Effect of Calcium Peroxide on the Food Waste Composting Process

Abstract

Aerobic composting acknowledged as a crucial technology in the management of food waste, offers a potential approach to sustainable production practices by producing top-notch organic fertilizers and soil conditioners. Nevertheless, the natural process of composting contributes to environmental pollution by releasing carbon dioxide (CO2) and methane (CH4) into the atmosphere. This study examines the effectiveness of adding calcium peroxide to the composting process to improve the availability of oxygen, reduce CO2 emissions, and enhance the quality of the final products. The study involved conducting experimental trials using different doses of calcium peroxide (5%, 10%, 15%, and 20%) to evaluate its effect on reducing CO2 levels. The results demonstrate a substantial decrease in CO2 emissions, where concentrations of 20% lead to a reduction of 36.82%while in 5%, 10%, and 15% the reductions were 19.15%,26.36%, and 36.32%, respectively. In addition, the inclusion of calcium peroxide raises the pH of food waste samples and introduces calcium ions (Ca2+) into the end product. The results emphasize the significance of dealing with carbon emissions in composting procedures to adhere to Sustainable Development Goals 12 (responsible consumption and production) and 13 (climate action), thus progressing towards more sustainable waste management techniques.