Gerenciamento e destinação de resíduos sólidos em uma churrascaria de pequeno porte em Natal/RN

Abstract

The solid waste generated by a restaurant becomes a major environmental challenge due to its high volume and also the variety of waste discarded, such as food scraps, plastics, metals and glass. Improper management of this waste can cause soil and water contamination and also contribute to greenhouse gas emissions. Many restaurants are still struggling with how to deal with this situation and implement waste management strategies, such as recycling and composting. The problem also involves a lack of awareness among consumers and employees about the importance of properly separating waste and using natural resources responsibly. Implementing sustainable solutions, such as reducing food waste and using environmentally friendly packaging, is an alternative that can significantly reduce the amount of waste generated. However, legislation has become stricter in relation to solid waste, forcing establishments to adapt to recycling initiatives and the correct disposal of materials. With this in mind, the aim of this study was to measure the main solid waste generated by a small steakhouse, highlighting the importance of adopting sustainable measures and correctly disposing of solid waste for recycling. The study was carried out in three stages: 1) observing the waste produced and raising employee awareness; 2) separating and analyzing the gravimetric composition of the solid waste generated; and 3) properly disposing of the waste.