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This study evaluated the biogas generation potential of kitchen waste from five restaurants and traditional halls at Kwame Nkrumah University of Science and Technology (KNUST) through anaerobic digestion. A total of 6868 kg of peels from cassava, plantain, and yam were generated and processed during the study period, from which representative samples were collected and analyzed for total solids, volatile solids, and ash content. The waste showed high biodegradability, with methane yields between 0.45–0.52 m3 CH4/kg, surpassing conventional livestock manure. These results demonstrate that institutional kitchen waste offers a sustainable substrate for decentralized biogas production, supporting circular economy initiatives and providing a low-cost solution for energy and waste management in West African campuses.
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DOI: 10.3390/engproc2025117059
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