Expansion of Cleaning and Disinfection of Food Waste Collection Containers for Small Restaurants
Targeting approximately 1,400 food waste 120ℓ collection containers from small restaurants, with cleaning and disinfection twice per month per container over four months from July to October
Prevention of summer odors and pests through high-temperature steam cleaning and eco-friendly disinfection
Enhancing resident satisfaction through the expansion of cleaning and disinfection services
Nowon-gu (Mayor Oh Seung-rok) announced that it will expand the cleaning and disinfection project for food waste collection containers in small restaurants, which received great response during last year’s pilot project.
This initiative aims to improve urban aesthetics and create a pleasant walking environment by addressing odors and insects caused by spoiled food waste in hot weather and the unsanitary condition of food waste collection containers.
From June to October last year, a five-month pilot project monitored six commercial areas with high foot traffic and dense restaurant clusters, including Nowon Culture Street and Suraksan Food Alley. The results showed a significant decrease in complaints related to odors from collection containers, earning strong approval from residents and small business owners within the commercial districts due to the creation of a cleaner environment.
Accordingly, the district decided to expand the cleaning project this year. The scope has been extended from the six pilot areas to the entire Nowon-gu district, increasing the number of collection containers from about 400 to approximately 1,400.
The district expects that regular management will reduce the burden on small business owners regarding the cleaning of collection containers and contribute to revitalizing commercial areas by creating a more pleasant environment.
The cleaning and disinfection project will target around 1,400 120ℓ collection containers within the district and will be conducted over four months from July to October. Professional cleaning companies will visit the restaurants directly to provide cleaning and disinfection services twice a month per container.
The systematic process involves cleaning residual food from the containers with specialized cleaning solutions, disinfecting with high-temperature, high-pressure steam spray, and finishing by spraying eco-friendly Effective Microorganisms (EM) solution to prevent odors and pest outbreaks during the summer.
A restaurant owner, Mr. A, who runs a Gamjatang (pork bone soup) restaurant near Danggogae Station, said, “The food waste collection containers are deep, so managing them was difficult, but with professional companies coming directly to clean and disinfect, the burden of hygiene management has greatly decreased this summer.” He expressed satisfaction with the project as it provides practical help for store operations.
Mayor Oh Seung-rok stated, “Since the pilot project received high approval, we will expand the food waste collection container cleaning and disinfection project throughout the district to maintain a clean environment,” and added, “We ask for active participation in maintaining the hygiene of collection containers so that a pleasant walking environment can be sustained after food waste collection.”
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