Abstract

Author:
Nor Surilawana Sulaiman*, Siti Majidah Rahim, Nabilah Ulfah Jopry, Afifah Roslan, Akil Syahid Mohamad, Haziq Aiman Azri Irwandy, Norkhairiah Hashim

Doi: 10.26480/jwbm.01.2023.08.14

This is an open access article distributed under the Creative Commons Attribution License CC BY 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited

Food produced for human consumption can be wasted up to one-third of the time, causing economic, social, and environmental harm. The value of kitchen food waste is being increasingly recognised, and Brunei Darussalam ranks among the highest in the region, with a solid waste output of 1.4 kg per capita per day. However, just 11.3% of food waste is estimated to have been recycled, with the remainder ending up in landfills. In this context, the purpose of this paper is to provide recommendations for the most environmentally friendly means of disposing of kitchen food waste, with composting providing natural, halal, eco-friendly fertiliser. Thus, a two-month experiment was conducted to produce compost-based fertilizer from kitchen food waste. The nutritional value of the plant was then ascertained by fertilizing one plant of bird’s eye chillies (Capsicum frutescens L) with compost-based fertilizer (CBF) and another plant with clay-based soil (CBS). The results of this study showed that almost all the macronutrients in CBF plants are in the accepted range and show good compost fertilisation. Thus, it demonstrates how composting food waste from households can aid in the management of waste reduction for sustainable and a healthy environment, and nutrient recycling in agriculture.