ABSTRACT
The accumulations of kitchen and agri wastes are imposing a serious threat on the earth due to an incessant surge in global population. Most of the agri wastes are either left in the field to decompose or burned in open air, consequently causing major environmental impacts. Kitchen waste is produced mainly during the supply chain and differs widely depending on its processing. Above 30% of loss occurs at the marketing and consumer levels, where the waste of crop residues after the harvesting and processing levels accounts for the main part of this loss at a worldwide level. Due to the incessant deterioration of the ecological environment and the reduction of petroleum resources, it has become important to utilize the energy of agri waste. At present, several approaches play fundamental roles in the processing and management of kitchen and agri waste for public welfares and applications. Anaerobic digestion has one of the greatest approaches due to its low energy requirement, eco-friendly and favourable results for kitchen and agri wastes management and also for nutrient production. This chapter also focuses on some technologies like solid state fermentation, thermochemical and biochemical conversion of organic wastes to bioenergy and biofuels.
