北京市石景山区餐厨垃圾产生及分布特征研究  

Output and Distribution of Restaurant Waste in Shijingshan District of Beijing

作　　者：李荣平[1] 吴世新[1] 管若琳 佟传平 田清河 Li Rongping Wu Shixin Guan Ruolin Tong Chuanping Tian Qingh@(Beijing Environmental Sanitation Engineering Research Institute, Beijing 100028 Center for Resources and Environ- mental Research, Beijing University of Chemical Technology, Beijing 100029 Shijingshan Municipal Commission of City Administration and Environment, Beijing 100043)

机构地区：[1]北京市环境卫生设计科学研究所,北京100028 [2]北京化工大学资源与环境研究中心,北京100029 [3]石景山区市政市容管理委员会,北京100043

出　　处：《环境卫生工程》2017年第3期22-24,共3页Environmental Sanitation Engineering

基　　金：北京市科委可持续发展实验区建设项目(Z141100002414004)

摘　　要：调研分析北京市石景山区餐厨垃圾产生和分布特征。结果表明:从数量上来说,小型餐馆、中型餐馆和机关单位食堂较多,分别为30%、23%和25%。不同类型餐饮服务单位的餐厨垃圾日均产生量差别较大。59%的餐厨垃圾来源于大型和中型餐馆。通过QGis、GIS等软件数据处理和模拟,得出餐饮服务单位数量和排放负荷较集中的区域,为开展餐厨垃圾规范化收运提供参考。The outputs and distribution features of restaurant waste in Shijingshan District of Beijing were investigatedand analyzed. The results showed that, in terms of quantity, the small-size restaurants, medium-size restaurants and govern-ments＇ canteens were relatively high with proportions of 30%, 23% and 25%, respectively. Different types of restaurants had ahuge difference in the daily output of restaurant waste. Around 59% of restaurant waste was originated from large-size restaurantsand medium-size restaurants. The regions with highest density and highest discharge amount were calculated and simulated viaQGis,GIS software, which could be used to guide the collection and transport of restaurant waste.

关 键 词：餐厨垃圾 餐饮单位类型 产生量 分布 

分 类 号：X799[环境科学与工程—环境工程]