Abstract

Author:
Rusaina M. Hashim, Muneeb M. Musthafa, Faiz M.M.T. Marikar

Doi: 10.26480/jwbm.01.2026.16.19

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 is a fundamental human necessity, yet food waste remains a significant challenge in developing countries, impacting all stages of waste management from collection to disposal. Factors contributing to food waste include food production processes, local lifestyles, and industrialization. Composting is recognized as an effective method to valorize food waste. In Akkaraipattu Municipality, Sri Lanka, kitchen waste composting is implemented by the Municipal Council through the Alim Nagar composting plant. This study aimed to enhance household kitchen waste management to support resilient food systems aligned with sustainable development goals. A questionnaire survey was conducted alongside a comprehensive analysis of compost quality produced across four production cycles annually. Physical properties assessed included moisture content, bulk density, compost color, and sand content. Chemical analyses involved pH, electrical conductivity, and nutrient profiling of nitrogen (N), phosphorus (P), potassium (K), calcium (Ca), magnesium (Mg), sodium (Na), and organic carbon content. Biological properties evaluated comprised bacterial, fungal, and nematode populations. Results demonstrated consistent quality attributes in the compost produced, providing insights and recommendations for optimizing kitchen waste management and strengthening local sustainable food systems.