Food waste is removed by a separate commercial composting company who compost the food waste and sell it as their own product. In the near future efforts will be made to partner with small scale local farming initiatives and donate the food waste to them to compost themselves and use for their farms. A small portion of the food waste is kept and composted on site to provide the compost needed for the hotel’s gardens.

The hotel will soon have its own vermicomposting setup otherwise known as worm farming. A small portion of the fresh uncooked plant matter form the kitchen will be fed to the worms to produce vermicast or fertilizer. The vermicast harvested from the worm farm will be used to feed the herbs and vegetables growing in the aquaponics units in the herb garden. The worm farm will be accessible to guests and will be used as a teaching tool for guests and visiting school students to teach them how to start their own farm at home.

Another small portion of the food waste will soon be composted using Bokashi which simply means “fermented organic matter” in Japanese. Food is kept in an airtight container and bokashi bran is added in layers which causes the food to ferment without the presence of oxygen rather than rot. This reduces odours and a liquid can be tapped off and used as fertilizer. Once the food has fermented for two weeks it is buried where it takes one month to turn into rich compost. Any food can be composted using bokashi, even meat and cooked food. This will also be used as an education tool on site and demonstrated to visiting school groups and any other guests or visitors than may be interested.

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