T/ZSA 62-2019 Rehabilitation of waste resources from kitchen and restaurant waste for soil improvement project: Guidelines for accounting of greenhouse gas emission reduction

Scope

Scope: This standard specifies the principles and processes for greenhouse gas emission reduction accounting in projects of resourceizing kitchen waste and returning it to the soil, including project boundaries, baselines, accounting methods, monitoring, and data quality management. This standard applies to projects that use high-temperature aerobic fermentation technology to process kitchen waste and reuse food waste in the soil. Main technical content: Excessive greenhouse gas emissions are the main cause of global climate change. Reducing greenhouse gas emissions can mitigate the greenhouse effect and slow down climate warming, which is of great significance for human survival. Controlling greenhouse gas emissions and mitigating climate change have become an important part of China's implementation of sustainable development strategies. Under the dual pressures of international climate change response and domestic economic transformation, greenhouse gas emission control has become an important tool for China to promote energy conservation and emission reduction, adjust industrial structures, and develop ecological civilization. During the "Twelfth Five-Year Plan" period, the country formulated a series of policies related to energy conservation and climate change. Facing the control of greenhouse gas emissions, various industries have invested a lot of manpower and material resources in the development and promotion of greenhouse gas emission reduction technologies and soil carbon sequestration technologies. As an important indicator for evaluating the effectiveness of emission reduction and carbon sequestration technologies, how to accurately monitor and account for carbon emission reductions has become an important issue that technical personnel in related fields need to consider. This guide adopts high-temperature aerobic fermentation technology to resourceize kitchen waste and return it to the soil, with standardized control, high daily processing capacity,

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