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北京市餐厨垃圾产生量调查分析 被引量:17

The Investigation and Analysis on Per Capita Output of Food Waste in Beijing
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摘要 通过对北京市餐饮服务业、高等学校和居民家庭餐厨垃圾产生量的调查,力求为北京市餐厨垃圾的总量预测、处理及再生利用提供参考数据。调查以问卷、现场跟踪及实际称重的形式进行。调查结果显示:餐饮业、高校学生食堂和居民家庭人均餐厨垃圾产量分别为0.40kg(/人.次)、0.45kg(/人.d)和0.49kg(/人.d);餐饮业和高校学生食堂的餐厨垃圾以餐后垃圾为主,人均餐后垃圾量分别占餐厨垃圾总量的72.5%和80%,而居民家庭人均餐后垃圾量仅占餐厨垃圾总量的14.74%;小区居民夏季、春秋季节和冬季的人均餐厨垃圾产量分别为0.63kg(/人.d)、0.46kg(/人.d)和0.38kg(/人.d),差别较大。 Through the investigation of output of food waste of catering industry,colleges and universities and households in Beijing,as seeks to provide the prediction of the output of food waste,disposal and recycling of Beijing with reference data.Investigation is carried out by the form of questionnaires,on-site tracking and actual weighting.Survey results show that: per capita output of food waste of restaurants,Student Dining Hall and households are 0.40kg/(person·time),0.45kg/(person·d) and 0.49kg/(person·d);food waste of restaurants and Student Dining Hall is postprandial spam by primarily,per capita output of postprandial spam accounting for 72.5% of total food waste and 80% of total food waste,while per capita output of postprandial spam of households only accounts for 14.74% of the total food waste;per capita output of food waste of households in summer,per capita output of food waste of households in spring and autumn and per capita output of food waste of households in winter are 0.63kg/(person·d),0.46kg/(person·d) and 0.38kg/(person·d),between which the differences are obvious.
作者 张保霞 付婉霞 ZHANG Bao-xia,FU Wan-xia(College of Environment and Energy Engineering,Beijing Institute of Civil Engineering and Architecture,Beijing 100044,China)
出处 《环境科学与技术》 CAS CSCD 北大核心 2010年第S2期651-654,共4页 Environmental Science and Technology
基金 “十一五”国家科技支撑计划项目——固体废物资源化环境安全评价技术研究(2007BAC16B03)
关键词 餐厨垃圾 餐饮业 高校食堂 居民家庭 人均产生量 food waste catering industry colleges and universities mess halls households per capita output
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