Study of generation, separation and collection of waste and co-products in restaurants: a case study / Estudo da geração, separação e coleta de resíduos e coprodutos em restaurantes: um estudo de caso

Alcir das Neves Gomes, Maria Lúcia Pereira da Silva

Abstract


In order to develop studies on sustainability in food preparation processes, this work aims to obtain a sustainable diagram for production processes in a commercial restaurant, using concepts of Industrial Ecology (IE), Cleaner Production (CP) and Circular Economy (CE). It was a Case Study with three important steps: Analysis of flows of production processes and their interactions in the light of the IE&CE concept; optimizing processes according to CP principles and adding value to the co-products obtained. Without any intervention, approximately 15% of all restaurants raw material was discharged; however, if closed cycle is attempted, almost everything can be recycled. While all types of packaging could be recycled, organic matter can be properly destined, at least for composting. This approach also has a very great social impact, which means sustainability is also largely improved.


Keywords


industrial ecology, cleaner production, circular economy.

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DOI: https://doi.org/10.34117/bjdv8n5-296