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                  Liao Xun: Low carbon and green in the catering industry

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                  Liao Xun: Low carbon and green in the catering industry

                  Date of release:2019-03-12 Author: Click:

                  The Chinese cooking association's goal for the national catering industry - "strive to become a modern service industry" - is undoubtedly correct. However, starting from China's actual national conditions, it is difficult to achieve without decades of hard work. Because of the modernization of the catering industry, it is necessary to widely adopt electronic information technology, second, to achieve chain operation, and third, to achieve low carbon and green – to become a new environment of environmental protection. One of the three is harder than the other.


                  The Chinese cooking association's goal for the national catering industry - "strive to become a modern service industry" - is undoubtedly correct. However, starting from China's actual national conditions, it is difficult to achieve without decades of hard work. Because of the modernization of the catering industry, it is necessary to widely adopt electronic information technology, second, to achieve chain operation, and third, to achieve low carbon and green – to become a new environment of environmental protection. One of the three is harder than the other.


                  China's catering industry's low carbon and green, facing two roadblocks: First, the use of a large number of foam plastic tableware, and the other is excessive energy consumption. We cannot but seriously discuss it separately:


                  Disposable foam plastic tableware was introduced from abroad as an advanced technology in 1984. At the beginning of the reform and opening up, people sought new and different, and found that their production cost is low, easy to use, and easy to use. At that time, a variety of infectious diseases such as hepatitis were raging, and customers were in urgent need of lifting their health concerns. Since 1986 It is commonly used at railway stations. Unexpectedly, a large number of discarded tableware quickly caused huge pollution and became an environmental disaster. In 1995, nine years later, the railway station was completely banned from use, and it was discovered that "please ask God to send God easily."


                  In January 1999, the former State Economic and Trade Commission Order No. 6 "Removing Outdated Production Capacity, Process and Product Catalogue (First Batch)" required the elimination of disposable foamed plastic tableware nationwide by the end of 2000. The General Technical Conditions for Degradable Tableware was promulgated and implemented. In December 2005, the National Development and Reform Commission issued the "Industrial Structure Adjustment Guidance Catalogue (2005 Edition)", once again listed disposable foam tableware as a phase-out product. Unexpectedly, from January 1, 2008, the state began to implement the QS production licensing system for food packaging, containers, tools and other products manufacturers, and the quality of disposable plastic tableware has been greatly improved. In 2009, the national standard "General Technical Requirements for Plastic Disposable Tableware" replaced the "General Technical Conditions for Disposable Degradable Tableware" to further standardize the production and use of plastic disposable tableware. As of the end of February 2010, there were more than 1,000 enterprises in the country that obtained various disposable plastic tableware production licenses, and more than 180 disposable paper tableware enterprises. At present, the annual production capacity of disposable catering utensils such as cups, plates, boxes and bowls reaches more than 50 billion, while the demand for disposable plastic lunch boxes is about 15 billion, of which more than 90% are plastic lunch boxes.


                  To this end, the China Cuisine Association conducted a special abstract survey between April and May 2010, from which we can see the generality of the problem, the analysis of the cause and the attitude of the consumer.


                  According to the survey, 80% of respondents occasionally or frequently use disposable foam tableware, and only 2.84% “never use”. With the improvement of living standards, more and more people go out to eat: 55.8 times a week, 5-9 times, 45.88%, 10-14 times, 35.73%, and 9.21% of the respondents eat out on average every week. More than 15 times. In particular, respondents after 70 and 80 have a particularly strong desire to go out. Only 15% of respondents were able to “resolutely use”, while 78.38% of respondents only said that “there is no guarantee that they will not be used at all, but for environmental protection, they will reduce their use in the future”, and 7.09% of the respondents think that once The tableware "uses convenience, throws chic, use it first."


                  In the reason analysis section, ^ intriguingly, 26% of the respondents used it because they were “not comfortable with the hygiene of the restaurant and felt that the disposable tableware was relatively hygienic”, and 42.94% of the respondents were “restaurants”. Only one chopstick is provided, no choice." This is the key to the problem. Consumers do not trust catering companies, and catering companies must avoid security disputes. Therefore, only disposable tableware is provided to satisfy both parties. As a result, the "one-time foam plastic tableware problem" has long been cured, and it turned out to be the service quality and service reputation!


