ANALYSIS OF GHG EMISSIONS IN THE MANAGEMENT OF MSW IN RESTAURANTS IN THE FEDERAL DISTRICT

Abstract

This research will analyze the effects of Organic Solid Waste (OSW) disposal actions in restaurants through the Life Cycle Assessment (LCA) methodology, measuring how changes in final disposal and treatment impact the Global Warming Potential category. This analysis is based on a “door-to-door” approach, which checks the impacts of each step, from the restaurant door to landfill or compost treatment. The food services that participated in the analysis are mostly associated with Instituto Ecozinha, whose objective is to maximize the collection and recovery of post-consumer waste and optimize the correct destination for recycling in the circular economy, collected and treated in the Pura Vida site Compost. Two scenarios were analyzed, i) base scenario - 1, in which waste is collected and landfilled in the Brasilia Landfill and ii) scenario 2, representing the treatment of food waste in a composting yard in the city of Brasília. GHG emissions in the base scenario were 696.6 kg CO2eq / t RSO, while in scenario 2, 150.5 kg CO2eq / t RSO were estimated, in which composting is the best option.