Optimizing the Production Process of Gastronomic Centers through Eco-efficiency: A Study on La Turrialbeña Restaurant, Costa Rica

Abstract

In this study, measures were taken to optimize the production process of gastronomic centers through eco-efficient measures identified for La Turrialbeña restaurant (located in Moin, Limon). The areas covered were management water, energy and solid waste. In the first phase, a diagnosis was made at the restaurant to establish the baseline. In the second phase, the eco-efficient measures to be implemented were identified. In the third phase, a study of the economic, technical and environmental feasibility of all measures was performed to determine their viability for their implementation in the future. As a result of the project, it was determined that repairing the existing electrical system is a priority to optimize the energy consumption, which will be positively impacted by implementing solar panels. Regarding the water resources, collecting rainwater to usein the restaurant is feasible, as well as the implementation of a recycling plan for solid waste at the gastronomic center. These actions will improve the production process of the restaurant, its image, and its environmental impact.