Build a circular system: make compost from kitchen scraps, use it for your indoor plants, harvest, and repeat. Zero waste, full cycle.
Worm composting (vermicompost) is ideal for indoor use — no odor, minimal space. Use red worms (Eisenia fetida) in a 20–40L container with cardboard as moisture regulator. Add vegetable scraps, coffee grounds, eggshells. Avoid meat, dairy and oily foods.
Usage: Mix 20–30% compost with potting soil, or apply as top dressing every 2–3 weeks. Make compost tea by soaking in water 24 hours.
Closing the loop: Harvest residues go to compost → worms convert → fertilizer feeds new plants → cycle continues.