Práticas de descarte e possibilidades de reutilização do óleo de cozinha em São Raimundo Nonato - PI

Abstract

The gastronomic sector is one of the branches that has excelled in the Brazilian market. Capitalist mode of production leads to the rush of everyday life, so people have less and less time to do their meals, and end up opting for meals more rapid preparation. Because they very, feeding practices have also varied effects, and our concern in this paper is to think about the possible environmental damage caused by the current food practices in our daily lives. Consumption of fried foods has increased significantly and it is considered that this increase occurs by multiple factors, including the decline in meal preparation time. With this, it has generated large amounts of cooking oil waste.The cooking oil is a great villain with regard to pollution of the environment if disposed of improperly. This study aims to investigate the disposal practices in the gastronomic sector, and cooking oil reuse possibilities in São Raimundo Nonato, Piauí. The research was applied to owners and / or managers and employees of restaurants and eateries of São Raimundo Nonato, through interviews and semi-structured questionnaires, during the research, administrative representatives of the city were interviewed, as also were people who reuse the oil waste to fabricate homemade soap. As a result of the survey it was found that most of those responsible for food establishments in São Raimundo Nonato is aware of the damage caused by improper disposal of cooking oil waste and are used to the practice to pack their waste in plastic bottle and make a donation to the townspeople making homemade soap. It was also found that the municipal administration has done little for the proper disposal of solid waste in the municipality.