Diagnóstico y estrategias para gestionar residuos de cocina y alimentos en un comedor institucional en Buenos Aires, Argentina

Abstract

A�������.The classification and quantification of kitchen and food waste is a necessary strategy to improve the sustainability of waste management. The objective of this study was to quantify and describe the solid waste generated in the kitchen (food processing zone) and canteen of an official institution over the course of a year. A waste sampling protocol was established, which made it possible to identify, classify and characterize the generated waste. It generated 802.4 kg of total waste/day, representing 0.34 kg.day 1 .person -1 , with similar averages in the processing and canteen zones and greater generation during the main meals. Dry (15%), wet (73%) and mixed (11.8%) wastes were identified. Dry waste was generated mainly in the processing area, and to manage it during the preparation of the main menu, the practices included in the 4Rs are proposed. The strategy of source separation of said area will allow a 93.5% reduction of mixed waste. The generated wet waste was 587.77 kg/day. Among other characteristics, wet waste showed acid pH, high moisture content, balanced lignocellulose biomass composition and C/N ratios within the range considered optimal for biological transformation such as aerobic composting and/or anaerobic digestion or fermentation. In addition, it is rich in protein and fiber, which is why it is proposed to manufacture animal feed as an alternative destination for digestion processes. This study identifies great potential for sustainable management of food loss and waste, in accordance with the objectives of the circular economy.