Verge and natural clippings are not produced on agricultural land. They are therefore not cultivated energy crops that compete with food production for the agricultural area. This makes the fermentation of natural and roadside cuttings socially and economically more acceptable.
The technical-biological feasibility of energetic valorisation of grass clippings by fermentation has been sufficiently proven, but there are still economic and logistical obstacles such as litter in verge cuttings, reduction and removal of the clippings. Concrete investments in suitable processing capacity are required. Different fermentation techniques have potential for the processing of clippings.
- Environment, Nature and Energy Department
- Ghent University
- Hasselt University
- PXL University College