Kitchen waste: refers to wastes such as food residues, residual liquids and waste oils produced by hotels, restaurants, restaurants and institutions, military units, colleges and universities, and enterprises during food processing, catering services, and unit feeding.
Kitchen waste: The narrow kitchen waste is a kind of organic waste, which is divided into cooked kitchen waste, including leftovers, leftovers, and leaves; raw kitchen waste, including peel, eggshell, tea residue, bone, shell Refers to the raw materials and finished products (cooked food) or residues required in the family life diet. The general kitchen waste also includes used chopsticks, packaging materials for food, and the like.
What is the motivation for kitchen waste recycling?
First, it can reduce the pressure on domestic garbage disposal facilities; secondly, it can eliminate food safety hazards such as waste oil and drowning pigs from the root cause; thirdly, through resource disposal, recycling can be realized.
Most people may not think that the rotten leaves of the kitchen have been stared at by many people. Some people try to turn them into feed or organic fertilizer. Some people have been trying to turn them into biogas and return to the stove. Others think that they should be put into the big fire and burned to ashes together with other wastes, or It is dusted together with the dregs.
These kitchen wastes are part of household waste, and cities are now trying to turn them into resources.
In fact, the use of kitchen waste/food waste resources is the direction and trend of efforts in most cities in China for more than 20 years. This trend has been particularly clear and urgent in the past 10 years. On the one hand, the pressure comes from the raid of the urban living garbage crisis. On the one hand, it comes from a series of food safety problems caused by the unregulated disposal of kitchen waste, especially kitchen waste, such as waste oil and drowning pigs.
Disposal of kitchen waste/dinner waste resources will reduce the pressure on domestic waste treatment facilities (food waste accounts for more than half of household waste generation, and catering enterprises' kitchen waste accounts for the total amount of urban domestic waste generated. About 10%); Secondly, it can eliminate food safety hazards such as waste oil and drowning pigs from the root cause; thirdly, through different resource treatment technology routes, biogas, biodiesel, organic fertilizer, high protein feed and other products can be obtained. Recycling.
However, this multi-faceted work is full of twists and turns. “From the perspective of the whole process of classified collection, transportation and terminal disposal, transportation is relatively easy, and it is difficult to be at both ends.†A grassroots staff member who has been engaged in domestic waste management for nearly 10 years in Beijing said.
However, some experts have judged that the management ideas for resource disposal of urban kitchen waste/food waste are too advanced. It is difficult to solve the problems of fine classification, comprehensive cost and supervision. Many years of practice results across the country have faintly reflected the directional mistakes.
Why can't the illegal channels be blocked?
Kitchen waste involves personal interests and needs to rely on the social responsibility awareness of catering enterprises and government compulsory management. However, the government's law enforcement capacity is limited and loopholes are inevitable.
Before the State Food and Drug Administration issued the "Emergency Notice on Preventing the Influx of "Ditch Oil" into the Catering Service," a special electric tricycle appeared on the street of Beijing City, and the car was loaded with several green closed garbage. Barrels, collecting kitchen waste in various large and medium-sized dining places.
This kind of transport vehicle collects and transports the kitchen waste of several catering units, and these catering units basically have reached a collection agreement with the urban management department or the third-party professional processing enterprise of the locality, and the leftovers are left free of charge. The government or a third party is responsible for collecting and processing. But it is not easy to sign such an agreement because they have moved some people's "cheese."
Some people haunted at night, driving a black car film, a greasy van, traveling through the kitchens of various restaurants, paying for kitchen waste, or picking up kitchen waste from the kitchen drain (well), and then quickly Going to a black workshop in a suburb (an illegal processing point without formal business procedures), the oil is extracted through a simple process, and the rest is used directly as feed. This is the case with waste oil and drowning pigs.
They are very profitable, so the rewards for raw material suppliers are also very attractive. Many restaurant chefs and even bosses are very enthusiastic about them and secretly accept the oil products they sell. Such a chain of interests makes the "cooperation" of the two close and the relationship is increasingly stable.
The green transport vehicles licensed by the government departments should collect kitchen waste free of charge, break the interest alliance between restaurants and black workshops, relying on propaganda, laws and regulations, and administrative law enforcement. To put it simply, it relies on the social responsibility awareness of catering companies and government compulsory management.
"The improvement of the sense of social responsibility is not a matter of words. When encountering some restaurant owners, they still wear soft nails." A certain urban management department staff who had been in charge of this work a few years ago said, "But Most of the catering units have been slowly changing their practices and collecting work under the pressure of mobilizing and mobilizing the authorities and law enforcement departments several times, although there is still some yang.
After several years of unremitting efforts, more and more catering units began to accept government agreements. In the past few years, the number of signing restaurants has increased significantly in several urban areas in Beijing, and there are already thousands. Even so, in the streets of Beijing, you can still see the van with a black car film at night.
"The government's law enforcement ability is limited, after all, a city management team is so a dozen people, it is impossible to stare at a restaurant every day. Although it can be managed, but loopholes are inevitable," said a city management law enforcement official.
