Proposta de logística reversa do óleo residual de fritura

Abstract

The high consumption of goods and products culminated in the exacerbated generation of wastes that are most often mistakenly thrown into the environment, causing pollution of the environment. The residual frying oil is a highly polluting example and is the focus of the present study. Widely used in food preparation, by food companies, this work focused on the generation of residual frying oil by the restaurants present in the food plaza of the Boulevard shopping mall. It analyzed the consumption of oil by the establishments, the disposal, final destination and the perception of the employees about the importance of knowing logistics processes that favor a destination destined to the waste. The research was based on the reverse logistics of frying residual oil and its possibility of recycling. The methodology was based on the application of a socio-environmental questionnaire answered by the managers of the establishments. Most restaurants collect the oil in special containers; but it does not support the generated volume, suggesting that some of them are discarded inappropriately. The work proposed the qualification of the employees to proceed properly with the detritus, from the availability of larger containers for collection and collection of residual frying oil for the production of liquid soap and bar. In this way, the requirements of reverse logistics will be met with regard to socio-environmental quality.