Collecting waste form your kitchen or household in general in order to add to your compost heap is in keeping with current concerns regarding cutting down on the amount of waste placed in our wheelie bins.
But where do you store your waste prior to adding it to the compost heap? Many people are, quite rightly, are put off by the prospect of lingering bad smells.
There are now products which have been designed to provide a range of choices that address this need and most have renewable filters to eliminate the smell!
We have a couple of ceramic crock pots in our kitchen which look good and don’t create any unpleasant odours. The pots have a charcoal filter in the lid which can be replaced as necessary.
We also have a compost caddy that we keep outside and which is used to carry kitchen waste to the allotment.
Cooked food shouldn’t be added to compost piles as it can encourae rats, however there are systems such as Bokashi that can be used to compost such waste. Alternatively you could consider a wormery.
Bokashi composting is a Japanese idea which allows you to make compost from everyday kitchen waste including meat scraps. You can also incorporate other organic substances such as straw or garden weeds. Waste is cut into small pieces and mixed with Boskashi bran. The material is tightly compressed and once the container is full left to ferment for at least two weeks.
As it ferments it produces as liquid that is removed by using the tap at the bottom of the bucket. The liquid can be diluted and used as plant food and the resulting compost applied to the garden.