At one time, law enforcement officers intercepted a large transport vehicle full of kitchen waste at the intersection of a food and beverage street. There were forty or fifty barrels on it. On the same day (March 1, 2012), the "Beijing Municipal Waste Management Regulations" was officially implemented.
The urban management department has nothing to do with this. Although many catering units have signed a contract for the disposal of kitchen waste, they also cooperate with the collection personnel, but they will leave the most fat part and wait for the old friends to visit at night. However, law enforcement officers cannot catch them.
Black workshops still exist, and most of the formal kitchen waste treatment plants have long been hungry. Not only Beijing, but also in many cities across the country.
Shenzhen produces about 2,000 tons of kitchen waste every day, but recently reported that a kitchen waste treatment plant in Shenzhen can collect kitchen waste and kitchen waste every day, but it is only fifty or sixty tons, because it is not enough. The loss is serious. The "Shenzhen City Kitchen Waste Management Measures" promulgated and implemented by Shenzhen City on June 1 last year clearly stipulates that the treatment of kitchen waste without permission will be punished by 50,000 yuan or 100,000 yuan; If a company that has not obtained the qualification for licensing is accepted for transportation, it will be fined 2,000 yuan each time. However, in the past year since the implementation of the Measures, the functional departments have not issued a ticket.
The difficulty in collecting kitchen waste is law enforcement. The practice of Changsha City may give some cities some reference. In order to ensure the harmless and resourceful treatment of kitchen waste, the urban management department set up a special kitchen and garbage disposal team to operate normally. The units that did not comply with the government's instructions were enforced by the law enforcement team and imposed high fines. The local processing enterprises quickly reached full capacity after they were built.
Law enforcement requires cost and requires a long-term stable normalization mechanism. This is the common problem faced by kitchen waste collection and domestic waste classification. "The core of this problem, from the current situation of our work, is still funds." A district management committee staff in Beijing said that it is best to have stable special funds to support.
According to the current capital investment and distribution model of waste management in China, the amount of funds dedicated to the supervision and enforcement of waste sorting or kitchen waste disposal is very limited. With the continuous expansion of the scope of the pilot project, the corresponding special funds should also rise, but not only the hardware construction such as facilities, but also the software construction such as classification and collection mechanism.
The process is still immature?
It takes about 3 to 5 years to explore and try. The management and disposal of urban kitchen/kitchen waste in China can find a clearer path and mode.
In fact, the construction of hardware facilities needs to be further strengthened. “To carry out waste sorting, it is not only necessary to improve the garbage classification awareness and participation of residents, but the improvement of the end treatment facilities is the most critical factor to ensure the comprehensive treatment of domestic waste.†An engineer familiar with the kitchen waste/food waste processing industry Said, “In a big city like Guangzhou, there is no special kitchen/kitchen waste treatment facility. Even though Guangzhou is now vigorously promoting the classification of domestic waste, the lack of end-processing facilities has made the classification of household wastes In the end, it is still necessary to remix the classified kitchen waste with other garbage to the landfill."
Although there are many models for the resource utilization of kitchen waste and kitchen waste nationwide, Xu Haiyun, chief engineer of the China Urban Construction Research Institute, is not only incapable, but also the process technology is basically in the process of exploration. . "There is no technology that achieves a more comprehensive benefit in terms of cost control, recycling, safety and low carbon, and if these three cannot be realized at the same time, the special treatment will lose its meaning." He said.
In the garbage classification pilot in a certain urban area of ​​Beijing, the professional collection team collects the kitchen waste uniformly, and carries out pretreatment such as drainage reduction together with the kitchen waste, and then transports it to the terminal disposal site dozens of kilometers away, after high temperature, disinfection and drying. The treatment is carried out to make a protein feed additive. Other areas also have terminal facilities that use different treatment processes such as composting and aerobic fermentation, but the total actual processing capacity is still insufficient. Moreover, a considerable part of this processing capacity is directed at kitchen waste, but not kitchen waste.
In the existing disposal process, the composting process has been used for the longest time, but so far, it has not been able to fundamentally solve the problems of odor control, low quality of composting products, and poor product sales. There are few successful cases in the country about the twenty or thirty attempts of the composting process.
Many companies are also working hard to explore new and more efficient kitchen/kitchen waste treatment processes. After years of research, a certain enterprise in Beijing has developed a combined treatment mode of “thermal hydrolysis + anaerobicâ€, which can produce 30 cubic meters of biogas per ton of waste while making the kitchen/kitchen waste harmless. Energy use. Due to its low cost, safe and low carbon, and avoiding the secondary pollution of the composting process and product quality, the industry expects this route to be quite high.
"It takes about 3 to 5 years to explore and try. The management and disposal of urban kitchen/kitchen waste in China can find a clearer path and model." Xu Haiyun believes, "Maybe, relative to the final choice, now The direction of the effort is getting farther and farther."
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