Proposta De Implementação De Um Sistema De Gestão Dos Resíduos Sólidos Alimentares No Restaurante Hoya Hoya Inhambane

Abstract

The Development Project proposes the implementation of a Food Solid Waste Management System at the Hoya Hoya Inhambane Restaurant. This work was carried out through bibliographic and field research, following three (3) phases: delimitation of the topic and bibliographic survey; preparation and fieldwork; data analysis. The Restaurant noticeably generates organic solid waste (cooking oil, vegetables, peels and fruit scraps, coffee grounds, leftover food) and inorganic waste (paper, cardboard, plastics, cans, bottles, disposable cups, napkins, dish sponges), which are not reused. In addition, it is observed...Some drawbacks in waste management, such as: lack of selective collection; lack of waste reuse and insufficient waste bins. Thus, to resolve these drawbacks, the following actions are proposed: packaging; selective collection; reuse and proper disposal/destination. Therefore, through the implementation of these actions, it is expected to: provide the generated waste with safe and correct routing; enhance and build credibility, coupled with a positive socio-environmental image of the restaurant.(TRADUÇÃO NOSSA)