Marcelo Zaro

Geração de resíduos sólidos em um restaurante de um Hotel da Serra Gaúcha, Rio Grande do Sul, Brasil

Studies on the generation of solid waste and food waste in restaurants are important and necessary for the culinary management and the definition of plans for solid waste management. This research evaluated the mass balance of a hotel restaurant in the touristic region Uva e Vinho in Rio Grande do Sul Data were collected during periods of high and low season, characterized by the occurrence of events in the region (nine weeks interspersed). All raw and processed food (used in the preparation of meals and offered to guests) and waste generated were quantified. It was found that the food waste generally occurs because the supply is larger than the consumption. We conclude on the importance of the development of studies directed to the generation and disposal of solid waste in restaurants in order to optimize the procedures in the gastronomic planning, reduce food waste and adopt techniques of reuse and treatment of this residues.