                  Relatively speaking, consumers generally recognize the health and safety of regular restaurant restaurants, and 62.41% of respondents expressed reassurance. They worry that when they can't eat, they have to use a disposable foam plastic lunch box. However, I personally listened to an old customer who said that the paper sets of chopsticks, this time set the next set, is the source of pollution.


                  From this we can also see that the fundamental way to solve the primary foam plastic tableware is to generally improve the service quality of the catering industry, especially the quality of hygiene. The investigation report said that the government departments supervised production throughout the whole process, and it is still only the equity in the transition period. Starting from China's national conditions, this transition period may be quite long.


                  For the issue of energy saving and consumption reduction, the China Cuisine Association conducted a questionnaire survey in various regions of the country in June 2010:


                  The results of the survey show that the issue of energy saving and consumption reduction has attracted widespread attention in the national catering industry. In fact, 50% of the catering enterprises' water, electricity and fuel costs account for 8-12% of the operating expenses; 15.2% of the catering enterprises account for 12-15% of the expenses; and 5% of the catering enterprises have the proportion of the expenses More than 15%, only 26.1% of catering companies can control the cost ratio below 8%. In the current increasingly fierce competitive environment, almost all enterprises have a strong desire to save energy and reduce consumption. Only one-time cost of equipment transformation is high, and it must be step by step. 60% of catering enterprises have begun to transform, and 30 % of catering companies will not be able to carry out in the next 1-2 years.


                  37.6% of the catering enterprises listed the kitchen equipment as the key point of transformation, and 30.6% of the catering enterprises listed the employees' awareness of saving and the energy saving of enterprises as the key points for transformation. However, the awareness of energy saving and consumption reduction in the decoration and decoration of restaurants is generally insufficient. Only 21.2% of catering companies said that they will work hard in this regard.


                  The main reason for the high energy consumption of the decoration and decoration of the restaurant is the misunderstanding of the concept. Before the reform and opening up, the whole country was almost the poor of the blue. After that, they were richer in batches. The poor are rich, one is proud, the second is to show off the rich, everything must pursue luxury style, imitating the nobility. In order to cater to the vain and glitz of consumers, businesses compete to over-decorate. Many so-called "advanced hotels", the box does not see the sun all the year round, relying on the overhead lighting, wall lamps, decorative lights, multi-angle over-illumination, some people say that the lighting is more than comparable to "shadowless lights", "can be used for surgery." This phenomenon is common in many Asian cities where upstarts are.


                  I remember that when I was a visiting scholar in Denmark, I referred to excessive lighting as an "Asian phenomenon," including both West Asia, which exports oil, and East Asia, which exports industrial products. At that time, the host was at the Andersen Plaza in the center of the capital, a very elegant restaurant banquet, the table was leaning against large floor-to-ceiling windows, mainly relying on daylighting. After nightfall, some people used electric lights and some used only candles. And listening to the students said that dinner candles are the authentic Danish atmosphere.


                  However, if this "advanced culture" is introduced too early, it may affect the business of catering enterprises, because the atmosphere of the whole society has not changed, and people's consumption concepts have not changed. But in any case, refusing daylight during the day is extremely stupid.


                  At present, the big bottleneck of energy-saving renovation is still the cost. Take the restaurant of 1000 people as an example. It takes 500,000 yuan to replace a full set of energy-saving kitchen stoves. Even if it is a partial renovation, it will cost 100,000 yuan. The wide-sized restaurant that is struggling is really unbearable. 20.3% of the companies surveyed believe that China's official government currently only has a general call, lacking specific standards and operational specifications, making catering companies feel at a loss. I was afraid that the standard would be issued after the renovation, and I had to rebuild it and rebuild it. Moreover, old equipment is idle and there is no recycling channel, resulting in greater waste, requiring the government to set energy-saving standards for the catering industry as early as possible.

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