Plastjäätmete teke Tartu ja Tallinna restoranides ja nende valmisolek jäätmete tekke vähendamiseks
Laen...
Kuupäev
2020
Kättesaadavus
04.09.2020
Autorid
Ajakirja pealkiri
Ajakirja ISSN
Köite pealkiri
Kirjastaja
Eesti Maaülikool
Abstrakt
Suur osa Eestis tekkinud olmejäätmetest moodustavad pakendi- ja plastjäätmed. Neid tekib
suurel hulgal restoranides, kus kasutatakse nii toidu- ja toorainepakendeid kui ka ühekordseid
plastesemeid. Käesoleva bakalaureusetöö eesmärgiks on anda ülevaade Tallinna ja Tartu
restoranides tekkivatest plastjäätmetest ning hinnata nende valmisolekut plastjäätmete tekke
vähendamiseks. Uuringu käigus selgitati välja, milliseid plastjäätmeid Tallinna ja Tartu
restoranides tekib, ning kuidas neid sorteeritakse, milliseid alternatiive ühekordsetele
plastesemetele kasutatakse, ning milline on toitlustusasutuste valmidus plastjäätmete tekke
vähendamiseks. Uurimistöös kasutati kvalitatiivset uurimismeetodit, kus restoranidele saadeti
küsimustik, millele vastas kokku 27 restorani.
Peamised plastjäätmed, mis restoranides tekivad, on toidu- ja toorainepakendid, ühekordsed
söögiriistad ja toidukarbid, plastpudelid, joogitopsid ja -kõrred ning kilekotid. Osa nendest
jäätmetest ei jää restorani, vaid viiakse seoses toidu kaasamüügiga asutusest välja. Sellegipoolest
tekib ka restoranides plastjäätmeid, näiteks toidu- ja toorainepakendid ning joogikõrred, mida
tuleks edaspidiseks jäätmekäitluseks eraldi pakendijäätmetena sorteerida. Uuringus selgus, et
plastjäätmeid sorteerivad vähesed restoranid. Selle põhjuseks võib olla ruumipuudus ja asjaolu,
et korraldatud jäätmevedu ei hõlma pakendijäätmeid. Enamik uuringus osalenud restoranidest
on plastjäätmete tekke vähendamiseks kasutusele võtnud biolagunevad ja komposteeritavad
alternatiivid. Bakalaureusetöös selgus, et toitlustusasutused on altid keskkonnahoidlikemaid
plastesemete alternatiive kasutusele võtma. Probleemsem koht on plastjäätmete sorteerimine,
mille lahendamiseks tuleks restoranides selle vajalikkust selgitada.
Main part of the municipal waste generated in Estonia is the package and plastic waste. Much of these occur in restaurants, where packages of food and raw materials, disposable plastic items are used. The aim of this bachelor’s thesis is to give overview of plastic waste generated in the restaurants in Tallinn and Tartu and to estimate their willingness to reduce waste. In this research, it was found out what kind of plastic waste is generated in the restaurants in Tallinn and Tartu, how is it sorted, which alternatives to disposable plastic are used. There was used qualitive research method, where a questionnaire was sent to the restaurants. The main plastic waste generated in the restaurants are the packages of food and raw materials, disposable cutlery, take-away boxes, plastic bottles, cups and straws, plastic bags. Some of these does not remain in the restaurant, these are taken out with the take-away dishes. However, plastic waste also occurs in restaurants, for example package of the food and raw material and straws, which should be sorted as seperate package waste for waste management. This study found out that few of the restaurants sorted package waste. This might be due to lack of space and the fact that organised waste transport does not include package waste. Most of the restaurants have put to use biodegradable and compostable alternatives to reduce the plastic waste. The bachelor’s thesis revealed that restaurants are prone to use more environmentally friendly alternatives to plastic items. The more problematic part is the sorting of the plastic package waste. The solution would be the explanation and clarification of the need of sorting the waste.
Main part of the municipal waste generated in Estonia is the package and plastic waste. Much of these occur in restaurants, where packages of food and raw materials, disposable plastic items are used. The aim of this bachelor’s thesis is to give overview of plastic waste generated in the restaurants in Tallinn and Tartu and to estimate their willingness to reduce waste. In this research, it was found out what kind of plastic waste is generated in the restaurants in Tallinn and Tartu, how is it sorted, which alternatives to disposable plastic are used. There was used qualitive research method, where a questionnaire was sent to the restaurants. The main plastic waste generated in the restaurants are the packages of food and raw materials, disposable cutlery, take-away boxes, plastic bottles, cups and straws, plastic bags. Some of these does not remain in the restaurant, these are taken out with the take-away dishes. However, plastic waste also occurs in restaurants, for example package of the food and raw material and straws, which should be sorted as seperate package waste for waste management. This study found out that few of the restaurants sorted package waste. This might be due to lack of space and the fact that organised waste transport does not include package waste. Most of the restaurants have put to use biodegradable and compostable alternatives to reduce the plastic waste. The bachelor’s thesis revealed that restaurants are prone to use more environmentally friendly alternatives to plastic items. The more problematic part is the sorting of the plastic package waste. The solution would be the explanation and clarification of the need of sorting the waste.
Kirjeldus
Bakalaureusetöö
Keskkonnakaitse õppekaval
Märksõnad
bakalaureusetööd, Roheline Ülikool (töö toetab EMÜ Rohelise Ülikooli põhimõtteid), jäätmekäitlus, pakendijäätmed, ühekorrapakendid