This architecture firm are using Bokashi to reduce food waste, because it is “an office-friendly way to compost our food waste”.
Bokashi bucket via ESKW A for reblog

  • Solves the business need to reduce food waste
  • “Fermentation NOT putrefaction”;
  • Being able to compost nearly anything, including the “typical “no-nos” in conventional composting”;
  • A supplier (Vokashi) who gives introductory instructions and then picks the compost up regularly;
  • The chance to contribute to further waste reduction projects in their local area.

Why wouldn’t any business want to do it?

Too easy!

Promoting sustainability and specifying green products in buildings have become second nature to architects today. Every project is an opportunity to consider our impact on the environment, including our very own office operations.

Looking at how much food waste our sixteen-person firm generates, and looking to divert food waste away from a landfill, we sought an office-friendly way to compost our food waste. That’s when small-business owner Vandra Thorburn of the Vokashi Company came to us with the solution: fermentation NOT putrefaction, via the “bokashi method.”

Developed in Japan, the bokashi method uses a select group of microorganisms applied on a carrier such as wheat bran to quickly break down organic matter, including meat and cheese – typically “no-nos” in conventional composting. Composed of yeast-like bacteria, molasses and water, the bran ferments the food scraps anaerobically and so produces virtually no smells or mess. Vandra made an in-house visit to…

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