Destinação do óleo de fritura proveniente dos restaurantes de Paranavaí

Abstract

Consumption of fried foods have increased in recent years as people have less time to prepare their food and the process of frying is a quick alternative. With that generates large amounts of waste frying oils. This study aimed to verify the allocation given to the frying oil by restaurants from Paranavaí. The methodology adopted for this research was the interview technique, applied in eight restaurants in town. This data collection showed a significant amount of waste frying oil, around 1150 liters per month and 100% of the businesses surveyed are aware of the damage that their incorrect disposal can cause to the environment and thus the main destinations data they this residue are selling for biodiesel production and donation for soap making. Soon, it requires methods for efficient collection and waste treatment, aiming its reuse and minimizing their impacts when improperly discarded.