摘要
根据《上海市餐厨垃圾处理管理办法》,分析了加强餐厨垃圾处理管理的思路,包括对物流、资金流和信息流的控制,从而实现餐厨垃圾产生环节、收集运输环节、处置环节的有效监管,维护公共卫生安全。
The paper presents the background, purposes, practices and intended results of ＂Kitchen Wastes and Spent Food, Oil and Grease Treatment and Management Regulations in Shanghai＂ which became effective since April 1, 2005. Combining control of logistic, cash flow and information flow with efficient supervision of generation, collection, transportation and treatment of kitchen wastes and spent food, oil and grease, the new regulations will help to protect the public hygienic safety in Shanghai.
出处
《环境污染与防治》
CAS
CSCD
北大核心
2006年第6期476-478,共3页
Environmental Pollution & Control
关键词
餐厨垃圾
涂脂
管理思路
上海
Kitchen and food waste Grease Management methods Shanghai
