This document provides information about composting food waste at schools using Effective Microorganisms (EM). It discusses what EM is, the benefits of composting versus sending food waste to landfills, and provides steps for starting an EM bokashi composting program at a school. The document is a teacher's manual that could be used to educate students about recycling food waste and composting using EM microorganisms.
3. Integrated nutrient management (organic matter status of pakistan soil)Mr.Allah Dad Khan
A Series of Presentation To Trainee in Field By Mr. Allah Dad Khan Former DG Agriculture Extension Department Khyber Pakhtun Khwa Province , Provincial Project Director Crop Maximization Project II ( CMP II) Ministry of Food Agriculture and Livestock Islamabad and Visiting Professor the University of Agriculture Peshawar , Pakistan allahdad52@gmail.com
1) Integrated nutrient management is the combined use of organic, inorganic and biological sources of nutrients to maintain soil fertility and ensure optimal plant growth.
2) It aims to optimize crop yields while preserving soil health and minimizing environmental impacts.
3) INM is important because it can improve soil properties and nutrient use efficiency compared to chemical fertilizers alone, while also providing locally sourced and cheaper alternatives to address rising input costs.
The document discusses integrated nutrient management (INM), which aims to improve soil health and sustain crop productivity through the combined use of chemical fertilizers, organic manures, and biological processes. It describes the objectives and concepts of INM, highlights the need for INM due to declining soil fertility from chemical fertilizers alone, and outlines the components of INM including fertilizers, manures, compost, green manures, crop residues, and biofertilizers. A case study shows how adopting INM for sugarcane farming in India increased yields and profits compared to chemical fertilizers alone.
High external input agriculture (HEIA) relies heavily on chemical fertilizers, pesticides, irrigation and other external inputs which can be financially unsustainable for small farmers and damage the environment over time. Low external input sustainable agriculture (LEISA) focuses on optimizing natural processes, environmental sustainability, and the long-term needs of farmers through practices like nutrient recycling, integrated pest management, and crop diversification tailored to local conditions. The key differences between HEIA and LEISA are that HEIA depends on high yields through external inputs while damaging the environment, whereas LEISA prioritizes sustainability through minimal external inputs and optimizing local resources.
Integrated nutrient management , soil science and agricultural chemistrychandrahas sahu
The document discusses integrated nutrient management (INM), which aims to optimize crop productivity and soil fertility through the balanced use of organic, inorganic, and biological sources of nutrients. INM involves judiciously applying chemical fertilizers along with organic matter like manures to improve soil health and crop yields in a sustainable manner. It outlines various organic sources that can be used, including crop residues, legumes, manures, industrial wastes, and biofertilizers to maintain soil productivity while limiting losses to the environment.
Determination of nutrient need for yield potentiality of crop plantsPreetam Rathore
Crop nutrient needs cannot be met by soil alone, so external fertilizers are needed to achieve yield potential. Three concepts are used to determine fertilizer recommendations: maintenance, cation saturation ratio, and sufficiency level. Precision tools like GPS, sensors, and variable-rate controllers can help tailor fertilizer applications to site-specific crop needs within fields. Field experiments are conducted to develop response equations relating yield to fertilizer levels and determine economic optimum doses.
Organic poultry production faces challenges providing the amino acid methionine (MET) without synthetic sources. Providing adequate MET is difficult through plant-based feed alone. Research is needed to develop a natural MET supplement through fermentation or other extraction methods. The MET requirements of poultry change with their life stage and other factors like temperature, so diets must be carefully formulated to balance MET with other nutrients.
Natural Farming- Zero Budget Natural Farmingdarshan kadam
This document provides information about natural farming and zero budget natural farming (ZBNF) in India. It discusses the principles and practices of natural farming according to major proponents like Masanobu Fukuoka, Subhash Palekar who developed ZBNF, and initiatives in Indian states to promote ZBNF. It summarizes the key drivers of ZBNF adoption, impact on yields, costs and incomes, and ongoing research efforts including ICAR's evaluation of ZBNF claims and potential large scale impacts on Indian agriculture.
3. Integrated nutrient management (organic matter status of pakistan soil)Mr.Allah Dad Khan
A Series of Presentation To Trainee in Field By Mr. Allah Dad Khan Former DG Agriculture Extension Department Khyber Pakhtun Khwa Province , Provincial Project Director Crop Maximization Project II ( CMP II) Ministry of Food Agriculture and Livestock Islamabad and Visiting Professor the University of Agriculture Peshawar , Pakistan allahdad52@gmail.com
1) Integrated nutrient management is the combined use of organic, inorganic and biological sources of nutrients to maintain soil fertility and ensure optimal plant growth.
2) It aims to optimize crop yields while preserving soil health and minimizing environmental impacts.
3) INM is important because it can improve soil properties and nutrient use efficiency compared to chemical fertilizers alone, while also providing locally sourced and cheaper alternatives to address rising input costs.
The document discusses integrated nutrient management (INM), which aims to improve soil health and sustain crop productivity through the combined use of chemical fertilizers, organic manures, and biological processes. It describes the objectives and concepts of INM, highlights the need for INM due to declining soil fertility from chemical fertilizers alone, and outlines the components of INM including fertilizers, manures, compost, green manures, crop residues, and biofertilizers. A case study shows how adopting INM for sugarcane farming in India increased yields and profits compared to chemical fertilizers alone.
High external input agriculture (HEIA) relies heavily on chemical fertilizers, pesticides, irrigation and other external inputs which can be financially unsustainable for small farmers and damage the environment over time. Low external input sustainable agriculture (LEISA) focuses on optimizing natural processes, environmental sustainability, and the long-term needs of farmers through practices like nutrient recycling, integrated pest management, and crop diversification tailored to local conditions. The key differences between HEIA and LEISA are that HEIA depends on high yields through external inputs while damaging the environment, whereas LEISA prioritizes sustainability through minimal external inputs and optimizing local resources.
Integrated nutrient management , soil science and agricultural chemistrychandrahas sahu
The document discusses integrated nutrient management (INM), which aims to optimize crop productivity and soil fertility through the balanced use of organic, inorganic, and biological sources of nutrients. INM involves judiciously applying chemical fertilizers along with organic matter like manures to improve soil health and crop yields in a sustainable manner. It outlines various organic sources that can be used, including crop residues, legumes, manures, industrial wastes, and biofertilizers to maintain soil productivity while limiting losses to the environment.
Determination of nutrient need for yield potentiality of crop plantsPreetam Rathore
Crop nutrient needs cannot be met by soil alone, so external fertilizers are needed to achieve yield potential. Three concepts are used to determine fertilizer recommendations: maintenance, cation saturation ratio, and sufficiency level. Precision tools like GPS, sensors, and variable-rate controllers can help tailor fertilizer applications to site-specific crop needs within fields. Field experiments are conducted to develop response equations relating yield to fertilizer levels and determine economic optimum doses.
Organic poultry production faces challenges providing the amino acid methionine (MET) without synthetic sources. Providing adequate MET is difficult through plant-based feed alone. Research is needed to develop a natural MET supplement through fermentation or other extraction methods. The MET requirements of poultry change with their life stage and other factors like temperature, so diets must be carefully formulated to balance MET with other nutrients.
Natural Farming- Zero Budget Natural Farmingdarshan kadam
This document provides information about natural farming and zero budget natural farming (ZBNF) in India. It discusses the principles and practices of natural farming according to major proponents like Masanobu Fukuoka, Subhash Palekar who developed ZBNF, and initiatives in Indian states to promote ZBNF. It summarizes the key drivers of ZBNF adoption, impact on yields, costs and incomes, and ongoing research efforts including ICAR's evaluation of ZBNF claims and potential large scale impacts on Indian agriculture.
This document provides an overview of integrated nutrient management (INM). It defines INM as optimizing the benefits from all sources of plant nutrients, including organic, inorganic, and biofertilizers, in an integrated manner to maintain soil health and crop productivity. The key components of an INM system are fertilizers, manures, compost, green manures, crop residues, and biofertilizers. INM is necessary to prevent nutrient depletion and degradation of soil and water quality from overuse of chemical fertilizers alone. The document discusses various organic nutrient sources and their roles in INM.
Integrated Nutrient Management in Cole CropsPankaj Meena
This document summarizes a seminar presentation on integrated nutrient management (INM) in cole crops. It defines INM as a practice that combines organic, inorganic, and bio-fertilizers to improve soil health, yield quality, and the environment. It lists the components of INM as chemical fertilizers, organic manures, and bio-fertilizers. It provides recommended rates of NPK fertilizers and FYM for different cole crops and notes the advantages of INM include increasing nutrient availability, matching crop demand to soil supply, optimizing soil biota, and minimizing harmful effects of chemicals.
Growth and yield performance of bush sitao to the different levels of chicken...Ariash Mae Bermudo
This document summarizes a study on the effects of different levels of chicken dung on the growth and yield of bush sitao plants. It includes the following key points:
1. Bush sitao is a popular vegetable crop in the Philippines that is nutritious but a less efficient source of protein than animal sources. Chicken dung is a potentially good organic fertilizer for bush sitao due to its nitrogen, phosphorus, and potassium content.
2. The study aims to determine the effects of different levels of chicken dung (0 kg/plot as a control, 1 kg/plot, 1.5 kg/plot, and 2 kg/plot) on bush sitao plant height, number of pods
Integrated nutrient management aims to maintain soil fertility and optimal nutrient levels for crop productivity through an optimized combination of organic, inorganic, and biological sources. It regulates nutrient supply for optimal crop growth while improving and maintaining soil fertility with no adverse environmental impacts. Using organic manures, inorganic fertilizers, and bio-inoculants together is important given rising costs and low farmer incomes. Combining organic wastes with chemical fertilizers and bio-fertilizers maximizes usage and is the best alternative to meet crop nutrient demands.
Organic soybean production relies on crop rotation, cover crops, green manures, and livestock manures to build soil fertility and manage pests without synthetic pesticides or fertilizers. Soybeans are well-suited for organic systems but should not be the sole crop, and work best in rotation with forages like alfalfa that supply nitrogen. Additional nutrients may be needed and can come from rock powders like lime, rock phosphate, and sulfate of potash. With proper management, organic soybean yields can match conventional yields while reducing costs. Premium prices provide incentives for organic production.
A brief study on Integrated Nutrient Management (INM). This presentation has created by me after studying many articles and research papers regarding INM. Suggestions are kindly invited.
Properties of farm soil using compost vis-a-vis chemical fertilizers: Suhane (182) studied the chemical and
biological properties of soil under organic farming (using various types of composts) and chemical farming
(using chemical fertilizers-urea (N), phosphates (P) and potash (K)). Results are given in Table 1.
All compost (including vermicompost), are produced from some ‘waste materials’ of society which is
converted into a ‘valuable resource’. It is like ‘killing two birds in one shot’. More significant is that it is of
biological origin i.e. a ‘renewable resource’ and will be readily available to mankind in future. Currently, municipal solid waste (MSW) management problem has been an issue of global threat and has baffled authorities in their quest to manage solid waste in a sustained state. Current studies on solid waste characterisation in Ghana gave approximately 60% putrescible waste making large scale vermicomposting very feasible. The main objectives of the research were: (1) To innovatively use African Night Crawlers (Eudrilus eugeniae) to recycle organic food waste into vermicompost directly on highly degraded mine laterite using simple in-situ technology.
This document provides an overview of ruminant nutrition for grazing operations. It discusses how cattle, sheep, and goats can convert non-digestible plant materials into nutrients for human use, making otherwise unusable land productive. Proper animal nutrition requires understanding variables like forage quality, climate conditions, and animal needs. The publication provides tools and references to help managers make decisions that ensure the ecological and economic sustainability of their grass-based livestock operations.
Integrated nutrient management is an approach to optimize soil fertility and plant nutrition by using all possible sources of plant nutrients (organic and inorganic) in a balanced and efficient manner. The goals are to optimize plant production and profitability while conserving resources and improving soil quality. In conventional farming, emphasis was placed on chemical fertilizers and high yields, but this caused nutrient depletion and deterioration of soil health over time. Integrated nutrient management balances nutrient supply from organic sources like farmyard manure with inorganic fertilizers, and synchronizes nutrient availability with crop demand to maintain long-term productivity and soil function.
This document provides an overview of integrated nutrient management (INM). It begins with introductions and headings submitted by M. Ashok Naik to Dr. P. Kavitha regarding a report on INM. It then defines INM as the optimization of all plant nutrient sources, including organic, inorganic, and biofertilizers, to maintain soil fertility and maximize crop yields. The document discusses the concepts, components, classification, and advantages of INM. It also summarizes different organic manure sources like farm yard manure, compost, vermicompost, and their composition and benefits. Finally, it provides details on brown manuring as a no-till practice for organic matter addition and weed control.
Integrated nutrient management is the balanced use of mineral fertilizers, organic sources, and biological sources to maintain soil productivity and improve nutrient levels. It aims to improve nutrient efficiency while limiting losses to the environment. The four components of integrated nutrient management are soil sources, organic sources like manure, biological sources like inoculants, and mineral fertilizers. An important part of integrated nutrient management is a nutrient management plan that analyzes each field to improve nutrient efficiency for crops.
This document provides an overview of organic farming techniques, including the use of organic manures, composting methods, green manuring, and biofertilizers. It describes various organic manure sources like farmyard manure and composts. It discusses technologies for quicker compost production using compost accelerators and enriching compost with nitrogen-fixing and phosphate-solubilizing microorganisms. The document also covers the importance of green manures for supplying nutrients to soils and crops, listing suitable leguminous and non-leguminous green manure plants. Finally, it defines and classifies different types of biofertilizers used in organic farming to fix atmospheric nitrogen and solubilize soil
This document provides an overview of organic tree fruit production, including marketing considerations, orchard planning and establishment, and ongoing orchard management. Some key points:
- Marketing is critical to success, and the production system must be designed to meet the needs of intended markets. Premium pricing may be needed to offset typically higher organic production costs.
- Proper site selection is important, considering soil, climate, drainage and other environmental factors that cannot be easily changed. Variety selection should match the site conditions and market opportunities.
