AVALIAÇÃO DE AÇÕES DE SUSTENTABILIDADE AMBIENTAL EM RESTAURANTES COMERCIAIS LOCALIZADOS NO MUNICÍPIO DE SÃO PAULO

Abstract

Among the national industries that still are unaware ofenvironmental management is the foodservice segment. .Although considered recent, wastes from this industry constitute aconsiderable portion of pollutants in the environment and properdisposal becomes critical to environmental preservation. Thisstudy aimed to evaluate actions for environmental sustainabilityin commercial restaurants located in the municipality of SãoPaulo. Data were collected through interviews using a structuredquestionnaire with questions about wastes destination, reuseof meals leftovers; volume of disposal of organic material anddestination; types of packaging used; selective collection ofrecyclables; separation of recyclables based on color coding ofConama Resolution n. 275/2001; and destination of frying oil.Among the most significant findings was the lack of awarenessabout the responsibility for the preservation of the environment,since 37.5% of the managers do not take actions againstthis degradation. However, there is a greater environmentalawareness regarding the disposal of frying oil. In 75% of therestaurants, the largest source of disposal of raw materials is inthe post-production step, resulting in a large volume of organicwastes and wasted foods; 87.5% perform selective collection ofrecyclables, and among them , only 18.8% use containers withdifferent colors for recyclables. DOI: http://dx.doi.org/10.12957/demetra.2014.8822