Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG
Autor(a) principal: | |
---|---|
Data de Publicação: | 2017 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/107 |
Resumo: | Industrial restaurants generate, when preparing and serving meals, a number of wastes that are administered in different ways. However, increasing waste generation leads to the need of establishing measures capable of permanently control the environmental effects of the entire production process. In this sense, this work aimed at verifying the generation of organic residues from the industrial restaurant of Cauê Mine, located in the Itabira/MG Mining Complex, as well as to evaluate if the technologies currently used for the management of these wastes are environmentally sustainable and economically viable. Thus, it was sought to identify the foods responsible for their higher generation, resulting in the alteration of the menu and, consequently, a reduction of 81.85% of organic residues. Another important factor was the reuse of fruit peels in desserts, providing healthier foods and reducing the amount of waste sent to the final treatment. Regarding the final disposal of organic waste in the landfill, it was observed that during the analyzed period there was a reduction of 64.67% of the values initially paid. In the aspect related to waste, it was found that the campaigns developed aiming at the "zero waste" of both restaurant staff and customers, also had a positive influence on the reduction of residual "ingestion" waste. |
id |
UNIFEI_bab02c2cebc9d1376e4fdefb636ac94c |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/107 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MGGestión de residuos orgánicos provenientes del restaurante industrial de Mina Cauê, Complejo Minerador de Itabira / MGGerenciamento de resíduos orgânicos provenientes do restaurante industrial da Mina Cauê, Complexo Minerador de Itabira/MGEnvironmental Management. Solid Waste Management. Food Reuse.Gestão Ambiental. Gerenciamento de Resíduos Sólidos. Reaproveitamento de Alimentos.Gestión ambiental. Gestión de Residuos Sólidos. Reaprovechamiento de Alimentos.Industrial restaurants generate, when preparing and serving meals, a number of wastes that are administered in different ways. However, increasing waste generation leads to the need of establishing measures capable of permanently control the environmental effects of the entire production process. In this sense, this work aimed at verifying the generation of organic residues from the industrial restaurant of Cauê Mine, located in the Itabira/MG Mining Complex, as well as to evaluate if the technologies currently used for the management of these wastes are environmentally sustainable and economically viable. Thus, it was sought to identify the foods responsible for their higher generation, resulting in the alteration of the menu and, consequently, a reduction of 81.85% of organic residues. Another important factor was the reuse of fruit peels in desserts, providing healthier foods and reducing the amount of waste sent to the final treatment. Regarding the final disposal of organic waste in the landfill, it was observed that during the analyzed period there was a reduction of 64.67% of the values initially paid. In the aspect related to waste, it was found that the campaigns developed aiming at the "zero waste" of both restaurant staff and customers, also had a positive influence on the reduction of residual "ingestion" waste.Los restaurantes industriales generan, al preparar y servir comidas, residuos diversos que se administran de diferentes formas. Sin embargo, la creciente generación de residuos lleva a la necesidad de establecer medidas capaces de controlar permanentemente los efectos ambientales de todo su proceso de producción. En este sentido, este trabajo tuvo como objetivo verificar la generación de los residuos orgánicos provenientes de un restaurante industrial, ubicado en el Complejo Minerador de Itabira / MG, identificando los costos asociados a su destino final y mostrando las iniciativas implantadas para el reaprovechamiento del residuo generado. Así, se buscó identificar los alimentos responsables de la mayor generación de éstos, resultando en la alteración del menú y, consecuentemente, en una reducción del 81,85% de residuos orgánicos. Otro factor relevante fue el reaprovechamiento de cáscaras de frutas en postres, proporcionando alimentos más saludables y reduciendo la cantidad de los residuos encaminados para el tratamiento final. Con respecto a la disposición final de los residuos orgánicos en el relleno sanitario, se observó que durante el período analizado hubo una reducción del 64,67% de los valores inicialmente pagados. En el aspecto relacionado al desperdicio se verificó que las campañas desarrolladas objetivando el "desperdicio cero" tanto de los funcionarios del restaurante y de los clientes, también influenciaron positivamente en la reducción de residuos "resto ingesta".Os restaurantes industriais geram, ao preparar e servir refeições, resíduos diversos que são administrados de diferentes formas. Contudo, a crescente geração de resíduos leva à necessidade de estabelecer medidas capazes de controlar permanentemente os efeitos ambientais de todo o seu processo de produção. Neste sentido, este trabalho objetivou verificar a geração dos resíduos orgânicos provenientes de um restaurante industrial, localizado no Complexo Minerador de Itabira/MG, identificando