Composting is a natural biological process, carried out under controlled aerobic conditions (requires oxygen). In this process, various microorganisms, including bacteria and fungi, break down organic matter into simpler substances. The effectiveness of the composting process is dependent upon the environmental conditions present within the composting system i.e. oxygen, temperature, moisture, material disturbance, organic matter and the size and activity of microbial populations.

Composting is relatively simple to manage and can be carried out on a wide range of scales in almost any indoor or outdoor environment. It has the potential to manage most of the organic material in the waste stream including restaurant waste, leaves and yard wastes, farm waste, paper products, wood etc. and can be easily incorporated into any waste management plan.

BOKASHI 

Another form of organic material recycling.

Bokashi is a Japanese term meaning ‘fermented organic matter’. It is often referred to as a type of ‘composting’ but it is actually a anaerobic fermentation process, resulting in a much different end product than that produced via composting. Many people like bokashi because it is very easy, and generally odour-free. All that is needed is a bucket (with lid), some special bokashi mix, and of course some organic waste. Load the organic waste into the bucket, add some bokashi mix. When the bucket is full, it is sealed shut and set aside for ten to twelve days. Every other day during that time, the leachate that is an inevitable by-product of anaerobic composting needs to be drawn off. That’s the only care required. When the bucket is opened, the contents, though recognizable, are thoroughly pickled. At this stage, the “pre-compost” as known can be buried in a shallow spot in the garden.