Bokashi workshop

Bokashi workshop de Seed It Forward

In one sunny September afternoon the “Zemstvei” museum of Chisinau hosted the first workshop on organic composting with the use of Bokashi bran in Moldova. It brought together not only Seed It Forward activists, but also other people willing to move to another level of responsibility for the products you consume and offer another life for the organic waste, which would otherwise get lost in all the stuff getting to the landfill – paper, plastic, chemicals, etc…

The idea of organizing this workshop was born thanks to the initiative of an EVS volunteer, Liselotte Van Vliet from Netherlands. She has told us that her family, as well as other people from that community, are obliged to pay for each kilo of waste they produce. The most costly is the organic waste, comprising the largest percent of the whole amount. Naturally, people are looking for ways to manage it somehow else.

One of the solutions that has been found is Bokashi bran, invented around 1982 by a gardener and university professor, Dr. Teruo Higa from Okinawa, Japan. In Japanese its name literally means “to pickle waste”, and that’s exactly what is happening to your garbage. The bokashi composting process means that you are collecting your food waste in a hermetically closed container (e.g. a bucket) and sprinkle it with some substrate inoculated with beneficial anaerobic bacteria (EM-1). This way, the food waste is precomposted, and then can be easily and completely transformed into humus, the soil rich in nutrients. More info about that you can find here.

Bokashi workshop de Seed It Forward

In the most cases city residents think that, as they do not have a garden where to compost their food waste, or animals that could eat them, the only viable method to get rid of them is to throw them into the same bucket as all the other waste they produce, and then transport it to the landfill. Bokashi comes to liberate them of such stereotypes, being the most efficient, simple and convenient method of food waste management for those who live in urban areas.

So, in the framework of the workshop, Eugen and Liselotte not only presented the concept and particularities of bokashi bran usage, but also offered everyone a possibility to create a personal bokashi container. After that, the participants were served with seasonal fruits – grapes, plums, melon, – and threw the remains into the newly-made bokashi buckets, getting also a chance to see how easy it is to begin a positive way, transforming a part of environmental problem into something beneficial.

It is really not so hard to transform the reality for your own benefit and for the benefit of the ones surrounding you – you just have to consciously make the first step.

Participanți la bokashi workshop

We are very grateful to everyone who took part in this workshop and look forward to getting together again!..
bok theme 5
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