vegetable oils, generated daily in the preparation (fried) of food. The lack of information and knowledge on the part of establishments, industries and people, causes many to dispose improperly. Starting from the initial assumptions, this research originated from the discussions in the discipline of waste management of the higher course of food Technology of the Federal Institute of Sertão Pernambucano – Petrolina campus, and had as objective to make a brief Analysis, on how is the knowledge of the employees of the institution about the themes "waste management", "recycling" and "environmental conservation" and the real importance of formal and non-formal environmental education, aiming to bring sensitization Environment for the internal sectors of the Higher Education Institution (HEI), enabling a prior knowledge of the risks caused to nature and humanity, with actions inadequate to the environmental. This is an applied, quantitative-qualitative, exploratory and field nature, where data collection was obtained from the on-site visit, questionnaire application and systematic observation. Therefore, the results of the research showed that in the sectors surveyed people are aware of the consequences caused by oil residues, where they affirm that they give the correct destination in the form of waste recycling.

ijaers doi crossref DOI:

10.22161/ijaers.68.19

Paper Statistics:
  • Total View : 100
  • Downloads : 8
  • Page No: 155-159
Cite this Article:
Click here to get all Styles of Citation using DOI of the article.