- Careful planning includes decisions around crop species, rootstocks, tree spacing and layout to optimize long-term productivity and efficiency within the limitations of the land. Establishing soil fertility and integrated pest management
This document discusses zero budget natural farming in vegetable production. It introduces zero budget natural farming and its four pillars: Beejamrut, Jeevamrut, mulching and Whapasa. It describes how these techniques enrich the soil microbiome and provide nutrients to plants without the need for chemical fertilizers or pesticides. Various production practices used in zero budget natural farming are also summarized, including crop rotation, intercropping, seed selection and soil management techniques. Insect pest management in this system focuses on encouraging beneficial insects and microbes rather than chemical controls.
This document discusses common mistakes and misperceptions in organic soil management. Some of the mistakes discussed include thinking that organic farming means neglect or omission of inputs, that organic means simply substituting synthetic inputs with natural ones, and that plants do not differentiate between management practices. The document also discusses misperceptions such as the need for pre-plant tillage in organic systems and the incompatibility of precision agriculture and artificial drainage with organic farming.
This document provides information on organic farming. It begins with definitions of organic farming from various organizations. It then discusses the religious documentation of organic farming practices from ancient texts. Tables show the global area and top states in India under organic farming. The principles, types, objectives, benefits, components and international standards of organic farming are described. Organic farming avoids synthetic inputs and relies on natural methods to fertilize soil and control weeds and pests.
Liquid organic manures are produced from fermented organic matter like crop residues, animal waste, and plant materials. They provide nutrients to plants and can act as pest control. While organic manures slowly release nutrients, a combination with other organic amendments like green manures and composts can better meet crop nutrient needs. Several types of liquid organic manures are described, including jeevamrutha, panchagavya, beejamrutha, biogas spent slurry, and their production methods and benefits are outlined.
The document discusses intercropping and integrated nutrient management in pulses. It describes the benefits of intercropping such as reducing pests and weeds, conserving soil moisture, and improving soil fertility. Integrated nutrient management involves using soil nutrients, fertilizers, organic manures, compost, and biofertilizers to maintain soil productivity. Adopting these practices can improve crop yields and nutrient use efficiency while maintaining the health of soils. However, some constraints to their adoption by farmers include lack of organic manures, biofertilizers, and knowledge.
Organic farming avoids the use of synthetic fertilizers and pesticides. It promotes biodiversity and healthy soil through the use of organic waste recycling and composting. The key principles of organic farming are to produce high quality food while protecting the environment and ensuring fair social and economic outcomes. Some advantages include improved soil quality, reduced pollution, higher profits for organic foods, and overall more sustainable agricultural practices.
Environment Awareness -
What is it?
Environmental Issues- Deforestation, Production of Plastic Goods, Global Warming.
Some of the main reasons responsible for widespread Environmental Ignorance.
How to promote Environmental Awareness?
This case study discusses proper waste management. The objectives are to ensure environmental protection through effective waste management, increase recycling and reuse, and encourage waste-to-energy options. The goal is to maintain a cleaner environment and reduce disease by teaching proper waste disposal. The background discusses how waste management is important as population and industrialization increase. Proper disposal protects public health and the environment.
This document provides an overview of integrated nutrient management (INM). It defines INM as optimizing the benefits from all sources of plant nutrients, including organic, inorganic, and biofertilizers, in an integrated manner to maintain soil health and crop productivity. The key components of an INM system are fertilizers, manures, compost, green manures, crop residues, and biofertilizers. INM is necessary to prevent nutrient depletion and degradation of soil and water quality from overuse of chemical fertilizers alone. The document discusses various organic nutrient sources and their roles in INM.
Integrated Nutrient Management in Cole CropsPankaj Meena
This document summarizes a seminar presentation on integrated nutrient management (INM) in cole crops. It defines INM as a practice that combines organic, inorganic, and bio-fertilizers to improve soil health, yield quality, and the environment. It lists the components of INM as chemical fertilizers, organic manures, and bio-fertilizers. It provides recommended rates of NPK fertilizers and FYM for different cole crops and notes the advantages of INM include increasing nutrient availability, matching crop demand to soil supply, optimizing soil biota, and minimizing harmful effects of chemicals.
Growth and yield performance of bush sitao to the different levels of chicken...Ariash Mae Bermudo
This document summarizes a study on the effects of different levels of chicken dung on the growth and yield of bush sitao plants. It includes the following key points:
1. Bush sitao is a popular vegetable crop in the Philippines that is nutritious but a less efficient source of protein than animal sources. Chicken dung is a potentially good organic fertilizer for bush sitao due to its nitrogen, phosphorus, and potassium content.
2. The study aims to determine the effects of different levels of chicken dung (0 kg/plot as a control, 1 kg/plot, 1.5 kg/plot, and 2 kg/plot) on bush sitao plant height, number of pods
Integrated nutrient management aims to maintain soil fertility and optimal nutrient levels for crop productivity through an optimized combination of organic, inorganic, and biological sources. It regulates nutrient supply for optimal crop growth while improving and maintaining soil fertility with no adverse environmental impacts. Using organic manures, inorganic fertilizers, and bio-inoculants together is important given rising costs and low farmer incomes. Combining organic wastes with chemical fertilizers and bio-fertilizers maximizes usage and is the best alternative to meet crop nutrient demands.
Organic soybean production relies on crop rotation, cover crops, green manures, and livestock manures to build soil fertility and manage pests without synthetic pesticides or fertilizers. Soybeans are well-suited for organic systems but should not be the sole crop, and work best in rotation with forages like alfalfa that supply nitrogen. Additional nutrients may be needed and can come from rock powders like lime, rock phosphate, and sulfate of potash. With proper management, organic soybean yields can match conventional yields while reducing costs. Premium prices provide incentives for organic production.
A brief study on Integrated Nutrient Management (INM). This presentation has created by me after studying many articles and research papers regarding INM. Suggestions are kindly invited.
Properties of farm soil using compost vis-a-vis chemical fertilizers: Suhane (182) studied the chemical and
biological properties of soil under organic farming (using various types of composts) and chemical farming
(using chemical fertilizers-urea (N), phosphates (P) and potash (K)). Results are given in Table 1.
All compost (including vermicompost), are produced from some ‘waste materials’ of society which is
converted into a ‘valuable resource’. It is like ‘killing two birds in one shot’. More significant is that it is of
biological origin i.e. a ‘renewable resource’ and will be readily available to mankind in future. Currently, municipal solid waste (MSW) management problem has been an issue of global threat and has baffled authorities in their quest to manage solid waste in a sustained state. Current studies on solid waste characterisation in Ghana gave approximately 60% putrescible waste making large scale vermicomposting very feasible. The main objectives of the research were: (1) To innovatively use African Night Crawlers (Eudrilus eugeniae) to recycle organic food waste into vermicompost directly on highly degraded mine laterite using simple in-situ technology.
This document provides an overview of ruminant nutrition for grazing operations. It discusses how cattle, sheep, and goats can convert non-digestible plant materials into nutrients for human use, making otherwise unusable land productive. Proper animal nutrition requires understanding variables like forage quality, climate conditions, and animal needs. The publication provides tools and references to help managers make decisions that ensure the ecological and economic sustainability of their grass-based livestock operations.
Integrated nutrient management is an approach to optimize soil fertility and plant nutrition by using all possible sources of plant nutrients (organic and inorganic) in a balanced and efficient manner. The goals are to optimize plant production and profitability while conserving resources and improving soil quality. In conventional farming, emphasis was placed on chemical fertilizers and high yields, but this caused nutrient depletion and deterioration of soil health over time. Integrated nutrient management balances nutrient supply from organic sources like farmyard manure with inorganic fertilizers, and synchronizes nutrient availability with crop demand to maintain long-term productivity and soil function.
This document provides an overview of integrated nutrient management (INM). It begins with introductions and headings submitted by M. Ashok Naik to Dr. P. Kavitha regarding a report on INM. It then defines INM as the optimization of all plant nutrient sources, including organic, inorganic, and biofertilizers, to maintain soil fertility and maximize crop yields. The document discusses the concepts, components, classification, and advantages of INM. It also summarizes different organic manure sources like farm yard manure, compost, vermicompost, and their composition and benefits. Finally, it provides details on brown manuring as a no-till practice for organic matter addition and weed control.
Integrated nutrient management is the balanced use of mineral fertilizers, organic sources, and biological sources to maintain soil productivity and improve nutrient levels. It aims to improve nutrient efficiency while limiting losses to the environment. The four components of integrated nutrient management are soil sources, organic sources like manure, biological sources like inoculants, and mineral fertilizers. An important part of integrated nutrient management is a nutrient management plan that analyzes each field to improve nutrient efficiency for crops.
This document provides an overview of organic farming techniques, including the use of organic manures, composting methods, green manuring, and biofertilizers. It describes various organic manure sources like farmyard manure and composts. It discusses technologies for quicker compost production using compost accelerators and enriching compost with nitrogen-fixing and phosphate-solubilizing microorganisms. The document also covers the importance of green manures for supplying nutrients to soils and crops, listing suitable leguminous and non-leguminous green manure plants. Finally, it defines and classifies different types of biofertilizers used in organic farming to fix atmospheric nitrogen and solubilize soil
This document provides an overview of organic tree fruit production, including marketing considerations, orchard planning and establishment, and ongoing orchard management. Some key points:
- Marketing is critical to success, and the production system must be designed to meet the needs of intended markets. Premium pricing may be needed to offset typically higher organic production costs.
- Proper site selection is important, considering soil, climate, drainage and other environmental factors that cannot be easily changed. Variety selection should match the site conditions and market opportunities.
- Careful planning includes decisions around crop species, rootstocks, tree spacing and layout to optimize long-term productivity and efficiency within the limitations of the land. Establishing soil fertility and integrated pest management
This document discusses zero budget natural farming in vegetable production. It introduces zero budget natural farming and its four pillars: Beejamrut, Jeevamrut, mulching and Whapasa. It describes how these techniques enrich the soil microbiome and provide nutrients to plants without the need for chemical fertilizers or pesticides. Various production practices used in zero budget natural farming are also summarized, including crop rotation, intercropping, seed selection and soil management techniques. Insect pest management in this system focuses on encouraging beneficial insects and microbes rather than chemical controls.
This document discusses common mistakes and misperceptions in organic soil management. Some of the mistakes discussed include thinking that organic farming means neglect or omission of inputs, that organic means simply substituting synthetic inputs with natural ones, and that plants do not differentiate between management practices. The document also discusses misperceptions such as the need for pre-plant tillage in organic systems and the incompatibility of precision agriculture and artificial drainage with organic farming.
This document provides information on organic farming. It begins with definitions of organic farming from various organizations. It then discusses the religious documentation of organic farming practices from ancient texts. Tables show the global area and top states in India under organic farming. The principles, types, objectives, benefits, components and international standards of organic farming are described. Organic farming avoids synthetic inputs and relies on natural methods to fertilize soil and control weeds and pests.
Liquid organic manures are produced from fermented organic matter like crop residues, animal waste, and plant materials. They provide nutrients to plants and can act as pest control. While organic manures slowly release nutrients, a combination with other organic amendments like green manures and composts can better meet crop nutrient needs. Several types of liquid organic manures are described, including jeevamrutha, panchagavya, beejamrutha, biogas spent slurry, and their production methods and benefits are outlined.
The document discusses intercropping and integrated nutrient management in pulses. It describes the benefits of intercropping such as reducing pests and weeds, conserving soil moisture, and improving soil fertility. Integrated nutrient management involves using soil nutrients, fertilizers, organic manures, compost, and biofertilizers to maintain soil productivity. Adopting these practices can improve crop yields and nutrient use efficiency while maintaining the health of soils. However, some constraints to their adoption by farmers include lack of organic manures, biofertilizers, and knowledge.
Organic farming avoids the use of synthetic fertilizers and pesticides. It promotes biodiversity and healthy soil through the use of organic waste recycling and composting. The key principles of organic farming are to produce high quality food while protecting the environment and ensuring fair social and economic outcomes. Some advantages include improved soil quality, reduced pollution, higher profits for organic foods, and overall more sustainable agricultural practices.
Environment Awareness -
What is it?
Environmental Issues- Deforestation, Production of Plastic Goods, Global Warming.
Some of the main reasons responsible for widespread Environmental Ignorance.
How to promote Environmental Awareness?
This case study discusses proper waste management. The objectives are to ensure environmental protection through effective waste management, increase recycling and reuse, and encourage waste-to-energy options. The goal is to maintain a cleaner environment and reduce disease by teaching proper waste disposal. The background discusses how waste management is important as population and industrialization increase. Proper disposal protects public health and the environment.
RISE is a student volunteer association that promotes environmental awareness and solutions in rural China through projects focused on water, soil, and waste management. Their three major projects are biosand water filters, sustainable agriculture, and solid waste management. RISE aims to share knowledge, empower students, and create environmental awareness. They organize workshops on topics like urban agriculture, composting, and the relationship between the environment, food, and human health. The workshops provide education, demonstrations of adaptable home designs like aquaponics and vertical farming, and aim to integrate new ideas and technologies to engage and train the community.
The Worm Guide: A Vermicomposting Guide for Teachersx3G9
The document provides instructions for setting up and maintaining a classroom worm bin for vermicomposting, including details on selecting a bin, preparing bedding for the worms using shredded newspaper, and initial steps for feeding and caring for red worms to start the composting process. Instructions also cover potential activities and lessons that can be done using a classroom worm bin to teach students about waste reduction, recycling, and composting.
This document provides instructions and guidance for setting up and maintaining a classroom worm bin for vermicomposting. It begins with acknowledging the contributors to the guide. It then discusses the basics of vermicomposting, including the necessary bin, bedding, worms, feeding schedule, and harvesting of the finished compost. The guide highlights that vermicomposting teaches students about waste reduction and recycling while creating a nutrient-rich fertilizer for use in gardens. It also provides additional resources, activities, and case studies of schools that have implemented vermicomposting and recycling programs.
This document discusses food waste at Stephen F. Austin State University and provides potential solutions. It notes that the university produces thousands of pounds of food waste each month from its cafeterias. This waste is currently sent to landfills, but alternative options like composting and anaerobic digestion could reduce waste and costs. The document argues that SFA should implement campus-wide programs, increase transparency around its food service contract, and encourage cross-college cooperation to more effectively address the issue of food waste.
