Sustainability urban solid waste management: a study on restaurants in Irati City, PR
Changes in eating behaviors associated with the growth of food outside the home reflect the increased concern with the correct management of solid waste generated in restaurants to mitigate environmental, social, and economic problems. To elucidate this issue, this study aimed to investigate the adm...
| Autores: | , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2021 |
| País: | Brasil |
| Institución: | Universidade Federal do Paraná (UFPR) |
| Repositorio: | Revista Desenvolvimento e Meio Ambiente (Online) |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/71571 |
| Acceso en línea: | https://revistas.ufpr.br/made/article/view/71571 |
| Access Level: | acceso abierto |
| Palabra clave: | commercial solid waste waste management restaurants sustainability resíduos sólidos comerciais gestão de resíduos restaurantes sustentabilidade |
| Sumario: | Changes in eating behaviors associated with the growth of food outside the home reflect the increased concern with the correct management of solid waste generated in restaurants to mitigate environmental, social, and economic problems. To elucidate this issue, this study aimed to investigate the administration and final disposal of solid waste in restaurants in the municipality of Irati, PR, and its impacts concerning sustainability. To this end, it was decided to conduct descriptive research with a mixed approach, conducted through multiple case studies in ten restaurants selected intentionally. Operationalization took place in September and October 2019 through interviews with managers, questionnaires to employees, and observations on the spot. In addition, legal and regulatory documents relevant to the solid waste theme were used to support research. The results show the diversity of solid waste generated in restaurants and highlight the cooking oil and lamps presence, being as hazardous waste. Deficient solid waste management was noted, considering the existence of non-conformities related to the management phases, as well as the absence of the PGRS. In addition, there are few actions linked to compliance with laws and regulations related to the theme, which can be identified, for example, in the non-responsibility for the destination of all the waste generated and in the limited practice of reverse logistics. Considering the discussion from the perspective of sustainability, there are positive and negative points in the three pillars, environmental, economic, and social, and there is a failure of restaurants to see sustainable practices as a business opportunity. Deficiencies are justified by the lack of information as well as the low enforcement power of the existing regulations, requiring targeted public policies. |
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