Co-composting Olive Mill Wastes with Food Residues and Evaluation of the Obtained Compost Maturity
Publication: Journal of Environmental Engineering
Volume 147, Issue 11
Abstract
The treatment and disposal of organic household and industrial waste is a global issue. Several environmental, social, and economic problems are associated with current waste management practices. Composting biowaste is a financially affordable and easy-to-use method, while compost, the final product, can improve various soil properties. In this study, composting was selected for the treatment and valorization of food waste and olive mill waste. About 750 kg of leftovers from the university restaurant were used as primary material together with a small amount (2%–4%) of olive mill waste to form three compost heaps: food waste (F), food/olive mill waste/leaves (FOL), and food waste/olive mill waste (FOS). Physicochemical properties such as temperature, oxygen content, pH, and C/N ratio were measured to evaluate the raw materials, the composting process, and the final product. In addition, the degree of stability and phytotoxicity of the composts were evaluated by static respiration tests (SRT) and germination tests. At the onset of the experiment, waste from the olive mill inhibited composting for several days, but then developed into a standard composting process. The final products of piles F, FOL, and FOS were evaluated as stable, with cumulative respiration index (CRI) values of 6.2, 9.9, and (dry weight), respectively, but also as phytotoxic due to the low germination index (GI), with values of 58%, 72%, and 68% corresponding to 80% chosen as the limit value. Nevertheless, the results of the germination tests indicate that the addition of olive mill waste in the composting of food waste can potentially improve seed germination, as shown by the higher GI values of FOL and FOS samples compared with the F sample, and consequently can improve the quality of the compost.
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Data Availability Statement
All data, models, or code that support the findings of this study are available from the corresponding author upon reasonable request.
Acknowledgments
This work was completed during the project “Research infrastructure for the treatment and exploitation of by-products and residues of the agro-food sector for the production of alternative products and energy—AgroWaste Lab” (MIS 5021552), which is implemented under the action “Reinforcement of the Research and Innovation Infrastructure” funded by the Operational Program “Competitiveness, Entrepreneurship and Innovation” (NSRF 2014–2020) and cofinanced by Greece and the European Union (European Regional Development Fund).
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Information & Authors
Information
Published In
Journal of Environmental Engineering
Volume 147 • Issue 11 • November 2021
Copyright
© 2021 American Society of Civil Engineers.
History
Received: Jul 2, 2020
Accepted: May 22, 2021
Published online: Sep 14, 2021
Published in print: Nov 1, 2021
Discussion open until: Feb 14, 2022
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