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Since 2022, Oyama Project Leader (PL)has been building a research center in the West region of Lusaka, Zambia. In August 2024, researchers Utako Aoike and Kentaro Noda of RIHN joined at the center. The center will receive food scraps and vegetable scraps from markets and restaurants as pig feed. And the pig’s manure will be utilized through the dry composting process. Lusaka...
2024.8.20
Since March 2024, project members (mainly Oyama PL, Shioya Sub-PL, and researcher Aoike) have been attending to the composting process at Westin Miyako Hotel every Tuesday and Thursday. On August 1, we had the chance to see how the fig plants which the compost had been applied. This summer has been very hot, and the figs ripened a little late due to this. The ripening seas...
2024.7.31
As a collaborative project with the Kyoto Prefectural Board of Education, Project Leader(PL) Oyama gave a lecture at Sonobe Junior High School. The lecture title was “Understanding Desertification”. PL explained about the problem of desertification and land degradation, which is becoming more and more serious around the world. He also talked about the way to solve the proble...
2024.7.27
We have named our composting method Chikyuken Compost (Dry composting type). The materials are soil, rice bran, and chicken manure that can be found anywhere. Soil can be from a garden or field, or soil from used flower pots, soil purchased at a home improvement store, etc. Rice bran can be obtained free of charge from coin-operated rice mills. Chicken manure can also be pur...
2024.7.25
Our composting activity at Westin Miyako Hotel Kyoto, was introduced in the Miyako Hotels & Resorts website, as part of the hotel’s SDGs initiative – the realization of a decarbonized, recycling-oriented society. Project members compost the leftover food scraps from the hotel every Tuesday and Thursday. Composting leftover food scraps (Miyako Hotels&Resor...
2024.7.22
The 7th meeting was held on July 20-21, 2024, at the Lecture Room of RIHN. Joint researchers participating in the Project, presented their research activities of the previous year and plans for the current year. After each presentation of about 15 to 20 minutes and discussion were held. Every year around the time of the traditional Gion Festival, we hold a workshop where joi...
2024.6.25
Noda Kentaro “Article review Azim et al. 2018 Composting parameters and compost quality: a literature review Org. Agri. 8:141-158” Seera Georgina “Composting in Uganda: A review of literature and media”
2024.6.7
As a collaborative project between the Kyoto Prefectural Board of Education and RIHN, Akiyo Shioya and Utako Aoike are giving lessons as a part of the Integrated Learning Program, titled “Let’s make compost from food waste” at elementary schools in Kyoto Prefecture. During class, 5th grade students mix food scraps disposed from school lunches into the soil to make comp...
2024.6.6
A new analysis tool has arrived! A compost ripeness determiner (FHK; Fujihira Industry Co., LTD). This will allow us to measure the maturity of the food waste compost as compost.
2024.6.6
Shuichi Oyama, PI, gave a keynote speech at the Green Purchasing Symposium of the Shiga Green-activity Network (SGN). The title of his speech was “From Waste to Resources: Three Conditions for Waste Valorization to Create New Value.
