Bokashi – A Compact Solution to Food Waste in Small Restaurants

Any  restaurant owner will already know that food waste is a big issue. From the wholesaler through the kitchen and onto the plate, it seems at every stage of the journey there is something to trash, and all that waste very quickly begins to mount up.The US restaurant sector alone is thought to account for around 11.4 million tons annually, and to make matters worse, a 2014 study by the Food Waste Alliance found that around 84 percent of food waste was disposed of, with a mere 16 percent recycled or donated. 

Naturally, this is a huge environmental issue, not regarding the wasted energy and resources that goes into producing that food, but also for the municipalities left to deal with the waste. In fact, it is still the largest component found within landfills, accounting for around 22 percent of all materials dumped each year. Additionally, as it is left to decompose unchecked, it produces large amounts of methane and C02 while contributing to toxic landfill leachates that…