A centuries-old technique for processing organic matter is being revived by a wave of British startups, offering a scalable solution to the UK’s growing food waste crisis. The method, known as bokashi fermentation, originates from Japan and uses a mix of bran and molasses to break down food scraps in an anaerobic environment. Unlike traditional composting, bokashi can handle meat, dairy, and cooked foods, converting them into nutrient-rich liquid fertiliser and compost within weeks.
The race to commercialise this process has accelerated as the UK grapples with mounting waste. According to WRAP, a climate action NGO, British households discard 6.6 million tonnes of food annually, much of which ends up in landfill where it generates methane. The government’s 2024 Waste Prevention Programme aims to halve food waste by 2030, a target that has spurred investment in novel recycling technologies.
London-based startup Fermenti has raised £4.2 million in seed funding to deploy bokashi systems in commercial kitchens across the capital. Its founder, Dr. Alistair Finch, a former soil scientist at the University of Reading, argues that the method reduces landfill contributions by 80 percent while producing a fertiliser that can be sold to urban farms. “The economics are straightforward,” he said. “Restaurants save on waste collection fees and generate a revenue stream from what was once a liability.”
The model is gaining traction beyond the capital. In Bristol, a community cooperative called GrowWise has partnered with local supermarkets to process spoiled produce into liquid feed for allotments. The cooperative’s director, Martha Cross, notes that the system requires minimal space and energy, making it viable for dense urban areas. “We are seeing interest from housing associations and schools,” she said. “The closed-loop principle appeals to institutions looking to meet net-zero targets.”
Environmental groups have cautioned that bokashi is not a silver bullet. The process produces a strong odour during fermentation, which can be off-putting in residential settings. Moreover, the bran inoculant must be sourced sustainably; some startups have turned to surplus bread from bakeries to produce their starter mix. Despite these challenges, the sector is attracting attention from venture capital firms. A report by Circular Economy Capital estimates that the UK’s organic waste processing market could be worth £1.8 billion by 2030, with bokashi representing a growing share.
The approach also has geopolitical implications. As the EU tightens its landfill directives, British firms are positioning themselves to export the technology. Fermenti has already signed a memorandum of understanding with a waste management company in Dubai, which faces similar challenges in diverting food waste from arid landfills. The company’s chief executive, Sir James Hargreaves, a former diplomat turned entrepreneur, called the method “a quiet revolution in soft power. It solves a universal problem with a low-tech, high-impact solution.”
The competitive landscape includes a handful of established players. In Scotland, EcoCrop has developed a proprietary fermentation drum that claims to double the speed of processing. The company recently secured a contract with the Scottish government to pilot the system in 20 council-run schools. Early results suggest a 60 percent reduction in waste collection volumes, with the resulting fertiliser used to maintain school gardens.
Government support remains cautious. The Department for Environment, Food and Rural Affairs has allocated £2.5 million for a two-year trial of bokashi systems in ten local authorities. A spokesperson stressed that the method complements existing green waste collections, but does not replace the need for comprehensive reduction strategies. “We are interested in evidence-based solutions,” the spokesperson said. “Early data from the trial will inform future policy.”
For now, the startups are focused on scaling. Fermenti plans to open a second production facility in Manchester this autumn, targeting 500 commercial kitchens within two years. Its founder, Dr. Finch, remains pragmatic. “This is not a novelty,” he said. “It is a rediscovery of something that worked for centuries. The only difference now is that we can turn it into a business.”
