Food waste that ends up on a landfill site is the third-largest contributing factor to climate change.
“Regenerative Agriculture” describes farming and grazing practices that, among other benefits, reverse climate change by rebuilding soil organic matter and restoring degraded soil biodiversity – resulting in both carbon drawdown and improving the water cycle.
Did you know?
Bokashi is a process that converts food waste and similar organic matter into a soil amendment which adds nutrients and improves soil texture. It differs from traditional composting methods in several respects. The most important are:
The input matter is fermented by specialist bacteria, not decomposed.
The fermented matter is fed directly to field or garden soil, without requiring further time to mature.
As a result, virtually all input carbon, energy and nutrients enter the soil food web, having been neither emitted in greenhouse gases and heat nor leached out.
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Bokashi composting originated in the Far East, with many researchers specifying Japan or Korea as the first country to use it. Ancient farmers would bury their food waste in soil rich in microorganisms. Once the food waste was fermented, they would mix it with the soil they used for planting, and the resulting crops grew faster and were healthier than non-fertilized crops.
Modern Bokashi was further developed by Dr. Teruo Higa of Japan, who was concerned about the amount of chemicals used in fertilizers, and set out to find alternative methods.