Sorted Trash Bag

Sorted trash bags are designed and produced according to the "waste classification system." They are color-coded, functionally segmented, and adaptable to different specifications. They help users quickly distinguish between different types of garbage and place them in a standardized manner, while also taking into account the characteristics of different garbage (such as wet garbage being prone to leakage and hazardous waste requiring sealing), improving classification efficiency and environmental cleanliness.

Classification based on color and function

This fixed "color-to-waste type" mapping allows users to quickly identify waste visually, eliminating the need to memorize classification criteria. This is particularly suitable for seniors, children, and high-frequency use scenarios (such as homes and offices). For example:
Green: Kitchen waste/wet waste. Green symbolizes "naturalness" and "degradability," matching the perishable and compostable nature of kitchen waste and visually conveying the concept of "environmentally friendly recycling."
Blue: Recyclables. Blue symbolizes "cleanliness" and "recyclability," aligning with the "clean and reusable" nature of recyclables (such as paper, plastic bottles, and metal).
Red: Red is an internationally recognized "warning color," reminding users that hazardous waste (such as batteries, expired medications, and light bulbs) must be sealed separately to avoid contamination.
Gray/Black: Other waste/dry waste. Gray/black are visually neutral and stain-resistant, concealing the clutter of other waste (such as soiled tissues, broken ceramics, and diapers).

Usage Tips

Use sorted trash bags correctly to improve sorting efficiency.
1. "One bin, one bag, dedicated bag": Each bin is designated for one type of garbage. Use the corresponding colored classified garbage bags to avoid mixing garbage (e.g., using a green bag for other garbage). Develop a habit of sorting.
2. "Drain and Reduce" Kitchen Waste: Before placing food waste, filter soup with a strainer (pour it down the drain) and use paper towels to absorb moisture from the food surface to reduce water accumulation and prevent leakage. Wrap sharp objects such as bone scraps and vegetable stems in paper towels before placing them in the garbage bag to prevent punctures.
3. "Clean" Recyclables: Clean recyclables separately (e.g., empty any remaining liquid from plastic bottles and remove labels) before placing them in blue classified garbage bags to avoid contamination from oil and food debris, ensuring the purity of recyclables.
4. Hazardous Waste "Sealed Temporary Storage": Place hazardous waste (such as batteries and expired tablets) in red sorting garbage bags, immediately seal them with the drawstring, and temporarily store them in a cool, dry place (away from food and children). Deliver them regularly (e.g., weekly) to a community hazardous waste collection point to prevent leakage from long-term storage.
5. Regularly Replace and Keep Clean: Replace sorting garbage bags when they are about 2/3 full, especially for kitchen waste and hazardous waste. Avoid overfilling, which can lead to loose seals, odors, or the leakage of hazardous substances.