Diseño de un sistema de gestión de residuos de aceite de cocina como propuesta para el sector comercial y residencial del barrio central de la ciudad de El Coca

Abstract

The inadequate management of waste cooking oil has environmental, social, and economic consequences: when it comes into contact with water, it reduces the passage of oxygen, affecting aquatic biodiversity in tributaries. Frequent consumption of food prepared with used oil leads to gastrointestinal disorders and hypertension and is also the cause of costly sewer maintenance due to the reduction in diameter. The objective of this study was to design a waste cooking oil management system for the commercial and residential sector of the Central Neighborhood of the El Coca city, with the purpose of reducing its inadequate final disposal. It was developed using a mixed research methodology, with a descriptive approach and a non-experimental field design. The study population included residents of the household sector, local businesses, and the Decentralized Autonomous Government (GAD) of the Central Neighborhood. A representative sample size was determined, proportionally distributed among the different population groups. The results obtained from the technical characterization of the cooking oil waste made it possible to identify the magnitude of the problem in the study area. In addition, environmental standards were applied to evaluate the impact of the inadequate disposal of these wastes. Conclusions include the need to implement a cooking oil waste management system that includes the quantification of waste generation, the strategic location of collection points, environmental education, adequate collection and transportation, waste treatment and recycling, and constant monitoring of the management plan, thus contributing to environmental protection and the well-being of the community.