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.
