Abstract

FREIRE MUNOZ, Diego Armando  and  AROCA QUISPILEMA, Lenin Alexander. Integral management of restaurant waste for the compost transformation. Universidad y Sociedad [online]. 2021, vol.13, n.3, pp. 435-443.  Epub June 02, 2021. ISSN 2218-3620.

The research related to the integral management of waste from the kitchen areas will help for the transformation of composts that can be used in agroecological crops that are a new trend in food and beverage establishments. The purpose of the development of this system was to learn about the collection of waste in the areas of food processing through organic waste collected for the production of organic composts. The project is structured in a qualitative-quantitative modality. It is theoretically supported by the adequate process of GI in addition to the realization of a situational diagnosis on the object of study where the variables were verified through the use of methods, techniques and research tools that guarantee an adequate research process. The proposal focused on the development of an Integral Management System for organic waste as a pilot plan and sampling in the kitchen laboratories at UNIANDES for transformation into compost and the incorporation of a manual on the intelligent use of organic waste.

Keywords : Agroecology; integrated management system; organic waste; kitchen; composting.

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