This response is from Aquinas College in Victoria.

1. How long has the system been in the workplace?
   We have been using the system for over 12 months with the 2 bins in rotational use in the main staff area.
2. How many units do you have?
   2 domestic units.
3. Is it used in classrooms/staffrooms or both?
   It is used in the staff room and used for the food technology area and in the VET hospitality area - where food is transported in small buckets to the bins in the staff area
4. How many staff and students?
   We have a staff of 200 and 16000 students at the College. I fill one of the small buckets every week - unfortunately the buckets do not get a chance to ferment as they are meant to but I can not facilitate the use of the very large wheelie bins. The buckets are emptied into compost every 2 weeks.
5. How do we deal with waste when the buckets are full?
   Compost - then ultimately into a produce garden.
6. Is there any smell?
   There is no real smell - the bins are cycled quickly
7. Who is responsible for the maintenance (i.e. adding of Bokashi)?
   It is the responsibility of an individual staff member.
8. How much Eco Bokashi do you go through per month/ year?
   We go through a large bag of EB every 1/2 year.
9. Issues encountered along the way and general comments?
   The buckets need to come is sizes that are about twice the current size and non-juicing versions - we can't keep the material in them long enough for the juice to form but the Eco Bokashi helps keep the smell away and hence is still a useful system in the staff area.

Craig Cleeland
Teacher

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