Environmental problems that result from increases in the generation of urban solid waste are compounded by the inadequate
management of wastes generated by large-scale meal production at Food and Nutrition Units (FNUs). With the growth of eating
out sector, solid waste management of FNUs should be focused on minimizing waste generation, while considering all
regulations enforced, including those related to hygienic quality of food. The goal of this study was to determine the quantities
and types of waste generated by a university cafeteria in Brazil to help implement a solid waste management plan that adhered to
the Brazilian National Policy on Solid Waste. For this purpose, the waste generated during each stage of the meal production
process was weighed according to its type for 21 days. Additionally, structured observations were conducted to identify adopted
waste management practices and further opportunities for waste reduction at the facility. During this study, 6,553.5 kg of waste
was generated, of which 82.6% resulted from organic food waste and 17.4% resulted from recyclable and other residual waste.
Based on the collected data and structured observations, certain recommendations were provided for reducing the waste
generated during cafeteria processes and for modifying the cafeteria activities to meet environmental and hygienic-sanitary
requirements. The analysis presented in this study could guide the implementation of waste management plans in similar
establishments that seek sustainability in meal production and that intends to comply with current legislation.