云南大学厨余垃圾碳排放核算与低碳管理策略研究

Study on Carbon Emission Accounting and Low-Carbon Management Strategies of Kitchen Waste in Yunnan University

摘要: 在“双碳”战略与教育部“节能减排学校行动”推动下，厨余垃圾处理成为绿色低碳校园建设的关键。本研究以云南大学呈贡校区及厨余垃圾处理地为对象，通过实地调研与问卷调查，量化分析其厨余垃圾碳排放。结果显示，校区厨余垃圾日总碳排放为1163.65 kg CO₂，其中处理环节排放最高(1073.45 kg CO₂/d)，收集(89.75 kg CO₂/d)与运输(0.45 kg CO₂/d)环节次之；同时发现师生食物浪费、垃圾分类意识存在差异，且与校园管理、宣传教育紧密相关。据此提出高校厨余垃圾减排需聚焦管理机制优化与关键技术升级，为高校系统化推进减排、助力“零碳”校园建设提供实证参考与决策依据。

Abstract: Driven by the “dual carbon” strategy and the “Energy Conservation and Emission Reduction School Action” initiated by the Ministry of Education, kitchen waste treatment has become a key aspect of green and low-carbon campus construction. This study focuses on the Chenggong Campus of Yunnan University and the kitchen waste treatment site, quantifying the carbon emissions from kitchen waste through field research and questionnaire surveys. The results show that the total daily carbon emissions from kitchen waste in the campus are 1163.65 kg CO₂, with the highest emissions occurring during the treatment process (1073.45 kg CO₂/d), followed by collection (89.75 kg CO₂/d) and transportation (0.45 kg CO₂/d). It was also found that there are differences in food waste and garbage classification awareness among teachers and students, which are closely related to campus management, publicity, and education. Based on this, it is proposed that reducing kitchen waste in universities should focus on optimizing management mechanisms and upgrading key technologies, providing empirical references and decision-making basis for universities to systematically promote emission reduction and contribute to the construction of a “zero carbon” campus.