Bokashi Composting
Bokashi composting is an innovative and eco-friendly method of composting that has gained significant popularity among gardening enthusiasts and environmentalists. This unique composting process involves fermenting organic waste using beneficial microorganisms, resulting in nutrient-rich compost that can be used to enrich garden soil.
One of the key benefits of Bokashi composting is its ability to handle a wide range of organic materials, including kitchen scraps, meat, dairy, and even small bones, which are typically not suitable for traditional composting methods. By using a specialized Bokashi bran, which is infused with effective microorganisms, the organic waste undergoes anaerobic fermentation, breaking down quickly and without the unpleasant odors often associated with other composting techniques.
To get started with Bokashi composting, you will need a Bokashi bucket or bin, which is designed to create the ideal environment for fermentation. Simply add your kitchen scraps to the bin, sprinkle a layer of Bokashi bran over the waste, and seal the container tightly to maintain an anaerobic environment. After a few weeks, the fermented waste can be buried in the garden or added to a traditional compost pile to complete the decomposition process.
Bokashi composting not only reduces household waste but also produces a compost that is rich in nutrients and beneficial microbes, promoting healthier plant growth and improving soil structure. This method is particularly appealing for urban gardeners and those with limited outdoor space, as the compact bins can be easily stored indoors or on balconies.
Food Waste Recycling Is No Longer Just For Environmental Enthusiasts
The Waste Act mandates source separation to divert food waste from landfills.
Have you ever wondered what happens to food waste when it’s tossed into a trash can instead of a recycling bin?
The average household discards about 20 kilograms of food waste every month.
This equates to 6 kilograms of CO2e being released into the atmosphere per household every two weeks. In South Africa, this adds up to an estimated 2 million tonnes of CO2e annually, which is equivalent to the yearly emissions of approximately 437,000 cars.
Composting food waste instead of discarding it in a trash can can reduce greenhouse gas (GHG) emissions by 98%. Composting has a carbon footprint of only 8.95 kilograms of CO2e per tonne of food waste. This is a compelling reason to learn about bokashi composting and join the movement to recycle food waste.
Food Waste in Commercial Kitchens
1. Reduces Greenhouse Gas Emissions
Food waste in landfills decomposes anaerobically, producing methane, a potent greenhouse gas. By reducing food waste, we decrease the amount of methane released into the atmosphere, helping to combat climate change.
2. Conserves Energy and Resources
Producing food requires a significant amount of energy, water, and other resources. When food is wasted, all the resources used in its production are also wasted. Efficient food waste management ensures these resources are used more sustainably.
3. Preserves Land and Biodiversity
Reducing food waste can lower the demand for agricultural land, thereby preventing deforestation and habitat destruction. This helps preserve biodiversity and maintain healthy ecosystems.
4. Mitigates Soil Degradation
Excessive food production, especially through intensive farming, can lead to soil degradation. By managing food waste, we can reduce the need for intensive farming practices, promoting healthier soils and sustainable agriculture.
5. Reduces Water Pollution
Improper disposal of food waste can lead to water pollution through leachate, which contaminates groundwater and surface water. Proper management practices prevent this contamination and protect water quality.