Índices de geração de resíduos sólidos em restaurante industrial de grande porte

Ribeiro, Maria Lúcia; Carvalho, Rita de Cássia Reis; Castro, Marcus César Avezum Alves de; Alcorinte, Marina Gulo; Araújo, Danielle Ferreira Medeiro da Silva de; Cazeiro, Larissa Fernanda

doi:10.21714/pretexto.v20i1.2514

Cited by 2 publications

(1 citation statement)

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“…However, in the work of Lafuente Junior (45), the waste from the stock and storage of a commercial restaurant corresponded to approximately 37% of the total waste generation. Despite the literature data, it's recommended that the evaluation of increase or decrease of recyclable waste should always be comparative within the unit itself, allowing to monitor the evolution of waste generation over time, since there's no parameter stipulated by Law (46). Bartolacci et al (47) defines an indicator that allows defining a maximum value of financial cost for the management of recyclable solid waste, but he considers that this indicator is individual, in view of the variables he predicted in the study between different scenarios.…”

Section: Solid Waste Regenerated By Recyclingmentioning

confidence: 99%

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

Alexandre¹,

Silva²,

Castro³

2020

IJAERS

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Fast food restaurants are responsible for much of the solid waste produced in Brazil. The management of these wastes has a such fundamental importance, because the environmental impact caused by its inadequacy causes incalculable damage to the environment. The performance of the solid waste management system can be determined by evaluating your service level. In restaurants, the level of solid waste service is determined based on the quantity generated. Therefore, the objective of this study was to develop a statistical planning to explore the predictability of the amount of solid waste generated in a fast food restaurant, aiming to develop a monitoring system, based on sustainability indexes, increasing knowledge about the relevant processes and possible internal barriers. Thus, a computational routine was created in the C++ language through the bootstrap statistical method. The results showed that the bootstrap method is a robust statistical tool to predict the amount of solid waste generated in fast food restaurants. The use of time series was important for comparative studies with the data obtained by the bootstrap method, as well as the implementation of a routine predictive analysis of solid waste in a fast food restaurant.

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Section: Solid Waste Regenerated By Recyclingmentioning

confidence: 99%

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

Alexandre¹,

Silva²,

Castro³

2020

IJAERS

View full text Add to dashboard Cite

show abstract

Food waste profile in Brazilian Food and Nutrition Units and the implemented corrective actions

2022

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Food waste directly affect food security. It was estimated that the amount of food wasted in the world may be enough to feed roughly two billion people. In Brazil, food waste reaches up to 39,000 tons per day, putting it among the 10 countries that waste the most food in the world. Since Food and Nutrition units (FNUs) are responsible to produce meals for the community, they also generate a large part of this food waste. Several factors can contribute to a high rate of waste, such as insufficient planning, a lack of awareness among consumers, and little menu variety. The objective of this study was to carry out a survey of the profile of food waste involving intake leftovers (Leftover food that was returned on consumer trays or plates) and clean leftovers (Leftovers foods that were produced but not distributed, and that remained in the vats) in regions of Brazil that occurred in FNUs of different types and structures. We also analyzed the main causes of food waste, and the main actions taken to solve this problem. This study advocates for a national awareness campaign against food waste and reducing the cost of FNUs.

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Índices de geração de resíduos sólidos em restaurante industrial de grande porte

Cited by 2 publications

References 0 publications

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

Predictive studies of solid waste production capacity in fast food restaurants using the bootstrap method and time series

Food waste profile in Brazilian Food and Nutrition Units and the implemented corrective actions

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