The classification of food waste includes organic waste, kitchen waste, crusty waste, and greasy waste.

Organic waste includes kitchen waste such as food scraps, leftover ingredients, fruit peels, vegetable leaves, etc., which generally needs to be categorized and put into organic waste containers. Kitchen waste mainly includes waste generated by restaurants, hotels and other catering establishments, such as leftovers and bones, which need to be specifically collected and treated.

Crustal waste includes hard food residues such as nut shells, seashells, egg shells, etc., which generally need to be sorted and put into hard waste containers. Greasy waste mainly refers to greasy waste from kitchen waste, such as waste cooking oil and stove oil residue, which requires specialized treatment and recycling. Please note that specific waste separation standards may vary from region to region, so it is best to refer to the relevant local regulations and guidelines when separating food waste.

Benefits of Waste Separation

1. Environmental Protection: By separating waste, the load on landfills and incineration plants can be reduced, and pollution of land and air can be minimized. Organic waste can be utilized as resources through composting and biological treatment, reducing the pressure on the environment for organic waste.

2, resource recycling: waste classification helps to extract and reuse recyclable items and materials, reducing the consumption of natural resources. Recycling waste paper, plastic, glass, metal and other materials can save resources and reduce the environmental impact of related industries.

3. Saving energy and reducing pollution: Recycling combustible waste, such as paper and textiles, through waste sorting can reduce energy consumption in the incineration process and reduce the emission of carbon dioxide and other harmful gases.