Household food waste decomposes quickly, releasing foul odors that attract flies and cockroaches. By introducing EM, the balance shifts from decay to fermentation. Beneficial microbes break down odor-causing compounds such as ammonia, effectively neutralizing noxious smells.

Because of this, EM is now used in waste management facilities—including incineration plants, landfills, and composting centers—where odor control is a constant challenge. Activated EM・1 and EM Bokashi provide a simple, affordable, and eco-friendly solution.

When moisture-rich kitchen waste is incinerated, it lowers combustion efficiency, requiring more fuel and increasing CO₂ emissions. With EM, food scraps can instead be fermented into safe, nutrient-rich compost.

Many municipalities now promote EM-based food waste recycling at the household level. Using EM Bokashi, families can ferment kitchen waste at home, reducing garbage volume, suppressing odors, and even reusing the liquid byproduct as fertilizer.
Compared to burying waste, EM fermentation is faster, more efficient, and prevents leachate contamination.

Agricultural residues and livestock manure are major sources of environmental pollution. Using EM, these waste streams can be composted into high-quality fertilizer or even feedstock, improving farm efficiency, reducing costs, and improving soil quality.

The microbes in EM—lactic acid bacteria, yeasts, and phototrophic bacteria—ferment organic matter and prevent putrefaction.

These compounds directly support plant growth: amino acids are readily absorbed by plants, while polysaccharides feed beneficial microbes in the soil. The result is stronger plants and sweeter, higher-quality produce.