On Wednesday, April 18th from 1-2:30 PM Eastern, the Institute for Local Self-Reliance is hosting a webinar on, “Using Bokashi in Community Composting: What, Why, How, Who.” This is one in a series of webinars oriented toward community composters and offered on behalf of the community composter network.
Bokashi is a Japanese term meaning “fermented organic matter.” Bokashi fermentation utilizes a variety of by-products – such as leaves, sawdust, husks, bran, other grains – inoculated with beneficial microbes to ferment kitchen waste. It is an anaerobic (without oxygen) process, akin to pickling. Often mistakenly considered a form of composting, it results in a very different product. However, as a pre-processing step to composting, it has several benefits including ability to handle meat and dairy, repelling rats, speeding up the composting process, and cutting frequency of food scrap collection.
Join this webinar, to learn:
- What bokashi is,
- An overview of how it is made,
- Benefits of bokashi to micro food scrap haulers and composters,
Lessons from three micro composters:
ECO City Farms (Md.)
Common Ground Compost (N.Y.)
Intrigued? Join this webinar to learn the benefits and the details of what bokashi is and its relationship to the community composting.
Space is limited so register as soon as you can!