This document is a project proposal from Minapan High School in Tulunan, Cotabato for a biological fertilizer (vermicomposting) facility. The proposal seeks funding from the Department of Agriculture to establish a vermicomposting facility at the school to produce organic fertilizer for the school garden program and to sell to local farmers. The project aims to teach students sustainable waste management and organic farming practices while generating income. It will help address issues of environmental degradation, soil fertility loss, and high costs of chemical fertilizers in the community. The Technology and Livelihood Education department at Minapan High School will oversee the project.
The document discusses the history and current state of environmental education. It notes that environmental education grew from a grassroots movement counter to mainstream society and was aimed at increasing awareness of environmental issues. However, the document argues that environmental education has not been fully effective, as consumption and behaviors have not changed sufficiently despite education efforts. The document suggests ways to improve environmental education, such as better evaluation, teaching about consumption impacts, nonlinear systems, and critical thinking.
This document provides an overview of consumption trends and their environmental impacts. It discusses how the growth of megacities has led to increased resource consumption. Historically, production was local and goods lasted longer, but mass production depleted natural resources and increased pollution. Today, planned obsolescence means products are designed to break quicker, driving higher consumption. This pattern is unsustainable and cities must reduce waste and learn from nature's recycling processes to mitigate climate change impacts.
This document outlines a proposed multi-phase program to address e-waste issues in Agbogbloshie, Ghana. The program aims to:
1) Conduct a community needs assessment and establish educational programs on e-waste hazards.
2) Implement recycling programs including a cryogenic grinding facility and phytoextraction to remove toxins from soil and water.
3) Engage in policy advocacy work to reduce e-waste imports and protect vulnerable groups like children and pregnant women.
4) Conduct evaluations and disseminate findings to stakeholders in Ghana and other affected countries.
MEE 5901, Advanced Solid Waste Management 1 Course Le.docxaryan532920
MEE 5901, Advanced Solid Waste Management 1
Course Learning Outcomes for Unit I
Upon completion of this unit, students should be able to:
1. Assess the fundamental science and engineering principles of solid waste management.
7. Examine the impact of solid waste on human populations.
Reading Assignment
Chapter 1:
Integrated Solid Waste Management
Chapter 2:
Municipal Solid Waste Characteristics and Quantities
Unit Lesson
During the last 10 years, the European Union (EU) has seen a 25% increase in the per capita generation of
municipal solid waste (MSW) and a 30% increase in the generation of hazardous waste (European
Environment Agency, 2013; Eurostat, 2016). In Asia, MSW is expected to increase by 150% in the next 20
years (Hoornweg & Bhada-Tata, 2012). Government regulators and corporations are looking for ways to
reduce and better manage these wastes. One option is to use the principles of the Integrated Solid Waste
Management (ISWM) program. The ISWM program is structured with the highest priority being the prevention
of waste from being generated. The lowest-ranked priority involves the final disposal of the waste in a landfill
facility. When waste is generated in a manufacturing facility, every attempt is made to reduce its quantity by
using sustainable consumption processes that utilize fewer toxic and hazardous materials in the
manufacturing processes. The next highest priority in the hierarchy is recycling or reusing waste in
commercially viable products. To properly protect human health and the environment, waste that has no
commercial value must be disposed of. Before going straight to a landfill, opportunities need to be explored
that are related to the recovery of heat and energy by incineration or other thermal oxidation processes.
Incineration also has the added advantage of converting the large quantity of organic materials down to a
reduced quantity of ash residue that is disposed of in the landfill.
As cities grow in population and commerce leading to the generation of increased quantities of waste,
communities need to adopt and implement an ISWM program to manage these wastes. The composition of
municipal wastes is also shifting as lifestyles and consumption patterns change between the generations.
Industrial facilities are becoming more complex, and they are using more complex hazardous and toxic
materials to maximize profits in global markets. In many older communities, there are legacy sites where
waste has been improperly disposed of, and these sites are now exerting adverse impacts to groundwater
and drinking water aquifers. During the last few years, residents have been taking control of their
environments, and they are now requiring companies to be more responsible in how they manage their
wastes. Companies are being held accountable to fulfill their promise to be good corporate citizens in the
local communities where they operate. With the implementation ...
The document discusses various environmental organizations and initiatives in the Turin, Italy region. It describes how waste is recycled through separate bins and regular pickup schedules. It discusses school vegetable gardens that teach students about sustainable agriculture. It also mentions Covar 14, an organization that coordinates recycling and environmental education projects in schools. Slow Food Foundation works internationally to protect food biodiversity and support sustainable agriculture. Other initiatives discussed include car sharing with electric vehicles, bike sharing in Turin, and the MAcA museum which educates about environmental issues. Finally, it discusses Treedom, an organization that allows people to plant trees online and follow their growth.
The document proposes establishing an on-campus composting system at the University of Utah to increase sustainability and provide educational opportunities. It discusses the benefits of composting including waste reduction, financial savings, and supporting the campus economy. The proposal considers starting with a small-scale pilot project using a rotating barrel composter or 3-bin system to minimize costs. Establishing an on-campus composting system would help the University achieve its sustainability goals and climate action plan while demonstrating its commitment to the environment.
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Greener Oconomowoc (GO) has become the first local environmental organization in the Oconomowoc area, filling a long-standing void. Over the past three years, GO has held public meetings with environmental speakers, helped plan the Chamber Farmer's Market, and sponsored successful Earth Day events attended by hundreds with vendors, activities, and locally sourced meals. GO educates the community on sustainability and forms partnerships to promote environmental initiatives. It has received informal recognition from being appointed to committees and boards and being asked to present and consult on various environmental issues and projects in the community.
This document summarizes an Earth Day workshop presented at the Norman Bird Sanctuary in 2012. The workshop covered topics related to sustainability including gratitude, cooperation, food, waste reduction, energy conservation, water conservation, transportation, shopping habits, and taking action. Resources for local and sustainable food, waste reduction, energy, and water conservation were provided. Films and lectures on sustainability were also listed. The overall message was about small individual actions collectively creating change towards a more sustainable future.
This document discusses sustainable living and waste diversion in Chicago. It outlines problems with current waste systems like plastic pollution in oceans and lack of transparency around recycling rates. The goal is to copy Sweden's zero waste model which diverts nearly all waste from landfills through high recycling and incineration rates. The plan involves improving education, implementing gamification and incentives to increase recycling, and making data more transparent to work towards zero waste.
This document provides a case study of Montview Neighborhood Farm in Northampton, MA from 2005-2011. It summarizes the following key points:
- The farm is located on 3.2 acres of conservation land in an old agricultural area of Northampton. It operates as a neighborhood farm and educational site.
- Since 2005, it has provided the neighborhood with organic vegetables, fruits, and other crops through a farm stand and CSA program. It also hosts educational workshops and interns.
- The farm uses no-till and organic methods to improve the soil and demonstrates sustainable agriculture techniques. It has improved the nutrient levels in the soil and the quality of the land.
- The case
Advantages And Disadvantages Of Multi Stream Segregation...Carolina Lewis
The document discusses the advantages and disadvantages of single-stream and multi-stream waste separation and collection systems. Single-stream allows all recyclables to be placed in the same bin, while multi-stream requires separating materials into different bins. Some advantages of single-stream are increased participation and collection rates, while disadvantages include reduced quality of recycled materials and higher processing costs. Multi-stream has higher collection costs but produces higher quality materials by separating at the source.
The document provides links to free manuals, books, and resources about organic gardening and farming techniques, including companion planting, rainwater harvesting, green roofs, solar energy, volunteering on organic farms in Europe, and development projects related to eco-friendly topics like coffee, solar energy, and helping address hunger. It encourages using these free resources to boost garden yields, learn organic composting and recycling, understand issues around pesticides, and explore volunteering and training opportunities in sustainable agriculture and energy.
The document provides links to numerous books about establishing and maintaining edible schoolyard gardens and using them in education. Some of the books discuss the origins and philosophy of the edible schoolyard movement started by Alice Waters, while others provide practical guidance on designing, planting, teaching with, and integrating school gardens into curricula. The books cover topics like involving children of various ages, organic and sustainable practices, designing gardens for small spaces, and using gardens to teach a variety of subjects.
This document provides information about worm composting and caring for earthworms. It discusses the benefits of worm composting, including creating nutrient-rich compost and reducing organic waste. Instructions are given for setting up a worm farm, including obtaining worms, adding bedding and food scraps, and harvesting the finished compost. Tips are provided, such as chopping food, maintaining moisture levels, and avoiding fatty foods that can cause odors. The document encourages people to start worm composting to easily recycle kitchen scraps into a valuable natural fertilizer.
This document provides a manual on integrated farming systems (IFS). It defines IFS as agricultural systems that integrate livestock and crop production to reduce costs and improve production through recycling. The manual contains 6 modules that cover IFS concepts and components, animal feed sources, silage production, biodigester installation, composting, and vermiculture. The goals of IFS are to provide stable income and achieve agro-ecological balance. Key advantages include improved soil fertility and productivity. The manual presents models of IFS that integrate crops, livestock, poultry, fish farming, and other components suited for farms in Belize.
A Village Saved: The Transformative Potential of Organic Agriculture in Nepalx3G9
This document provides an overview of the Everything Organic Nursery (EVON) in Nepal and its efforts to promote organic farming. EVON was founded in 2010 by American expatriates Jim Danisch and Judith Chase with the goal of enhancing traditional Nepali rural life through organic agriculture. Located in Patalekhet, EVON's land serves as a research center growing over 1,000 varieties of organic fruits, vegetables, legumes and herbs. In addition to demonstrating organic practices on their own farm, EVON conducts monthly trainings to teach organic farming methods to other Nepali farmers. The document discusses EVON's vision of creating an abundant agricultural landscape in Nepal similar to Tuscany, Italy through sustainable farming
This document provides instructions for setting up and maintaining a worm composting bin. It discusses the materials needed, including a bin, bedding, worms, and food scraps. It explains how to care for the worms by providing the right environment and addressing common problems. The goal is for students to learn about decomposition and recycling food waste while keeping the worms healthy.
This document discusses the need for a new research agenda to address the dynamics of agri-food systems in developing countries. It argues that prevailing approaches in agricultural science and policy often fail to provide sustainable outcomes, especially for poor rural populations, as they do not account for the complexity, diversity, uncertainty and non-equilibrium states that characterize agri-food systems. The document outlines some key drivers of change affecting developing world agriculture today, such as declining public support, integration into global markets, and trade barriers in developed countries. It calls for more interdisciplinary research focusing on understanding system interactions and exploring pathways to increase resilience and robustness in the face of growing risks and uncertainties.
This document provides information about Advancing Eco-Agriculture, an agricultural consulting and manufacturing company. Their mission is to help farmers produce healthy, disease-resistant crops through education and natural soil and plant management products. They offer consulting services, a product catalog including microbial inoculants, enzymes, and mineral nutrient formulations to analyze soil, monitor crop health, and enhance the soil-plant system for optimal agricultural production.
This document provides an overview and product catalog for Agri-Dynamics, a private membership association that provides natural and holistic products for farm and livestock. The catalog includes over 20 products organized by category including livestock supplements, botanical remedies, and informational resources. Agri-Dynamics was founded in 1979 with a mission to provide cost-effective natural alternatives to pharmaceuticals and aims to support animal health through nutrient-dense feeds, mineral-rich soils, and low-stress environments.
Agri-Food System Dynamics: Pathways to Sustainability in an Era of Uncertaintyx3G9
This document discusses the dynamic and complex nature of agri-food systems and argues that the prevailing approaches to agricultural science and policy often fail to provide sustainable outcomes, especially for poor people in developing countries. It outlines two perspectives in agricultural science - a holistic, systems-based approach versus an orthodox, equilibrium-focused approach. A holistic approach that considers uncertainty, diversity and complexity is needed to better understand agri-food systems and define practices and policies that can help systems become more resilient to shocks and stresses. The document examines drivers of change in global agri-food systems and characteristics of diverse rural livelihoods to provide context for later discussions of sustainability narratives and pathways.
This document discusses the benefits of incorporating medicinal and deep-rooted plants into livestock pastures and grazing mixtures. It summarizes the work and experiments of Newman Turner who found that pasture mixtures with diverse herbs produced healthier soils, cattle, and higher milk yields compared to simpler grass-legume mixtures. Some of the key plants Turner found beneficial include chicory, burnet, plantain, sheep's parsley, and yarrow. The document advocates designing pasture mixtures tailored to soil and season to provide maximum grazing and benefits to both livestock and soil health.
Benefits of Organic Agriculture as a Climate Change Adaptation and Mitigation...x3G9
Organic agriculture has potential as both an adaptation and mitigation strategy for climate change in developing countries. As an adaptation strategy, organic agriculture builds soil organic matter and water retention, making agriculture less vulnerable to drought and extreme weather events. Organic agriculture also reduces financial risks for farmers through lower input costs and higher prices. As a mitigation strategy, organic agriculture avoids greenhouse gas emissions from synthetic fertilizers and sequesters carbon in soil organic matter through certain agricultural practices. While more research is still needed, organic agriculture shows promise as a sustainable livelihood approach that can help rural communities adapt to climate change impacts with low financial requirements.
Best Practice Guideline to Managing On-site Vermiculture Technologiesx3G9
The document provides guidelines for managing on-site vermiculture technologies. It was published by the Recycled Organics Unit (ROU) at the University of New South Wales in January 2002. The ROU is the NSW centre for organic resource management, information, research and development, demonstration and training. The guidelines contain 7 information sheets that provide details on establishing and managing an on-site vermiculture unit to process compostable organic waste for commercial and industrial organizations. The information sheets cover topics such as determining waste quantities, site selection, installation, operation, and end product use.
Biodiversity, Biofuels, Agroforestry and Conservation Agriculturex3G9
This document discusses agroecology as a transdisciplinary science for sustainable agriculture. It reviews key developments in agroecology including its use of a systems approach and concept of agroecosystems. Agroecology research has focused on understanding agroecosystem structure, function, and sustainability. More recent work integrates ecology, agronomy, economics and sociology to promote biodiversity and biophysical sustainability. Organic farming is presented as an example of integrating bio-physical and socio-economic sustainability through legal regulation. Overall, agroecology acts as a bridge between disciplines and between theory and practice of sustainable agriculture.
