Kitchen waste refers to the waste generated in residents' daily life, food processing, catering service, unit catering and other activities, including discarded leaves, leftovers, peels, eggshells, tea residue, bones, etc. Its main sources are family kitchens, restaurants, restaurants, canteens, markets and other industries related to food processing.

Extended data:

Garbage types

1, recyclable garbage

Recyclable materials mainly include waste paper, plastic, glass, metal and cloth.

2. Other (dry garbage)

Other garbage (called dry garbage in Shanghai) includes bricks and tiles, muck, toilet waste paper, paper towels and other wastes that are difficult to recycle, dust and food bags (boxes). Sanitary landfill can effectively reduce the pollution of groundwater, surface water, soil and air.

Great bones are classified as "other rubbish" because they are "difficult to corrode" Corn kernels, nut shells, fruit kernels and chicken bones are kitchen waste.

3, kitchen waste (wet garbage)

Kitchen waste (called wet waste in Shanghai) includes food wastes such as leftovers, bones, roots, leaves and peels. After in-situ treatment of compost by biotechnology, 0.6~0.7 tons of organic fertilizer can be produced per ton.

4. harmful waste

Harmful waste contains heavy metals, toxic substances that are harmful to human health, or wastes that cause real or potential harm to the environment. Including Hong Kong poison, batteries, fluorescent tubes, light bulbs, mercury thermometers, paint buckets, some household appliances, expired drugs, expired cosmetics and so on. These wastes are generally recycled or landfilled separately.

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