The “Taiyuan Food Waste Investigation Report and Treatment Countermeasures Research Report” was approved by the Provincial Department of Science and Technology. Preliminary investigations and feasibility studies of relevant projects have started. The report proposes to build a restaurant kitchen waste treatment plant with a daily design capacity of 500 tons.

On the 4th, Taiyuan Environmental Sanitation Research Institute came to the news that “Taiyuan Food Waste Investigation and Treatment Countermeasures Research Report” passed the approval of the Provincial Science and Technology Department. This report will provide the government with specific and highly practical food waste disposal. method. At present, the Taiyuan City Department of Environmental Protection is actively striving for the municipal government to establish a project, and has begun to build a preliminary project inspection and feasibility study of the restaurant kitchen waste treatment plant.

On September 20, 2006, this newspaper reported on the status of "homelessness" in the provincial food kitchen waste and did not regulate the treatment measures. How much food waste does Taiyuan produce each day? Where did you go? How can we thoroughly manage food waste? Yesterday, this reporter interviewed Yao Junhua, a senior engineer at the Taiyuan Environmental Sanitation Research Institute.

Reporter: Where are the food wastes flowing?

Yao Junhua: After comprehensive calculation, in 2006, the annual output of food waste in Taiyuan was 222,000 tons, and the total output this year was 240,000 tons. At present, there are four main types of food waste in Taiyuan: First, restaurant and kitchen wastes from large-scale hotels are purchased directly by farmers in urban and rural areas, and this part of the garbage accounts for approximately 82.5% of the total production in the city; "Trench oil"; Third, some small hotels and restaurants stalls will chaos, chaos in the water pipe network, ditch or roadside; Fourth, breakfast, supper and other food stalls and some small restaurants, restaurants will dump it into the trash or In the garbage pool (station), mixed with domestic garbage.

Reporter: What are the hidden dangers of improper processing of kitchen waste?

Yao Junhua: The transport method is simple and cannot be confined. It will cause serious secondary pollution. At the same time, food and kitchen waste contains a large number of pathogenic microorganisms, which are easily corrupted and metamorphosed. Feeding pigs directly will cause the pigs to become sick. For this reason, farmers have to add antibiotics, disinfectant powders and other drugs to their garbage. The moldy ingredients in these drugs and food wastes will accumulate in large amounts in pigs. The consumption of such pork will harm the body. As for the waste oil, some illegal elements will reuse it for food processing, which will also pose a threat to public health. Nowadays, there are people who mix cooking oil with salad oil and blend oil into the market.

Reporter: What suggestions have been made in this report for the management of food waste?

Yao Junhua: It is recommended to adopt unified management and large-scale centralized treatment of food waste in the city. The treatment technology should select biological anaerobic digestion to produce biogas and fertilizer, followed by the method of high-temperature disinfection of restaurant kitchen waste to obtain animal feed. Considering that the sources of waste generation are widely distributed, and the amount of waste generated is not uniform, it is difficult to collect them in a centralized way. Therefore, with a recycling rate of 75%, this year, 494 tons of waste can be recovered and 180,000 tons of waste can be recycled annually. Taiyuan is recommended. Build a restaurant-kitchen waste centralized treatment plant with a daily design capacity of 500 tons.

In addition, the government can also use various windows to promote frugality, incorporate civilized food and beverage into the city's spiritual civilization, encourage food and beverage companies to implement appropriate a la carte, post-meal packaging, etc. Everyone cherishes and cherishes food from the source. Reduce food waste.

Top-mount Sinks

Drop-in kitchen sinks, also called self-rimming sinks, overmount sinks, or top-mount sinks, are sink basins that install and sit on top of your kitchen counter. There is a visible rim or lip on the perimeter of the basin that rests just over the cut-out for the sink. Drop-in sinks are supported by this lip and a series of hidden clips that attach to the underside of the countertop.

The Advantages of Drop-In Sinks

Drop-in sinks have some clear advantages over other styles, especially in the kitchen.

Cost

They`re generally cheaper to buy and easier to install than undermount sinks. In fact, even weekend warriors and DIY newbies should have no problem installing a basic overmount sink. If cost is a consideration in your kitchen, an overmount sink with a do-it-yourself install is a great way to stay within budget.

Cleaning

While cleaning may not be your foremost concern when choosing a kitchen sink, it should be considered. After all, you`ll have to care for and maintain your sink regularly. The basin of an overmount sink is easier to clean than the basin of an Undermount Sink.

Protection

If you`ve got soft countertops, drop-in sinks can help protect the edges of the sink cutout.

• Marble and some specialty counter finishes benefit from the added protection provided by the lip of a drop-in kitchen sink basin. It prevents the build up of water on the surface edges of the stone through repeated exposure of use.
• If you have laminate countertops, drop-in sinks are the only option: the particle board below the laminate surface isn`t strong enough to support undermount sinks but plays well with self-rimming basin types.

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