This document provides information on composting and worm farming. It begins with definitions of composting and worm farming, noting that composting is a natural process of decomposition driven by microorganisms. It then discusses the benefits of composting and worm farming such as reducing waste and improving soil quality. The document provides instructions on building compost piles and worm farms, including important principles like aeration, moisture levels, and ingredient balance. It also discusses potential problems in composting and solutions. In the end, it describes uses for finished compost and worm castings in gardening.
Composting Institutional Food Scraps with Wormsx3G9
This document provides a summary of a 5-year vermicomposting pilot program in Middletown, CT that composted food scraps from local institutions using worms. Over the course of the program, nearly 9,000 pounds of food waste was collected from 6 participating locations. The program experienced challenges with maintaining consistent waste sources and transportation of waste to the greenhouse where the worms were housed. Educational outreach through school field trips and community presentations was very successful. The future of the program relies on finding a partner to take over daily maintenance and expanding waste sources now that electrical hookups for pre-composting equipment have been completed.
Composting with Worms ~ Chittenden Solid Wastex3G9
Worm composting is an effective way to recycle food scraps into nutrient-rich compost. Keeping a classroom worm bin provides hands-on learning for students about decomposition, the environment, and caring for living creatures. Worms eat food scraps and bedding, producing castings that make excellent plant fertilizer. Students observe the worms, collect data, and learn how to properly care for and harvest from the bin. The bin also supports cross-curricular lessons in science, math, language arts, and more.
Composting Worm Farms and Bokashi: A How To Guidex3G9
This document provides instructions for composting and worm farming. It explains that compost is created through the decomposition of organic materials like garden and food waste. It takes 2-18 months to produce compost depending on the method used. Worm farming is an alternative that uses worms to break down food scraps into valuable worm castings and tea. The document provides detailed steps for setting up compost bins and worm farms, including choosing a location, adding materials, maintenance requirements, and common issues and solutions.
Crop Rotation on Organic Farms A Planning Manualx3G9
This document provides guidelines for the fair use of a PDF file containing information about crop rotation on organic farms. It states that pages from the PDF can be printed for personal or educational use if the book, editors, and publishing organization are acknowledged. No use of the PDF should diminish the market for the printed version. The document also provides information on how to purchase a printed copy of the book.
DEEP LEARNING FOR SMART GRID INTRUSION DETECTION: A HYBRID CNN-LSTM-BASED MODELgerogepatton
As digital technology becomes more deeply embedded in power systems, protecting the communication
networks of Smart Grids (SG) has emerged as a critical concern. Distributed Network Protocol 3 (DNP3)
represents a multi-tiered application layer protocol extensively utilized in Supervisory Control and Data
Acquisition (SCADA)-based smart grids to facilitate real-time data gathering and control functionalities.
Robust Intrusion Detection Systems (IDS) are necessary for early threat detection and mitigation because
of the interconnection of these networks, which makes them vulnerable to a variety of cyberattacks. To
solve this issue, this paper develops a hybrid Deep Learning (DL) model specifically designed for intrusion
detection in smart grids. The proposed approach is a combination of the Convolutional Neural Network
(CNN) and the Long-Short-Term Memory algorithms (LSTM). We employed a recent intrusion detection
dataset (DNP3), which focuses on unauthorized commands and Denial of Service (DoS) cyberattacks, to
train and test our model. The results of our experiments show that our CNN-LSTM method is much better
at finding smart grid intrusions than other deep learning algorithms used for classification. In addition,
our proposed approach improves accuracy, precision, recall, and F1 score, achieving a high detection
accuracy rate of 99.50%.
We have compiled the most important slides from each speaker's presentation. This year’s compilation, available for free, captures the key insights and contributions shared during the DfMAy 2024 conference.
6th International Conference on Machine Learning & Applications (CMLA 2024)ClaraZara1
6th International Conference on Machine Learning & Applications (CMLA 2024) will provide an excellent international forum for sharing knowledge and results in theory, methodology and applications of on Machine Learning & Applications.
A review on techniques and modelling methodologies used for checking electrom...nooriasukmaningtyas
The proper function of the integrated circuit (IC) in an inhibiting electromagnetic environment has always been a serious concern throughout the decades of revolution in the world of electronics, from disjunct devices to today’s integrated circuit technology, where billions of transistors are combined on a single chip. The automotive industry and smart vehicles in particular, are confronting design issues such as being prone to electromagnetic interference (EMI). Electronic control devices calculate incorrect outputs because of EMI and sensors give misleading values which can prove fatal in case of automotives. In this paper, the authors have non exhaustively tried to review research work concerned with the investigation of EMI in ICs and prediction of this EMI using various modelling methodologies and measurement setups.
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The rivalry between prominent international actors for dominance over Central Asia's hydrocarbon
reserves and the ancient silk trade route, along with China's diplomatic endeavours in the area, has been
referred to as the "New Great Game." This research centres on the power struggle, considering
geopolitical, geostrategic, and geoeconomic variables. Topics including trade, political hegemony, oil
politics, and conventional and nontraditional security are all explored and explained by the researcher.
Using Mackinder's Heartland, Spykman Rimland, and Hegemonic Stability theories, examines China's role
in Central Asia. This study adheres to the empirical epistemological method and has taken care of
objectivity. This study analyze primary and secondary research documents critically to elaborate role of
china’s geo economic outreach in central Asian countries and its future prospect. China is thriving in trade,
pipeline politics, and winning states, according to this study, thanks to important instruments like the
Shanghai Cooperation Organisation and the Belt and Road Economic Initiative. According to this study,
China is seeing significant success in commerce, pipeline politics, and gaining influence on other
governments. This success may be attributed to the effective utilisation of key tools such as the Shanghai
Cooperation Organisation and the Belt and Road Economic Initiative.
1. COMPOSTING FOOD WASTE
AT SCHOOL WITH
EFFECTIVE MICROORGANISMS™
A PRACTICAL GUIDE AND CURRICULUM FOR TEACHERS
EM Teacher’s
Manual
EM Technology Network
www.emtechnologynetwork.org
2. SPECIAL ACKNOWLEDGEMENTS
This publication was made possible in part by a Waste Reduction
Initiative Through Education (WRITE) Grant received from the
Arizona Department of Environmental Quality - Recycling Program.
WRITE Grants provide funding assistance to educate Arizona’s citi-
zens on issues related to reducing, re-using, recycling, composting,
and buying recycled content products - with the ultimate goal of divert-
ing waste from landfills, reducing the number of landfills needed, and pre-
serving our natural environment. This program is funded by landfill disposal fees collected
from solid waste landfills located throughout the state.
We also wish to express our sincere gratitude to the members of the EM Bokashi Network
in Arizona who participated in and currently support this environmental recycling program.
4. 4
INTRODUCTION
- What is the EM Bokashi Network?
- What is EM and EM Bokashi?
MUCH TO DO ABOUT GARBAGE
- Landfills and the environment
- Composting ... Mother Nature's answer to recycling
WHAT IS EM (EFFECTIVE MICROORGANISMS™)
- The amazing discovery: Dr. Teruo Higa
- Meet the microorganisms
- EM composting vs. Traditional composting
FROM PLATE TO PLANTING
Steps to composting food waste with EM Bokashi
LET’S DO LUNCH AT SCHOOL: STARTING AN EM BOKASHI PROGRAM
AT YOUR SCHOOL
Things to consider: Logistics
Budget and program sustainability
CLASSROOM ACTIVITIES
APPENDIX
- Material Safety Data Sheet
- Registration Form to join the Network
- EM Dilution Guide
- Other key resources
5. INTRODUCTIONINTRODUCTION
Dear Teacher:
The EM Bokashi Network-USA is pleased to present this manual to you and your colleagues
as part of our continuing environmental education program to promote food waste as a valu-
able resource that can be recycled back into the soil. It is our sincere hope that the manual
will serve as a useful resource for educators, students, and parents who are concerned
about their environment and who wish to participate in school and community efforts to
divert waste from landfills and beautify their communities.
What is the EM Bokashi Network?
The EM Bokashi Network is a world-wide grassroots movement aimed at promoting com-
munity recycling and gardening through the use of EM (Effective Microorganisms™).
Inspired by Dr. Teruo Higa, discoverer of EM, this network has its roots in Japan, where over
one million people are involved. The Network’s primary mission is to reduce the amount of
waste going into landfills and to encourage the recycling of organic waste. The Network pro-
motes the use of EM Bokashi as a tool to transform food waste into a nutrient rich compost
that can be used for gardening and landscaping. The program is unique in that it provides
all individuals, regardless of their ability or disability, a chance to contribute to their commu-
nities and to become environmental advocates. The EM Bokashi Network presents children
with a valuable opportunity to establish a connection between the soil and the ecosystem, and
to understand their own role in improving the quality of our environment.
In 1996, the Tucson-based company EM Technologies, Inc. launched the EM Bokashi
Network-USA to introduce EM Bokashi recycling to schools and communities in the United
States. In 2002, the name of the company changed to EM Technology Network. Pilot pro-
jects at Miles Exploratory Learning Center and the Arizona Schools for the Deaf and Blind
(ASDB) in Tucson have led these schools to be recognized as national models for their innov-
ative composting and gardening projects. The Miles Exploratory Learning Center received
the 1996 NEAT REAP environmental award for diverting 5 tons of food waste from county
landfills. In 2000, the Center won top prize for Outstanding School Garden at the 3rd Annual
Southwest Region School and Community Gardening Conference sponsored by Maricopa
County Cooperative Extension of the University of Arizona.
In addition to its extensive EM gardening projects, ASDB is the first school in America to
implement an EM vocational program, in which students produce their own bokashi and
high-quality EM-composted soil. The school has also received School to Work grants in
1999 and 2000. Following the success of these pilot programs, over forty schools and orga-
nizations in Arizona have implemented EM Bokashi recycling and gardening programs.The
EM Bokashi Network-USA has shared its program with numerous schools in North America,
and many grassroots movements have recognized the educational value of this program.
5
6. 6
What is EM and EM Bokashi?
EM Bokashi is a fermented compost starter made from wheat bran and EM (Effective
Microorganisms™), a mixed culture of naturally-occurring beneficial microorganisms. EM
contains food-grade microbials such as those used to make cheese, bread, yogurt, miso,
and other foods. The microbes in EM are non-harmful, non-pathogenic, not genetically-ener-
gized or modified, and not chemically synthesized. When the correct conditions are provid-
ed, EM sets in motion a fermentation process to transform food waste and other organic
materials into a nutrient-rich compost. EM Bokashi (Bokashi=a Japanese agricultural term
meaning fermented organic matter) can decompose food waste in less than half the time of
conventional composting methods, without any unpleasant odors. This system can be eas-
ily implemented in an indoor environment, making it a simple and pleasant task for schools,
households, restaurants, and businesses to compost their food waste.
We hope you find this manual useful and informative, and that the information and activities
inspire you and your students to become actively involved in helping our environment
through the innovative EM food waste recycling program.
Thank you for your interest and support!
Gardening class at Miles Exploratory Learning Center
Tucson, Arizona
7. 7
According to U.S. EPA (Environmental
Protection Agency) estimates, on average, we
each produce 4.4 lbs. of waste every single
day. In 2001, this added up to 229 million tons
of municipal solid waste. As the population
grows - along with the amount and variety of
commercial product - so does the amount of
solid waste. The EPA projects an annual
increase in MSW of 1.2%. If this trend holds,
our cities will be dealing with 262 million tons
in 2010.
The cost of handling garbage is the fourth
largest expense - after education, police and
fire protection - in many city budgets.
Although we can put solid waste out of mind,
and even out of sight, it has to go somewhere.
So, where does our 4.4 lbs. of solid waste per
day go? Some of it gets recycled, some incin-
erated, but the bulk of it is laid to rest in more
than 3000 landfills in operation throughout the
United States.
In 2001, 15% of solid waste was incinerated, 30% was
recycled, but over half (55%) was discarded into land-
fills. The idea of burning waste to create energy seemed
initially to make a lot of sense. But, in practice, it has not
turned out that way because of the very high cost and
problems related to production of dioxin and toxic flash
ash. Some landfills that are not properly lined produce
leachate, which is runoff that can contaminate our drink-
ing ground water. Once our groundwater is contami-
nated, it is extremely expensive and difficult to clean it
up. Furthermore, many landfills are nearing capacity
and the cost of siting and maintaining new landfills is
extremely expensive. Communities have an almost uni-
versal resistance to having a landfill nearby because
they take up valuable land space and are unpleasant
sights. The solution to our waste problem lies not only
on perfecting disposal methods, but in finding ways to
avoid making it in the first place. There are sustainable
options that will allow us to meet our current needs and
provide for future generations as well. The most promis-
ing alternatives to manage waste and protect our envi-
ronments are to reduce, re-use and recycle (3R’s).
LANDFILLED
55%
RECYCLED
30%
INCINERATED
15%
SOURCE: EPA 2001 http://www.epa.gov
Trends in MSW Generation
1960 - 2001www.epa.gov
2.7
3.3
3.7
4.5 4.4
88.1
121.1
151.6
205.2
229.2
0
1
2
3
4
5
1960 1970 1980 1990 2001
year
0
50
100
150
200
250
milliontons
Per Capita Generation (lbs/person/day)
Total Waste Generation(mil tons)
SOURCE: EPA 2001 http://www.epa.gov
8. Organic waste, such as yard and food waste, accounts for 23% of the waste stream in the United States.
Food waste includes leftover portions of meals and food scraps from food preparation activities in
kitchens in restaurants, fast food chains, and cafeterias. Food waste is the third largest component of
generated waste (after paper and yard trimmings) and the second component of discarded waste. This
means that most food waste generated does not get recycled in comparison to other items such as
newspapers, cans, glass, and plastics. Dumping organic waste into landfills is highly inefficient .The lack
of oxygen inside the landfills cause decomposition to occur slowly. This produces methane gas and
acidic leachate. In addition to contributing to the environmental problem created by landfills, organic
waste takes up valuable space that could be used for other waste products. While composting is not
nearly as widespread in the United States as other forms of recycling, it represents a viable and pro-
ductive addition to traditional means of municipal solid waste disposal. The standard means of dispos-
al for most yard, food, sewage and paper mill sludge include landfilling and incineration. These practices
are not as environmentally or economically sound as composting.
