Efectos ambientales por la disposición de aceites vegetales usados - restaurante chispas y brasas Samacá.

Abstract

Throughout the development of the degree project entitled Environmental effects of the final disposal of used vegetable oils - Chispas y Brasas Samacá Restaurant, it was necessary to make different visits to the establishment for the development of the main objective that refers to designing strategies to reduce the environmental effects generated by the use, management and final disposal of used vegetable oils. Therefore, for the implementation of the methodology, a mixed character was applied with qualitative and quantitative methods, developing four different phases of the project: i. Identification of a used vegetable oil collection system, ii. Evaluation of monthly production volumes, iii. Proposal of alternatives for its proper use and management and iv. Design of strategies to mitigate environmental effects. As a result, the elaboration of the process diagram, checklist for inspection visit, used vegetable oil collection system, restaurant, record of volumes of consumption and storage of used vegetable oil, sparks and embers restaurant of the municipality of Samacá, general analysis of the percentage were obtained. Compliance with environmental aspects according to the traffic light methodology. And design of strategies to mitigate environmental effects. Finally, it is concluded that the sparks and embers restaurant that the collection system presented some deficiencies as well as the implementation of strategies to mitigate environmental effects.