Development of a model for food waste composting.

Development of a model for food waste composting. Environ Sci Pollut Res Int. 2018 Dec 15;: Authors: Ghinea C, Apostol LC, Prisacaru AE, Leahu A Abstract Worldwide, large amounts of food are wasted every year. Reducing of food waste at European level is taken very seriously and it has been adopted even a target of reducing the amount of food waste in half until 2030. In many countries of the European Union, food wastes are composted, while in countries like Romania, the composting is too little used or not at all, but efforts are being made to apply this process. Food waste composting should take place both at the composting plants and housing level. An important step before starting the composting process is to establish an appropriate recipe. Therefore, the aim of this paper is to develop a composting recipe starting from investigation of food waste like peel and pomace of fruits (apple, banana, orange, and kiwi) and vegetables (potato, cabbage, and carrots) which are very common in waste generated at the housing level. The most important physical-chemical parameters were investigated in this study. Results show that pH of fruit waste is acid (4.0-5.0), while for vegetable waste, the pH is slightly higher (between 6.0 and 6.5). For all types of food waste, a very high moisture content (80-90%) was registered, while the nitrogen content is below 1%. Considering that C/N ratio is one of the most essential parameters, for the process ...
Source: Environmental Science and Pollution Research International - Category: Environmental Health Authors: Tags: Environ Sci Pollut Res Int Source Type: research