Diagnóstico y estrategias para gestionar residuos de cocina y alimentos en un comedor institucional en Buenos Aires, Argentina
DOI:
https://doi.org/10.25260/EA.22.32.2.0.1833Palabras clave:
protocolo de muestreo, manejo de residuos, economia circularResumen
Clasificar y cuantificar los residuos de cocina y alimentos es una estrategia necesaria para mejorar la sostenibilidad de la gestión de residuos. El objetivo de este estudio fue cuantificar y describir los residuos sólidos generados en la cocina (zona de procesamiento) y el comedor de una institución oficial a lo largo de un año. Se estableció un protocolo de muestreo de residuos que permitió identificar, clasificar y caracterizar los residuos. Se generaron 802.4 kg de residuo total/día, lo que representa 0.34 kg.día-1.persona-1, con promedios similares en las zonas de procesamiento y comedor; la generación fue mayor durante las comidas principales. Se identificaron residuos secos (15%), húmedos (73%) y mixtos (11.8%). Los residuos secos se generaron sobre todo en la zona de procesamiento, y para gestionarlos durante la preparación del menú principal se proponen las practicas incluidas en las 4R. La estrategia de separación en origen en dicha área permitiría reducir el 93.5% de los residuos mixto. El residuo húmedo generado fue 587.77 kg/día; entre otras características, presentó un pH ácido, un alto contenido de humedad, una composición equilibrada de biomasa lignocelulósica y relaciones C/N dentro del rango considerado óptimo para transformación biológica como compostaje aeróbico o digestión o fermentación anaeróbica. Además, es rico en proteínas y fibras, por lo cual se propone fabricar piensos como destino alternativo a los procesos de digestión. Este estudio permite identificar un gran potencial para la gestión sostenible de la pérdida y el desperdicio de alimentos, en línea con los objetivos de la economía circular.
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