5 easy steps to start using Bokashi Composting in your commercial kitchen

Starting Bokashi composting in your commercial kitchen is a great way to reduce food waste and promote sustainability. Here are five easy steps to get you started:

1. Gather the Essentials:

Acquire Bokashi buckets or bins: Choose the right size and quantity based on your kitchen's food waste output.

Purchase Bokashi bran: This bran contains beneficial microorganisms needed for fermentation.

Get airtight lids for the containers to create an anaerobic environment.

2. Setup the Bokashi System:

Designate a convenient area in your kitchen for the Bokashi system.

Place the Bokashi buckets or bins within easy reach of food prep areas.

3. Collect Food Scraps:

Train kitchen staff to separate food waste from non-organic materials like plastic or glass.

Collect all food scraps, including vegetable peels, leftovers, and even meat and dairy products, in a separate container.

4. Layer and Ferment:

Layer food scraps in the Bokashi container and sprinkle a handful of Bokashi bran over each layer.

Tightly seal the container after each addition to create an anaerobic environment.

Continue this layering process until the container is full.

5. Maturing and Final Use:

Once the container is full, let it sit for 2-4 weeks to allow fermentation to occur.

After maturing, mix the Bokashi pre-compost with soil in outdoor compost piles or beds.

Monitor and maintain your compost pile, ensuring proper aeration and moisture levels.

By following these five simple steps, your commercial kitchen can implement Bokashi composting with ease, reducing food waste and contributing to a more sustainable and environmentally friendly operation.

More info about Bokashi Composting and Composting for Businesses can be found here https://www.wigglywigglers.co.uk/collections/composting-for-small-businesses

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