A problemática dos resíduos sólidos constitui um desafio. A caracterização dos resíduos sólidos e a determinação da sua composição gravimétrica estão entre as principais ferramentas de planejamento do manejo dos resíduos. Desta forma, este estudo teve como objetivo usar estas ferramentas para encontrar os principais fatores que determinam a geração dos resíduos em um hotel voltado para o turismo de negócios localizado no sul do Brasil. Foram realizadas quatro caracterizações durante os meses de maior ocupação do hotel em dias escolhidos para abranger a sazonalidade de hospedagem. Os resultados obtidos permitiram verificar que a categoria de resíduos gerados em maior quantidade é a matéria orgânica putrescível e que uma grande parcela da totalidade de resíduos gerados pode ser destinada para a reciclagem. Ainda, dentre os fatores que influenciam a geração dos resíduos estão o motivo da hospedagem, a realização de eventos, além da quantidade de pessoas presentes no estabelecimento – hóspedes, funcionários, pessoas extras e em eventos. Os resultados obtidos neste estudo são fundamentais para a construção, ampliação e/ou melhoria do plano de gerenciamento dos resíduos sólidos, ferramenta que atualmente é exigida pela legislação brasileira para empreendimentos que geram grandes quantidades de resíduos, o que inclui o setor hoteleiro. PALAVRAS CHAVE: Impacto ambiental no turismo. Hotelaria. Composição gravimétrica dos resíduos sólidos.
Abundant by-products of large swine industries, such as slaughterhouse sludge and carcasses, require adequate treatment to prevent negative effects of their direct disposal in the open environment. This study is aimed to evaluate the efficiency of composting using meal from dead pigs through physicochemical analyses and phytotoxic assays. Five treatments were tested, all including 50% sawdust: T1, with 50% slaughterhouse sludge (control); T2, with 20% slaughterhouse sludge and 30% meal from dead pigs; T3, with 10% slaughterhouse sludge and 40% meal from dead pigs; T4, with 20% organic stabilizing compost and 30% meal from dead pigs and T5, with 30% organic stabilizing compost and 20% meal from dead pigs. The phytotoxicity assays used lettuce, cucumber, celia, soybean, rice and wheat as bioindicators. Inclusion of meal from dead pigs was related to reduction in pH, C/N ratio, humidity and temperatures inside the pile, although thermophilic peaks lasted longer than 50 days and the final composts showed high content of nitrogen and phosphorous. The germination of bioindicators was reduced in all tested treatments, compared to the control. The composts from treatments that included meal from dead pigs presented acceptable nutrient content, which may indicate their use as organic fertilizers. However, after 4 months, all bioindicators in contact with such composts presented impaired germination.
The large influx of tourists worldwide as well as the expansion of tourism events increase the environmental impact caused by hotel services. The aims of this work were to characterize the solid waste generated by hotel sectors, and to compare that waste generation between different events organized in the enterprise. The data collection was performed using qualitative and quantitative characterizations, where the waste generation in each sector and the type of event organized, were registered. The results showed that most residues were found in the kitchen, bathrooms, rooms, and at the event hall, with higher values being generated in the festive events. The waste generation by these events corresponded to 48 % of the total generated in the lodging, while 8 % corresponded to the business events. The difference between the characterization of waste generated in festive events and that of business events, along with no occurrence of event at all, showed that it could be attributed to the increase in the per capita generation of categories of waste, primarily glass. The results obtained in this study are essential to the creation and/or improvement of a management plan of solid waste in lodging facilities.Palabras clave: industria del turismo, gestión ambiental, residuos sólidos municipales, composición gravimétrica RESUMEN El gran flujo de turistas en el mundo, así como el incremento de los eventos turís-ticos aumentan los impactos ambientales causados por los servicios hoteleros. Los objetivos de este estudio fueron la caracterización de los residuos sólidos generados por los sectores de un hotel y su comparación con la genereación de residuos en los diferentes eventos organizados en la empresa. La recopilación de datos se hizo a través de caracterizaciones cualitativas y cuantitativas, en las que se registraron la generación de residuos en cada sector y los tipos de eventos ocurridos. Los resultados mostraron que la mayoría de los residuos se generan en la cocina, baños, habitaciones y en la sala de recepción del evento, con valores más altos en los eventos festivos. La generación de residuos por el servicio de eventos correspondió al 48% del total Rev. Int.
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