We use Bokashi fermentation to reimagine our approach to green waste in an urban environment and develop new collaborative local solutions that require less labor, utilize smaller carbon footprints, and leverage the excess capacity of concretized or indoor space in an urban environment.

What is Bokashi?

Bokashi composting is an anaerobic process, using a culture of bacteria which thrive in an oxygen-free environment. They don’t produce offgassing like landfills, and still lead to a healthy, living end product. Bokashi is ideal for indoor composting. It requires less space, offers more input options, and is perfectly suited to an urban environment or anywhere with limited green space.

Our Process

  • Our partners and customers collect food scraps throughout the week!


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  • We add the scraps to our bokashi fermenters, and allow them to ferment for 4 weeks with innoculated bran.

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  • We acclimate the fermented material with additonal carbon to make a healthy finished soil amendment, full of life!

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