KarunaNews Story

The expanded garden of Jame Brine House in east London, now the City Soil Lab, may end up improving city soil more widely. Anthony Ussher, 42, looking for better ways to manage food waste produced in built-up areas, discovered fermentation composting. He collects food waste from nearby restaurants, and separates elements by hand. Fermentation composting takes place in a closed container without oxygen, kickstarted by microbes, bacteria or fungi. After a few weeks, it is buried in the ground for four weeks or added to an ordinary compost heap until fully decomposed. Ussher adds it to his wormeries and uses the resulting worm compost to make a nutritious feed for his plants, and is designing a blueprint for projects that other London boroughs could replicate.