Bokashi is a Japanese word that means "fermented organic matter"

Ingredients: Water, wheat bran, rice bran, molasses, EM-X ceramic powder and efficient microbes (EM)

Bokashi is made by fermenting wheat bran with molasses and EM

Traditionally used by Japanese farmers as a soil amendment to increase the nutrient level and microbial diversity of the soil

Bokashi - The Future of Food Waste Management

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Green Planet Waste & Recycling Solutions is the exclusive organic waste consultant for Feed Earth Now.

Feed Earth Now is a new green initiative offering a Pilot Study on more efficient and effective use of food waste. By using a mess-free and odorless fermentation system, a lot of good things start happening: 

• Food scraps that would have been dumped in a landfill —with related carbon emissions—are instead transformed into soil organic soil.
• Jobs are created to collect, deliver & process the transformed waste.
• A city uses this enhanced organic soil, rich in nutrients, to help defray the high cost of chemical fertilizers.
• Local restaurateurs cut their hauling costs, and stay motivated to help the city continue developing organic fertilizer.

It’s a simple change. But it is a powerful wave of things to come. Welcome to the future of food waste recycling. 

Bokashi Fermentation™ is the secret.   In this modernized version of an ancient anaerobic process, we introduce beneficial enzymes to the food scraps.  Instead of the rotting process of composting—which smells—this method is entirely anaerobic and odor-free.    Breakdown begins immediately, and the fermentation goes on for about seven to ten days, until the material is ready for transfer to soil processing areas in parks, forest preserves or vacant lots.

It’s a program that pays you back.  A large percentage of the new organic, enhanced soil that Feed Earth Now processes is delivered right back to your municipality.  This is highly desirable soil loaded with phosphorus, potassium and nitrogen, with an advantageous ph of 6.5.    

Beautiful Trash. There’s nothing glamorous about garbage, but we think there is a certain beautiful simplicity to this process.   Enzymes are added to organic scraps once a day, and a certain magic takes place. It’s a natural transformation that helps the restaurateur. It helps the municipality cut costs.  And the fertilizer the city uses is more organic, helping protect the citizenry. It is beneficial to all concerned—a true win-win situation.

Part of the Green Revolution.  This program appeals to restaurant owners because it helps eliminate waste, but also because it makes them a part of a green solution, and their customers know and appreciate that.  Citizens also feel good knowing that  their local leaders are choosing systems that provide for the needs of the city with smart, “green” solutions.