Betsy and David Kettle of City to Farm collect food scraps from commercial kitchens in Auckland and ferment them in bins by the Bokashi method.
Regenerative farmers Phil and Jenny Grainger compost the results to grow organic bananas and pumpkins. It’s a win-win for them and a big win for the environment.
“How we grow food and dispose of food-waste is a huge contributor to climate change,” says Betsy.
More than 150 tonnes of food scraps have been diverted from landfill into high-value food production on the Grainger’s 32-hectare farm at Waitoki, Rodney, simultaneously preventing greenhouse gases escaping into the atmosphere and sequestering carbon into the soil.
Sourcing scraps
City to Farm meets with commercial kitchens to assess the quality and quantity of scrap output. Raw
