AVALIAÇÃO DE AÇÕES DE SUSTENTABILIDADE AMBIENTAL EM UM RESTAURANTE COMERCIAL LOCALIZADO NO MUNICÍPIO DE CAXAMBU - MG

Abstract

The amount of waste generated by Food and Nutrition Units (UAN) makes up a considerable amount of pollutants to the environment. With this, it is necessary that they adapt to the practices of environmental preservation. The objective of the study was to analyze sustainability actions in a restaurant in the city of Caxambu (MG), with service of the seIf-service category. For this, the data collection was divided in two stages, application of a questionnaire to the responsible of the establishment and the visit in the period of 10 days to the place, with the completion of a check list. There were some sustainability actions in the restaurant, such as: diners' studies per period, preparations prepared according to the climatic season, involvement of all staff, food replacement criteria to reduce excess leftovers and reuse of clean leftovers for others preparations or donation to employees. Organic wastes are separated and donated to livestock keepers; the fate of cooking oil is directed to the production of soap; and there is the encouragement of the conscious use of water, paper, and energy. Therefore, sustainability actions carried out at the site are limited to financial resources, production schedules and lack of supervision by a specialized agency. The presence of the nutritionist is suggested to monitor and potentiate actions to reduce environmental impacts.