Developed in the 1980s in Japan bokashi is now globally used for the management of food waste.You need a carrier (bran is used), molasses, water and a mix of effective micro-organisms (EM)
The fermentation of food waste is crucial to the process. Not only does this stop rotting (and thus smells) it also pre-digests the food waste so that it can be quickly and easily composted or trenched. As the food waste does not rot no CO2e emissions are released.
The fermentation process also releases amino acids thus enabling faster uptake of nutrients by plants.
WHY RECYCLE YOUR FOOD WASTE?
- Reduce landfill loads.
- Reduce CO2e greenhouse gas emissions.
- Build soil health.
- Enhance plant growth in gardening and agricultural use.
- Eliminate malodour in kitchens and the environment.
- Help control fly, roach and rodent infestions.