Investigation on the nature of kitchen waste disposal and cleaning in a university in Xinjiang
In order to fully understand and analyze the attitudes and behaviors of college students towards the generation of kitchen waste,a questionnaire survey was conducted on nearly 700 college students in a certain university in Xinjiang,and field visits were conducted to sample and analyze kitchen waste,in order to help reduce and recycle kitchen waste.The results showed that the phenomenon of food waste among college students was quite common,with 53.32％ of students having leftover food in each meal.The most wasted food was seasonings and vegetables such as scallions,ginger,and garlic,and the highest proportion of food dumping reasons was due to the unappetizing or taboo nature of the food.Although college students feel guilty and self blaming for their wasteful behavior,97.89％ of them choose to directly dispose of leftover food.According to the survey,universities generate an average of 1028.8 kg of kitchen waste per day,with vegetables accounting for the highest proportion of food waste,reaching 55.76％.The moisture content of kitchen waste is 72.27％,the fat content is 16.7％,and the organic matter content is 314.5 g/kg.After aerobic fermentation,kitchen waste can be made into agricultural fertilizers or pet feed for resource utilization.
university kitchen wastecompositionrecycling and utilization
万方数据
维普
