Sustainable Alternatives To Wood Charcoal: Food Waste Briquettes For Energy And Environmental Conservation

Abstract

The continued reliance on wood charcoal for cooking in the Philippines has led to deforestation, air pollution, and health hazards, particularly in rural and low-income communities. This study investigates the potential of non-carbonized food waste—specifically banana and calamansi peels—as a sustainable, thermodynamically viable alternative fuel through briquette production. Using an experimental comparative analysis, the research evaluates briquettes with and without natural binders against commercial wood charcoal across key fuel parameters: moisture content, volatile combustible matter, ash content, fixed carbon, and gross calorific value. Results indicate that banana peel briquettes with binder achieved the highest calorific value (4026 cal/g), making them suitable for household cooking, while calamansi peel briquettes with binder showed the lowest ash content (5.0%), suggesting cleaner combustion. Although traditional wood charcoal maintains higher fixed carbon and energy output, food waste briquettes offer significant environmental benefits—lower emissions, reduced ash, and the repurposing of organic waste—aligning with circular economy and sustainable development goals. The findings support the feasibility of food waste briquettes as clean, affordable, and eco-friendly alternatives for communities, while highlighting the need for further studies on long-term combustion behavior and emissions. The study ultimately advocates for localized briquette production using available food waste to promote waste-to-energy solutions, reduce environmental degradation, and improve energy access.