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A recent report published on the World Resources Institute website indicate that food lost near the farm or wasted near the fork has a lot  to do with climate change .

Nearly 1/3 of all food produced for human consumption is lost or wasted.

Giving Back to Earth

F.AO figures indicate this is around 4.4 giga-tonnes of greenhouse emission or 4 times more Greenhouse gas than that generated by aviation and that comparable to road transport emissions.

A lot of the greenhouse gas emission associated with food loss and waste comes from a variety of sources including distribution and production loss.

Still the average householder contributes further to this and some figures indicate that 30% of organic waste from homes consists of food-waste.

If the average homeowner were to process this food waste ‘at home’ then they also can contributes greatly to reducing greenhouse gas emission plus help the sequestation of carbon back into the soil.

A ‘Give Back To Earth’ philosophy can be easily obtained by composting all organic waste and the most optimum method is to do this in your own backyard.

Composting is more of an art than a science however with a little effort we all contribute .Even if you do not have a backyard space or garden there is a growing number of community garden springing up in many communities, who will welcome your input and contribution.

A most effective method of composting food waste is through anaerobic fermentation. This process is easy  and efficient and sustainable and known as bokashi.

This process is done in an airtight environment using an inoculant or compost starter. Bokashi is a Japanese term, which means ‘fermented organic matter’. This method results in the fermentation or ‘pickling’ of your food waste materials, as opposed to the decaying process that occurs in traditional composting.

This unique method can produce nutrient rich compost in less half the time of conventional methods, without the unpleasantness associated with putrefaction. The system can easily be implemented in an indoor environment, making it practical for schools, households, restaurants and businesses to compost food waste.

When compared to traditional composting systems, you can produce an incredibly healthy soil in just 4-6 weeks compared to the 6-8 months that it can take using traditional composting processes.

Traditional Composting versus anaerobic fermentation or bokashi.

Traditional Composting

  • Aerobic process
  • Putrefactive decomposition pathway
  • Requires turning
  • May produce unpleasant odours
  • May attract flies and vermin
  • Nutrients often insoluble and therefore not readily available for plant uptake.
  • Loss of energy –up to 80% or original nutrient content loss through leaching and volatilisation.
  • Requires large amounts to meet plant needs.
  • Takes some months to complete
  • No control on micro flora

Bokashi Composting

  • Anaerobic process
  • Fermentation pathway
  • Not labour intensive- no turning required
  • No unpleasant odours
  • Attracts beneficial insects
  • Nutrients are readily available in soluble form for plant uptake
  • Increase of energy-beneficial substances are produced and are retained in the compost
  • Requires smaller amounts to meet plant needs
  • Ready for use in approx 4 weeks
  • Controlled inoculation of specific micro flora.