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Development of a model for food waste composting
Cristina Ghinea1, Laura Carmen Apostol2, Ancuta Elena Prisacaru2
1Faculty of Food Engineering, Stefan cel Mare University of Suceava, 13 Universitatii Street, 720229, Suceava, Romania. cristina.ghinea@fia.usv.ro.
Environmental Science and Pollution Research International
|December 17, 2018
Summary
This study develops optimal composting recipes for household food waste, focusing on fruit and vegetable scraps. Findings guide better composting practices to reduce waste and improve nutrient content.
Area of Science:
- Environmental Science
- Waste Management
- Agricultural Science
Background:
- Food waste reduction is a key European Union target by 2030.
- Composting is underutilized in some EU countries like Romania, despite its potential.
- Effective composting requires appropriate feedstock recipes for successful waste processing.
Purpose of the Study:
- To develop a composting recipe for common household food waste.
- To analyze the physical-chemical properties of fruit and vegetable waste for composting.
- To determine optimal ratios of food waste for ideal composting conditions.
Main Methods:
- Investigated physical-chemical parameters of fruit (apple, banana, orange, kiwi) and vegetable (potato, cabbage, carrot) waste.
- Measured pH, moisture content, and nitrogen content of various food waste streams.
- Utilized regression analysis to establish ideal C/N ratios for composting recipes.
Main Results:
- Fruit waste exhibited acidic pH (4.0-5.0), while vegetable waste was near neutral (6.0-6.5).
- All food waste types showed high moisture content (80-90%) and low nitrogen content (<1%).
- Regression analysis identified specific fruit and vegetable waste proportions for achieving target C/N ratios.
Conclusions:
- Developing tailored composting recipes is crucial for efficient household food waste management.
- Understanding the properties of fruit and vegetable waste enables optimized composting.
- This research provides a foundation for improving composting practices and reducing food waste in Romania and beyond.
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