Cleaner production options for a small bakery

Opções de produção mais limpa para uma padaria de pequeno porte

Abstract

The implementing of a Cleaner Production program (CP) in the bakery and confectionery sector, allows the change of its industrial process through of the development of an eco-efficient system. The goals of this work were to generate CP options for a small bakery, to make the employees aware of environmental issues in order to better use raw materials and reduce waste generation, analyze the solid waste generated in the establishment, and provide a better management for a future implementation of the CP program. The methodology of implementation was based on the widespread for CNTL/SENAI, taking into account three stages with various tasks being developed in each of them. It was noted that the establishment did not have studied selective collecting or outside or inside the establishment. The results obtained were mainly good practices of CP in the manufacture of products, separation of recyclable waste from non-recyclable ones for commercialization and adequate disposal, purchase of raw materials with larger packages, and the adequacy of bread forms. Considering that the most significant generation of waste is organic, the composting was suggested as a way of recovering this waste.

Keywords:
CP; Waste management; Sustainable development; Production management