Sustainability in university restaurant: a case study at the Federal University of Fronteira Sul

Abstract

This article analyzes the sustainability practices adopted by the University Restaurant at the Federal University of Fronteira Sul, Laranjeiras do Sul Campus, considering their alignment with institutional documents and the environmental, social, and economic dimensions of the Triple Bottom Line. This case study, based on a predominantly qualitative approach, combined document analysis, participant observation, and a questionnaire administered to 187 respondents. The results indicated partial alignment between the practices adopted and institutional guidelines. In the environmental dimension, rainwater harvesting, waste disposal, and the use of a biodigester stood out. In the social dimension, although 89% of users expressed concern about waste disposal, the same percentage reported being unaware of UFFS’s Sustainable Logistics Plan. In the economic dimension, the provision of affordable meals and support for family farming proved relevant; however, the absence of disaggregated indicators limited the assessment of financial performance. In this sense, the University Restaurant has made operational progress toward organizational sustainability, although improvements are still required in monitoring, communication, and the integration of the three dimensions into institutional management.