In the pursuit of sustainable living, composting has emerged as a powerful tool to reduce the environmental impact of waste. Composting food waste, in particular, not only diverts organic materials from landfills but also creates nutrient-rich soil for gardening. One innovative and authentic method gaining popularity is the use of Bokashi Bran, a fermented bran that accelerates the composting process while offering numerous benefits. In this article, we will explore the art of composting food waste using authentic Bokashi Bran.
Bokashi composting is a Japanese method that relies on the power of fermentation to break down organic matter. Unlike traditional composting, which involves aerobic decomposition, Bokashi composting is an anaerobic process. This means it takes place in the absence of oxygen, allowing for the breakdown of food waste without the production of foul odors.
The star player in Bokashi composting is the Bokashi Bran, a mixture of bran, molasses, water, and beneficial microorganisms such as lactic acid bacteria. These microorganisms work to ferment the organic matter, creating an environment unsuitable for harmful pathogens and promoting the breakdown of complex materials
In the pursuit of sustainable living, composting has emerged as a powerful tool to reduce the environmental impact of waste. Composting food waste, in particular, not only diverts organic materials from landfills but also creates nutrient-rich soil for gardening. One innovative and authentic method gaining popularity is the use of Bokashi Bran, a fermented bran that accelerates the composting process while offering numerous benefits. In this article, we will explore the art of composting food waste using authentic Bokashi Bran.
Bokashi composting is a Japanese method that relies on the power of fermentation to break down organic matter. Unlike traditional composting, which involves aerobic decomposition, Bokashi composting is an anaerobic process. This means it takes place in the absence of oxygen, allowing for the breakdown of food waste without the production of foul odors.
The star player in Bokashi composting is the Bokashi Bran, a mixture of bran, molasses, water, and beneficial microorganisms such as lactic acid bacteria. These microorganisms work to ferment the organic matter, creating an environment unsuitable for harmful pathogens and promoting the breakdown of complex materials.
Typically, food waste constitutes between 35 and 40% of general waste in the hospitality sector. Being one of the most difficult waste fractions to deal with. It is often ignored and simply dumped at landfill. This is a double-edged sword: Environmental impact and running out of landfill space.
This leaves us with two choices: increase the cost of landfilling because new landfill sites will need to be established at far distances away from the cities or divert as much as possible from landfill in the form of recycling.
Environmentally, landfill is the worst options for disposal of food waste. It generates leachates that contaminate the ground water and generate methane gas; making food waste the 3rd largest contributing factor to global warming.
What are our choices for disposal
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