Análise dos sistemas de gerenciamento de resíduos sólidos de dois estabelecimentos alimentícios na cidade de itacoatiara - am

• Autor(a) principal: Bezerra Junior, Wallace Ennio Vieira
• Data de Publicação: 2022
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFAM
• Texto Completo: http://riu.ufam.edu.br/handle/prefix/6315
• topic: Resíduos alimentares; Gerenciamento de resíduos sólidos; Disposição final.; Engenharias; Lixo - Eliminação

Waste generated in food establishments generate large amounts mostly of organic waste, frying oil, packaging and others. Once improperly discarded, these residues end up contaminating and changing the characteristics of the environment, due to the accumulation mainly of organics that have a high rate of decomposition, which can promote the transmission of diseases, through the proliferation of vectors and the generation of leachate in the soil. In view of the residues that are generated in food enterprises, this work aims to carry out an analysis of the solid waste management systems of two food establishments located in the municipality of Itacoatiara-AM, in order to quantify and classify all waste generated in each establishment, prepare a management diagnosis and propose sustainable alternatives and improvements in each establishment. The quantification of residues was carried out through the gravimetry method that took place in 12 days and the analysis of the management will be carried out through the application of a questionnaire and visits to each enterprise. Subsequently, proposals for improvements to the management system were investigated, as well as the final destination of the generated residues. With 48% in the first week and 66% in the second week, the Pizzaria obtained greater generation of organic waste compared to the Hamburgueria, which has 66% in the first week and 70% in the second week, although the percentages were higher than that of the pizzeria, others waste were more generated. The alternative for all this waste would be the creation of flower beds at the bottom of each establishment, for their own planting of some of the food they consume or donating to a family farmer to compost on their plantations. Plastic had a great generation in both establishments with a total of 13,055 kg in the Pizzaria and 7,780 kg in the Hamburgueria, soon after the PET Bottles, with a total of 11,000 kg in the Pizzaria 4,450 kg in the Hamburgueria, in the Pizzaria the bottles of PET type were saved to be donated. Therefore, the study can show owners and employees that making the correct management of solid waste has several environmental and economic benefits.