news and blog
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.
From Green Flag to Ground-Up Change:How Councils Can Turn Park Waste into Living Soil
Councils are under pressure to maintain Green Flag parks while managing rising waste costs and environmental targets. But what if green waste never had to leave the park? This case from Eureka Park shows how Bokashi composting is helping councils turn organic “waste” into living soil—reducing labour, retaining nutrients, and building resilience from the ground up.
Why Getting Your Hands Dirty Might Be Exactly What You Need
What if the reset button for your mental health wasn’t in an app, but in the soil beneath your feet? From beneficial microbes to the power of slowing down, here’s why getting your hands dirty might be exactly what your body and mind need.
The Invisible World Beneath Your Feet (And Why It Matters More Than You Think)
We’re already releasing engineered microbes into the environment at scale.
They multiply. They spread. They interact with natural systems.
And once they’re out there… there’s no recall.
At Agriton, we believe there’s a better way — working with natural microbial systems using EM1, Actiferm, and Bokashi Bran to build soil, retain nutrients, and support biology, not override it.
why Genuine EM® Matters: Use Less, Get More
What if you only needed 30g per bucket? As bokashi grows in popularity, so do the variations—but not all microbes behave the same. From DIY systems to genuine EM® products, this article explores why some approaches need more input, and how the right biology can make the whole process simpler.
Food Waste Action Week: The School That Refused to Treat Food Like Rubbish
During Food Waste Action Week, Llanfoist Fawr Primary School in Wales is showing how food waste can become a resource. Using Bokashi and a “Big Friendly Composter”, pupils are turning school lunch leftovers into compost while learning about soil, microbes and the circular economy.
How UK Households Can Compost Food Waste at Home: Bokashi Fermentation and the Future of Local Recycling
Food waste doesn’t have to go to landfill, incineration or AD plants. Discover how Bokashi fermentation lets UK households recycle food waste at home and support composting, soil health and community gardens.
Why Everything You Know About “Bad” Microbes Might Be Wrong
We’ve been taught that some microbes are “good” and others are “bad”. But in UK market gardening and regenerative horticulture, the reality is more complex. Soil microbes respond to context — oxygen levels, nutrition, chemical inputs and carbon flow. When we change the environment, we change microbial behaviour. This shift in thinking could transform how we approach soil health, compost quality and crop resilience.