重庆市餐厨垃圾处理方案优化研究

Research on Food Waste Treatment Planning: Considering the Diet Culture of Chongqing

随着人们生活水平的提高,餐厨垃圾的产生量日益加大,成份也日益复杂。因此有效处理餐厨垃圾成为当前城市生态环境保护的重要内容。论文基于重庆市饮食文化特点及居民生活方式分析其餐厨垃圾成分,通过问卷调查分析重庆市主城区餐厨垃圾污染及处理难点。分别以环境效益、经济效益和社会效益为主提出3种主要处理方案进行情景分析,并建立层次分析模型进行综合评价,结果表明建立餐厨垃圾小型处理站的综合效益最高。进一步对餐厨垃圾小型处理站的成本效益核算表明,当政府有足够的资金和垃圾产量时,应考虑建设餐厨垃圾小型处理站,并维持其约40t的日处理量;当政府资金和垃圾产量有限时,也可采用缩小处理站规模的方式,以求达到最高的综合效益。

With the improvement of people's living standard,the output of food residue is going up,and the component of it is becoming increasingly complex. So the effective treatment process of food residue has become a significant aspect of city ecological environment protection. Based on the characteristics of diet culture and life style of residents in Chongqing,the study analyzed the food residue composition and the current pollution and treatment difficulties of food residue in Chongqing through questionnaire investigation. Using analytic hierarchy process to evaluate three treatments,namely formulating relevant laws and regulations,building another food residue plant and establishing small-sized disposal stations,the study showed that the establishment of small-sized disposal stations has the highest comprehensive benefits. Further analysis of the cost-benefit and environment-benefit of small-sized disposal stations showed that the government should consider the construction of small-sized disposal stations which maintained about 40 tons day capacity when having enough money and residue production,or reducing scales of the stations when the government funds and trash output is limited in order to achieve the highest comprehensive efficiency.