[CEST2019_00019] Assessment of the procedure and the end product of composting food residues in combination with olive mill waste
by Daskaloudis I., Lekkas D.
Composting bio-waste, in the context of circular economy, is a financially affordable and easy to apply method. For this research, food residues from the university’s restaurant were used as initial material in combination with olive mill waste (OMW) in order to form three small composting piles which were placed outdoor. In order to evaluate the composting procedure and the final product (compost) physicochemical measurements were carried out. In particular, the oxygen and temperature levels of the piles were monitored. Furthermore, moisture, pH, organic matter, total organic carbon and total Kjeldahl nitrogen were measured throughout the composting period. In order to assess the maturity and the phytotoxicity of the composts static respiration tests (SRT) and germination tests were performed. Results showed that all of the composting factors followed the general pattern of a composting procedure except some “abnormalities” due to the OMW presence. Composts were evaluated as mature but phytotoxic.
Poster presentation in Biowaste-POSTER SESSION