Utilization of Kitchen Waste for Enhanced Potted Vegetable Production

Abstract

The growing concern over food waste and chemical fertilizer dependency has increased interest in sustainable alternatives for home gardening. This study evaluates the potential of processed kitchen waste as an organic fertilizer for improving the growth and yield of potted fenugreek (Trigonella foenum-graecum). The experiment was conducted using a Completely Randomized Design (CRD) with sixteen treatments and three replications, involving five organic waste sources-used tea, potato peels, onion scales, garlic scales, and eggshells-each applied at three dosage levels (0.025g, 0.25g, 2.5g). All waste materials were cleaned, dried, and ground into powder before application. Fenugreek was grown in silt-filled pots, and data on plant height, number of leaves, fresh and dry biomass, and dry matter content were recorded throughout the growth cycle. The results revealed that garlic scales at 0.25g significantly enhanced fresh biomass (24.2 g), while used tea and onion scales improved early plant height and leaf number due to their readily available nutrients and bioactive compounds. Eggshells and potato peels also contributed to plant growth, but had slower nutrient release. The control treatment, without any organic amendment, consistently showed the lowest performance across parameters. Overall, the findings indicate that kitchen waste, especially garlic scales and used tea, can serve as effective, low-cost organic amendments in small-scale vegetable cultivation. The study supports the integration of kitchen waste recycling into urban and home gardening practices as a sustainable approach to reduce waste and enhance food production.