UNDP Moldova
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UNDP Moldova

Urban composting: MD²

Sustainable model of organic waste management

  • Anaerobic fermentation technology with Bokashi bran

A. The separate collection process and the logistics of transporting household waste

Five partner companies were involved. The collection process and transportation logistics were remodeled according to a sustainable model. The challenge was to organize the separate collection process, in order to be convenient for the operators, so that these actions would be naturally integrated in the kitchen processes, and for the workers to be clearly described the steps to follow. An operational manual and job descriptions were developed for each worker and a process map was established for each work point. All these documents set a SUSTAINABLE WASTE MANAGEMENT MODEL for companies to be implemented.

B. Anaerobic fermentation technology with or without Bokashi bran

In agriculture and horticulture, huge amounts of organic material are produced that are not consumed and can be considered waste. Traditionally, these materials have been composted and the compost has been used as fertilizer on the land. During this traditional composting process, much of the organic material is lost in the form of heat and CO2.Consequently, the carbon/nitrogen (C/N) ratio is very low compared to the original material. The C/N ratio of compost is too low for optimal plant growth. The energy level of the compost does not optimally support plant growth, and N-containing compounds will be used as an energy source for soil life, leading to a relative lack of nitrogen. In addition, huge CO2 emissions are a major burden on the environment.

  1. The final anaerobic composting at the specialized station built by the VerdeGo team, which uses worm-composting elements, fully integrates the organic matter produced by the 5 co-river enterprises.
  2. Anaerobic organic matter decomposes without the production of CO2 and heat loss.
  3. Organic material, with or without Bokashi treatment in summer, can be heated to temperatures above ambient temperature (39° C). However, in Bokashi buckets the temperature drops rapidly to values ​​close to ambient temperature. There is no significant heat loss, which indicates that the material is not completely fermented to CO2, H2O and heat.
  4. The total amount of material decreases slightly, when using the Bokashi method, by removing water. In the traditional composting process, odors are eliminated, which are unacceptable in urban conditions.
  • considerable reduction in CO2, CH4, NO2 emissions per unit of finished product, a carbon footprint 27 times smaller;
  • less work is needed because it does not need to be ventilated regularly.
  • more economically advantageous waste management, not being pressured by the need for rapid disposal of organic matter;
  • in case of organizing a closed circuit, you can grow your own green plants in the kitchen or arrange with living plants the space dedicated to customers.



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UNDP in Moldova

In Moldova, UNDP helps people build better lives, by supporting #GlobalGoals.