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.