Práticas sustentáveis como estratégia para a redução de custo em empresas de pequeno porte: estudo de caso em uma confeitaria industrial de Salvador/BA

Abstract

The baking and confectionery industry segment is one of the six largest industrial segments in Brazil, but 96.3% of these industries, according to Sebrae (2016), are classified as small companies, that is, they often operate under financial pressure and too much competition. Thus, in order to contribute to the financial sustainability of these companies, together with environmental sustainability, a technical and economic feasibility study was carried out to implement eco-efficient measures in a small confectionary industry in the city of Salvador / Ba. With the adoption of the proposed actions, the company will no longer contribute to the emission of approximately 112 tons of carbon dioxide in the next 25 years and to consume approximately 6.832,81 m³ of drinking water in the same period, generating a monetary economy of R $ 2,250,635.50 related to electricity and consumption of drinking water.