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WASTE COOKING OIL FROM RESTAURANTS

Dario Brdarić orcid.org/0000-0001-5941-4070 ; Zavod za javno zdravstvo Osječko–baranjske županije, Osijek, Hrvatska
Davor Kralik ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Vuk Zlatar ; Biotron d.o.o., Tomaševec 2, Klanjec, Hrvatska
Srećko Kukić ; Bioplin–Baranja d.o.o., Tina Ujevića 7, Bilje, Hrvatska
Nataša Uranjek ; Zavod za unapređivanje sigurnosti d.d., Osijek, Hrvatska
Daria Jovičić ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska
Đurđica Mihić ; Poljoprivredni fakultet Sveučilišta Josipa Jurja Strossmayera u Osijeku, Osijek, Hrvatska

Sažetak

Waste cooking oil is produced in the catering and tourist industry, and other places that prepare more than 20 meals a day. It is classified according to the waste catalog (NN 50/05, 39/09) as non-hazardous waste and is in group 20 (key number 20 01 25). The aim was to present waste cooking oil from restaurants in the Osijek-Baranja county. We did a questionnaire and research in thirty restaurants. The results obtained from the survey indicate insufficient awareness of caterers and the need for additional information on waste cooking oil and waste in general. With proper management we preserve environment, health and create new jobs.

Ključne riječi

waste cooking oil; waste management; restaurants; survey

Hrčak ID:

82607

URI

https://hrcak.srce.hr/82607

Datum izdavanja:

25.5.2012.

Podaci na drugim jezicima: hrvatski

Posjeta: 3.174 *