The Kitchen Caddy-Brown Bin Dilemma
In our March blog, we outlined the considerations that should be taken into account when managing food waste in your kitchen. The majority of householders do not want to be making continuous trips to outside wheelie bins and containers each time they wish to discard food or brown waste, and so prefer instead to have an temporary internal storage unit for this purpose, normally a kitchen caddy or something similar. What householders do not want is something that involves work and that detracts rather than adds to their kitchen both aesthetically and ergonomically. First, a little science…brown waste can be broken down via two methods, either aerobically (that is with oxygen present) of anaerobically (without oxygen). The outcomes are different with aerobic digestion producing compost and carbon dioxide, while anaerobic digestion produces a sludge type material (leachate) and methane gas. Anaerobic decomposition is also a slower process than its aerobic counterpart, and while the outcome of anaerobic digestion is 20 times more destructive of the ozone layer than carbon dioxide , methane is an excellent fuel. However the sludge type material produced is smelly and hard to decompose. 
From start to finish, the process of aerobic digestion takes about 5 days and this makes it far more efficient than anaerobic composting systems. Plus, the by products of aerobic digestion are far safer for both personnel and the environment. They are also drier, lighter and less odorous. Coupled with the amount of space, time, and effort required to transform everything from food scraps to yard waste, aerobic digestion , and de facto vented caddies like Brustibin’s internal bin, simply come out top of the pile. For further comparison see vented vs solid caddies .