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The disposal of food wastes, such as:
-
wastes from food preparation and table scraps
-
by-products from fishing and fish processing
-
by-products from slaughterhouses and butcher shops
egg shells, etc.,
is an increasingly significant problem for many reasons:
1. Use as livestock feed is increasingly limited for
reasons of
disease control, cannibalism issues and for improvements
in meat quality.
2. Quantity reduction by shredding and compacting
generates
sewer loads of fibers and fats to an extent that many local
authorities have prohibited this type of processing.
3. Fermentation, capture of biogas for heat or as fuel,
is currently
still too inefficient and very costly.
4. Incineration of the resource materials makes no sense
on an
ecological and ethical basis.
5. The environmental load from transports of food wastes
and
hog feed with an average water content of more than 80%
can no longer be accepted on an ecological basis.
So what can be done with organic food wastes? |
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