Arquitetura e sustentabilidade: projeto arquitetônico de um restaurante ecológico em Ferreira Gomes no Estado do Amapá

Abstract

The quest for sustainability has been the subject of several rounds of discussions involving all types of organizations. This paradigm is transforming the way of thinking and acting of individuals with regard to sustainability issues in recent decades. This model performs a transformation in order to reduce the impacts and waste of natural resources including the use of new building technologies and materials substantially more accurate and more efficient. By the way, this thesis presents the design of an ecological restaurant with alternative and sustainable solutions based on models applied to sustainability in architecture and construction in general. The method used was the bibliographical study to obtain a theoretical framework with sustainable examples in restaurants, demonstrating that it is possible to join technology and nature with good results, in order to minimize the environmental impacts caused by human action. The adoption of this practice of planning to the environment on the project, having an ecosystem that will contribute to growth of tourism in the state of Amapá, has expressed interest in expanding the area for tourists and local people.