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Liao Xun: The low - carbon and green of catering industry

Sources:本站 | Release date: 2015-04-22 10:51:53 | Pageviews:24
Key words:Liao Xun: The low - carbon and green of catering industry

Chinese Cuisine Association for the national catering industry's goal - "strive to become a modern service industry" - is undoubtedly correct, but from the reality of China's national conditions, without decades of hard work is difficult to achieve. Because of the modernization of the catering industry, it is necessary to widely use electronic information technology, the second to achieve chain operations, three to achieve low-carbon and green - to become environmentally friendly new economy. Three more difficult than a.

Chinese Cuisine Association for the national catering industry's goal - "strive to become a modern service industry" - is undoubtedly correct, but from the reality of China's national conditions, without decades of hard work is difficult to achieve. Because of the modernization of the catering industry, it is necessary to widely use electronic information technology, the second to achieve chain operations, three to achieve low-carbon and green - to become environmentally friendly new economy. Three more difficult than a.

China's catering industry, low-carbon and green, faced with two stumbling block: First, a large number of use of foam plastic tableware, the other is excessive energy consumption. We can not fail to discuss them separately:

Disposable foam plastic tableware, in 1984 China as an advanced technology, introduced from abroad. It was at the beginning of reform and opening up, people seeking novelty, found its low production cost, easy to use, with the use of lost, when a variety of hepatitis and other infectious diseases in the raging, the majority of customers need to lift health concerns, , In the railway station commonly used. Unexpectedly, a large number of waste utensils, will soon bring great pollution, as environmental disasters. 9 years later in 1995, the railway station to prohibit the use of a comprehensive, only to find "please God easy to send God hard."

January 1999, the former State Economic and Trade Commission Decree 6, "eliminate backward production capacity, technology and product catalog (the first batch)", requiring the end of 2000 nationwide elimination of disposable plastic tableware, the same year "one-time Degradable tableware general technical conditions "promulgated and implemented. December 2005, the National Development and Reform Commission issued the "Guiding Catalog of Industrial Structure Adjustment (2005 Edition)" once again as a one-time foam tableware out of products. Unexpectedly, from January 1, 2008, the state began to food plastic packaging, containers, tools and other products manufacturing enterprises to implement QS production license system, disposable plastic tableware quality has been greatly improved. In 2009, the national standard "plastic disposable tableware general technical requirements" instead of "one-time degradable tableware general technical conditions" to further regulate the plastic disposable tableware production and use. As of the end of February 2010, the country received a variety of disposable plastic tableware production license has more than 1,000 enterprises, more than 180 one-time paper tableware business. At present, the annual production capacity of disposable tableware such as cups, plates, boxes, bowls and so on has reached more than 50 billion pieces, and the demand for disposable plastic lunch boxes is about 15 billion pieces, of which more than 90% are plastic lunch boxes.

To this end, the Chinese Cuisine Association in April-May 2010, carried out a special abstract survey, we can see the general problem, the reasons for analysis and consumer attitudes.

The survey showed that 80% of the respondents occasionally or frequently use disposable foaming utensils, only 2.84% "never used." With the improvement of living standards, more and more dining out: 7 days a week to eat 5-9 times to 45.88%, 10-14 times to 35.73%, and 9.21% of the respondents a week to eat out on average More than 15 times. Especially after 70,80 respondents, going out particularly strong. Only 15% of the respondents were able to do "resolutely do not have", and 78.38% of the respondents only said "can not guarantee completely not to use, but for environmental protection, reduce the use of", 7.09% Tableware "with a convenient, throwing chic, first with say".

In the analysis of some of the most intriguing is that actually 26% of respondents because of the "restaurant health do not trust, feel disposable tableware relative health" and use, there are 42.94% of the respondents because "restaurants Only one chopstick, no choice ". This is the key to the problem, consumers do not trust the catering business, food and beverage companies but also to avoid security disputes, so only one-time tableware, seeking both satisfaction. As a result, the "disposable plastic tableware problem" the ultimate reason for long treatment, turned out to be the quality of service and service reputation!

