Beijing News (reporter Chen Lin) Beijing's new version of domestic garbage classification implementation has entered the countdown. As a "big household" in the production of kitchen waste, how can catering enterprises do garbage classification?
On April 14, a reporter from the Beijing News visited some restaurants and learned that in addition to not taking the initiative to provide disposable tableware and collecting kitchen waste separately, there are also businesses that pilot kitchen waste is recycled after treatment.
The staff of The Crescent Moon Temple Shop of Shinkawa Noodle Restaurant dumps the kitchen waste into the automatic treatment equipment and disposes of it.
More than 10 kilograms of kitchen waste are only about 1 kilogram left.
Photo / Beijing News reporter Wu Ning
Food waste treated and reduced by 80%
According to the regulations, the kitchen waste generated by catering enterprises in Beijing is basically contracted by the government-designated and regular kitchen waste collection and transportation enterprises to be uniformly recycled. Some companies also try to dispose of kitchen waste and then pull it away by the collection and transportation company.
Yesterday morning, the reporter saw in Huatian's Xinchuan Noodle Restaurant Yuetan Store that a large bucket of vegetable leaves, peels, residual food and other garbage was poured into the kitchen waste treatment equipment, and after treatment, it became a small basin of squeezed dry food residue.
The head of the Shinkawa noodle restaurant, Xi Xi, just demonstrated the process of kitchen waste disposal, the leaves, peels and recycled scraps that came out of the kitchen were first poured into a plastic basket, separated the soup, and then picked out bamboo chopsticks, plastic spoons, bones, bottle caps, paper and other items and thrown into other garbage cans. The garbage after drying is then poured into the kitchen waste treatment equipment to crush and squeeze.
After a few minutes, the dried food scraps emerge from the outlet and fall into the basin that was placed in advance. The reporter noticed that most of the 120-liter garbage cans of kitchen waste were only equipped with a basin floor after treatment. "The treated garbage is put back into the trash and then collected by a professional company."
Xi just introduced, in terms of the normal business hours before the epidemic in Xinchuan Noodle Restaurant, morning, lunch and dinner can receive 7,000-8,000 people throughout the day, and the kitchen waste generated can fill two large barrels of 120 liters of garbage cans, and the residue after treatment is less than 1/3 barrel, so it is estimated that the amount of kitchen waste can be reduced by 80% after treatment. Moreover, inside the garbage treatment equipment, the oil and water and residue will be automatically separated, the kitchen waste will become residue, and the oil and water will flow down the pipeline into the grease trap.
At the Tonghe Juyuetan store, the waiter puts the sorted garbage into the garbage can. Photo / Beijing News reporter Wu Ning
Make the most of ingredients and reduce food waste
In the long-established Tongheju Hotel Yuetan Store, the reporter saw that the garbage collection place designated in the front hall and kitchen was posted with garbage classification guidelines to guide the waiters to correctly classify garbage. In the back kitchen preparation room, the master put the torn plastic packaging, packaging boxes, and vegetable leaves into different garbage cans, "Before we go to work, we must go through garbage classification training, including what garbage should be put into which bucket." ”
In addition, Tongheju practices conservation from the beginning of cooking, reducing food waste by improving the yield and utilization rate of ingredients. Before the outbreak of the new crown pneumonia epidemic, the store received thousands of consumers every day, the use of ingredients is very large, in order to reduce waste, the store launched chefs to continuously innovate dishes, improve the utilization of ingredients. For example, the common ingredient bamboo shoots, the bamboo shoots are made into dry roasted winter shoots, and the tips of the bamboo shoots are made into the auxiliary materials of the three whites; for example, the balls dug out of the sydney pear are made into drunken sydney pears, and the rest of the departments are boiled into sydney silver ear soup.
Another hotel tongchun garden, there are also many ways to improve the utilization of ingredients, the fish body into fish fillets, the fish head into a casserole pot fish head, the fish tail into a braised paddling, neither affect the use, but also reduce the kitchen waste, the relevant person in charge of the enterprise introduced, through this method, the store can reduce at least 50% of the kitchen waste.
Calculate "Raw Material Yield" to control costs Cooking on demand avoids waste
The green garbage cans of "kitchen waste" are marked with specific departments such as "cold meat", "pastry", "cutting", etc., and the black garbage cans of "other garbage" are marked with "plastic" and "foam"... In the garbage sorting and storage room of a canteen of a certain organ served by Huatian Kaifeng Restaurant, two rows of 16 garbage cans are neatly arranged without any odor.
Restaurant manager Liu Jitong introduced that in the past, garbage classification was only recyclable, non-recyclable and kitchen waste three categories, now subdivided into 9 sub-categories, such as recyclable garbage is divided into waste cartons, waste plastic oil barrels, waste bottles and cans three kinds, non-recyclable garbage is refined into waste plastic (plastic wrap, plastic bags, etc.), foam, waste paper, broken glass four kinds, kitchen waste is residual food and kitchen waste two kinds. He said that with the garbage classification work, the canteen garbage classification system has also been introduced, which stipulates that "the garbage can should be kept clean during the process of garbage dumping and transportation, and after dumping, the garbage can should be ensured to be closed, and the garbage must not overflow outside the bucket", so the storage place of the classified garbage can is clean and odorless.
In addition, each department of cold meat, pastry, cutting and other departments has its own special kitchen waste garbage can, how much raw materials are used every day, how much waste is in their own garbage cans, "We will calculate the 'raw material yield', urge all departments to control the cost of raw materials, and achieve garbage reduction." ”
More of the reduction is reflected in "cooking on demand". At the end of each meal peak, the staff will roughly calculate the flow of passengers at the closing time and cook according to the needs of the meal, "so as to ensure that the late meal is also fresh dishes, but also to avoid the waste of a lot of ingredients." Liu Jitong said.
Beijing News reporter Chen Lin photojournalist Wu Ning
Edited by Chang Zhang Proofread by Lucy