Estudo dos projetos de cozinhas profissionais: a discussão da sustentabilidade

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Vilela, Juliana de Almeida
Bruna, Gilda Collet
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Meirelles, Célia Regina Moretti
Silva Junior, Êneo Álves da
Arquitetura e Urbanismo
The present research arises from the conceptual distortion regarding sustainability when applied to the elaboration of projects for professional kitchens, aiming to promote a synthetic analysis, from an exploratory fashion and of qualitative orientation of those same concepts of sustainability. A wide bibliographic base of dissertations, theses, Internet sites and books was set up, some of them even before the importance turn in the discussions of sustainability in architecture and gastronomy, which undoubtedly made the investigation more laborious, given the scarcity of specific information within this theme, but not less instigating, since I seek to bring an understanding about the application or not of the concepts of sustainability when designing architectural projects and how these concepts are perceived and considered nowadays. For this, the theoretical apparatus of some scholars was used, thus delimiting the more important concepts within sustainability to advocate its application in the elaboration of the projects of professional kitchens, where one observes the feasibility of the sustainable parameters in order to promote an increment in designs based on this integrative vision between architecture and sustainable gastronomy, which is also presented here to promote a broad and diverse understanding on sustainability. At the end of the research it was observed that the use of such guidelines promotes the formation of multidisciplinary groups and fosters communication between departments involved in the design process, providing less data loss, consequently less time and more quality in the arranging of space, as well, of the relationship between project and sustainability, where aspects such as operational flows, composition of layout, use of new operating technologies and well-trained employees make up the sustainable basis for the good performance of a professional kitchen.
projeto , cozinha profissional , sustentabilidade , gastronomia
Assuntos Scopus
VILELA, Juliana de Almeida. Estudo dos projetos de cozinhas profissionais: a discussão da sustentabilidade. 2019. 193 f. Dissertação ( Mestrado em Arquitetura e Urbanismo) - Universidade Presbiteriana Mackenzie, São Paulo, 2019 .