Article Summary
UPM experts have identified the Japanese Bokashi composting method as a practical and sustainable solution to Malaysia’s growing food waste problem. Suitable for households, institutions and communities, the technique converts food waste into nutrient-rich organic fertiliser, supporting waste reduction, environmental sustainability and the nation’s transition towards a circular economy.

By: Noor Eszereen Juferi

A simple Japanese composting method known as Bokashi could play a significant role in reducing Malaysia’s growing food waste problem, with experts urging its wider adoption in households, schools, universities, workplaces and local communities.

Senior Lecturer at the Department of Environmental Science and Technology, Faculty of Forestry and Environment, Universiti Putra Malaysia (UPM), Ts Dr Muhammad Heikal Ismail, said the technique provides a practical, space-efficient way to transform food waste into nutrient-rich organic fertiliser rather than sending it to landfills.

Drawing on years of community-based composting initiatives, he said Bokashi has consistently proven to be the most accessible and sustainable method for public adoption.

“We have introduced several composting approaches, including Black Soldier Fly (BSF) larvae composting and vermicomposting using earthworms. However, Bokashi has proven to be the most practical because it is faster, simpler and easier for communities to adopt consistently,” he said.

Originating in Japan, the Bokashi method uses Bokashi bran, rice bran and Effective Microorganisms (EM), or biochar, to ferment food waste in an airtight container for two to three weeks. The fermented material is then buried in soil, where it decomposes into nutrient-rich organic fertiliser.

According to Ts Dr. Muhammad Heikal, nearly all types of food waste can be processed using the method, including fruit and vegetable scraps, kitchen waste, as well as chicken and fish waste that have been ground to accelerate the fermentation process.

He added that compost quality should be assessed by analysing its nitrogen (N), phosphorus (P) and potassium (K) content to ensure a balanced nutrient profile for healthy plant growth.

Although Bokashi has long been integrated into Japan’s food waste management practices, Ts Dr. Muhammad Heikal noted that its implementation in Malaysia remains largely confined to community projects.

“I believe every institution, school, university and company can establish its own food waste management centre. If implemented on a larger scale, Bokashi could significantly reduce the volume of waste sent to landfills while advancing Malaysia’s sustainability goals and supporting a circular economy,” he said.

Interest in the technique is also gaining momentum. Residents, including members of the Seri Serdang community, recently participated in the UPM–Taman Seri Serdang Food Waste Valorisation Living Lab & SULAM Programme 2026, where they learned hands-on Bokashi composting techniques.

“When people realise that the process is simple, odour-free and requires minimal equipment, they become more confident about practising it at home. Small changes in households can collectively make a major impact on reducing the nation’s food waste,” he said.

Date of Input: 29/06/2026 | Updated: 13/07/2026 | hairul_nizam