[USCC] Fermentation of food waste

[Steve Kroening]

Hi all

Has anyone determined how long food waste (kerbside-collected) that has
been shredded/pulped/ground can be stored before undergoing significant
fermentation and producing alcohols and low pH? This fermented material,
when mixed with yard waste and then aerated in a composter, will produce
acids and not heat to required composting temperatures.

Is there any way to prevent or slow fermentation occurring with no
negative effect on the downstream composting process?

Kind regards
Steve