Navegando por Assunto "Restaurantes"

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Gestão de resíduos por atividades turísticas na área de preservação ambiental (APA) em ilha metropolitana da Amazônia
(Universidade Federal do Pará, 2025-02-27) ELLERES, Igor Diniz; MONTEIRO, Sury de Moura; http://lattes.cnpq.br/4309806566068586; HTTPS://ORCID.ORG/0000-0001-9449-7043; SAMPAIO, Dionisio de Souza; http://lattes.cnpq.br/2193736281754259; https://orcid.org/0000-0002-2688-6001
Solid waste management on Combu Island, in Belém (PA), reflects the logistical and structural challenges faced by Amazonian riverside communities in the context of growing urbanization and tourism. This study focused on waste management and the various stakeholders involved, who play a crucial role in the collection and disposal of discarded materials. Interviews and observations were conducted to understand the practices adopted by restaurants regarding waste disposal and the perceptions of waste pickers about the impact of this activity on the environment and their livelihood. The results indicated that although restaurants generate significant volumes of waste—around 4.8 tons per year—the lack of proper infrastructure, such as selective collection and regular transportation, leads to improper disposal. This issue is partially mitigated by the work of waste pickers, who collect recyclables such as glass bottles and plastics, turning them into a source of income. However, waste pickers face precarious working conditions, with low recognition and little integration into public policies or environmental education initiatives. The research also revealed that restaurant managers recognize the importance of improving their practices and developing them based on the Sustainable Development Goals (SDGs 14 and 15), but often encounter logistical difficulties and a lack of incentives or specific regulations. It is concluded that promoting integrated actions between restaurants, waste pickers, and public authorities, along with environmental education strategies, can enhance the efficiency of solid waste management, reduce socio-environmental impacts, and value the stakeholders involved.