Case Study: Design of Food Waste Composting Facility at the UGA

Introduction While efforts to reduce food losses are critical to reducing hunger and malnutrition, it is inevitable that some proportion will be wasted. Traditional disposal of food waste through landfilling not only encourages greenhouse gas production among other environmental concerns, but also facilitate nutrient loss and inefficiencies. UGA, has a students and staff population in excess of 20,000 and replicates a small community producing vast amounts of food waste among other types. A food waste audit showed that > 60% of the waste generated was compostable and that composting was a viable option for recycling of biodegradable waste, with further opportunities for monetization. Composting refers to a biodegradation process of a mixture of substrates carried out by a microbial community composed of various populations in aerobic conditions and in a solid state. Compost is the stabilized and sanitized product of composting, compatible and beneficial to plant growth. Compost has undergone: 1. An initial rapid stage of decomposition 2. A stage of stabilization 3. An incomplete process of humification While the technology and process is well understood and commercialized in developed countries, its adoption has been limited in developing countries. The campus community as an example of the larger society can serve to demonstrate the capability of composting to the country. However, for any such activity, considerations must be given to legal and regulatory constraints and other risks that may be offset the benefits of the process. Assignment 1. Noting the location of the UGA and the characteristics of the process, select a suitable site (including the University Field Station) for the location of a composting facility. In considering a location also present logical arguments for the preferred composting system (“vermicomposting vs thermophilic” composting and if thermophilic, “open vs in-vessel”). Consideration should also be given to minimizing nuisances and environmental contamination. (20 marks) 2. Noting the varied waste available at the UGA in addition to food waste, identify a feasible recipe and process for maximizing use of all waste resources. Please check the literature for C and N contents