摘要
选择石景山区为对象,调研了9种类型餐饮服务单位餐厨垃圾产生情况。结果表明:不同类型餐饮服务单位的人均餐厨垃圾产生量差别较大,其中特大型、大型和中型餐馆的人均餐厨垃圾产生量较高,而小吃店、快餐店和学校食堂的人均餐厨垃圾产量较低。特大型餐馆节假日餐厨垃圾产生量明显增高,节假日平均值比工作日平均值高出44%~220%。大型、中型和小型餐馆是餐厨垃圾的主要来源,这3种类型餐饮服务单位的餐厨垃圾产生量占总产生量的74%。
The kitchen waste production in nine types of restaurants in Shijingshan District in Beijing was investigated. Results show that there is an obvious difference among per capita outputs of kitchen waste. Per capita outputs in the super-large,large and medium size of restaurants are relatively high,while ones in the snack bars,fast food restaurants,and school cafeterias are much lower. It's found that on weekends or holidays,the kitchen waste will increase by 44% ~ 220% in super-large restaurants. Restaurants in large,medium and small size are all the main sources for kitchen waste,as their production accounts for 74% of total production in Shijingshan District,Beijing.
出处
《环境工程》
CAS
CSCD
北大核心
2016年第S1期762-764,共3页
Environmental Engineering
基金
北京市科委可持续发展实验区建设项目(Z141100002414004)
