Vermicomposting of Green Organic Wastes Using Eisenia Fetida Under Field Conditions: a Case Study of a Green Campus

dc.contributor.authorRupani, Parveen Fatemeh
dc.contributor.authorEmbrandiri, Asha
dc.contributor.authorGarg, Vinod Kumar
dc.contributor.authorAbbaspour, Madjid
dc.contributor.authorDewil, Raf
dc.contributor.authorAppels, Lise
dc.date.accessioned2024-01-21T10:50:47Z
dc.date.accessioned2024-08-14T06:39:45Z
dc.date.available2024-01-21T10:50:47Z
dc.date.available2024-08-14T06:39:45Z
dc.date.issued2023-01-02T00:00:00
dc.description.abstractGreen leafy vegetables are part of the Mediterranean and Middle East diets, which generate tonnes of green leafy waste. Massive production of such wastes is a challenge for policymakers, scientists, and urban local bodies to use them in a sustainable manner to convert them into valuable products. Higher education institutions such as universities are among the sectors that produce considerable quantities of organic waste daily, generated from restaurants and cafeterias. Hence, this study explores the waste treatment of university campuses using a biotechnological approach, i.e., vermicomposting technology, for sustainable management. In this study, vermicomposting was carried out using three types of green wastes [Persian-Leek (Allium ampeloprasum var. persicum), Parsley (Petroselinum crispum), and Dill (Anthemum graveolens)] obtained from restaurants and cafeterias operating on a university campus. The experiment was conducted by preparing different treatments using green vegetable wastes in different ratios with paper waste and animal manure and vermicomposted using the epigeic earthworm Eisenia fetida. The results showed that the earthworms could not survive in 100% vegetable waste due to the feed's high moisture and nutrient content. Additionally, a mixture containing 50%, 25%, and 25% vegetable waste, cow dung, and paper waste is compatible with an efficient vermicomposting process. Parsley supported earthworm survival for 45�days. Moreover, the microbial assay showed that the vermicompost contained less than 3�CFU�g?1 Salmonella sp. This confirms that the obtained vermicompost is safe for agricultural use. Therefore, vermicomposting fresh vegetable waste is a viable process to achieve the aim of a green campus. Graphical Abstract: [Figure not available: see fulltext.]. � 2023, The Author(s), under exclusive licence to Springer Nature B.V.en_US
dc.identifier.doi10.1007/s12649-022-02004-4
dc.identifier.issn18772641
dc.identifier.urihttps://kr.cup.edu.in/handle/32116/4018
dc.identifier.urlhttps://link.springer.com/10.1007/s12649-022-02004-4
dc.language.isoen_USen_US
dc.publisherSpringer Science and Business Media B.V.en_US
dc.subjectEisenia fetidaen_US
dc.subjectGreen campusen_US
dc.subjectGreen vegetable wasteen_US
dc.subjectSalmonella spen_US
dc.subjectVermicomposten_US
dc.titleVermicomposting of Green Organic Wastes Using Eisenia Fetida Under Field Conditions: a Case Study of a Green Campusen_US
dc.title.journalWaste and Biomass Valorizationen_US
dc.typeArticleen_US
dc.type.accesstypeClosed Accessen_US

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