Percepção ambiental de gestores de unidades produtoras de refeições acerca do resíduo sólido orgânico em Itapuã - Salvador - BA: produção e destinação final

Abstract

The growing production of municipal solid waste resulting from lifestyle today, their correct environmentally sound management and disposal is one of the problems that the municipal government should consider with due attention. This work had as its theme the production and disposal of organic solid waste Itapuã neighborhood restaurants in Salvador, Bahia. We tried to identify the perception that managers of these establishments have on how to produce organic portion of their waste and if they perform disposal of environmentally appropriate manner. The survey was conducted in 18 restaurants by applying a questionnaire. The managers of these dining mills are men and women with high school education (83%), aged between 31 and 40 years (39%), with family income of up to three salaries (83%) and working in the kitchen area there under 5 years (44%). Despite knowing what they are organic waste (88%) and show interest in making a recycling them (82%) still do not. However, proved to be open to helping people and organizations that can take the composting process and pointed to the need for training, trained staff or businesses organs and institutions that can advise or take the waste management process generated in their restaurants. The suggestion is that government agencies, universities and groups of organized civil society to formulate and implement environmental education programs with the theme organic solid waste for that specific audience of society.