Composting is the decomposition of plant remains and other once-living materials into a nutrient-packed
substance useful in enriching house plants, garden and farm soils. It is a form of recycling which occurs
naturally, and has successfully been adopted by humans, who usually enlist the help of insects, earth
worms, and microorganisms. Today, more and more people are beginning to compost their yard and/or
kitchen scraps either individually or through their municipality. These efforts improve plant production
while reducing the volume of garbage going into already overburdened landfills. By addressing the solid
waste issue, composting provides a way of instilling in children a sense of environmental stewardship.
Many educational programs focus on reducing, reusing, and recycling our solid waste. Composting fits
in with this idea but takes it a step beyond. With composting, children can do more than just send cans
or newspaper off for recycling-- they can see the entire cycle of food scraps or other organic waste turn
into something that is pleasant to handle and is good for the soil. Contrary to the “out of sight, out of
mind” philosophy, children who compost become aware of organic wastes as potential resources rather
than just as something to be thrown away and forgotten. They learn through direct experience that they
personally can make a difference and have a positive effect on the environment.
8
9. 9
Microorganisms are tiny units of life too small to be seen with the naked
eye, They exist everywhere in nature, in the air, soil, ocean, rivers, animals
and in the human body. We usually tend to associate these microorganisms
only with uncomfortable infections, sickness, or such inconveniences as
spoiled food, foul smells, mold and mildew. However, the vast majority of
microorganisms are crucial for maintaining ecological balance on Earth,
and carry out chemical processes that make it possible for all other organ-
isms, including humans, to live. These "friendly guys" of the microbial
world are known as beneficial microorganisms. Only a minority of
microorganisms are harmful and capable of producing disease, decay, and pollution. This not so
friendly group is known as pathogens.
In 1982, Dr. Teruo Higa, professor of Agriculture at the University of the Ryukyus in Okinawa
Japan, introduced to the world a breakthrough in the field of microbiology. After more than 20 years
researching beneficial microorganisms for use in agriculture, Dr. Higa discovered a specific group of
naturally-occurring beneficial microorganisms with powerful antioxidant and anti-putrefactive prop-
erties. In other words, microorganisms with an amazing ability to revive, restore and preserve. He
named this group “ EM”, an abbreviation for EFFECTIVE MICROORGANISMS™. EM is a com-
bined culture of aerobic microorganisms (requiring oxygen to survive) and anaerobic (do not
require oxygen to survive) microorganisms that co-exist symbiotically in one liquid solution. Prior to
Dr. Higa’s discovery, it was presumed these two groups of microorganisms, requiring opposite conditions
to survive, were not compatible.
Microorganisms control and determine which course Nature will follow, that of regeneration
(a state of life, health & vitality) or that of degeneration (a state of degradation, decay, disease,
pollution, oxidation). Dr. Higa’s findings demonstrated the power of EM to influence which of these
two forces will prevail in a specific environment. Soil conditions are a good indicator of how these
two forces work in nature. A soil where regenerative or beneficial types of microorganisms predominate
exhibits remarkable growth, yield and is also disease and pest free. Soil quality continues to improve
without the need for agricultural chemicals. The opposite holds true in soils controlled by degener-
ative or pathogenic type of microorganisms. In this case, the balance of normal microflora has
been upset and disease inducing organisms take over. Soils that have been intensely farmed with
agro-chemicals fall under this category and therefore growth tends to be poor and crops are weak
and afflicted with pests and pathogens. By introducing EM into these types of soils, it is possible to
shift the microbial equilibrium in order to ensure that beneficial microorganisms become the domi-
nant force. The organisms in EM combine with the beneficial microorganisms already present in the
soil and help them proliferate. Together, they work to build a healthy, living soil.
EM contains naturally-occurring beneficial microorganisms found in soils worldwide. The three
main groups of microorganisms found in EM are Phototrophic Bacteria, Lactic Acid Bacteria, and
Yeast. Many of these cultures are used for processing cheese, yogurt, bread, soy sauce, pickles,
miso, sauerkraut, beer and other common fermented foods and distilled spirits. EM•1® is listed on
the OMRI list (Organic Material Review Institute). EM is not toxic or pathogenic and is safe to humans,
animals and the environment.
10. 10
EFFECTIVE MICROORGANISMS FOR SOILEFFECTIVE MICROORGANISMS FOR SOIL & PLANTS& PLANTS
EM is a practical and “down to earth” bio-technology, easy for children to learn and use. EM•1®
comes as a liquid concentrate, and, in this form, the microorganisms are alive but dormant. To acti-
vate them, you simply dilute the concentrated solution with water according to the application. An
equal amount of molasses, a food source, may be added to further activate EM•1®. The following
are some applications and benefits of EM•1® .
APPLICAAPPLICATIONS:TIONS:
* As a pre-planting treatment
* As a foliar spray for growing plants
* As an inoculant for seeds and transplants
* As an inoculant for nursery crops, container-grown
plants, and in hydroponic systems
* As an inoculant for accelerating the decomposition of
crop residues, cover crops, green manures, and other
organic wastes from municipal and agricultural sources
BENEFITS:BENEFITS:
* Enhances soil fertility
* Promotes germination, growth, flowering, fruiting, and ripening in crop plants
* Increases crop yield and improves crop quality
* Accelerates the decomposition of organic waste from crop residues
* Increases the population of beneficial microorganisms in the soil, leading to the control of
pathogens through competitive exclusion
LACTIC ACID BACTERIA YEAST
MEETMEET THE EFFECTIVE MICROORGANISMSTHE EFFECTIVE MICROORGANISMS
11. EM•1® can be used to compost both aerobically and anaerobically. This manual focuses on com-
posting food waste through anaerobic fermentation, however a brief explanation on the how to use
EM•1® in aerobic systems is presented below. You can incorporate both methods in your school
gardening projects.
AEROBIC: USING EM•1AEROBIC: USING EM•1®® - CONCENTRA- CONCENTRATED LIQUID SOLUTIONTED LIQUID SOLUTION
Aerobic compost can be made in the usual manner of layering organic materials. Inoculate the
materials with a solution of EM•1® and molasses at a dilution of 1:1000 as they are added to the
pile. Use 3 gallons of this diluted solution per cubic yard of materials in the pile. This is equivalent
to 3 teaspoons of EM•1® , 3 teaspoons of molasses to 3 gallons of water. Apply with sufficient water
to be wringing wet. The pile will heat up quickly to a high temperature. The pile may need to be
turned. The compost may be mature in 3 to 4 weeks with this method.
ANAEROBIC: USING EM BOKASHI (COMPOST STANAEROBIC: USING EM BOKASHI (COMPOST STARTER)ARTER)
The most effective method of composting food waste is through anaerobic fermentation. This
process is done in airtight environment and using EM Bokashi as an inoculant or compost starter.
Bokashi is a Japanese term that means “fermented organic matter”. This method results in the
fermentation or “pickling” of the materials, as opposed to the decaying process that occurs in
traditional composting. EM Bokashi is wheat bran that has been fermented with EM•1® and then
dried for storage. The wheat bran, a carbon source, acts as a housing or medium for the microor-
ganisms to live. When the correct conditions are provided, EM Bokashi guides the decomposition
of organic matter into a fermentation rather than a putrefaction pathway. This unique method can
produce a nutrient rich compost in less than half the usual time of conventional methods, without the
unpleasantness associated with putrefaction. This system can be easily implemented in an indoor
environment, making it practical for schools, households, restaurants, and businesses to compost
food waste. When compared to traditional composting systems, you can produce an incredibly
healthy soil in just 4 to 6 weeks compared to the 6 to 8 months that it takes in traditional compost-
ing process.
TRADITIONALTRADITIONAL COMPOSTINGCOMPOSTING
• Aerobic process
• Putrefactive decomposition pathway
• Requires turning
• May produce foul odors
• May attract flies and unpleasant insects
• Nutrients are turned to elements (unsoluble)
and are not readily available for plant intake
• Loss of energy - up to 80% of original nutrient
content is lost through leaching and
volatilization
• Requires large amounts to meet plant nutrient
needs
• Requires 2 to 3 months to complete
• No control of microflora
EM•1EM•1®® COMPOSTINGCOMPOSTING
• Anaerobic process
• Fermentation pathway
• Not labor intensive - does not require turning
• Produces no foul odors
• Attracts beneficial insects
• Nutrients are readily available in soluble form for
plant intake
• Increase of energy- beneficial substances are
created and shared between aerobic & anaerobic
organisms, retaining nutrients in the compost
• Requires smaller amounts to meet plant
nutrient needs
• Requires only 1 month to be ready for use
• Controlled inoculation of specific beneficial
microflora
11
COMPOSTING WITH EM•1COMPOSTING WITH EM•1®® & EM•1& EM•1®® BOKASHIBOKASHI
12. This section presents an overview of the entire composting process, from collection, fermentation, to
the transfer of the food waste into the soil. Before introducing this activity to your classroom, we rec-
ommend you try it first at home. This will allow you an opportunity to learn from any mistakes and give
you confidence to teach this bio-technology. Additional information and issues to consider when com-
posting in a school cafeteria setting can be found on pages 17-20.
LIST OF MALIST OF MATERIALSTERIALS
1. EM Kitchen Fermenter Bucket or any 3 to 5 gallon
capacity plastic buckets that can be adapted to pro-
vide the following features:
• An airtight lid to ensure an anaerobic environment
(no exposure to air).
• A strainer/ divider to separate the food waste from
liquid that may collect at the bottom of the bucket.
• A spigot or stopper to drain out the liquid.
The size and number of the composters will depend on how
much waste you are planning to collect. You may purchase spe-
cial buckets from EM Technology Network, or build your own as
a classroom project. For instructions on how to build a bucket, refer to page 33.
2.2. EM Bokashi: Making Bokashi allows children a hands-on opportunity to work with microorgan-
isms and be part of the entire EM fermenting cycle. It is also a fun and eye-opening activity!!! For
instructions on how to make EM Bokashi, refer to page 31.
3.3. Fresh leftovers and kitchen scraps: Do not include spoiled or moldy items. To ensure an
effective fermentation process break large pieces of food items into smaller fragments and drain any
excess liquid prior to placing the waste in the bucket. Use only organic materials suitable for turning
into compost. Note: Paper products, although organic, should be excluded.
• Fresh fruits & vegetables
• Prepared foods
• Cooked or uncooked meats & fish
• Cheese & eggs
• Bones - chopped into small pieces
• Coffee & tea without the filter paper or bags
• Dry leaves and wilted flowers
12
13. 13
THE COLLECTION PROCESSTHE COLLECTION PROCESS
1. Begin by sprinkling Bokashi in the bucket. Place your
fresh kitchen scraps or meal leftovers inside the bucket and
coat them evenly with a layer of Bokashi. Remember, do not
include any moldy or spoiled food items. Use approximately
one handful of Bokashi for every one inch layer of food
waste. Use more Bokashi during the summer or in hotter cli-
mates and when treating high protein foods such as meat,
fish, cheese and eggs.
2.2. Repeat this layering process until the bucket is filled to
capacity. Add a generous coat of Bokashi to the final layer
of food waste and seal the lid tightly. In a school cafeteria
setting, you will fill-up at least one bucket per lunch period.
At home, it may take you a week to a month to fill up a
bucket depending on the number of people in your house-
hold. Make sure to close the lid tightly every time you add
waste into the bucket. Remember, EM needs an air-tight
environment (anaerobic) to do its job!! Not doing so could
result in putrefaction rather than fermentation of the food
waste!
3. Date and store the bucket(s) away from direct sunlight
in a cool place. At school, store it in a closet or any avaiable
space away from the cafeteria’s kitchen and high traffic
areas. At home, store the bucket under the kitchen sink,
closet, or garage. Buckets can also be stored outside in a
shed or any shaded area. Let the waste ferment for a perod
of two weeks in warm weather and up to one month in coler
climates.
44 Prior to and during the final two-week fermentation
period, liquid may collect at the bottom of the bucket.
Use the spigot to periodically drain this liquid commonly
called "EM Garbage Juice". The amount and color of the
liquid drained will depend on the type of foods you
dicard. Fruits and vegetables tend to release more
• Plastic
• Styrofoam
• Glass
• Paper
• Aluminum foil
• Soda cans
14. 14
moisture than other foods. Do not be concerned if little or no liquid is produced. Do not discard
this valuable liquid as it can be used to:
a.)a.) Apply to the Soil: This liquid fertilizer is rich in nutrients from the food waste
and alive with EM.To fertilize an existing garden or house plants use a
1:1000 - 2:000 dilution rate and apply directly to the soil. Do not apply directl
to plant foliage. For trees and shrubs you may use a stronger dilution rate,
such as 1:500.
b.)b.) Clean and Control Odors in Drain Systems: Pour the concentrated soltion
directly into your kitchen and bathroom drains, toilet or septic system. EM will
help maintain the population of beneficial microorganisms in check, prevening
slime build-up and curtailing malodors.
Please note this liquid is not equivalent to and should not be used in place of the origi-
nal EM•1® concentrate. The EM Garbage Juice cannot be stored and must be used
within 24 hours after drainage or it could spoil.
THE SWEET SMELLTHE SWEET SMELL OF SUCCESS:OF SUCCESS:
SIGNS OFSIGNS OF AA GOOD FERMENTGOOD FERMENTAATION PROCESSTION PROCESS
Once the two week fermentation period is over, open the
container and check to see if your compost is ready for use.
You will notice the food waste has not fully degraded but
rather has preserved its physical properties, appearing and
smelling like pickles. Remember that EM preserves rather
than putrefies organic matter. The full breakdown of the
material will occur once it’s transferred into the soil. The fol-
lowing are signs that your compost has been a success:
1. SMELL: Well fermented waste should have a sweet and
sour smell, similar to that of pickles or apple cider. A strong,
rancid or rotten smell indicates the process has failed.
2. VISUAL: Occasionally, a white cotton-like fungi growth
may appear on the surface of the compost. This does not
indicate failure, but rather that a good fermentation process
has taken place. On the other hand the presence of mag-
gots, or black or blue-green fungi indicates that contamina-
tion has occurred and the process has followed a putrefac-
tive pathway.
