Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/91769
Type: Artigo de periódico
Title: By-products Utilization: Restaurants In Londrina [aproveitamento De Subprodutos: Restaurantes De Londrina]
Author: Paula A.
Da Silva D.L.D.
Costa G.A.N.
De Toledo Benassi V.
Garcia S.
Abstract: The ability to minimize environmental impacts, coupled with the ability to manage the reintroduction of byproducts in the production chain, may be in the future the guarantee balance between economy, politics and environmental conservation. This study aimed to evaluate the products generated in two restaurants activities located in the city of Londrina - PR, its fi nal disposal and to seek possible alternatives to the problems encountered. The data show that key residues are leftovers of food, frying oil and packaging. Moreover, this evaluation suggests that the biggest obstacles to better utilization of generated by-products in restaurants is the absence of articulator agents that can establish and maintain contact between those who generate the waste and who can effectively harness them. Even taking a limited sample, it was clear that information, policy and management will mean profi ts in the establishments and the consequent improvement of environmental awareness and maintain the welfare of the community.
Editor: 
Rights: aberto
Identifier DOI: 
Address: http://www.scopus.com/inward/record.url?eid=2-s2.0-80053955840&partnerID=40&md5=7b29ff7ad2720f51536b8d57721952fe
Date Issue: 2009
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
There are no files associated with this item.


Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.