About the Programme

In Singapore, over 600,000 tonnes of food waste are incinerated every year, contributing to harmful greenhouse gas emissions and accelerating climate change. As individuals, our actions have an impact on the environment. Composting food waste is one habit we can develop to slow down climate change.

Come join us at this workshop and learn about bokashi composting, a simple yet powerful method of upcycling food waste using Effective Microorganisms (EM) technology.

Unlike traditional composting, Bokashi composting can be done on a much smaller scale, making it ideal for people who don’t have the outdoor garden space for a compost pile—especially those living in high-rise homes in Singapore. 

Participants will need to bring the following:

1. Fresh food waste (500g to 1kg). Fruit peels, vegetable parts, rice, bread, noodles, eggshells etc are suitable. (Avoid hard fruit peels or vegetable parts such as durian husks or coconut shells)
   • All food waste must be clean and must not contain any liquids (eg. oil, soup, gravy) 
   • All food waste must be cut into small pieces (eg. smaller than 1cm)
2. Cutting tools for food waste (scissors, kitchen knife, chopping board, food chopper)
3. Spoon/spatula for mixing
4. Newspapers
5. Gloves (optional)

Please note:

NO food waste will be provided for participants.

Latecomers may be denied entry to this workshop. Your slot may be given to others if you are more than 10 minutes late.