news and blog
Less Turning, More Inclusion: Introducing Bokashi at ARK at Egwood CIC
ARK at Egwood CIC is introducing a no-turn Bokashi system to process its garden and kitchen waste. The new approach reduces heavy work, makes composting more accessible and returns valuable organic matter to the soil.
Two years ago, we talked compost with Nicky Scott. Now his new book is here.
Two years after we sat down with composting expert Nicky Scott, we revisit our original interview to celebrate the launch of the third edition of How to Make and Use Compost—a practical guide to composting, bokashi, healthier soil and making better use of organic waste.
Birch Farm: Building Fertility with Indigenous Microorganisms, EM and Natural Farming
Discover how Birch Farm builds soil fertility using Indigenous Microorganisms, Effective Microorganisms, polycultures, agroforestry and natural farming methods, with minimal reliance on imported compost and external inputs.
Building Living Soils on Chalk Lawns: Why Biology Matters More Than Fertiliser
Chalk soils can be free-draining, low in organic matter and prone to drought, but the answer isn't always more fertiliser. Discover how living compost, beneficial microbes and biological lawn care can help build resilient, healthy lawns by improving the soil beneath your feet. 🌱
Rooting for the Future: A Dialogue with Michael Kennard on Soil, Soul, and System Change
Explore the regenerative farming philosophy of Michael Kennard and Meliora Farm. From bokashi composting and soil biology to community-led restoration and ecosystem recovery, discover why healthy soil is the foundation of a thriving future.
Groundswell 2026: From Waste Streams to Soil Systems
Visit Agriton at Groundswell 2026 and discover how composting, Bokashi fermentation and biological soil management can transform food waste, green waste and manure into healthier soils and resilient farming systems.
Revisiting Ark at Egwood: Before, During and After Bokashi
What happens when a community project stops treating organic matter as waste and starts treating it as a resource? Our latest visit to Ark at Egwood captures the complete before, during and after story of their Bokashi composting system and its impact on soil health.
Shade Will Become a Premium: Designing UK Gardens and Farms for a Hotter Future
As UK summers become hotter and more unpredictable, exposed soils and traditional garden designs are beginning to struggle. This article explores how agroforestry, layered planting, bokashi fermentation, and Indigenous Microorganisms (IMOs) can help create cooler, more resilient landscapes that retain moisture, protect biology, and store carbon. Featuring insights from regenerative grower Josh Sparkes of Woolsery Collective — including his powerful observation that “shade will become a premium on farms” — we explore why the future of gardening and farming may lie in living systems, healthy soils, and intelligently managed shade.
Meet ARO: A New Kind of Sparkling Drink
Meet ARO — a lightly sparkling fermented aronia drink crafted for modern wellness lifestyles. Made with antioxidant-rich aronia berries and inspired by natural vitality, ARO is a refreshing alternative to sugary fizzy drinks and artificial energy products.
IMO 1–4: Farming With What’s Already There (and Knowing When to Guide It)
Organic material isn’t waste—it’s a resource. Composting breaks it down and releases carbon as CO₂, while Bokashi ferments it, locking in nutrients and energy.
By preserving carbon and feeding microbes, Bokashi shifts the system from loss to regeneration—building soil rather than depleting it.
