Meet Nynne & Clara, the green entrepreneurs and founders of Komposten!

Clara and Nynne are two special human beings. They are passionate about spreading awareness of the balance on planet earth, while actively healing our soil by Bokashi-composting organic waste.  

 Photo by Birna Schram

Photo by Birna Schram

In today´s world, where fast pace is the norm, giving attention to our living systems are more important than ever. I had the pleasure of speaking with two strong women who have dedicated their energy to help our earth. They have developed a method where you have the opportunity to help our living systems to thrive in balance with us, human beings. Enjoy!

What is Komposten?

“In Komposten we are dreaming of spreading the method of Bokashi-composting, thus ensuring a sustainable recycling of our resources. Our Kaospilot pilot project in 2017 meant new rules in the Ministry of Food,- and Environment. The new rule allows for small community composting, including apartment complexes, allotment garden communities, small islands, institutions and festivals. Since the new rule we have written a report about Bokashi compost, the effect in climate change, environmental politics and our pilot project. We’ve executed a project at NorthSide festival and implemented Bokashi-systems both in a shared office space and a school, and we are now ready to share the knowledge we have gained. Therefor we are publishing guides to support anyone interested in implementing Bokashi-composting.”

And what is Bokashi?

“Bokashi is a combination of microbes that we add to organic waste to start a magical fermentation process. Under airtight (anaerobic) conditions, the microbes ferment all organic waste in just two weeks. This process means that there will be no emission of methane in the process, making it both the most sustainable and the most effective composting method.”

 Photo by Birna Schram

Photo by Birna Schram

Why is it important to you that we start doing bokashi composting?

“As soon as organic matter is added to our soil, it adds to creating the top-layer called humus, the one without chickpeas, that is, says Nynne with a big smile on her face. Humus is the world’s best CO2-storage. Similar to trees, humus eats CO2 and creates food for plants and clean air. Tress only eat 1,8 kg CO2 per kg of tree, where humus eats 2,18 kg CO2 per kg humus. While all organic matter will add to creating humus, all other ways of breaking down food to soil, including biogas, heat compost and garden compost, will emission a lot of CO2 and some methane in process. When using Bokashi only a little bit of CO2 and no methane is created.

Bokashi is also capable of breaking down meat,- and dairy products, bread and citrus fruits and all the nutrition will go back to the soil either as solid compost or liquid fertilizer. “

“All the people we have had involved in our project have been excited to be part of it and see a big value in Bokashi composting. We feel like we are in a time of green consciousness, which Bokashi compost definitely supports.”

What is the impact people are contributing to earth with, when they do bokashi composting?

“Besides having a very direct and big effect by contributing to the storage of CO2 in the soil, there is also a potential for replacing chemicals and pesticides. Because by adding Bokashi-compost to the soil, the plants grow so strong that they can fight off diseases by themselves and maintain a good growth without any artificial fertilizers. We also believe that when we sort and compost our organic waste, we get a larger awareness of the huge ecosystems we are part of, and start being more conscious in general. “

 Photo by Birna Schram

Photo by Birna Schram

How have people reacted when starting to do bokashi composting?

“All the people we have had involved in our project have been excited to be part of it and see a big value in Bokashi composting. We feel like we are in a time of green consciousness, which Bokashi compost definitely supports.”

What will people be surprised by when starting this process themselves?

“How easy it is, how little it smells and how visible the results are.”

“We believe that the best way to make something grow is to set it free, and the people are the best possible facilitators of change that we could imagine. “

I know you are leaving Komposten now, and that you have a farewell party tomorrow at greencubator in Nørrebro. What do you want to leave this initiative with? What are your thoughts about giving the power to the people?

“We feel like this arks a moving of the knowledge from our heads to everyone else. With the release of the guides our aim is to make Bokashi-compost as independent of us as possible - so that the movement we have started will spread far beyond our reach. 

We believe that the best way to make something grow is to set it free, and the people are the best possible facilitators of change that we could imagine. “

 Photo by Birna Schram

Photo by Birna Schram

What are your dreams for the future?

“Personally, we are currently exploring what new adventures will continue to challenge us, expand our minds and support us in creating meaningful lives. 

For Bokashi-compost we dream of every courtyard, restaurant and institution having their own Bokashi-systems. Long-term we hope that politics will allow for a more sustainable use of our resources. We hope that farmers to a larger degree will be able to use Bokashi-compost and thereby limiting climate change, saving our ground water from pesticides and being able to produce even during more extreme weather conditions. “

Anything else you would like to add?

“The event on Saturday is held at Greencubator, Nørreborgade 20. The first lucky people will be able to receive Bokashi start-kits and there will be ´delish´ goods from Aarstiderne. After the weekend the guides will be available at www.komposten.info where our report is also available, if one wants to know more. 

Event: https://www.facebook.com/events/1118208575011453/

Article by: www.rewildstudio.com

All our articles are with content that connects us more with nature in different ways. Enjoy and remember to breath!