Sustainable solid waste management in restaurants: The case of the Ecozinha Institute, Brazil

Abstract

This study aimed to propose a systematic model for the sustainable management of solid waste in restaurants, based on the experience of the Ecozinha Institute (Brazil). The Solid Waste Management System for Restaurants (SGRS-R) was developed through a case study conducted in a Brazilian restaurant. Data on meal preparation processes were collected through direct observation and recorded on forms designed specifically for this purpose according to parameters and guidelines described in the literature. Corrective actions already in place were monitored, and the need for new actions was identified. SGRS-R consists of seven steps, two of which are aimed at defining corrective actions and recommendations for solid waste management and reduction. The other five steps are supported by evaluation forms for (1) gravimetric control of solid waste, (2) description of physical infrastructure and solid waste equipment, (3) survey of solid waste collection, recycling, and disposal companies, (4) description of the flow of solid waste, and (5) monitoring of meal preparation steps. It was observed that SGRS-R implementation promoted changes in meal preparation processes in line with the principles of waste avoidance, reduction, reuse, and recycling. Waste management plans implemented by the Ecozinha Institute were able to reduce the amount of solid waste sent to sanitary landfills by up to 90%. It is important to emphasize that SGRS-R can be adapted and applied to any type of restaurant, given that solid waste management criteria are defined for each meal preparation step. SGRS-R can be used to restructure the management of solid waste in restaurants through strategies that include from menu planning to temporary storage of solid waste, thereby minimizing the environmental impacts associated with food service.