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Sustainable Cycling of Food Waste


Bokashi fermenting perhaps more accurately described as acidic anaerobic fermentation is a simple and effective method of rapidly metabolizing organic waste. This can be done at almost any scale and results in virtually all of the nutrients including carbon going back to soil within a matter of days. No heat, gases or methane are produced in this process which takes place within sealed fermenters.

Bokashicycle and New Earth Farm (Hillsboro, OR) have established an efficient cycling of waste moving from the restaurants back to the farm in the form of food scraps that are fermented and put back to soil to support subsequent produce used in the restaurant by chefs who prepare meals for their customers.

Food waste material is collected and inoculated with bokashi culture mix. It is then shredded and placed in 55 gallon fermenters to ferment 7 - 10 days. The fermented product is then allowed to drain and subsequently spread on the farm land to be tilled. Fermented food waste tilled in the soil is virtually indistinguishable from other soils within 7 - 10 days after tilling except for the fact it is enriched. After 14 days in the soil crops are planted again in the enriched soil completing the full cycle ---[farm produce to consumer]---[waste back to farm]---[new produce back to consumer].

This cycle is far less costly than traditional composting and is 10 times faster than composting. The process does not generate heat or gases. Methane producing microbes do not tolerate the conditions of acidic anaerobic fermenting. Greenhouse gases are eliminated in the process in stark contrast to composting operations. Water , a precious resource is conserved and never added to support the processing of waste. Traditional composting consumes water.

In summary, Bokashi fermenting on a commercial scale is far less costly than composting and it is more efficient. Foul odors are virtually eliminated. And the process results in soil enriched in nutrients and microbes.

Bokashi tea recovery from 55 gallon fermenters

Positioning 55 gallon fermenters for tea collection

Adding Bokashi culture mix to food waste collection pre-shredding

Adding Bokashi culture mix to food waste collection pre-shredding

Shredding equipment for Bokashi (acid anaerobic) fermenting

Tractor drive hook up with shredder

Loading and moving 55 gallon fermenters

Use of off-loading device to drain fermenters

Emptying fermented end product part 1

Emptying fermented end product part 2

Emptying fermented end product part 3

Positioning shredder for efficient processing of food waste

Adjustments and position of shredder for processing

Shredding inoculated food waste

Soil results after 7 days post mixing with fermented food waste

Spreading fermented food waste in the field

End of Farm Videos

Bokashicycle PetCycle Pet Waste Fermenting System Part 1 of 2 by Dr. Green

Bokashicycle PetCycle Pet Waste Fermenting System Part 2 of 2 by Dr. Green

Bokashi Cycle in the kitchen Part I

Bokashi Cycle in the kitchen Part II

Burying Bokashi fermented food scraps in the backyard

Using Bokashi saves money by reducing your trash hauling costs

Planting Bokashi in the ground

Planting Bokashi in the ground Part II

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Vancouver, BC Solid Waste Management

Using Bokashi saves money by reducing your trash hauling costs

White spots on my Bokashi culture mix Part I

White spots on my Bokashi culture mix Part II

White spots on my Bokashi culture mix Part III