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This paper presents the project for the minimisation of the solid residues which are produced by the Central Restaurant of the São Carlos Campus of the University of São Paulo which was carried out by a partnership involving the USP Recicla Programme and the Department of Production Engineering. The basis of this programme is the 3 R's principle: Reducing, Reusing and Recycling. There was also a great concern with the involvement of the users' community of this restaurant. The cost reduction originated from the implementation of 3 R's measures was also estimated. The scheduling of this project consisted of the following phases: the data collection, the diagnosis of garbage, the proposition of measures for the residues minimisation and the implementation of the appropriate measures, after a choice involving economic, hygienic and personnel criteria. There will not be a definite conclusion of this project, on the contrary, it continues to be practised in the Central Restaurant. It is believed that this project contributed for the implementation of actions related to the knowledge of the solid residue area.

<b>Projeto de minimização de resíduos sólidos no restaurante central do campus de São Carlos da Universidade de São Paulo</b>