Environmental management in the hotel and restaurant complex

Keywords: environmental aspects, restaurant government, food items, utilization, environmental protection.


In the current context, significant changes are taking place in the structure of Ukrainian industry. Powerful productions of some spheres of activity lose their urgency and, on the contrary, acquire the development of power of other branches, namely, craft productions, to the composition of which the company belongs. The result of the activity of the businesses complex is the formation of significant volumes of food waste (about 160 thousand ton), discharges of concentrated wastewater, wastewater discharges. The wastes of the restaurant industry have a wide nomenclature and a specific composition, under the conditions of their placement in the components of the environment form the ecological aspects of the negative effects. Food wastes of facility in this branch contain a significant amount of nutrients, organic substances and require complex processes of their processing. Meanwhile, according to their composition, production wastes can be involved in the transfer process with the removal of secondary raw materials and energy sources. Thus, there is a need to improve existing and new technologies for the transfer of hazardous waste in order to reduce the load on the environment. The results of the analysis of world and domestic developments in the field of technologies for the utilization of food waste allowed to determine the main methodological approaches to the transition. In the case of the utilization of food waste, biotechnological methods represent a significant interest. Thus, the work is devoted to the connection of the actual scientific-practical task, which consists in the scientific substantiation and improvement of the technology of the transfer of the population's needs.


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How to Cite
Lebedenko, T., Krusir, G., Shunko, H., Sokolova, V., & Makas, A. (2021). Environmental management in the hotel and restaurant complex. Scientific Messenger of LNU of Veterinary Medicine and Biotechnologies. Series: Food Technologies, 23(96), 54-60. https://doi.org/10.32718/nvlvet-f9610