Treatment of organic waste from university restaurant: biological decomposition monitored

• Autor(a) principal: França, Jacson Rodrigues
• Data de Publicação: 2014
• Outros Autores: Rodrigues, Alexandre Couto, Flores, Carlos Eduardo Balestrin, Silveira, Rafael Borth da, Barros, Guilherme, Pretto, Pablo Ricardo Piceti, Borba, Willian Fernando de, Kemerich, Pedro Daniel da Cunha
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Monografias Ambientais
• Texto Completo: http://periodicos.ufsm.br/remoa/article/view/10936
• topic: Compost piles; Compost; Organic fertilizers; Composto; Leiras; Compostagem; Fertilizantes orgânicos

Nowadays, increasingly becomes evident the need to take a final destination environmentally sound waste organic solids, since these are most of the waste produced by man, and being discharged into the environment incorrectly, can generate numerous problems such as contamination of soil and water, nutrient leaching and greenhouse gas emissions. This study aims to evaluate the efficiency of composting organic waste treatment resulting from restaurant meals Federal University of Santa Maria campus in Frederico Westphalen, analyze the macro and micro nutrients present in the compound, the presence or absence of undesirable parameters, and identifying the different stages of composting according to the temperature variation measured in the process. At the end of the experiment, it can be seen that the composting technique was effective, yielding a compound that may be useful in the production of food.