Vegetable waste in the kitchen turned into ‘compost’
Students from the Department of Gastronomy and Culinary Arts at Izmir University of Economics (IUE) demonstrated an exemplary awareness of sustainability by converting kitchen waste into compost fertilizer. The young chefs, who mixed vegetable peels and all organic waste with soil, will use the natural compost fertilizer, which will be obtained after a maturation process of 2-3 months, to grow microgreens. This fertilizer can also be used for plants grown at the university, in the office, or at home.
35 first-year students collaborated for a ‘zero waste’ effort, collecting the vegetable waste generated during their ‘Concepts and Skills for Culinary Arts’ course for a week. The students enriched this waste with organic materials such as unbleached paper, eggshells, and dry leaves, and buried them in a designated compost area on campus.
“NOT JUST THE ART OF COOKING”
Prof. Dr. Nazan Turhan, Head of the IUE Department of Gastronomy and Culinary Arts, drew attention to the importance of environmental awareness in gastronomy education, saying, “Gastronomy is not only the art of cooking; it is also the process of learning to use resources efficiently, prevent waste, and engage in production that respects nature. Our students being raised with this awareness will contribute to the spread of a sustainable culinary culture in the future. This project is a very valuable example in terms of young chef candidates gaining both environmental responsibility and an innovative approach to production.”
“WE AIMED TO INSTILL AWARENESS”
Stating that the students collected the waste from the vegetables they cut in their kitchen lessons in a way suitable for composting, Chef Instructor Belgin Bulgan, the course and project coordinator, said, “We mostly worked with vegetables like potatoes and carrots because they are not acidic. The students shredded the waste before mixing it with the soil so that it would decompose more easily. In addition to potatoes and carrots, we used coffee grounds, unbleached paper, and dry leaves collected throughout the week to balance the carbon-nitrogen ratio, and eggshells to enrich the soil with minerals. After a one-week collection period, we buried all these materials in the soil in a balanced way. The waste will gradually begin to decompose in the soil. We will obtain a natural fertilizer that is rich in nutrients and suitable for growing plants and fruits. Such sustainable practices will also make a great contribution to nature in protecting our future.”
HOW TO DO IT AT HOME?
Stating that producing compost at home is quite easy, Bulgan described the process as follows: “To make compost at home, a container such as a canister, bucket, or pot with a few small holes opened in the bottom can be used. Start by spreading some soil or dry leaves at the bottom of the container. Then, the organic waste is divided into two groups: greens (moist waste such as vegetable/fruit peels, coffee grounds, and tea leaves) and browns (dry materials such as dry leaves, thin branches, unbleached cardboard). These two groups are placed alternately, one layer of brown, one layer of green. Spreading a thin layer of soil over the layers both reduces odor and speeds up decomposition. The moisture of the mixture is important; a slightly damp sponge consistency is ideal. If it gets too wet, dry material can be added; if it gets too dry, a little water can be added. The compost mixture should be stirred every 7-10 days to aerate it. Since odor may be released while the compost matures, an open area such as a balcony or garden should be preferred. After approximately 2-3 months, a dark-colored, earthy-smelling natural fertilizer is obtained. This compost can be safely used for potted plants or in the garden.”