To know why a fermenting batch could go bad and how to
dispose of it, refer to page 16.
15. 15
1. TO PREPARE THE SOIL FOR PLANTING:
A) Establishing a garden: Dig approximately a 6 to 8 inches deep
trench and spread the fermented waste. Mix with some soil and
cover with at least a 3-inch layer of soil. If you have pets or live near
a wild animal habitat, you may want to dig a trench at least 1 foot
deep. The fermented food waste poses no danger to animals, how-
ever they like the smell and may dig it out.
B) For planters/container gardening: Select a planter with drain
holes. Line the bottom with gravel or other materials that drain well.
Add 1/3 potting soil, 1/3 fermented food waste and mix it in with
some soil, finally cover with 1/3 potting soil.
Whether transferring the fermented waste to a garden or planter,
wait at least two more weeks before planting any seeds or
seedlings. Allow time for the waste to ferment and breakdown in the
soil. Planting immediately could ferment the seeds or burn the roots
of the seedlings. The EM fermented compost is acidic and will be
neutralized after 7 to 10 days.
2. TO FERTILIZE:
A) Existing gardens: Dig approximately 6 to 8 inches deep in
between beds and spread the fermented food waste. Mix in with soil
and cover with a 3-inch layer of soil. Be sure the roots do not touch
the compost directly.
B) Trees: Dig 8 to 12 inch deep holes at two feet intervals around the
tree's drip line. Bury the fermented food waste in the holes and cover
with a 3-inch layer of soil.
B
Soil
Soil
16. 3. TO PRODUCE EM SUPER-SOIL: Dig one or several trenches 3
to 5 feet deep and 1 to 2 feet wide. Transfer waste into the trench and
cover with a thick layer of soil. Repeat this process until the trench is
full. Wait at least a month to dig out this "super soil " and use it as a
soil conditioner in your garden or planters. This trenching method is
ideal for schools, restaurants, farms, and businesses that may generate
large volumes of waste in excess of their gardening needs. The super
soil produced can be marketed as a specialty soil. (See page 28 for
educational activities.)
AN IMPORTAN IMPORTANT FINALANT FINAL STEP:STEP:
Wash the buckets thoroughly with water after every transfer. Not doing
so may contaminate your next batch of fermented food waste and be a
cause for failure.
THE FOULTHE FOUL SMELLSMELL OF FOF FAILURE:AILURE:
WHYWHY AA FERMENTFERMENTAATION PROCESS GOES WRONGTION PROCESS GOES WRONG
1.1. Poor quality of the Bokashi.
2.2. Not adding enough Bokashi to the food waste.
3.3. Not replacing the container’s lid tightly after every use.
4.4. Failure to frequently drain the “Garbage Juice” from the bucket.
5. Spoiled items were added to the compost.
6.6. Prolonged and direct exposure to sunlight and extreme temperatures (too hot or too cold).
HOW THOW TO DISPOSE OFO DISPOSE OF AA BAD BABAD BATCH OF COMPOSTTCH OF COMPOST
1. Find a spot in your garden away from trees and plants and dig a 1 foot deep hole. You can also
use a 10 gallon planter.
2. Place 1/2 lb. of Bokashi in the hole or if using a planter, first layer with soil and then add the 1/2
lb. of Bokashi.
3. Pour the failed batch and mix with some soil. If maggots are present, add boiling water first.
4. Add another 1/2 lb. of Bokashi and cover with at least a 3-inch layer of soil.
5. Finish by spraying a 1:100 diluted EM solution over the soil.
6. You may plant in this area or plant after a month.
Trenching method at ASDB.
16
17. 17
Introducing an EM recycling activity at a school setting can be as simple as collecting one bucket of
food waste in a classroom or setting up a daily food collection effort in the cafeteria. In fact, an EM
composting project often starts in a classroom, evolves into a cafeteria program, and expands into
the community. However, implementing an EM food waste recycling program at a large scale or on
a permanent basis requires detailed planning, a coordinating team who will follow-through, and the
enlisting of a strong core of volunteers. Keep in mind that the greater the volume of food waste
collected, the wider the base of support and logistics required to manage it. The following are
some issues to consider when proposing a program to your school’s administration.
LOBBYING FOR SUPPORTLOBBYING FOR SUPPORT::
Composting in a school setting may not be a common practice in many urban areas. This may be
due in part to limitations posed by conventional composting methods and the lack of public aware-
ness on the need to divert organic waste from landfills. Space constraints, unsightliness of an out-
door pile, flies, odors, and other unpleasantness associated with putrefaction tend to discourage
schools from composting food waste. Although the EM Bokashi method solves these inconve-
niences, you may run into some barriers when proposing an EM food waste recycling program to
your school officials. The fact is that most of us view food waste as solely garbage and do not attach
any value to it. Furthermore, microorganisms are mainly perceived as agents of disease and decay
and many people do not realize that a vast number of them sustain life on this planet. Therefore,
gain the support of the school administration, teachers, parents, and other staff by changing their
perception on these issues. The key to win them over, is to educate them on the value of recycling
food waste and the benefits of EM. This can be achieved by distributing information on the subjects,
sharing EM curricular activities, inviting guest speakers to address topics, touring EM pilot school
projects, and attending EM training workshops.
BUILDINGBUILDING YOUR TEAMYOUR TEAM AND SETTING GOALS:AND SETTING GOALS:
Once you have succeeded in gaining the school’s attention and endorsement, assemble a coordinat-
ing team to help implement the program. The team should set the goals to guide the project, eva-
luate needs, and determine the logistics and budget required to implement this program. Get
involvement from as many people you believe will be impacted by the project. Include not only the
principal, teachers, parents, and students but also cafeteria staff, maintenance personnel, etc. If a
gardening committee is already in place at your school, tie into their activities and work in conjunc-
tion with them. The coordinating team should determine what they would like to accomplish with this
project and set goals to direct the volunteers. For example,determine the main goal: to raise envi-
ronmental awareness and reduce waste, complement a gardening project, enhance a science cur-
riculum, promote organic gardening and good nutrition, increase parent involvement in school activi-
ties, establish a community garden, etc. In general, determine how this program will benefit the
school and the community. Without setting goals, you may end up collecting more food waste than
you need or you can manage.
LOGISTICSLOGISTICS AND SCALE:AND SCALE:
The scale and frequency of food collection will not only depend on your goals but also on the volume
of waste the school generates per day. Although everyday collection is the ideal, it poses a logistical
LET’S DO LUNCHLET’S DO LUNCH AAT SCHOOLT SCHOOL
18. 18
challenge for schools with very large student populations. Our recommendation is to start on a small
scale and increase collection once you feel comfortable with the process and have the necessary
logistics in place to handle larger volume. For example, a school of 300 on average collects two to
three 5 gallon buckets per lunch hour (120 to 180 lbs) of food waste per day. That translates into 15
buckets a week. Before initiating daily collection, ask if there is room to store it and what will be done
with all that fermented waste.
If gardening is your main goal, begin collecting food waste at least one month prior to planting season.
Remember that the waste needs to ferment two weeks inside the composter and another two weeks
in the soil. For example, if planning a spring garden, begin composting and preparing the soil during
the winter or early spring. You may begin collecting and trenching food waste at any point in time if
you are not planning to establish a garden immediately. In either case, make sure the logistics are in
place to ensure the process runs smoothly. The following is a checklist of tasks and other items to
include in your planning:
1. T1. Training:raining: Arrange for training of all key players and volunteers so they become familiar with the
various steps in the composting process, such as Bokashi production, food collection, transfer, etc. If
the volunteers are able to perform multi-tasks, they can then substitute in areas where needed. A
thorough training program also helps to ensure the continuity of the project. In the case where coordi-
nators and volunteers move on to other projects, there will be always be someone there to carry on
the program.
2.2. Assigning duties and responsibilities:Assigning duties and responsibilities: The coordinator(s) should prepare a sign-up sheet
listing the different tasks and responsibilities for the volunteers to carry out. These include setting-up
the collection station in the cafeteria during lunch time, monitoring the collection process, cleaning-
up, labeling, and storing the buckets accordingly. In addition, volunteers must drain buckets when
needed and use the “Garbage Juice” as instructed. Please remember that failure to drain this liquid
could trigger putrefaction of the fermented waste. Volunteers must arrange for the timely transfer of
the fermented waste into the garden or deep trenches. Also, buckets must be rinsed thoroughly
before they can be used for a new batch. A log should be kept to record the amount of food waste
your school is diverting. Post this information in the school cafeteria, newsletters, and publicize it in
the community.
3. Making Bokashi:3. Making Bokashi: Make sure you have a good supply of Bokashi available before you begin
collecting waste. If you are planning to make your own Bokashi, do so at least a month in advance to
allow enough time for it to ferment and dry. Fermenting and drying may vary according to your local
climate.
4. Building Buckets:4. Building Buckets: When considering what buckets to use, consider volume, ease of trans-
portation, drainage capacity, and costs. The bucket system is easy for students and volunteers to
manage and move around. Have enough fermenting buckets on hand to meet your recycling goals.
For example, to collect two buckets twice a week, have at least 8 -12 buckets on hand to begin the
process. As the batches complete their fermentation period and are transferred into the soil, rinse
the buckets thoroughly and put them back to use. An alternative to the bucket system is to convert a
30 to 50 gallon capacity barrel into a fermenter. The same criteria for building a composting bucket
applies for building a fermenting barrel. The system must provide an anaerobic condition (airtight lid),
it must have a screen to separate the waste from the liquid that accumulates and a method to drain it
out. A full bucket can weigh an average of 40 lbs, while a fermenting barrel can hold more than 500 lbs.
5. Setting-up a collection station:5. Setting-up a collection station: Set up the station next to other recyclables and garbage
receptacles. It is important to have someone monitoring the station at all times in order to guarantee
an efficient collection. Have each student clear their own plate into the bucket using a spoon or uten-
sil. Although the instructions recommend that large pieces of food be broken into smaller fragments,
this may be possible at home but not in a fast paced cafeteria setting. Instruct volunteers to try their
19. best to break large items and sprinkle Bokashi over each layer of food waste that goes into the buck-
et. The Bokashi is perfectly safe to handle, however, gloves can be worn if desired.
6. Select storage site for food waste:6. Select storage site for food waste: Select a site away from the food preparation area and
high traffic. You may store waste outside as long as it is underneath a shade. Have a dolly or utility
cart on hand to help transport the buckets to the storage place and later on to the garden.
7. Preparing T7. Preparing Transfer Site:ransfer Site: Make sure in advance that garden trenches are dug and ready for
the fermented food waste to be transferred. Arrange for a backhoe if you plan to incorporate a deep
trenching system. Place trenched soil adjacent to the trench to use as a soil cap to cover the fer-
mented compost. Food waste may be stored for more than two weeks under the right conditions,
but we recommend you avoid storing it for extensive periods of time. There is no point in collecting
food waste for the purpose of storing it! You may want to consider transferring excess waste to a
different site, such as a community garden, another school’s garden, a farm, or a composting facility.
Searching for a transfer site is a good exercise in resourcefulness and community networking for the
students.
BUDGETBUDGET AND PROGRAM’S SUSTAND PROGRAM’S SUSTAINABILITYAINABILITY::
Composting with EM does not cost, it saves ... money and the environment. This program has been
designed with minimal costs in order to make it affordable for schools to implement. Schools are giv-
ing the option to make their own Bokashi as well as to build their composting buckets out of recy-
clable materials. This brings the cost of the program down and also provides children a valuable les-
son in sustainability. Budgeting for this program really depends on the scale of food collection the
school will undertake. However, a budget of approximately $130.00 will get the program off to a
start. This will cover the purchase of utensils needed to collect waste, build buckets and make
Bokashi. It is also enough to buy ingredients to make your first 100 lbs. of Bokashi. The long-term
savings realized in waste collection fees and purchases of gardening inputs more than offsets the
total cost of running the program. Further, the program offers entrepreneurial and fundraising poten-
tials that will ensure its sustainability.
INITIALINITIAL COSTCOST: Utensils/Materials (Estimated cost, as an example): Utensils/Materials (Estimated cost, as an example)
10 OR MORE MIXING TUBS $ 50.00
*Cheaper alternative: use old tubs, trays, buckets or
a 10 x 8 tarp ($5.00)
2 SPATULA/SCRAPERS $ 5.00
2 OR MORE MEASURING CUPS $ 3.00
2 OR MORE MEASURING SPOONS $ 3.00
DRILL (Borrow from school maintenance department) $ 0.00
COMPOSTING BUCKETS (Recycled ) $ 0.00
12 GOOD QUALITY SPIGOTS $ 36.00
*Cheaper alternative: Rubber stoppers, cork
BUCKETS TO MIX SOLUTIONS & STORE BOKASHI (Recycled) $ 0.00
SUBTOTAL $ 97.00
COST TCOST TO MAKE 100 LBS. OF BOKASHIO MAKE 100 LBS. OF BOKASHI
(TREA(TREATS 50 BUCKETS OF 5-GALLON CAPTS 50 BUCKETS OF 5-GALLON CAPACITY)ACITY)
EM•1® SOLUTION (2 cups) $ 10.00
MOLASSES (2 cups) $ 2.80
WHEAT BRAN (2 50 lb. bags) $ 20.00
SUBTOTAL $ 32.80
TTOTOTALAL $$ 129.80129.80
19
20. SUSTSUSTAINING THE PROGRAM:AINING THE PROGRAM:
It really pays to recycle with EM•1®. Not only is the program inexpensive to implement, but the
added benefits realized from the program ensures the program’s sustainability and continuity.
1. Savings on the purchase of gardening supplies: The school can significantly cut down on the
purchase of soil, compost, and other gardening supplies.
2. Reduced Garbage Collection Fees: By cutting down the volume of waste that goes into the
dumpsters, the school will reduce garbage collection fees charged by waste management compa-
nies. For example, the Arizona Schools for the Deaf and Blind (ASDB) was able to cut down their
garbage pickup from 4 to 3 times per week, realizing a savings of $500 in their first year of imple-
menting the program.
