Effectiveness of "Bokashi" compost in breakdown of pre-consumer food waste

Abstract

Our student group tested the effectiveness of the Bokashi composting approach, comparing carbon dioxide emissions during a 1 month laboratory incubation and 6-week field incubation of pre-consumer food waste at Montana State University. Preliminary results are presented suggesting there is little difference in decomposition dynamics between pre-consumer food waste alone (control), food waste amended with Bokashi, and food waste amended with soil.