Greenhouse Gas Emissions from Co-Composting of Green Waste and Kitchen Waste at Different Ratios

Junhao Gu, Suyan Li (), Xiangyang Sun, Rongsong Zou, Binru Song, Di Wang, Hui Wang and Yalin Li
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Junhao Gu: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Suyan Li: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Xiangyang Sun: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Rongsong Zou: Comprehensive Experimental Center in Yellow River Delta of Chinese Academy of Forestry, Dongying 257000, China
Binru Song: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Di Wang: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Hui Wang: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China
Yalin Li: The Key Laboratory of Comprehensive Utilization of Green Waste in Hebei Province, College of Forestry, Beijing Forestry University, Beijing 100083, China

Sustainability, 2025, vol. 17, issue 17, 1-17

Abstract: With the rapid expansion of urban green spaces and the increasing amount of domestic waste, efficient and sustainable treatment of green waste (GW) and kitchen waste (KW) has become a pressing issue. Co-composting offers a green and low-carbon solution, yet a systematic understanding of its greenhouse gas (GHG) emission dynamics remains lacking. This study aims to investigate the impact of varying GW:KW ratios on GHG emissions during composting, in order to identify optimal mixing strategies and sup-port the development of low-carbon urban waste management systems. Six treatments with different GW:KW ratios (10:0, 9:1, 8:2, 7:3, 6:4, and 5:5) were evaluated under continuous aeration for 42 days. Results showed: (1) All treatments exhibited a typical composting temperature profile (mesophilic, thermophilic, cooling, maturation), with final seed germination index (GI) > 95% and significantly reduced E4/E6 ratios, indicating maturity. (2) When kitchen waste (KW) was ≤20%, cumulative GHG emissions slightly increased; KW ≥ 30% led to net reductions, with the 6:4 treatment (A4) achieving the highest decrease (17.44%) in total CO 2 -equivalent emissions. In conclusion, maintaining KW at 40–50% optimally balances compost maturity and emission reduction, providing a viable strategy for the high-value utilization of urban organic waste and carbon mitigation.

Keywords: KW-GW co-composting; greenhouse gas emissions; carbon mitigation; nitrogen loss (search for similar items in EconPapers)
JEL-codes: O13 Q Q0 Q2 Q3 Q5 Q56 (search for similar items in EconPapers)
Date: 2025
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