Source segregation of food waste in office areas: Factors affecting waste generation rates and quality

Existing legislation mandates that the amount of waste being recycled should be increased. Among others, in its Resource Strategy Plan, the Danish Government decided that at least 60% of food waste generated by the service sector, including in office areas, should be source-sorted and collected separately by 2018. To assess the achievability of these targets, source-sorted food waste and residual waste from office areas was collected and weighed on a daily basis during 133 working days. Waste composition analyses were conducted every week to investigate the efficiency of the source-sorting campaign and the purity of the source-sorted food waste. The moisture content of source-sorted food waste and residual waste fractions, and potential methane production from source-sorted food waste, was also investigated.Food waste generation equated to 23. ±. 5. kg/employee/year, of which 20. ±. 5. kg/employee/year was source-sorted, with a considerably high purity of 99%. Residual waste amounted to 10. ±. 5. kg/employee/year and consisted mainly of paper (29. ±. 13%), plastic (23. ±. 9%) and missorted food waste (24. ±. 16%). The moisture content of source-sorted food waste was significantly higher (8%) than missorted food waste, and the methane potential of source-sorted food waste was 463. ±. 42. mL. CH4/g VS. These results show that food waste in office areas offers promising potential for relatively easily collectable and pure source-sorted food waste, suggesting that recycling targets for food waste could be achieved with reasonable logistical ease in office areas.