Contribuições da logística reversa aos restaurantes

• Autor(a) principal: Barreto, Amanda Blanco Gomes
• Data de Publicação: 2020
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Universitário da Ânima (RUNA)
• Texto Completo: https://repositorio.animaeducacao.com.br/handle/ANIMA/15347
• topic: Logística Reversa; Resíduos; Restaurantes; Sustentabilidade

Food waste is present in restaurants, as well as the generation of other waste resulting from the process. The responsibility for the generation of waste includes manufacturers, importers, distributors, traders, individuals and service providers for the management of municipal solid waste, in accordance with the National Solid Waste Policy (PNRS). In this way, it is essential to understand the socio-environmental, legislative and economic issues in order to seek alternatives towards the prevention, reduction and correct disposal of this waste. Reverse logistics is an instrument that aims to reuse waste that negatively impacts the environment and company costs, and when applied to restaurants it has the ability to minimize a portion of waste generated. Therefore, the objective of this work is to study reverse logistics as a strategy to minimize and enhance restaurant waste. The methodological procedures point the research as exploratory, involving field research in a restaurant located in Florianópolis. It is believed that the elaboration of the guiding board in the present work contributed to the identification of the important points to be analyzed in the study of the restaurant, as well as assisted for proposals in the direction of reverse logistics. In addition, the work also contributed to the United Nations Sustainable Development Goals (SDGs) (2015), highlighting here SDG 2 and 12, zero hunger and sustainable agriculture and responsible consumption and production.