The Taihi kitchen bin, designed by British Loughborough University graduate Benjamin Cullis Watson, uses a Japanese fermentation method to efficiently turn food waste into compost without the unwanted hassle or smells.
The technique used is known as bokashi, a traditional method that pickles rubbish to help it decompose faster. An accelerator spray is needed to start the process, which is automatically sprayed onto the waste by the Taihi bin.
Unlike many other compost bins, the process doesn’t require specific temperature conditions or to be agitated or turned. It takes around two weeks to convert food waste into compost, so Taihi has two separate containers inside that can be used on rotation. The fermentation method also creates a liquid fertiliser that can be used for indoor plants, which is secreted into a separate watering can for easy removal and use.
The bin itself is sleek and simple, designed to be unimposing in a conventional kitchen. The clinical white form features grey rubber detailing and green highlights (a popular choice for kitchen items), while its non-stick coating aids fuss-free emptying and cleaning.
Taihi is just one example of a new wave of products attempting to tackle society’s food waste issue. See Kitchen of the Future: Self-Sustaining Spaces for further inspiration.