LIFE CYCLE ASSESSMENT OF THE HOTEL-RESTAURANT COMPLEX
Abstract
The study of the product life cycle of the restaurant enterprise at all stages of production by the method of balance schemes allowed to assess the negative impacts that are indirectly carried out at each stage of extraction of raw materials, preparation and sale of finished products. In particular, a powerful influence is carried out by the processes of raw materials extraction, in which fuel, energy and water resources are used; air pollution is caused by dust, non-methane volatile organic compounds, exhaust gases and fuel combustion products; the load on the lithosphere is associated with soil depletion, the use of mineral fertilizers, pesticides, land alienation and waste accumulation. Assessing the life cycle of raw materials, auxiliary materials and technological processes by the method of relevant tables (Leopold matrices), we determined that a significant impact on the environment is caused by the industrial waste, which is rated at 385 points and refers to a significant impact. The impact of raw materials of plant and animal origin as well as technological processes related to their collection and transportation, the operation of the hot shop, washing dishes and the car parking operation are evaluated taking into account the full life cycle and are defined as moderate. The impact of the use of drinking water, preparation and washing of raw materials, the operation of the cold shop and the design of dishes are assessed as insignificant. When analyzing the impacts of the stages of the life cycle, infrastructure and waste of the enterprise, it was determined that the waste of the restaurant enterprise has a significant influence on the components of the environment. The impacts associated with the cultivation of raw materials, sales, disposal, operation of the agro-industrial complex, restaurant, car parking and boiler house are moderate. Little impact on the environment happens when consuming products, but it should be noted that in the provision of catering or takeaway services the additional packaging materials are used, the accumulation of which adversely affects the soil cover, especially in landfills. During the operation of the restaurant there is a possibility of risks related to fuel substances spills, explosions, fires as well as the risks of sanitary-epidemiological danger. Identification of environmental aspects of the restaurant industry indicates that significant negative impact on the environment is caused by wastewater, fuel and energy use as well as by production waste, in particular food waste. Based on the results of the study, conclusions were made and recommendations were given to improve the level of environmental safety of the hotel-restaurant enterprise.
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