27 August 2006

The fine art of food waste

A article about bokashi making in Washington State:

The fine art of food waste:

The Washington State University Kitsap County Extension is sponsoring a composting workshop that is intended to help people in high density areas create a more efficient food waste and fertilizer process.

"This is about creating a more sustainable environment," said Kathy Morse, who will help to conduct the workshop. "And to pass the planet to your offspring in better shape than you found it."

The compost process, called "Bokashi," was developed in Japan in response to the increase in both population density and gardening interest.

"It helps to keep stuff out of the landfill," Morse said. "You don’t have to buy compost or haul away garbage. You support a more sustainable environment."

Participants will mix their own Bokashi, and learn to compost their kitchen waste with no foul odors. Aside from vegetables, the process accommodates meat and protein.
The Bokashi created at this event uses molasses, effective microorganisms and fermented wheat bran. It takes two months to create ready-to-use compost, with no odor or flies.

"The best part of this is how quickly it works," Morse said. "When it is applied directly to the soil it provides the right mix of microorganisms and you can plant near the compost pile pretty much immediately."

Morse said the process was inexpensive. The cost of a bucket is the is the only required investment.