Quantitative Analysis of Composting of Gastronomic Sector Waste: Raw Data
Description
Food waste generated in the gastronomic sector, when improperly disposed of, significantly contributes to negative environmental and social impacts. Aiming to address this issue, composting emerges as an environmentally sustainable alternative for these wastes. This study investigates the composting process of food waste from restaurants, focusing on waste from the cleaning, preparation, and post-consumption stages, with the aim of evaluating physicochemical properties, phytotoxicity, insect incidence, and volume reduction. The waste, sourced from a restaurant in Pelotas, Brazil, was segregated into cleaning waste, preparation waste, and post-consumption leftovers. Six composting treatments were tested, varying in volume and mixtures of waste. Samples were collected and analyzed at two intervals. It was observed that the treatments composed of post-consumption waste reached higher temperatures, while all treatments showed a pH reduction during composting. Treatments with post-consumption waste exhibited higher nitrogen content, and all showed a reduction in the C/N ratio. There was a significant increase in phosphorus content at the end of the process. All samples showed a germination rate of lettuce and celosia seeds above 80%. Additionally, a decrease in electrical conductivity and an increase in mineral matter content were recorded throughout the process, while moisture decreased in all treatments. The presence of flies was recorded only in the initial observations and did not occur later in the experiment. After the composting period, a percentage reduction in the total volume of the material was observed, with the larger piles standing out in this aspect. The results of this study highlight the feasibility and safety of small-scale composting of restaurant food waste, emphasizing the importance of this process in sustainable waste management and its applicability in agricultural production.