Desarrollo de una guía para el manejo integral de residuos sólidos y aceites residuales comestibles generados por los restaurantes de la parroquia Nanegalito.

Abstract

The current degree project consists of the collection of information on the management of solid waste and edible waste oils that are currently generated in the restaurants of the parish of Nanegalito, with the objective of creating a guide that directs the owners and workers in an integrated management. Information was gathered by applying research techniques, field visits and interviews, which allowed us to learn about the current situation of waste management in the parish of Nanegalito. An estimate was made of the waste generated within the establishments during a period of 8 days and a total weekly generation of 3.75 tons was obtained, reflecting lava and organic waste as the most generated waste during the week, plastics and cardboard are constantly present, but in smaller quantities, and there was no evidence of the presence of cans or glass. With the information and data obtained, an analysis of waste management alternatives was carried out, geared to the needs of the establishments studied in Nanegalito. An integrated management guide was prepared, which consists of: a presentation, an index, and 7 sections (temporary storage, organic waste management alternatives, recyclables, common waste and edible waste oil, Good Housekeeping Practices evaluation questionnaire, and tables of results evaluation scales).