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Correct me if I'm wrong, but your underlying assumption is that composting, or more specifically decomposition, is the right solution. You'd do well to consider fermentation as an alternative.

Homolactic fermentation is the process that makes sauerkraut and yogurt. Under the Japanese name "bokashi" it is used to turn food waste into a soil amendment. In the US it is marketed for pet waste.

Key features for you:

  1. It works well at normal room temperature, though the optimum may be higher - yogurt makers target 42 Celsius.
  2. It requires anaerobic conditions in a closed vessel. This avoids smells. If the vessel is opened during or after fermentation the original smell is overlayed by that of lactic acid - pungent but nowhere near as disgusting as decomposition or faeces.
  3. You may need to add a cheap source of carbohydrate e.g. molasses. Food waste generally does not need this.
  4. Fermentation takes a few (2-4) weeks from closure. Being a pickle, the product can be stored for months if need be.
  5. On addition to soil and exposure to air, the lactic acid oxidises to pyruvate. Hence the product is enthusiastically consumed by the soil food web, again within a few weeks

    For more, see the Wikipedia Bokashi page. Note that page's references to the application to faeces. In particular see the Technical University of Hamburg, Prof Otterpohl's team.