Gerenciamento de Resíduos Sólidos no Restaurante e Centro de Produção de Alimentos do Trabalhador do Comércio Hélio Nobre na Cidade de Manaus

Abstract

Due to industrial development, urban population growth, and increasing consumption, environmental concerns have intensified. This study analyzes the application of the SESC Solid Waste Management Guide at the Restaurant and Food Production Center of the Hélio Nobre Trade Worker in Manaus. The objective is to implement the Solid Waste Management Plan (PGRS) based on the National Solid Waste Policy (PNRS) to reduce the amount of waste generated and optimize its destination. The research included a qualitative and quantitative approach and showed that, although the SESC unit seeks to follow the PGRS, there are still actions to be developed to improve the waste management system.