The city of Jeonju will temporarily allow the disposal of kimchi waste in general waste incineration bags until mid-December.

The city announced on the 10th that it will pursue a plan for kimchi waste management with the main goal of minimizing citizen inconvenience as the amount of food waste generated increases temporarily during the kimchi-making season.

The city expects that during the kimchi-making season, more than 241 tons of food waste will be generated daily, an increase of about 40 tons (11%) from the average daily amount of 214 tons.

To prevent inconvenience to citizens due to delays in collection and disposal, the city has decided to temporarily allow the disposal of kimchi waste in 50-liter general waste incineration bags from mid-November, when the kimchi-making season officially starts, until mid-December.

In households where a large amount of kimchi waste is generated and there is a shortage of food waste collection containers, residents can use food waste-specific bags (20 liters, pink) or dispose of the waste in general waste incineration bags (50 liters, white).

However, it is important to note that a fine of up to 1 million won may be imposed if food waste and general waste are mixed during disposal.

Additionally, items such as straw ropes, onion nets, outer leaves of vegetables with soil, etc., fall under general waste. Pickled cabbage, radishes, fermented seafood, and vegetables with seasoning should be finely chopped, with moisture removed, and disposed of as food waste.

In particular, foreign substances such as kimchi containers, onion nets, and kitchen utensils should be removed before disposal to prevent damage or delays in operation at food waste treatment facilities.