os custos associados à sua destinação final e mostrando as iniciativas implantadas para o reaproveitamento do resíduo gerado. Assim, buscou-se identificar os alimentos responsáveis pela maior geração destes, resultando na alteração do cardápio e, consequentemente, em uma redução de 81,85% de resíduos orgânicos. Um outro fator relevante foi o reaproveitamento de cascas de frutas em sobremesas, proporcionando alimentos mais saudáveis e reduzindo a quantidade dos resíduos encaminhados para o tratamento final. Com relação a disposição final dos resíduos orgânicos no aterro sanitário, observou-se que durante o período analisado houve uma redução de 64,67% dos valores inicialmente pagos. No aspecto relacionado ao desperdício verificou-se que as campanhas desenvolvidas objetivando o “desperdício zero” tanto dos funcionários do restaurante como dos clientes, também influenciaram positivamente na redução de resíduos “resto ingesta”.Research, Society and Development2017-09-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/10710.17648/rsd-v6i1.107Research, Society and Development; Vol. 6 No. 1; 3-19Research, Society and Development; Vol. 6 Núm. 1; 3-19Research, Society and Development; v. 6 n. 1; 3-192525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/107/125Copyright (c) 2017 Francy Nara Fonseca Barcelos, Juni Cordeiro, Pablo Lopes Quintão, José Luiz Cordeiroinfo:eu-repo/semantics/openAccessBarcelos, Francy Nara FonsecaCordeiro, JuniQuintão, Pablo LopesCordeiro, José Luiz2019-01-21T22:51:18Zoai:ojs.pkp.sfu.ca:article/107Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:25:46.923193Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG Gestión de residuos orgánicos provenientes del restaurante industrial de Mina Cauê, Complejo Minerador de Itabira / MG Gerenciamento de resíduos orgânicos provenientes do restaurante industrial da Mina Cauê, Complexo Minerador de Itabira/MG |
title |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
spellingShingle |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG Barcelos, Francy Nara Fonseca Environmental Management. Solid Waste Management. Food Reuse. Gestão Ambiental. Gerenciamento de Resíduos Sólidos. Reaproveitamento de Alimentos. Gestión ambiental. Gestión de Residuos Sólidos. Reaprovechamiento de Alimentos. |
title_short |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
title_full |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
title_fullStr |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
title_full_unstemmed |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
title_sort |
Management of organic residues from the industrial restaurant of Mina Cauê, Mining Complex of Itabira/MG |
author |
Barcelos, Francy Nara Fonseca |
author_facet |
Barcelos, Francy Nara Fonseca Cordeiro, Juni Quintão, Pablo Lopes Cordeiro, José Luiz |
author_role |
author |
author2 |
Cordeiro, Juni Quintão, Pablo Lopes Cordeiro, José Luiz |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Barcelos, Francy Nara Fonseca Cordeiro, Juni Quintão, Pablo Lopes Cordeiro, José Luiz |
dc.subject.por.fl_str_mv |
Environmental Management. Solid Waste Management. Food Reuse. Gestão Ambiental. Gerenciamento de Resíduos Sólidos. Reaproveitamento de Alimentos. Gestión ambiental. Gestión de Residuos Sólidos. Reaprovechamiento de Alimentos. |
topic |
Environmental Management. Solid Waste Management. Food Reuse. Gestão Ambiental. Gerenciamento de Resíduos Sólidos. Reaproveitamento de Alimentos. Gestión ambiental. Gestión de Residuos Sólidos. Reaprovechamiento de Alimentos. |
description |
Industrial restaurants generate, when preparing and serving meals, a number of wastes that are administered in different ways. However, increasing waste generation leads to the need of establishing measures capable of permanently control the environmental effects of the entire production process. In this sense, this work aimed at verifying the generation of organic residues from the industrial restaurant of Cauê Mine, located in the Itabira/MG Mining Complex, as well as to evaluate if the technologies currently used for the management of these wastes are environmentally sustainable and economically viable. Thus, it was sought to identify the foods responsible for their higher generation, resulting in the alteration of the menu and, consequently, a reduction of 81.85% of organic residues. Another important factor was the reuse of fruit peels in desserts, providing healthier foods and reducing the amount of waste sent to the final treatment. Regarding the final disposal of organic waste in the landfill, it was observed that during the analyzed period there was a reduction of 64.67% of the values initially paid. In the aspect related to waste, it was found that the campaigns developed aiming at the "zero waste" of both restaurant staff and customers, also had a positive influence on the reduction of residual "ingestion" waste. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-09-15 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/107 10.17648/rsd-v6i1.107 |
url |
https://rsdjournal.org/index.php/rsd/article/view/107 |
identifier_str_mv |
10.17648/rsd-v6i1.107 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/107/125 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 6 No. 1; 3-19 Research, Society and Development; Vol. 6 Núm. 1; 3-19 Research, Society and Development; v. 6 n. 1; 3-19 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052828242411520 |