3. Entrepreneurial Potential: There are many entrepreneurial projects that your school can under-
take. As a school fundraising project, for example, schools can sell Bokashi and EM-grown vegeta-
bles and herbs, and EM super soil.
4. Community Appeal: Businesses are always happy to support projects that have an environmen-
tal education component and that benefits the community.
5. Grant opportunities: The merits of this recycling program have been recognized by many educa-
tional, environmental, and gardening organizations who have awarded grants to some of our pilot
schools so they can continue and expand this program. Funding for this type of educational program
is available from both, the non-profit as well as corporate sectors.
Notes:
20
21. Environmental conservation and sustainability are concepts
that can be easily presented and demonstrated in schools
through the use of the EM BOKASHI food waste fermenting
system. The system can be used to establish a school gar-
den, enhance science units, or as an ongoing project in food
waste reduction and recycling.
The following section includes a variety of educational
activities using the EM Bokashi food waste fermenting sys-
tem. These activities present the concepts of landfill reduc-
tion, recycling processes for food waste and plant discards,
and the reuse of recycled products. Each activity generally consists of the following format:
1. Purpose - Describes the intent of the activity
2. Key concepts - Describes major concepts presented
3. Skills - Lists skills the activity will enhance
4. Materials - Lists tools and materials needed and suggestions for obtaining them
5. Procedure - Provides a general description of the activity
6. Follow up activities - Suggests extension activities to enhance the concepts presented
An additional component called "Tips for the Teacher" appears ran-
domly throughout the activities. This component provides additional
ideas to emphasize specific skill development in content areas (e.g.
math, science, art, language, and social studies) during the lesson.
Educators are encouraged to consider the age/grade levels of their stu-
dents as they use these activities. It is suggested that lessons for ele-
mentary school students focus on the school environment. Young stu-
dents are most aware of their immediate environments and learn best
with concrete tangible activities. Students in middle schools will be
ready to generalize concepts practiced in the school environment to their home environments.
Hence, the emphasis in middle school should be reduction, recycling, and reuse of food waste
collected in the home.
Finally, at the high school level, students are able to embark on projects involving (1) reduc-
tion, (2) reuse, and (3) recycling of food waste in their local communities. Projects can be
developed using the EM Bokashi food waste fermenting system in restaurants, and commu-
nity gathering places. Students can expand their experiences to compare and contrast the
impact of recycling food waste in larger geographic areas and then consider the differences in
disposal of food waste among a variety of countries and cultures.
Perhaps after introducing this innovative method of fermenting food waste to your classroom,
you decide to go one one step further and propose an on-going school food waste recycling
program at your school. The segment, “Let’s do Lunch at School”, (p. 17-20) contains
guidelines and suggestions that will help you implement such a program.
21
22. Ë PURPOSE:PURPOSE: To learn what happens to our food leftovers.
Ë KEYKEY CONCEPTCONCEPT:: Food waste does not have to end up in landfills, it can be recycled through
a natural process called composting.
Ë SKILLS:SKILLS: Science, Vocabulary development, Environment
Ë AGEAGE GROUP:GROUP: 5th Grade and above
Ë MAMATERIALS:TERIALS: Chalkboard, Dictionaries, pictures whenever possible
Ë PROCEDURE:PROCEDURE:
1. Instruct students to look up the words compost and decompose and observe that compost is
part of the word decompose. Now, they are ready to begin a discussion on food waste.
2. Ask students what happens to the leftovers they do not eat at home or in the cafeteria. Write
their response on the board. Where does all this waste go? Does it disappear? No, it ends up in
our landfills or transfer stations.
3. Ask students to go back 50 to 100 years ago, before the existence of garbage trucks, dumps
and modern landfills. What do they think people did then with their food waste? The waste
would be buried in the soil or placed outside in piles to let nature decompose or recycle it into a
soil-like dark substance called humus. Microorganisms, worms, and other organisms that live in
the soil, eat and convert the food waste into a nutrient form that can be easily absorbed by plants.
5. Find out how many students compost at home and what method they use. There are various
methods that can be used to compost organic matter faster than it occurs in nature.
Aerobic (air required): open piles, open bins, worm bins,
Anaerobic (no air required): Closed -air systems, underground composting (waste gets
buried in the soil), EM Bokashi fermentation process
6. What can you compost: Food waste, leaves, grass clippings, manure, saw dust, and other
organic matter
Where can you compost: Home, school, restaurants, community gardens, farms
What can compost be used for: Soil amendment, mulch, side dressing
Benefits of composting: Helps divert waste from landfills, improves soil quality and fertility,
helps the environment, saves money
Ë FOLLOW-UP: Arrange for a field trip to a municipal or commercial composting facility, com-
munity garden, or farm to observe various kinds of composting operations.
FOOD FOR THOUGHTFOOD FOR THOUGHT
The Fate of Food WThe Fate of Food Wasteaste
22
23. Ë PURPOSE: Raise awareness among teachers and students on the amount of food waste generated
by the school on a daily basis.
Ë KEY CONCEPTS: By recycling food waste, schools can make a significant contribution to the
environment,
Ë SKILLS: Science, Math, Social Science
Ë AGE GROUP: 3rd Grade and above
Ë MATERIALS:
1 EM Bokashi
2. EM food waste fermenting buckets **(Number will
depend on the number of students at your school)
3. Spatula
4 Labels
Ë PROCEDURE:
1. Discuss with students the problems created by garbage and landfills. Review the 3’R concept:
Re-duce, Re-use, Re-cycle and where composting fits in.
2. Have your class collect one lunch period of cafeteria food waste. Prior to collection, inform
the principal and the rest of the school what will take place at the cafeteria. Place the composting
buckets with a FOOD WASTE ONLY sign next to other collection receptacles i.e, soda cans, plas-
tics, and regular garbage. Have two students at a time manning the collection process.
Encourage students to explain the purpose of this activity to their curious peers. After the collec-
tion is done, weigh the buckets and record this number.
3. Date the buckets and store them in a dark place, away from direct sunlight for a two week peri-
od.
4. Calculate the total amount the school generates in one day, week, month, etc. Share this infor-
mation with the rest of the school. Discuss the value of fermenting food waste in the reduction of
landfills. Additionally, reinforce the concept of source reduction i.e. do not waste food, serve your-
self only what you can eat.
TIPS FOR THE TEACHER: Discuss the implications of establishing a permanent
food waste collection program at the school ( i.e establishing gardens, waste diversion,
environmental sustainability, saving waste management fees for the school,
entrepreneurial activities, etc. Refer to pg. 18-20).
Ë FOLLOW-UP: After the two week period is over, transfer food waste into garden trenches or
planters. During this period, make sure to drain liquid that may accumulate at the bottom of the
bucket and use accordingly.
DON’T LET A GOOD THING
GO TO WASTE
Collecting food waste at Miles Exploratory
Learning Center, Tucson, AZ. Photo by Mike M.
23
24. PICK-UP PICNIC
PICK-UP PICNIC
Ë PURPOSE : Use a litter awareness activity to introduce the use of Effective Microorganisms
as a method to decompose food waste.
Ë KEY CONCEPTS: Decomposition is a form of recycling that continuously occurs in nature.
Microorganisms play a key role in decomposing organic matter.
Ë SKILLS: Science, Social Science, Environment
Ë AGE GROUP: Elementary school (all grades)
Ë MATERIALS:
1. EM Bokashi 4. Picnic food and utensils
2. EM food waste fermenting bucket(s) 5. Five pairs of cloth, reusable gloves (optional)
3. Large size garbage bags
Ë PROCEDURE:
1. This activity must be pre-planned as a field trip to help clean/beautify the environment.
Students are asked to plan an outing to a local park or public recreation area in order to pick up lit-
ter. This activity can be adapted to age groups by the teacher's choice of setting (e.g. school play-
ground, local park, national preserve, etc.).
2. In preparation for the outing, assign students food items to prepare at home and bring for a
picnic lunch after the litter. The teacher should plan to bring the rest of the materials for this activ-
ity.
3. Take the class out for a walk around the park to collect litter. Students can place the items
collected into two bags, one for recyclables and one for non-recyclables. Look for signs of
decomposition on each type of litter found. Discover the different ways that decomposition takes
place and look for the presence of microoganisms (tins can rust, bacterial action on paper, mold
and fungus on food, insects and animals). If an item is not decomposing, why not? Have children
observe organic matter, such as any plant or animal remains, naturally decomposing in the soil.
4. Lunch is served after the walk
5. After everyone is done eating, begin cleaning-up picnic area. Instruct students to place the
recyclable items into the designated bag and all food waste inside the buckets. Begin sprinkling
EM Bokashi over every layer of food waste as the students fill the composter. At this point, take
time to explain what you are doing and introduce the use of EM Bokashi to decompose waste.
Ë FOLLOW-UP: Take all the recyclable items to your school’s recycling bins or the nearest recy-
cling center. Dispose of the non-recyclable items in the school dumpster.
24
25. Ë PURPOSE: Observe how EM•1® fermented food waste breaks down into soil.
Ë KEY CONCEPT: Composting - Mother Nature’s answer to recycling.
Ë SKILLS: Science, Math, Writing
Ë AGE GROUP: All grades
Ë MATERIALS:
1. EM•1® Fermented Food Waste (Refer to pgs. 13-15.)
2. Clear plastic containers to better observe and record the decomposition process. Containers
should between 8 to 12 inches deep. You can find them at restaurant supply stores. If not
available, use regular planters.
3. 2 bags of potting soil, preferably organic. (Save one bag for activity on page)
4. Plastic lids or plastic wrap to seal the container.
Ë PROCEDURE:
1. Drill small holes in the plastic container, so as to resemble a planter. First place some gravel in
the bottom to allow drainage. Add 1/3” soil, followed with 1/3” EM fermented food waste, and
cover with 1/3” soil. Close container’s lid tightly or cover with plastic. Allow food to continue fer-
menting in the soil and complete its decomposition (break down) process. This can take any-
where from 2 weeks up to a month depending on the weather.
2. Have students observe and record the decomposition process of the fermented food waste.
TIPS FOR THE TEACHER: To further develop conceptual understanding of
composting processes, compare the EM Bokashi anaerobic method with conventional
methods. Build an outdoor compost pile and /or worm bin. Students can track the
decomposition of organic matter in aerobic vs. anaerobic composting processes. They
can compare temperatures, time it takes to breakdown, smell, appearance, etc. Create
a graph to show decomposition over time.
Ë FOLLOW-UP: Do a comparison trial to see how EM works in an aerobic environment. Build
two identical compost piles. Apply a solution of EM•1® & Molasses at a 1:1:1000 dilution rate to
one of the piles. Have students compare the decomposition rates of both piles. They can mea-
sure temperatures, time it takes to breakdown, smell, appearance, etc. Create a graph to show
decomposition over time.
25
26. Ë PURPOSE: Learn the role that microorganisms play in decomposing
organic matter, using scientific methodology (i.e. hypothesis, observation,
recording, conclusion). Compare fermentation, a process guided by
beneficial microorganisms vs. putrefaction, a process guided by
harmful/pathogenic microorganisms.
Ë KEY CONCEPT: EM promotes fermentation (pickling) and not putrefaction rotting of food
waste. Development of a hypothesis and observation techniques.
Ë SKILLS: Science, Writing, Vocabulary. Environment
Ë AGE GROUP: All grades
Ë MATERIALS:
1.1. Two small (sandwich size) plastic containers with tight lids. Use containers that are preferably
transparent for better recording and observation. Do not use glass receptacles.
22. Ingredients to prepare a sandwich:
* Slices of bread
* Slices of cold cut i.e. turkey, ham, roast beef
* Slices of cheese
* Lettuce & tomato
* Mayonnaise
A sandwich has a good variety of food items, including meat and dairy, to better observe the
difference between putrefaction and fermentation. You may replace any of these food items with
your class’s favorite food.
3.. EM Bokashi
Ë PROCEDURE:
1. Place a slice of each ingredient inside containers. Add a generous amount of EM Bokashi (3
or more handfuls) only to one container, making sure to coat the entire surface of all the food
items inside. Seal both containers tightly and label as “ EM BOKASHI" and "NO EM BOKASHI"
respectively. Date and store containers in a cool, dark environment. Have students write down a
hypothesis as to what will happen to each container and why.
2. After two weeks, open containers to observe and compare changes in the food items.
Unpleasant smells may be present when opening containers, so make sure to do so in a well ven-
tilated area or outside First open the container with EM Bokashi, followed by the one with no EM
Bokashi. Have students record what they see and smell, i.e. color of mold growing on food,
which food item contains most of the growth, etc. Have them conclude what has determined the
outcome in each case. The stage is set to begin a discussion on the role of microorganisms in
determining fermentation or putrefaction of food waste and other organic matter.
Ë FOLLOW-UP: EM•1® contains lactic acid bacteria also present in pickle brine. Students can
pickle cucumbers to compare pickling with the EM fermentation process.
TTO ROT OR NOT TO ROT OR NOT TO ROT ...O ROT ...
THATHAT IS THE QUESTIONT IS THE QUESTION
26
27. Ë PURPOSE:PURPOSE: Illustrate oxidation and anti-oxidation forces at work.
Ë KEYKEY CONCEPTCONCEPT:: EM•1® has the ability to reduce and prevent oxidation. EM•1®’s anti-oxi-
dant abilities prevent putrefaction of food waste.
Ë SKILL:SKILL: Science, Math, Writing, Vocabulary, Environmental
Ë AGE GROUP:AGE GROUP: 3rd Grade and above
Ë MAMATERIALS:TERIALS:
1. EM•1® Liquid Concentrate
2. Water
3. Two clean, identical jars with tight lids
4. Four nails. Use brand new nails that are not galvanized or have anti-rust coating.
Rusty nails cannot be used.
Ë PROCEDURE:PROCEDURE:
1.. Make a dilution of 1 part EM•1® to 100 parts water.
Example: 1 teaspoon (5 ml) of EM•1® to 2 cups (500 ml water) or
2 teaspoon (10 ml) of EM•1® to 1 liter (1000 ml water)
2. Fill up one jar with regular water and one with the EM•1® diluted solution. Label each jar
appropriately.
3. Put two nails in each jar and close lids tightly. Place both containers under the same condi-
tions, preferably in a cool and dark place.
