[USCC] Fermentation of food waste

[Steve Diver]

You have mixed ground food wastes into carbon biomass
but it doesn't heat up?   You might need to adjust C:N ratio
further to initiate composting or immediate stablization of
food wastes so fermentative anaerobic micobers are
overpowered by aerobic compost microbes.   It's amazing
how effective alfalfa pellets are for adding a source of
organic nitrogen and getting compost to start cooking.

I suggest EM Bokashi for just about any food waste
program that involves temporary storage prior to integration
with carbon biomass at the compost site.  This includes
kerbside and kitchen food waste storage scenarios. 

EM Bokashi promotes a beneficial fermentative anaerobic
shift of organic matter preservation / decomposition, so
you can thus avoid putrefaction.  These food wastes will
have a lower pH but they remain in good condition
until you can integrate them into the thermophilic composting
process.  It is a practical approach to biological husbandry
of the food waste substrates you are handling.

See the USCC archives for resources on EM Bokashi for
handling of food wastes. 

[USCC] Looking for Data on Food Waste
Wed Feb 25 15:58:02 2004
http://mailman.cloudnet.com/pipermail/compost/2004-February/011792.html

It's unclear what systems you are employing so these
are general remarks.

Regards,

Steve Diver
 


Steve Kroening wrote:

>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
>
>
>  
>