Etude de la gestion et de la valorisation par compostage des dechets organiques generes par le restaurant universitaire Aicha Oum Elmouminine

Abstract

In our study, the objective was to launch at the University Restaurant (RU) Aisha Um Elmouminine, an experimental operation of "community composting." Thus, we set ourselves two objectives: 1. A survey of the categories and quantities of waste generated by the UK. The proportion of waste discharges was 23%. Co llected waste is composed of 97% of biodegradable waste and 3% of non-biodegradable waste. We identified four categories of waste: Household Waste (HW) estimated at 96% and represented by (the peelings, debris of bread, olive stones and e gg shells), the Cardboa rd estimated at 1%, the Plastic estimated at 1%, the Tin (metal) 2%. 2. A mini pilot composting to re cycle organic waste has been completed. Thus, statistical analyzes show th at the compost temperature follows the air temperature during the seasons. the pH te nds to neutral (pH = 6.6) at the end of the composting process. The humidity remained high during composting and exceeds 50%. fresh weight (Kg) decreases during composting. A nd the best compost is obtained with 60% of vegetable peelings, 20% of eggshe lls and 20% sawdust. Thus we recommend an intake of less than 20% sawdust. The germination test with barley seed give s more than 50% germination, this which shows that the compost is not phytotoxic to plants.