Costa Júnior, João Florêncio daFreire, Vívian Guedes2025-03-062025-03-062025-01-07FREIRE, Vívian Guedes. Um estudo sobre a implementação de práticas de EcoDesign no Restaurante Portal de Maracajaú: sustentabilidade e redução dos impactos ambientais. Orientador: João Florêncio da Costa Júnior. 2025. 48f. Trabalho de Conclusão de Curso (Graduação) - Curso de Administração, Centro de Ciências Sociais Aplicadas, Universidade Federal do Rio Grande do Norte, Natal, 2025.https://repositorio.ufrn.br/handle/123456789/62934The present study aims to propose the implementation of EcoDesign practices at the Portal de Maracajaú Restaurant, with the objective of promoting sustainability and reducing the environmental impacts of its operations, as it is located in an environmental protection area. Initially, a literature review was conducted to provide a theoretical foundation for the research. Subsequently, a qualitative approach was employed using the case study method, with semi structured interviews and structured observations, which allowed for an evaluation of existing sustainable practices. Areas requiring improvement were then identified, and based on the collected information, the PDCA cycle was applied to structure an action plan, proposing specific improvements and establishing a continuous process of monitoring these practices. The results indicate that, despite the financial and structural challenges faced by the Portal de Maracajaú Restaurant, the adoption of EcoDesign practices is feasible and beneficial through measures such as rainwater harvesting, implementation of composting practices, green marketing strategies, and cultivation of an organic garden. The study applies the concept of EcoDesign to the restaurant segment located in environmental protection areas, adapting its principles to businesses dependent on nature preservation to sustain their operations. Furthermore, it enhances the understanding of sustainable practices in regions with structural limitations. The work contributes to local development, cost reduction, sustainable tourism, and environmental preservation of the region where the restaurant operates. These initiatives provide a replicable model of planning and implementation for businesses seeking to align sustainability, economic viability, and competitiveness.Attribution-NonCommercial-NoDerivs 3.0 Brazilhttp://creativecommons.org/licenses/by-nc-nd/3.0/br/AdministraçãoEcoDesignSustentabilidadeDesenvolvimento sustentávelPráticas sustentáveisEconomia CircularRestaurantesAdministrationEcoDesignSustainabilitySustainable developmentSustainable practicesCircular economyRestaurantsbachelorThesisCNPQ::CIENCIAS SOCIAIS APLICADAS::ADMINISTRACAO