Abstract: A sole of a shoe includes a sole body and a plurality of lower protrusions and a plurality of upper protrusions arranged at least in positions each corresponding to a forefoot in the sole body. The sole body is configured such that hardness of a portion corresponding to a midfoot is higher than hardness of a portion corresponding to the forefoot.

Abstract: A sole of a shoe has a plurality of lower protrusions and a plurality of upper protrusions arranged at least at a portion of the sole corresponding to a forefoot of a wearer of the shoe. A support includes a planta rest that is arranged in an internal space surrounded by a shoe upper and bridges between a position of the shoe upper corresponding to a medial side of the foot of the wearer of the shoe to a position of the shoe upper corresponding to a lateral side of the foot of the wearer of the shoe in a foot width direction. The planta rest is configured to receive a portion of the planta of the foot of the wearer of the shoe near a base of metatarsal bone and lift the base of metatarsal bone above the sole.

Abstract: The present invention provides: a method for producing a compost, comprising composting plant-derived organic waste at a weight reduction rate of 95% or more by fermentation treatment, specifically by subjecting the organic waste to fermentation treatment comprising a primary fermentation, which comprises an intermittently agitated fermentation, and a secondary fermentation, which comprises an aerated fermentation, using a microorganism of Bacillus subtilis strain C-3102 (FERM BP-1096) or a mutant strain thereof; the compost produced by the above method; and a method for producing vegetables using the compost.

Abstract: The present invention provides: a method for producing a compost, comprising composting plant-derived organic waste at a weight reduction rate of 95% or more by fermentation treatment, specifically by subjecting the organic waste to fermentation treatment comprising a primary fermentation, which comprises an intermittently agitated fermentation, and a secondary fermentation, which comprises an aerated fermentation, using a microorganism of Bacillus subtilis strain C-3102 (FERM BP-1096) or a mutant strain thereof; the compost produced by the above method; and a method for producing vegetables using the compost.