Proposta de implementação de plano de gestão dos resíduos sólidos no restaurante do hotel Dona Ana na Cidade de Vilankulo

Abstract

The Development Project proposes the implementation of a Solid Waste Management Plan in the Restaurant of the Hotel Dona Ana in Vilankulo. For the materialization of this work, it was through bibliographic and field research obeying three (3) phases: delimitation of the theme and bibliographic survey; preparation and field work; data analysis. At the Hotel Dona Ana Restaurant, the generation of organic solid waste (cooking oil, vegetables, fruit peels and leftovers, coffee leftovers, food leftovers) and inorganic solid waste (paper, cardboard, plastics, cans, bottles, disposable cups , napkins, dish sponges), which are not reused. Allied to this, there are some drawbacks in waste management, such as: lack of carrying out selective collection; lack of reuse of waste and insufficiency of waste buckets. Therefore, to solve these inconveniences, the following actions are proposed: packaging; selective collection; reuse and proper deposit/disposal. Therefore, through the implementation of these actions it is expected: to provide the waste generated with a safe and correct route; value and credibility combined with a positive socio-environmental image of the restaurant. (TRADUÇÃO NOSSA)