抄録
This study focused on the solid waste generation of the food and beverage service sectors in Hue, Vietnam to identify the opportunities for the promotion
of waste recycling. The authors conducted a waste measurement survey, a waste composition survey, and a questionnaire survey of 103 target facilities
for ten consecutive days. The waste generation rates (WGRs) by worker, table, and business area were assessed by business sources (café (CF), small
restaurant (SR), and large restaurant (LR)) using the following three waste categories in consideration of informal waste collection: general waste (GW),
separated recyclables (SRe), and separated food residue (SFR). WGRs by worker were highest at SRs (5,208 g/worker/day), followed by LRs (3,839 g/
worker/day) and CFs (1,446 g/worker/day). The major waste compositions in GW were kitchen waste (37.1-49.8%), paper (11.4-34.0%), and plastic (8.3-
11.4%). The recycling potential and composting potential remaining in GW were 17.0-20.2% and 30.9-61.6%, respectively. For recycling potential, paper
containers and packaging accounted for a large portion, with 10.6% at CF. In contrast, plastic containers and packaging was the major portion at SR (10.6%)
and LR (7.4%). The total waste amount was estimated to be 38.56 tons/day (34.46-46.35 tons/day, 95% CI); of which 18.96 tons/day (49.17%) was SFR,
18.50 tons/day (47.99%) was GW, and 1.10 tons/day (2.84%) was SRe. The recycling and composting potentials remaining in GW were 3.52 tons/day
(9.14%) and 10.84 tons/day (28.12%), respectively. The SR should be considered as the highest potential target for a 3R promotion campaign in the future,
with recycling and composting potential estimated to be 1.67 tons/day (4.34%), and 6.53 tons/day (16.93%), respectively
of waste recycling. The authors conducted a waste measurement survey, a waste composition survey, and a questionnaire survey of 103 target facilities
for ten consecutive days. The waste generation rates (WGRs) by worker, table, and business area were assessed by business sources (café (CF), small
restaurant (SR), and large restaurant (LR)) using the following three waste categories in consideration of informal waste collection: general waste (GW),
separated recyclables (SRe), and separated food residue (SFR). WGRs by worker were highest at SRs (5,208 g/worker/day), followed by LRs (3,839 g/
worker/day) and CFs (1,446 g/worker/day). The major waste compositions in GW were kitchen waste (37.1-49.8%), paper (11.4-34.0%), and plastic (8.3-
11.4%). The recycling potential and composting potential remaining in GW were 17.0-20.2% and 30.9-61.6%, respectively. For recycling potential, paper
containers and packaging accounted for a large portion, with 10.6% at CF. In contrast, plastic containers and packaging was the major portion at SR (10.6%)
and LR (7.4%). The total waste amount was estimated to be 38.56 tons/day (34.46-46.35 tons/day, 95% CI); of which 18.96 tons/day (49.17%) was SFR,
18.50 tons/day (47.99%) was GW, and 1.10 tons/day (2.84%) was SRe. The recycling and composting potentials remaining in GW were 3.52 tons/day
(9.14%) and 10.84 tons/day (28.12%), respectively. The SR should be considered as the highest potential target for a 3R promotion campaign in the future,
with recycling and composting potential estimated to be 1.67 tons/day (4.34%), and 6.53 tons/day (16.93%), respectively
| 本文言語 | English |
|---|---|
| 論文番号 | 133 |
| ページ数 | 10 |
| ジャーナル | Journal of Environmental and Social Sciences |
| 巻 | 5 |
| 号 | 1 |
| 出版ステータス | Published - 1月 15 2018 |
UN SDG
この成果は、次の持続可能な開発目標に貢献しています
