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