Bokashi bucket trial Aloha restaurant, The Netherlands


Aloha is a bar/restaurant in Rotterdam. Aloha serves food and drinks that represent the local

environment and the season. Aloha’s entire modus operandi, in both the bar and the kitchen,

revolves around maximum creativity and working radically differently to create as little waste as


It all starts with the purchase of high-quality and unprocessed seasonal products from local farmers.

Employees are trained to learn how to process the whole product and to store or preserve any

residual waste for later use.

Aloha wanted to look for a better destination for its food scraps. In the kitchen, the leftovers were

shredded (not heated) and centrifuged. With this material we started testing Microferm (Actiferm in

the UK) and Bokashi bran.

The test

Food scraps were first shredded in a special machine. Afterwards, tests were carried

out in four Bokashi containers (120 L). Three containers were tested with only

vegetable leftovers, 1 container with also meat leftovers.

– One container with vegetable and meat leftovers with Bokashi Starter

– One container with vegetable leftovers and Bokashi Starter

– One container with vegetable leftovers and 50 ml Actiferm

– One container with vegetable leftovers and 200 ml Actiferm


Among other things, we measured the pH and the number of lactic acid bacteria. These are the parameters for a good fermentation. Results are:

1) In all but one of the juice and Bokashi samples the number of lactic acid bacteria was high. That is very good.

2) The pH value of all samples was (except 1) low and therefore acidic. This is also good.

What deviates is the Bokashi container treated with 200ml Actiferm.

You would think that this should be rich in lactic acid bacteria, but the lowest number was found.

The pH of this juice is also higher than it should be. Presumably, the food remains were too wet. This is

why the fermentation process did not go well.

Comparison with and without meat:

1) The juice and Bokashi with meat leftovers came out well.

2) What strikes is the difference in pH of the juice and the Bokashi of residues treated with ‘Bokashi

bran without meat’.

The juice was on the high side with pH 7.74 (highest of all samples) and the Bokashi itself was the

lowest of all with pH 3.90.

The range of variation could possibly be related to the time the juice was stored at the bottom of the

container before we drained it.

In short, we see a lot of good with Bokashi bran and the meat fraction. And the 50 ml Actiferm seems

good too.