Resumen

CHAVES-ARIAS, Raizeth; CAMPOS-RODRIGUEZ, Rooel; BRENES-PERALTA, Laura  y  JIMENEZ-MORALES, María Fernanda. Composting of biodegradable wastes from the university restaurant at Tecnológico de Costa Rica. Tecnología en Marcha [online]. 2019, vol.32, n.1, pp.39-53. ISSN 0379-3982.  http://dx.doi.org/10.18845/tm.v32i1.4117.

The university restaurant from Tecnológico de Costa Rica´s main Campus in Cartago, has the purpose of a better waste management; therefore, three composting methods were evaluated to produce organic fertilizer from its biodegradable residues. The researchers selected the techniques through expert´s opinion, assessing variables like pH, temperature, moisture and efficiency in each technique, in order to determine the most efficient one to re-valorize the organic waste.

A factorial experimental design was selected, in which three treatments were compared: Takakura (TK), Mountain microorganisms (MM) and Pellets (P) with biodegradable solid wastes on each case, in tumbling composters and in pile composters (on the ground), with two repetitions. The used p value was 0,05.

As a result, the Takakura treatment showed the best results from a technical, environmental and economic point of view, since it reached the highest average temperature (53°C) and achieved the thermophilic phase faster than the other ones, maintaining the expected indicators for proper composting, such as a pH close to 7, moisture between 50% and 70% and efficiency of 81%.. Consequently, the researchers conclude this treatment represents a valid strategy to aim towards a circular economy approach at the university´s restaurant from Tecnológico de Costa Rica.

Palabras clave : Biodegradable waste; Takakura; composting; waste valorization.

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