Feasibility Study on Aerobic Composting of Campus Kitchen Waste

Abstract

Composting treatment is one of the important ways to reuse organic kitchen waste resources. In this study, based on the campus environment of middle school, the process of aerobic composting of campus kitchen waste was preliminarily explored in plastic composting barrels with kitchen waste produced in the canteen as composting raw material and commercially available organic starter as additive (the addition amount was 0.1% -0.4 %). The results showed that: a) the odor of the pile increased in intensity first and then decreased with the process, and the color changed from light to dark. At the end of the composting, the pile generally had no odor and showed dark brown; the peak temperature did not exceed 41℃; b) The temperature changes of all treatments showed a trend of increasing first and then decreasing, and the peak temperature did not exceed 41℃; c) T-3 (0.4 % additive) reached the high-temperature period on day 3, and the composting period was shortened by 56% compared with CK; d) The composting effect of 0.4% additive dosage was the best. This study can provide some reference value for the promotion and practice of kitchen waste composting in middle school campus.