SUSTAINABLE SOIL IMPROVEMENT USING BAKERY WASTE: A STUDY ON EGGSHELL POWDER AS A STABILIZING AGENT
The growing generation of solid waste, particularly from the bakery sector, presents considerable environmental and disposal challenges in India. The use of eggshell powder (ESP), a calcium-rich byproduct of bakery waste, as a sustainable stabilising agent for clayey soils is examined in this study. To assess the geotechnical performance of clay samples, different amounts of ESP (15%, 20%, and 25% by dry weight) were applied. Thesoil's index properties, compaction behaviour, Unconfined Compressive Strength (UCC) and California BearingRatio (CBR) were evaluated in a laboratory. According to the findings, adding ESP improved the CBRandUCC values while considerably lowering the liquid and plastic limits. Optimal performance was observedat 20% ESP, where the CBR increased by approximately 20% and the UCC improved by nearly 90%comparedtountreated clay, indicating enhanced load-bearing capacity and durability. According to these results, ESPmaybe a more economical and environmentally friendly substitute for traditional stabilisers while also encouragingwaste reduction and long-term soil enhancement. This approach aligns with circular economy principles andencourages environmentally responsible construction practices.
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