Evaluation of Aerated Container Composting of University Preconsumer and Postconsumer Food Waste

Composting of food waste generated from the University of Georgia’s cafeterias was evaluated using an agitated aerated composting system. The goal of the project was to determine if all of the University’s food waste could be recycled using six Earth Tubs. Secondary evaluations investigated the amount of leachate produced, odor generated, speed of composting, quality of compost, cost savings to the University, and amount of waste diverted from the Clarke County Landfill. Three mixes of food waste and yard waste were evaluated, namely 1:2 (food waste to yard waste) 1:1 and 2:1. Temperature, percent oxygen, moisture content, compaction rates, and aeration rates were monitored in order to compare composting strategies. Temperatures exceeded 55 degrees C for more than 72 hours to ensure pathogen reduction. Total contaminants and human-made inerts averaged 0.5%. A ratio of 2:1 was determined to work best under experimental conditions. Ammonia (NH3) concentrations peaked at 560 ppm. Leachate production was highest in the 2:1 mixture generating 117 liters for the duration of the study.