RESUMO Estudos sobre a geração de resíduos sólidos e desperdício de alimentos em restaurantes são importantes e necessários para a gestão gastronômica e definição de planos de gerenciamento de resíduos sólidos. Essa pesquisa avaliou o balanço mássico de um restaurante de um hotel na Região Turística Uva e Vinho no Rio Grande do Sul. Foram coletados dados durante períodos de alta e baixa temporada, caracterizados pela ocorrência ou não de eventos na região (nove semanas intercaladas). Todos os alimentos crus e processados (utilizados no preparo das refeições e oferecidos aos hóspedes) e os resíduos gerados foram quantificados. Constatou-se que o desperdício de alimentos ocorre, em geral, devido à oferta ser maior do que o consumo. Conclui-se sobre a importância do desenvolvimento de estudos direcionados à geração e descarte de resíduos sólidos em restaurantes no sentido de otimizar os procedimentos no planejamento gastronômico, reduzir o desperdício de alimentos e adotar técnicas de reaproveitamento e de tratamento desses resíduos.

ABSTRACT Studies on the generation of solid waste and food waste in restaurants are important and necessary for the culinary management and the definition of plans for solid waste management. This research evaluated the mass balance of a hotel restaurant in the touristic region Uva e Vinho in Rio Grande do Sul Data were collected during periods of high and low season, characterized by the occurrence of events in the region (nine weeks interspersed). All raw and processed food (used in the preparation of meals and offered to guests) and waste generated were quantified. It was found that the food waste generally occurs because the supply is larger than the consumption. We conclude on the importance of the development of studies directed to the generation and disposal of solid waste in restaurants in order to optimize the procedures in the gastronomic planning, reduce food waste and adopt techniques of reuse and treatment of this residues.

This study analyses the information of a hotel's guests located in the Grape and Wine Tourism Region in Rio Grande do Sul/Brazil, related to the situation of sanitation as a decisive factor in choosing the destination. The hotel surveyed has 90 rooms, 187 beds and receives the vast majority of the named business tourist (people who stay in town for work and business). The technique for data collection was the questionnaire. The results indicate that in general, guests do not know about the basic sanitation conditions of the municipality where they are staying: 85,2% ignored the solid waste management; 87,4% do not know the source of water supply and 87,9% do not know the destination of sewage. In relation to consider sanitation as a criteria for selecting the tourism destination: 42,9% consider the source of water supply, 39,2% sewage treatment and 31,1% solid waste management. Therefore, it means hotels should raise awareness of their guests in relation to their responsibilities for the environmental impacts of their stay at their destination. Besides, it is important to develop studies of guests' motivations and criteria for the choice of lodging facilities and tourist cities, to establish better relationships between tourism and sanitation in those municipalities.

El presente estudio analiza la opinión sobre el saneamiento básico como factor decisivo en la elección de un destino turístico, brindada por los huéspedes de un hospedaje ubicado en la Región Turística Uva y Vino del Estado de Rio Grande do Sul (Brasil). El hospedaje posee 90 habitaciones y 187 camas; y es frecuentado mayormente por el llamado turista de negocios (personas que se hospedan en la ciudad por trabajo y negocios). La técnica utilizada para la recolección de datos fue la encuesta. Los resultados indican que en general los huéspedes desconocen las condiciones de saneamiento básico del municipio donde se hospedan: el 85,2% desconoce la gestión de residuos sólidos; el 87,4% desconoce el origen del agua, y el 87,9% desconoce el destino de los residuos cloacales. En cuanto a la consideración de las condiciones de saneamiento como criterio de selección del destino turístico, el 42,9% consideró el origen del abastecimiento de agua, el 39,2% el tratamiento de los residuos cloacales, y el 31,1% la gestión de los residuos sólidos. El sector de hospedaje debe concientizar a los huéspedes sobre su responsabilidad frente al impacto ambiental como consecuencia de su estadía en el destino turístico. Además, es importante desarrollar estudios sobre las motivaciones de los huéspedes y los criterios para elegir el hospedaje y el destino turístico; con el fin de mejorar la relación entre el turismo y el saneamiento básico de esos municipios.