1. Assess the quantity of food waste produced and make a decision on how many kgs to recycle
2. Decide whether to use only cold waste, i.e. prep waste or all food waste (inclusive of cooked leftovers)
3. The number of bins and Bokashi required will vary according to the quantity of food waste being recycled. For example: 200kgs of food waste per day would require 3 bins per day for a minimum 7 day cycle therefore 21 bins would be needed in total.
4. Educate kitchen staff re separation of waste - food waste only (small amounts of paper are acceptable), but no plastic, tins, glass or twine
5. Store Bokashi bins (preferably on a raised surface for easy draining of liquid) in an air conditioned waste room - ideally a maximum of 27 degrees Celsius
6. Have two dedicated people trained in the correct procedure (this will cover absence), so that the system continues to run smoothly
7. The bins must stand for a minimum of a week
8. The Bokashi method ferments the food waste, by using the Bokashi mixture containing effective micro-organisms (essentially pro-biotics)
9. Drain the liquid regularly - this is teeming with good micro-organisms which when mixed 1:100 with water, acts as excellent plant food or alternatively, poured neat down drains will help to keep them clear, clean and reduces odours
10. Organise the gardening team to collect the full bins and bury them in a hole or trench in the soil. The humus produced can be dug up
and used for fertilizing plants or it can be left in situ to feed/regenerate the soil or grow an organic vegetable garden.
11. The bins then need to be rinsed out with water and returned to the waste room for refilling.
We offer training and follow up visits as required.
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