“In bokashi, we put everything: food scraps, including meat, peelings…” This method of composting, from Japan, Stéphane Gatti promotes on his permaculture farm. This time, it was in front of a crowd of elected officials from the department and economic players, such as Agrotech, that he made his demonstration.
Bokashi is already used in Albret – in Lavardac, from school to college, and even all summer during the markets, at the agricultural high school of Nérac – or even in Agenais, in Roquefort. After dipping the waste, “even uncolored paper towels,” into the airtight trash can and sprinkling a little activator (a mixture of microorganisms that promotes fermentation), the work of the bokashi begins.
First step: collect the juices from this fermentation (the container is designed for this). “It makes a natural fertilizer rich in nitrogen, phosphorus and potassium. » The compost once formed will amend the fields, according to strict regulations. Strict regulations which require “organizing the chain upstream, before exploiting the waste deposit”, specifies the farmer.
Solutions Lab
This workshop, which sparked a desire to expand the sector, is part of the Transitions Workshops, initiated last year by the Departmental Council.
“Lot-et-Garonne is in a climate emergency,” says Sophie Borderie. These workshops are therefore “a laboratory of solutions”. But the Department also wanted to popularize these issues. “We have, in the region, scientists who are really advanced in their field,” explains Paul Vo Van, departmental advisor in charge, among other things, of environmental issues. To benefit as many people as possible from these skills, the Departmental Council has designed a web series, where these scientists intervene, like Roger Ben Aïm, founder of the Institute of Filtration and Separative Techniques (IFTS).
