餐厨垃圾分类处理的调查和研究--以苏州市吴中区为例

Investigation and Research on Classification and Treatment of Food Waste--A Case Study of Wuzhong District,Suzhou City

餐厨垃圾因具有含水率、含盐率、含有机物及含微量元素高等特点而具有双重性的影响,具有污染性与有害性,但也有较高利用价值,目前我国积极推进厨余垃圾资源化利用。为此本文通过对苏州市吴中区的餐厨垃圾分类处理采用实地调查法、问卷调查法与文献研究法相结合的研究方式进行研究,发现目前餐厨垃圾分类处理面临着分类意识不强、二次污染严重和处理工艺有待提高等问题,并提出增强居民分类意识、运用新型方式以及提高处理工艺技术等解决对策。

Because of its high characteristics of water content,salt content,organic matter and trace elements,restaurant kitchen waste has dual influence.It is polluting and harmful,but it also has high utilization value.At present,China is actively promoting the resource utilization of kitchen waste.Therefore,this paper studied the field investigation method,questionnaire survey method and literature research method of restaurant kitchen waste classification and treatment in Wuzhong District of Suzhou,and found that the current restaurant kitchen waste classification and treatment is facing problems such as low classification awareness,serious secondary pollution and processing technology to be improved.Some countermeasures are put forward,such as improving residents’classification consciousness,using new methods and improving processing technology.