After graduating from Dauphine and then Sciences Po, Chloé Vichot arrived in New York in 2005 where she worked in finance for 10 years. Her dream of opening a restaurant never left her mind and during a trip to Europe in 2015, her idea was built: several restaurants used glass jars rather than plastic containers.
the restaurant or rather this “epicurean canteen” officially opened its doors in November 2016, offering various salads, soups (in winter), desserts and breakfasts; all in reusable glass jars and under deposit.
Each glass jar, containing dishes or desserts, is sold with a one dollar deposit, which is given back to customers when it is returned to the restaurant. Ancolie offers compostable coffee cups with messages encouraging customers to bring their own cups for a $0.50 discount. Finally, all products are in season, with local sourcing tending towards “zero waste”.
In addition to minimising the production of waste from procurement to the sale of finished products, the company also recycles some of its bio-waste:
These small actions make it possible to offset the cost of composting their waste. They have two types of compost :
They pay $160 and $120 per month respectively for a service performed by the company Common Ground Compost, which collects the compost by bike and transforms them into finished compost.
Ancolie currently uses 6 different bins to sort its waste as well as possible. These small, residential-sized bins are picked up three times a week. The distribution of the restaurant’s waste (Figure 1) illustrates that it is moving towards “Zero Waste”, i.e. no non-recyclable waste (study carried out by Common Ground Compost).
Figure 1. Distribution of Ancolie’s waste over the period from March to September 2017
If there are any extra meals, they distribute them to the local music studio or gym.
For these sustainable practices, Ancolie is part of the “Green Restaurant” Association, which since 2016 has awarded it the highest level of certification. A brief overview of the different categories taken into account in the rating (Figure 2) as well as some of the initiatives implemented in the restaurant:
Figure 2. Points awarded to Ancolie by the Green Restaurant Association.
For more information, you can go to the web page of the association : Dinegreenco.com.
*Carbon balance carried out by co2logic.
The restaurant reduces its costs through different strategies
Some facilities and strategies represented an additional cost :
Other limits :
Chloe would like to be able to offer a different hot dish every day and to be able to change the dishes more often. In July 2018, glass jar dispensers will be launched! The prices will remain the same and there will also be a deposit system.
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