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.
Zero Waste About Section
Welcome to Zero Waste DC
The District’s one-stop resource on reducing waste, recycling, composting, and special waste handling.
What Goes Where?
Have you ever been unsure about which items can be recycled, or which items are considered too hazardous to put in your trash bin? With our new “What Goes Where?” tool, we’ve taken the guesswork out. Simply type in the name of the item you have a question about, and information will be provided on how best to dispose of it in the District.
*Note: Collection schedules for commercial and multi-family properties with four or more units will not appear in this tool. Check with your waste service provider to find out more.