Approach to Reduce Garbage Discharged in Cookery Practice

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  • 学内生ごみ排出ゼロを目指して-生ごみ処理方法の検討-
  • ガク ナイ ナマゴミ ハイシュツ ゼロ オ メザシテ : ナマゴミ ショリ ホウホウ ノ ケントウ

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Abstract

We examined the way of reducing garbage discharged during cookery practice at half term in school. The garbage was treated into the compost of corrugated box and the ‘KUISINBO’ that decompose garbage in the soil. The three kinds of composts using corrugated box ware made from peat moss, palm fiber and fallen leaves each other. They had a same ability to compose garbage. The ‘KUISHINBO’ was observed high capacity for decomposing garbage containing leftover food, but occurrence of insect and smell became the issue. It was importance of the charge volume and soil moisture. We proposed that it was effective in making compost from rubbish of vegetables, and decomposing garbage containing leftover food. Rice bran and waste food oil ware useful for fermentation accelerator.

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