Estudio comparativo de dos técnicas de descomposición de los residuos orgánicos del restaurante–cafetería del campus José Rubén Orellana

Abstract

The objective of project was oriented to use the organic waste generated in the cafeteria restaurant of the Escuela Politécnica Nacional (EPN). The work consisted of three stages: diagnosis,

implementation of compost piles and identification of the most effective composting method. In the diagnostic stage was carried out a characterization of organic waste generated in the restaurant-cafeteria, which allowed identifying the amount and type of waste generated. Subsequently, the implementation of the piles was carried out, from which the dimensions and the C / N ratio were calculated according to the data obtained in the diagnosis. In the last stage, the most effective method of composting was identified, according to the reality that exists on campus. For the identification of the most effective method, was established a selection index, according to the criteria chosen in the methodology. The study showed that the Takakura method was faster in the maturation time, unlike the vermicompost that prevailed in the control frequency. It should be noted that the two methods obtained an initial C / N ratio of 37/