4. Have students make observations every 48 hours for a period of two weeks and record
changes in their science journal. Important: Do do not open the caps or shake the jars.
5. Compare nails in both jars and discuss results with stu-
dents. Observe how EM•1® prevents rusting (oxidation)
from occurring. Relate rusting in nails to what happens in
the soil, environment, and our bodies due to pollution.
Correlate EM•1®’s anti-oxidant properties to its ability to
prevent putrefaction and decay of food waste and other
organic matter.
Ë FOLLOW-UP: Place nails in other liquid solu-
tions, such as carbonated water, vinegar, etc. to compare
and contrast the oxidation rate of these substances.
Students can also experiment with different EM•1® dilution
rates (i.e. 1:500, 1:1000).
EM•1® 1:100 No EM•1®
3 Days Later
27
28. Ë PURPOSE: Make a specialty potting mix using EM Super Soil. Demonstrate the uses and
added value of compost.
Ë KEY CONCEPT: Adding EM fermented food waste to the soil, produces a superior amendment
that enhances soil properties - aeration, water infiltration, aggregation of soil particles, and provides
a sources of plant nutrients.
Ë SKILLS: Science, Math, Business
Ë AGE GROUP: 4th Grade and above
Ë MATERIALS:
1) EM Super Soil (composted soil dug out from garden trenches), peat moss, vermiculite, bark
fines/forest humus
2) EM•1® Solution and molasses
3) Several large mixing bins (2'x 4'x 6")
4) Air tight containers or black garbage bags with twist ties & cardboard storage boxes
5) Spray bottles
Ë PROCEDURE:
1. Dig out soil from deep trenches where the waste has been accumulated and fermented over time.
Refer to page 17 for information on EM Super Soil.
2. Introduce students to common ingredients in potting soil mixtures. Discuss the properties of
these components and their role in producing a good potting soil mixture (e.g. water absorption, aer-
ation, nutrient value, etc.).
2. Start with a four component mixture: one part EM Super Soil, one part peat moss, one part vermi-
culite, and one part bark fines/forest humus. Adjust this mixture according to garden needs.
3. Measure and mix components. Spray a 1:1:1000 solution of EM•1® and molasses to the entire
soil mixture until it is moist (not muddy).
4. Pour each bin full of soil into a large black (or dark colored) plastic bag or other airtight container.
Make sure to squeeze out all the air from the bag. Close the bag securely with a twist tie. Place
these bags of soil in a cardboard box and close the boxes. Store in a cool dry place.
5. Ferment the potting soil mix for a period of two weeks to culture and ensure the dominance of EM
in it. This potting soil mix can be packaged and students can utilize marketing skills to earn money in
order to sustain and expand their school gardening programs
Ë FOLLOW-UP: Students can also market the EM Super Soil (unmixed) as a soil amendment.
28
29. COMPCOMPARING EM•1ARING EM•1®® TREATREATED SOILTED SOIL
VS.VS.
REGULAR POTTING SOILREGULAR POTTING SOIL
Without EM•1® With EM•1®
29
Ë PURPOSE: Compare plant growth in soil treated with EM•1® fermented food waste vs. untreat-
ed soil.
Ë KEY CONCEPTS: Plants grown in soil treated with EM•1® fermented waste have a better ger-
mination rate, growth, quality, yield, taste, etc. than plant grown in untreated soil.
Ë SKILLS: Science, Math
Ë AGE GROUP: 4th Grade and above
Ë MATERIALS:
• High quality red radish or carrot seeds
• Tomatoes or strawberry seedlings
• Labels
Ë PROCEDURE:
1. Prepare four 3 x 3 beds in a separate area of the school garden. Trench the fermented waste
only in 2 of the beds. Let the waste ferment for a period of two weeks to a month depending on
the climate.
Tips for the teacher: Prior to this activity conduct a soil analysis on the chosen site and
follow up and test the EM plot every gardening season.
This experiment can be done with planters. Use EM•1® treated soil and regular potting soil,
preferably organic.
2. Plant equal amount of seeds and seedlings on the control and EM plots respectively.
3. Water the EM plots daily with a solution of 1:1:1000 of EM•1® and molasses and the control
side with water only.
4. Have students make daily observations and record any changes in seeds/seedlings. Have
them also monitor for the presence of beneficial insects and worms in the soil, as well as any pest
damage that could occur on leaves. An observation sheet is attached for this purpose. Students
can present their conclusion using charts and graphs to represent scientific data.
Ë FOLLOW-UP: Replicate this experiment every planting season and compare different varieties
of plants. Use soil analysis to compare over time the nutrient value and other characteristics of the
EM site to the untreated area.
30. YOUR NAME:YOUR NAME: ______________________
PLANT TYPES:PLANT TYPES: ______________________
DADATE OF OBSERTE OF OBSERVVAATION:TION:__________________________
PPARAMETERS:ARAMETERS: WITH EM•1WITH EM•1®® WITHOUT EM•1WITHOUT EM•1®®
Date seed/seedling planted:
Number of seeds/seedling planted:
No. of seeds germinated:
Height of plant
Number of leaves
Size of the leaves
Color of leaves
Number of buds
Number of flowers
Number of fruits
Size of fruits
Length and structure of root system
Taste
OTHER OBSERVATIONS
OBSERVOBSERVAATION SHEETTION SHEET
30
31. Ë PURPOSE: Teach students how to make EM Bokashi for their school projects. Allow students a
hands-on opportunity to work with Effective Microorganisms and partake in the entire EM•1® compost-
ing process.
Ë KEY CONCEPT: EM•1®, the key ingredient in Bokashi, is what prevents the putrefaction of food
waste. EM is housed in the wheat bran and uses the molasses as a food source.
Ë SKILLS: Science, Math
Ë MATERIALS NEEDED
1. EM•1® - Concentrated Solution
2. Wheat Bran - Available at your local feed store. You may substitute rice bran for wheat bran.
3. Molasses - Available in feed stores or at your local supermarket
4. Water (Non-chlorinated preferred). Water may be left out overnight for the chlorine to evaporate
5. Plastic tubs or any large receptacles to mix the ingredients
6. Sealable 1 gallon plastic bags
Ë PROCEDURE:
DILUTION RATE: The standard dilution rate to make EM Bokashi is 1:1:100 or one part EM•1®, one
part molasses, to 100 parts of water. Using this dilution rate will guarantee a good quality Bokashi.
PROPORTIONS TO MAKE 50 LBS. OF BOKASHI
This activity is designed for 25 students to make 2 pounds of Bokashi each. Pair students and dis-
tribute one tub and 4 lbs. of wheat bran per group. Fifty pounds of Bokashi can treat approximately
1000 pounds of food waste or 25 composting buckets of 5-gallons capacity.
50 lbs. of Wheat Bran
1-1.5 gallons of water
1/2-3/4 cup of EM•1® (Concentrated Solution)
1/2-3/4 cup of Molasses
1. Pour the molasses into the water and stir thoroughly. If neces-
sary, dissolve the molasses first with a small quantity of warm
water.
2. Add the EM•1® concentrated solution into the water and mix
well.
3. Distribute equal amounts of the EM•1® and molasses solution
per group. Using a cup gradually pour the liquid over the wheat
bran. Make sure the ingredients are thoroughly mixed and no dry
spots are left. Once the wheat bran mixture reaches a 35%- 40%
content level, stop. How is this determined? Grab a handful of the
mixture and squeeze it into a ball. No liquid should be dripping
through your fingers. When you open your hand, the Bokashi ball should keep its shape but crumble
slowly to the touch. If excess water drips through
COMPOST STARTER
Making Bokashi at Miles Exploratory
Learning Center, Tucson, Arizona.
31
32. your fingers that indicates that too much liquid has been
added. To correct this, add more wheat bran and mix
thoroughly to achieve the desired moisture level.
4. Have each student fill a 1 gallon plastic bag (2 lbs)with
the wet Bokashi. Press all air out prior to sealing the
bags. The Bokashi needs to ferment for at least two
weeks in the summer or in hot climates and up to a month
in winter or colder climates. However, it may be ferment-
ed for more than a month. Have students date and name
the bags before storing them away from direct sunlight in
a cool place. An option can be for students to take the
bags home for observation.
NOTE TO THE TEACHERS: Another alternative to fer-
ment large quantities of Bokashi is to do so in air-tight
container or thick trash bags with twist ties. (Double bag-
ging will ensure good fermentation.)
5. Have students monitor the smell and appearance of
their bags. They may notice the smell of fermentation,
similar to that of apple cider coming from the bags.
Occasionally, a white growth will appear on the surface of
the Bokashi. This is normal and indicates that a good fer-
mentation has taken place. Discard bags with a foul smell
or that have black mold. This failure occurs when bags
are not properly sealed or the moisture content of the mix
was higher than 40%.
6. After 2 to 4 weeks students can open their bags and dry
the Bokashi. Use trays, tarp, or newspapers and spread it out to dry in the sun or in a covered area.
Drying time will vary according to the weather. Once dried, store it in plastic bags or any other air-
tight container to keep grain weavels out. Students can use the Bokashi to compost at home or to
supply the school’s cafeteria project. If you live in a humid climate, use paper instead of plastic bags.
The Bokashi can be stored for up to a year.
FOLLOW-UP: Arrange for a family Bokashi making day. Invite parents, staff, volunteers, and the
community to make Bokashi for the school’s project.
Notes:
Making and drying Bokashi
32
33. DO ITDO IT YOURSELF! BUILDYOURSELF! BUILD YOUR OWNYOUR OWN
COMPOSTER EM•1COMPOSTER EM•1®® FERMENTING BUCKETSFERMENTING BUCKETS
Ë PURPOSE: Building EM•1® Fermenting bucket to implement and sustain a school food waste
recycling activity.
Ë KEY CONCEPTS: Reinforce the 3 R’s concept. Recycle buckets to recycle food waste!
Ë SKILLS: Written, Oral Communication, Community Relations.
Ë AGE GROUPS: 5th Grade to Middle School
Ë MATERIALS:
1. Three to five gallon capacity plastic buckets. Two buckets are needed to build one composter
unit. Buckets must be identical so they can perfectly fit one inside the other. They can be sourced
from your school’s cafeteria, restaurants, hotels, fast food chains and other community cafeterias.
Prepared foods or condiments for the food service industry are usually packaged in these types of
containers. Students can also bring some empty paint, detergent, or pool cleaning supplies buckets
they may have at home. Any bucket is fine as long as it is clean and has an airtight lid.
2. Spigots or stoppers: Look for the leak-proof kind, similar to the ones installed in water dis-
pensers. You can find these at neighborhood water stores. The stoppers can be purchased at
any hardware store.
3. Drill: 2 different bit sizes are required: 1/4” and a 3/4” or 1” depending on the size of the spigots.
Ë PROCEDURES:
1. Making the buckets is easy!! Have students collect buckets from the school cafeteria or con-
tact local businesses who may discard these types of buckets. Writing request letters and calling
business to procure buckets, is also a good vehicle to promote to the community your school’s com-
posting and recycling efforts.
2. Use the small bit to drill holes to the bottom of bucket No. 1, as to resemble a strainer.
3. Take bucket No. 2 and drill a hole using the 3/4 or 1 inch bit, approximately one inch from the bot-
tom. This is where you will place the spigot needed to drain the liquid or EM garbage juice from the
bucket. You may want to practice drilling a couple of buckets prior to the classroom activity.
4. Insert bucket No. 1 inside bucket No. 2 and make sure the lid fits tightly.
Ë FOLLOW-UP: Students can use these fermenting buckets to introduce food waste recycling at
home or as an entrepreneurial activity to raise funds for the school’s gardening activities.
33
34. Ë Every day each of us makes 4.5 lbs. of trash.
How many people are in your family?__________
How much garbage does your family produce per day?
per week,
per month,
per year,
Ë A school of 300 students produces an average of 80 lbs. of cafeteria waste per day.
How much waste could this school recycle in a week?___________
a month?__________
a school year (9 months)?__________
Ë A typical fast food restaurant serving 2000 customers per day produces an estimated
238 lbs. of waste per day.
How much food waste does it produce in a week?___________
a month?__________
a year?__________
Ë Making EM•1® Dilutions (Hint: to answer these questions, please check the EM Dilution Guide at
the back of this manual.)
To make a basic 1:1000 EM•1® dilution, how many teaspoons of EM•1® would you use for 1
gallon of water?__________For 4 gallons?__________
For a 1:500 EM•1® dilution, how many teaspoons of EM•1® would you use for 1 gallon of water?___
For 4 gallons?__________
To make the same dilution, how many Tablespoons of EM•1® do we need for 4 gallons of
water?__________
Ë Bokashi Making
To make 4 lbs. of Bokashi you need the following ingredients:
4 lbs. of wheat bran or rice bran
1-1.5 quarts of non-chlorinated water
1 teaspoon of EM•1®
4 teaspoons of molasses
What is the dilution rate used here?__________
To make 10 lbs. of Bokashi how many teaspoons of EM•1® do we need?__________
EM MAEM MATHTH
34
35. TIPS FOR THE TEACHER: See pages 12 and 13 for guidance. Compare and contrast other
composting methods to the EM•1® anaerobic method (see pg. 11 “Composting with EM•1® and
EM Bokashi” for guidance). Have students analyze school cafeteria menus and investigate
which items in their lunchboxes, and family meals can be fermented using EM•1®. Food items
identified should also be classified by food group to show that protein-based products can
be composted with the EM method.
Food and yard waste can be turned into fermented
food waste. It is Nature’s way of recycling and turn-
ing your waste into a rich soil amendment. All types
of food left overs can be fermented with EM•1®
BOKASHI, including meats and fish, bones, dairy
products, as well as cooked and oily foods.
Circle all the items you can compost with EM•1®. Put an X over
items you cannot compost with EM•1®.
orange peels plastic soda bottles pizza
glass jar sausage donuts
apple core eggs plastic utensils
hamburger chicken bones leaves
cheese foil wrappers tuna salad sandwich
hot dogs burrito paper lunch bag
potato salad weeds french fries
tomatoes milk cartons steak
soda cans spaghetti & meatballs lettuce
macaroni & cheese plastic bags banana peels
35
KNOW YOUR “EM•1KNOW YOUR “EM•1®®” COMPOST” COMPOST