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.
Bokashi composting is actually 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. A simple way to think about it is that we are fermenting our scraps to make something new and alive.
This process is ideal for indoor composting. It requires less space, offers more input options, and most importantly, it’s really easy. Bokashi composting is perfectly suited to an urban environment, or anywhere with limited green space.
How Our Process Works
Our customers collect all of their food scraps in one of our containers, which we exchange weekly for clean ones.
We add the scraps to our Bokashi fermentors, and allow them to ferment for 4 weeks.
We acclimate the fermented scraps with soil to make the finished product. All in all, our process takes ~8 weeks from start to finish.