Relatively speaking, consumers generally recognized the formal restaurant restaurant health and safety, 62.41% of the respondents expressed confidence. Their only worry is that "can not eat pocket", had to use a one-time foam plastic lunch boxes. However, I'd listen to an old customer, said chopsticks set of paper, this sets the next set, is the biggest source of pollution.

From this we can see that the solution to a foam plastic utensils the fundamental way out is to generally improve the quality of service catering industry, especially health quality. And the investigation report said the government departments throughout the supervision of production, is still only in the interim period of interest. From our national conditions, this transition period may be quite long.

As for energy saving issues, the Chinese Cuisine Association in June 2010 is also a number of regions in the country, conducted a questionnaire survey:

The survey results show that energy-saving issues, has been in the national catering industry has attracted widespread attention. In fact, 50% of catering enterprises water, electricity and fuel costs accounted for 8-12% of operating expenses; 15.2% of the catering business the proportion of the cost of 12-15%; there are 5% of the catering enterprises to achieve the proportion of the cost 15%, only 26.1% of the catering business can control the proportion of the cost of 8% or less. In the current increasingly competitive environment, almost all enterprises have a strong desire for energy saving, but the high cost of one-time transformation of equipment must be step by step to come, 60% of the catering business has begun to transform, there are 30 % Of the catering business in the next 1-2 years to carry out.

37.6% of the catering enterprises to kitchen equipment as the focus of the transformation, 30.6% of the catering enterprises to employees awareness and corporate energy saving as a transformation focus. But the decoration of the restaurant part of the awareness of energy saving, the general attention is not enough, only 21.2% of the catering business, will work hard in this regard.

Restaurant decoration decoration energy consumption is the main reason is the concept of errors. Before the reform and opening up the whole country, almost the same color of the poor. After a batch after another to get rich. Poor Chad Fu, a proud, two can not help but show off their wealth, everything should be the pursuit of luxury style, follow the nobility. To meet the vanity of consumers vanity, business competition over-decorated. Many so-called "luxury hotels", the box in the sun but not all year round, thanks to the dome light, wall lamp, decorative lights over-angle lighting, some people joke lighting comparable to "shadowless lamp", "for surgery." This phenomenon, the largest number of upstarts in Asia the most common.

I remember when I was a visiting scholar in Denmark, people regard the excessive lighting as the "Asian phenomenon", both the output of oil in West Asia, including the export of industrial products in East Asia. At that time the host in the capital center of Hans Christian Andersen Square, a very particular about the restaurant banquet, dining table relying on large windows, mainly by daylighting. After nightfall, someone with electric lights, some people only use candles. And listen to students say, dinner candle is authentic Danish atmosphere.

However, this "advanced culture" if prematurely introduced, it may affect the catering business, because the atmosphere of the whole community has not changed, people's consumption concept has not changed. But in any case, broad daylight refused to sunlight, after all, is extremely stupid.

At present the biggest bottleneck in energy-saving, is still cost. To 1,000-scale restaurants, for example, the replacement of a full set of energy-saving kitchen stove, need 50 million, even if the local transformation have 10 million, is struggling in the majority of small restaurants, can not afford. 20.3% of the respondents believe that China's current official only a general call, the lack of specific standards and operating practices, so that catering enterprises at a loss. For fear of reform only after the standard, have to re-work, to re-transformation. And the old equipment idle, and no recycling channels, resulting in greater waste, requiring the Government to develop energy-saving standards for the catering industry as soon as possible.

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    Changzhou Huisheng Maoxin, a specialized manufacturer of plastic food storage containers, is engaged in disposable lunch boxes, disposable packaging boxes, thin-walled plastic lunch boxes, PP takeaway food containers and disposable dinnerware, such as knife, fork and spoon.
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