812
R. A. Teixeira et al.
Fig. 9 Vegetable and fruit peels. Source Prepared by the authors
Fig. 10 Wastes from self-service food station. Source Prepared by the authors
(3) Educational actions in relation to waste management
Every day the restaurant’s employees were asked about the main difficulties in the
collection process, besides being instructed on minimization, reuse and proper disposal of solid waste. The employees’ perception of the activity was also recorded.
Although, when there were gaps in the collection, such as the presence of different
types of mixed residues in the containers, employees were alerted, and educated
about the importance of segregation.
R. A. Teixeira et al.
Fig. 9 Vegetable and fruit peels. Source Prepared by the authors
Fig. 10 Wastes from self-service food station. Source Prepared by the authors
(3) Educational actions in relation to waste management
Every day the restaurant’s employees were asked about the main difficulties in the
collection process, besides being instructed on minimization, reuse and proper disposal of solid waste. The employees’ perception of the activity was also recorded.
Although, when there were gaps in the collection, such as the presence of different
types of mixed residues in the containers, employees were alerted, and educated
about the importance of segregation.