Experimental composting of organic waste from the University Restaurant in the Federal University of Rio de Janeiro

Abstract

Only 10% of municipal solid waste should be considered waste, most of it is organic matter,
responsible for the emission of greenhouse gases effects, environmental pollution and attraction
of animals vectors of diseases, but also source of resources. This article aims to evaluate
the composting of the university’s restaurant’s waste of the Technology Center (RU CT) of the
Federal University of Rio de Janeiro (UFRJ) as an strategy of social-ecological resilience. For
this, the potential of composting in the treatment of residues and food production is evaluated
by monitoring the mass and temperature of the composting pile. Concluding, guidelines are
formulated for the implementation and management of low cost institutional composting, seeking
to close the nutrient cycle, reduce environmental impacts and involve the community in
urban agriculture.