This work was developed in a food industry located in the metropolitan area of Curitiba, Paraná State. It is based in a reduction of quantity and/or toxicity of the generated polutants in the factory and has as basis the pollution control in its source. If the reduction of the waste in its source is not possible, the recycling strategy would be used. This work was developed in four stages. The first stage was the description of the industrial plant. In the second stage was done the assessment and characteristics of the wastes. The third stage was the waste priorization with a mathematical model to obtain the order of minimization. The organic natural waste, even from the productive process as from the wastewather treatment plant, were selected as priorities. The fourth stage of the waste minimization programme was the proposition of the minimization measures. The main recomendations were:: training the employers, ajustment and control at the time of the equipments, temperature, flow, and raw material specification control at the time of reception. The waste minimization is a good option for the environmental management of the food industry because besides reducing costs with waste disposal and treatment, it also increases production process efficiency.
Minimization; waste; food industry; environmental management
