Energy generation and compost production from kitchen food waste

• Main Author: Chui, Peng Cheong.
• Other Authors: School of Civil and Environmental Engineering
• Format: Research Report
• Published: 2008
• Subjects: DRNTU::Engineering::Environmental engineering
• Online Access: http://hdl.handle.net/10356/5182
• Institution: Nanyang Technological University

Population and economic growth, coupling with rising affluence in Singapore, have led to an increased waste generation, which aggravates the waste disposal problem. Food waste, which constitutes a sizable amount of the total solid waste generated, are currently disposed of through incineration. By keeping food waste out of the municipal solid waste stream, the useful life of existing landfill will be extended. This research work aimed to study the feasibility of converting food wastes to a soil supplement using the single stage anaerobic composting process. A comparison between composting laboratory prepared food waste and restaurant food waste was carried out. Restaurant food waste with a higher carbohydrate and lower protein and fats content enabled a greater organics removal from the compost due to its higher concentration of readily degradable substrates. Both composts were, however, quite stable after 18 to 24 days of composting. The study found that in all the tests, changes in operating parameters affected only the quality of leachate output, while the compost carbon to nitrogen ratios remained fairly constant throughout the composting period. The composts produced were free of odours, heavy metals, and toxic substances and can be used as a soil supplement.