Updated: Jul 10
It's time to show that we want change, and the best way to do that is to start with ourselves.
Ordinary waste is 30-60% of material that could be composted, but since most local governments don't promote it, we have to show what we want and what is possible.
Well done composting produces no bad smell, no flies and can be done in small spaces. There are several ways to make your own compost, we will explain four of the ones we consider most suitable for making in apartment: compost without worms, compost with worms, compost with bokashi, and if you can't get any of these contact a local project! We explain everything below.
“And on earth there is something that terrifies me. So calm and patient, it makes lovely things grow from what could become rot ”- Walt Whitman
1. Composting without worms
Composting, in this case, is done with food waste (without animal by-products), dry material (I use street dry leaves and sawdust that I buy when I can't find dry matter) and oxygen. Actually the ones doing the work in this case are the microorganisms and in three to six months you have a super nutritious organic compound.
It is very important that the food liquid comes out of the container and goes to another without anything, that is, the bucket that puts the organic waste with the dry material should have 2mm holes in the sides (for air intake) and down to the outlet of the liquid, which is a concentrated biofertilizer. The biofertilizer should be diluted in 1/10 parts of water and you can use it in the garden!
2. Composting with worms
The function of earthworms here is to speed up the composting process and produce humus (a super manure). In fact earthworms (Californian or African) eat our food and their excreta is humus, and they turn the earth around when walking which is beneficial and accelerates the natural process of composting.
Unlike composting without worms, in this case you should not put citrus, garlic, onions and cooked foods, as worms do not react well with them.
3. Composting by Bokashi
"Bokashi is a Japanese term meaning fermented organic matter. It refers to a 2-step composting method that can be done in small spaces and that uses efficient microorganisms to rapidly ferment food residues including fruits, vegetables, meat, dairy and bread.
Step 1: Fermentation - happens indoors in your Bokashi bucket. When covering your
In food waste with Bokashi bran, the microorganisms present in Bokashi quickly ferment the waste in an anaerobic process, ie without the presence of air. It must therefore be made in a sealed container. After you fill a bucket, you reserve it for 15 days and start filling another bucket. Two weeks later, the initial waste bucket will be fully fermented and ready for the next step.
Step 2: Decomposition - is it done in the garden, compost pile or even in your
earthworm composter. Most of the waste will be indistinguishable from the soil in a week or two, although certain items such as bones, eggshells and corn cobs
take longer to fade and will act as a great release fertilizer
slow. While the residue is decomposing it is still quite acidic, so wait
10 days before using it in any planting or as fertilizer. "- https://linktr.ee/combokashi
Contact a local project!
If you do not adapt to the options we have mentioned, you always have the option of looking for an urban garden, a rural farm, a project that collects organic waste and makes compost. Which project do you know? Send us an inbox telling!
Author: Camila Lucena
Social & Environmental Activist
Yoga teacher for kids