Elaboración de un informe de diagnóstico entorno al manejo de desechos generados en la producción de alimentos de los restaurantes en la ciudad de Riobamba, provincia de Chimborazo
n the global context, it is estimated that between a quarter and a third of food produced for human consumption is wasted annually, representing a serious health and environmental problem. In Riobamba, Ecuador, the restaurant industry has increased the production of food waste. This study aimed to d...
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| Format: | bachelorThesis |
| Idioma: | spa |
| Publicat: |
2025
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| Matèries: | |
| Accés en línia: | https://dspace.uniandes.edu.ec/handle/123456789/19112 |
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Afegir etiqueta | Sumari: | n the global context, it is estimated that between a quarter and a third of food produced for human consumption is wasted annually, representing a serious health and environmental problem. In Riobamba, Ecuador, the restaurant industry has increased the production of food waste. This study aimed to diagnose current waste management practices in first class restaurants, identifying areas of improvement for waste management. Data were collected during one week through surveys, interviews and waste analysis. Results indicated that organic waste was the most abundant, with a daily average of 14 - 42 kg per restaurant. Although some establishments reused this waste for composting or sale, most lacked efficient treatment systems. Plastic and paper waste were also significant, but recycling of these materials was limited due to the lack of adequate infrastructure. Canning and glass waste were less common, but still required better management. Householder surveys revealed a notable lack of knowledge and training in waste management, with 73.2% having no separate collection practices and 25.1% having little or no knowledge of waste management. It was concluded that it is essential to implement educational programmes and improve infrastructure to promote sustainable waste management practices in restaurants. |
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