WHY SHOULD WE COMPOST?
A whopping 62% of Australian landfill consists of food waste.
Let that digest for second.
When food accumulates in landfills, it begins to decompose, it’s then broken down by bacteria through anaerobic digestion which means there’s not enough oxygen reaching all the food waste. Without oxygen to facilitate the decaying process the food waste begins to produce methane a greenhouse gas that is 21 times more potent than carbon dioxide.
The simple act of composing can have an enormous positive impact on the health of our planet and it’s so easy to do.
I COMPOST USING A BOKASHI
Bokashi is the Japanese word for fermented organic matter.
It’s an indoor composting bin, small enough to sit on your kitchen bench, which transforms food waste into a nutrient rich fertiliser.
We brought the Maze Bokashi because it was available at a local store but, you can use any brand you like, they all do essentially the same thing.
The secret is the microbe friendly spray which comes with the Bokashi and you can purchase separately once it runs out.
Each time you place scraps the Bokashi bin, you spray the scraps 2-3 times, which begins a fermentation process. Your food is basically pickling inside the bucket creating highly acidic conditions (pH of 3.5 – 4.5) which means no smell, no pests and no methane.
What I love is that you can put all kinds of scraps in the bucket, vegetables, fruit, dairy, bread, meat, coffee etc.
The Bokashi has a small drain on the front where you can drain the liquid which accumulates the bottom of the bin. This is a nutrient rich fertiliser you dilute with water and can use for your houseplants or in the garden.
When the Bokashi is full I tip the scraps into the the large barrel bin outside.
If you don’t have an outdoor compost bin you can bury the waste.
BURYING BOKASHI WASTE
Easy as that!
Do you own a Bokashi or compost at home or work? Share your suggestions and composting tips in the comments.
Featured image: Unsplash
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