Vermicomposting of Green Organic Wastes Using Eisenia Fetida Under Field Conditions: a Case Study of a Green Campus

Green leafy vegetables are part of the Mediterranean and Middle East diets, which generate tonnes of green leafy waste. Massive production of such wastes is a challenge for policymakers, scientists, and urban local bodies to use them in a sustainable manner to convert them into valuable products. Higher education institutions such as universities are among the sectors that produce considerable quantities of organic waste daily, generated from restaurants and cafeterias. Hence, this study explores the waste treatment of university campuses using a biotechnological approach, i.e., vermicomposting technology, for sustainable management. In this study, vermicomposting was carried out using three types of green wastes [Persian-Leek ( Allium ampeloprasum var. persicum ), Parsley ( Petroselinum crispum ), and Dill ( Anthemum graveolens )] obtained from restaurants and cafeterias operating on a university campus. The experiment was conducted by preparing different treatments using green vegetable wastes in different ratios with paper waste and animal manure and vermicomposted using the epigeic earthworm Eisenia fetida . The results showed that the earthworms could not survive in 100% vegetable waste due to the feed's high moisture and nutrient content. Additionally, a mixture containing 50%, 25%, and 25% vegetable waste, cow dung, and paper waste is compatible with an efficient vermicomposting process. Parsley supported earthworm survival for 45 days. Moreover, the microbial assay showed that the vermicompost contained less than 3 CFU g −1 Salmonella sp. This confirms that the obtained vermicompost is safe for agricultural use. Therefore, vermicomposting fresh vegetable waste is a viable process to achieve the aim of a green campus. Graphical Abstract