DIAGNOSIS TWO DESTINATION PROCEDURES TWO WASTE MANAGED BY RESTAURANTS DO MUNICIPALITY DE XAXIM-SC

Abstract

Gastronomía is one of the economic factors that most contribute to economic advances in urban centers. These food practices aim at the easiness and especially the faster access to meals, thus giving rise to an increase in urban solid waste. The present study had as main objective to elaborate a diagnosis on the procedures adopted in the separation and destination of solid waste produced by restaurants in the municipality of Xaxim-SC. Data collection was promoted through the sample of three restaurants in the municipality, observed as Sample 01 - Small size, Sample 02 - Medium Size and Sample 03 - Large size. The method used was descriptive exploratory, through the application of a questionnaire with open and closed questions and an in loco view whose result showed that 67% of the studied restaurants carry out the correct waste disposal, and only one presented flaws in the process due to lack of knowledge about the discards and correct destination of the solid waste generated. In the gravimetric survey, it was observed that the organic residues presented higher volume reaching 77.6 kg/days, being secondly the plastics and sausages reaching 7.82 kg/day among the three samples studied. It is important to emphasize the importance of education in making food commercial waste more efficient in the segregation and destination of its waste.