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目的对北京市城区餐饮服务业餐厨垃圾的产量、处理等进行调查,为制定餐厨垃圾管理措施提供科学依据。方法对北京市某社区街道的218家餐饮单位进行全面调查。结果 218家餐饮服务单位每日餐厨垃圾总产量为14 822.9kg,其产量与餐饮单位的类别、规模、餐次有关,大型餐饮单位餐厨垃圾产量最高,快餐店和小吃店最低;晚餐餐厨垃圾产量最高,早餐最低。一年中餐厨垃圾产量在11月至次年2月较低,6-9月最高。只有42.2%的餐饮单位对餐厨垃圾进行了分类,厨余垃圾与废弃油脂所占比例分别为85.9%和14.1%。无害化处理的餐厨垃圾占总量的54.1%,其中资源化利用的比例为28.7%。结论北京市某城区的餐饮服务业餐厨垃圾产量较高;餐厨垃圾的无害化处理及资源化利用有待进一步发展。建议从宣传、立法、餐饮业的准入和监管等方面加强餐厨垃圾的源头减量化、分类收集和无害化处理以及资源化利用的目标。
Objective To investigate the production and processing of food waste in the catering service industry in Beijing and provide a scientific basis for the development of food waste management measures. Methods A total of 218 food and beverage units in a community street in Beijing were investigated. Results The total daily food waste output of 218 catering service units was 14 822.9kg, the output was related to the category, scale and meal times of catering units. The output of food waste was the highest in large catering establishments, the lowest in fast food restaurants and snack bars, while the dinner meal The highest output of food waste, breakfast the lowest. The output of Chinese food waste in one year is lower from November to February next year, the highest in June-September. Only 42.2% of catering units classified food waste. The proportions of kitchen waste and waste oil were 85.9% and 14.1% respectively. Harmless treatment of food waste accounted for 54.1% of the total, of which the proportion of resource utilization was 28.7%. Conclusion The output of food waste in food service industry in a certain city of Beijing is relatively high. The harmless treatment and resource utilization of food waste needs to be further developed. Proposed from the publicity, legislation, food and beverage industry access and regulatory aspects such as strengthening the source of food waste reduction, classification and collection and decontamination treatment and resource utilization goals.