对北京市307家餐饮单位进行餐厨垃圾现状调查,基于调查数据分析得出:52％的餐饮单位要求供应商供应净菜;71.3％的餐饮单位设立点餐指导,源头减量化措施盛行;24.1％的餐饮单位不进行餐厨垃圾分类;收集装置和油水分离装置的使用比例分别为34.9％和47.0％;17.3％的餐饮单位将餐厨垃圾交由政府收集;31.3％的餐饮单位支付收运费用.总体来说,北京市餐厨垃圾工作处于初级阶段,并对此提出了策略建议.%The current status of food waste were investigated in 307 catering units in Beijing.According to the analysis of survey data,it was revealing that 52％ catering units required suppliers to supply clean vegetables;71.3％ catering units set up meal guidance and food waste reductions at source went smoothly;24.1％ catering units did not classify food waste;the use proportions of collection device and oil-water separator were 34.9％ and 47.0％;17.3％ catering units of food waste were collected by government;31.3％ catering units paid the costs for collection and transportation.In general,the treatment work of food waste in Beijing was mainly in the primary stage and some suggestions were put forward.
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