| Abstrakt: |
A study conducted by the University of Buenos Aires in Argentina focused on the diagnosis and strategies for kitchen and food waste management in an institutional canteen. The researchers aimed to quantify and describe the solid waste generated in the kitchen and canteen over the course of a year. The study found that the canteen generated 802.4 kg of total waste per day, with similar averages in the processing and canteen zones. The waste was classified as dry, wet, and mixed, with dry waste being mainly generated in the processing area. The researchers proposed practices to manage the dry waste and suggested source separation to reduce mixed waste. The wet waste was found to have potential for biological transformation processes such as composting or fermentation, and it was suggested that it could be used to manufacture animal feed. The study identified opportunities for sustainable management of food waste in line with the objectives of the circular economy. [Extracted from the article] |
