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Thermophilic Impact on Residential Food Waste Decomposition

Nathelie Yau | Badminton School, Bristol |


The slow decomposition of household food waste has detrimental effects, including increased methane emissions, wasted economic opportunities, attracting pests, and adding pressure on land use. This research delves into the potential of thermophilic biodegradation, a faster way of decomposing waste using thermophilic microorganisms, to optimize food waste decomposition and foster sustainable waste management practices. These controlled experiments explored diverse thermophilic conditions to identify temperature ranges that facilitate efficient breakdown of organic matter. This study also meticulously assesses microbial diversity and activity associated with thermophilic degradation. The findings are expected to provide significant insights into waste management strategies, particularly for developed societies grappling with food waste disposal challenges. By elucidating the advantages of thermophilic biodegradation, this research advocates for its seamless integration in waste treatment facilities and household composting systems. The ultimate objective is to establish thermophilic biodegradation as a pivotal element in effectively mitigating the environmental impact of food waste accumulation and as a propellant towards a more sustainable future.

Thermophilic Impact on Residential Food Waste Decomposition
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