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 describe the distribution and its management of the food waste from by the catering business in Beijing, provide the basis for the development of strategies on food waste management. Methods A descriptive epidemiological study was conducted, and all of 218 catering units were investigated by questionnaire＂. The questionnaire contained full information on general situation of the catering unit, food waste production. Results The total daily food waste amount was 14822.9 kg. Daily food waste per capita and per meal was associated with different unit categories and meals： Large catering units had most food waste, whereas fast-food restaurant and snack shops had least food waste.Dinner produced the most food waste, while breakfast produced the least food waste. Food waste production tended to be the least during November to February of next year, and increased to the largest amount during June to September. Only42.2% of the catering units classified the food waste, the percent for kitchen waste and waste oil were 85.9% and 14.1%.54.1% of the food residue was disposed safely, of which the proportion of resource utilization was 28.7%. Conclusion Food waste production was on a relatively high level in Beijing and the food waste classification rate and resource utilization rate needed improve. Recommendations included decreasing the source of food waste and make classification of the food waste from publicity, legislation, access to the catering business and regulatory aspects.
Chinese Journal of Public Health Management