新西兰论文代写-减少厨余的方法

新西兰论文代写-减少厨余的方法。我的主题是开发回收、更新和再利用厨余的技术,从而为环境提供一个可持续的栖息地。这项工作的主要目标是:

通过采用及时烹饪的方法,减少超过当前使用统计数据25%的厨余。

通过使用该技术进行再利用,可以将厨余垃圾减少50%以上。

对厨房产生的废物进行分类,并确保不超过10%属于可回收类别。

进厨房的东西就会从厨房里出来。为设计而提出的技术将有助于减少人们从厨房中丢弃的废物。现在厨房垃圾可以有不同的形式。有些是可回收的,有些是可重复使用的,有些可以在厨房里重复使用,只有一些必须丢弃。确定哪些可以重用,哪些可以丢弃本身就是一项任务。厨房用品的数量很多。增加了复杂性,许多项目的组合也是可能的。在产生废料和处理废料的时候,厨房里的人实际上已经够忙的了。他们将没有时间对残片进行分类。正在研究的技术是一种电话应用。该应用将有不同的用途,为不同类型的食品和产品废料。应用程序将拥有许多实时用户。用户将记录他们认为可以重用的废料。一旦应用程序的可信网络中的一个人记录了他们认为有用的废料的使用情况,那么这个想法将首先被暂时接受。然后,这个想法将被一定数量的人使用,他们将投票将这个想法从临时建议升级为应用程序列表中的解决方案。申请名单是一个全面的,但将继续增长与更新的补充。

这种方法是必要的,因为大多数情况下,厨房用户没有时间考虑如何处理他们的浪费。他们无法存储和思考,而应用程序可以帮助他们实时做出决定。

基于app的再利用设施将确保厨房产生的废料数量将会减少。结果将通过记录在使用该技术之前和之后的废料丢弃率来测量。一旦用户开始使用该技术,将按照以下方式进行测量。1)每天一餐使用技术后达到的废品量的减少,2)一天后达到的废品量的减少,等等。通过这种方法,可以更详细地比较降低率与先前的比率,并且可以更好地评估结果。这有助于实现目标列表中的第二个目标。

目标列表中的第一个和第三个目标不能通过技术应用来满足。这些目标必须由技术应用程序的用户来实现。在某种程度上,它将显示用户对任务的投入。只有在必要时,用户才会尝试烹饪,这样才能达到第一个目标。用户不会做大餐,但只有在家庭产生需求时才会做。第二个目标是确保被带入家庭的可回收物品的数量能够自行减少。

结果将作为技术应用本身的注释记录下来。应用程序的不同用户可以注册不同的废料减少程序。用户可以与自己竞争,通过这种方式将能够增加减少厨房垃圾的百分比。

工作场所的可持续性正迅速成为企业的核心议程。可持续发展倡议也必须从国内开始。这个技术概念是一个非常基本的概念,关于可持续性和重用标准可以从厨房本身开始。我认为,我们在工作场所或整个国家需要的实践必须从个人和家庭出发。


新西兰论文代写 -减少厨余的方法。 My theme is to develop the technology for recycle, renew and reuse of kitchen scraps, hence to provide a sustainable habitat for the environment. The key objectives of the task are to:
To reduce the amount of kitchen scraps generated by more than 25 percent of current usage statistics through employing a means of just in time cooking.
To reduce the amount of kitchen scraps thrown away by more than 50 percent through employing the technology for reuse.
To categorize the waste generated in the kitchen, and ensure that no more than 10 percent are in the recyclable category.
What goes into the kitchen will come out of the kitchen. The technology that is proposed for design is one that will help reduce the waste that one gets to throw away from the kitchen. Now kitchen waste can be in different forms. Some of them are recyclables, some of them are reusable, some can be reused within the kitchen itself and only some have to be necessarily discarded. Identifying for what can be reused and what can be discarded is a task in itself. The amount of kitchen items used are plenty. Adding to the complexity, many combination of the items are also possible. At the time of scrap generation and at the time of disposal, the person involved in the kitchen would actually be busy enough. They would not have time to categorize or classify the scraps. The technology being investigated is that of a phone application. The application will have different uses for different types of food products and product scraps. The application will have many real times users. The user will record what they think are applicable reuse of the scraps. Once a person in the trusted network for the application records a use of the scrap which they believe is useful, then the idea will first be accepted temporarily. Then the idea will be used by a certain number of people who will vote to upgrade the idea from a temporary suggestion to solution in the application list. The application list is a comprehensive one, but will continue to grow with newer additions.
The approach is necessary as most often the kitchen users do not have the time to think on what can be done with their waste. They cannot store and think later and the app helps them make decisions real time.
The app based reuse facility will ensure that the amount of scraps being generated in the kitchen will reduce. The outcome will be measured by recording what the scrap throwaway rate was before the technology was used and then after. Once the user starts using the technology, measurements will be done in the following way. 1) The amount of scrap usage reduction that is achieved after the use of technology for 1 meal of the day, 2) the amount of scrap usage reduction that is achieved after one day, etc. This way more detailed comparisons of reduction with prior rates can be carried out and the outcome can be evaluated better. This helps meet the second objective in the objectives list.
The first and third objective in the objective list cannot be met by the technology application. These are objectives that have to be met by the user of the technology application. In a way, it would show that the user is committed to the task. The first objective will be met when the user attempts to cook only when it is necessary. The user will not cook large meals, but only as demand is generated in the household. The second objective is to ensure that the amount of recyclable that is being brought into the household is by itself reduced.
The outcomes will be recorded as comments in the technology application itself. Different users for the app can sign up for different scrap reduction programs. Users can compete against themselves and by this way will be able to increase the percentage of scrap reduction in the kitchen.
Sustainability in the workplace is fast becoming a core agenda of business. Sustainability initiatives must also start at home. This technology idea is a very basic one on how sustainability and reuse standards can start from the kitchen itself. I believe the practices we need in the workplace or at the nation at large has to start from the individual and one’s home.

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