Ze Drive
Ze Drive Extension of product lifespan Sustainable supply Responsible consumption Functional economy FRANCE Web: https://zedrive.fr Contact: contact@thedrive.fr Lacalisation : Saint-André-de-Cubzac (33) Sector: Zero Waste Drive Date of creation: 2020 Date of meeting : 19/04/2021 Maturity of the project : Mature Overview Summary of the project Ze Drive was created by two co-founders: Laura and Célia. Laura was an agricultural engineer and already knew many local producers from her previous job. Célia was a school teacher. Both of them had the will to change jobs and to start a zero waste drive, following the Brut Nature video on the naked drive. At the beginning of 2019, they joined a project incubator: ETICoop, allowing them to have technical support and an outside view on the project. They leave their job in July 2019 and on February 14, 2020 receive their first order. They benefit from a massive influx of customers following the confinement and the flight of consumers from the large distribution. They decided to establish Ze Drive in Saint-André-de-Cubzac for personal reasons in the first place (housing) as well as for its good geographical position. Rents are lower than in Bordeaux, the town is at the crossroads of several departmental roads, on the edge of the A10 freeway, and upstream from the Pont d’Aquitaine, which means that traffic jams can be avoided (a major advantage for capturing suppliers from the North of Gironde). Key numbers 200 baskets per week 100 regular producers (the number varies according to the season) more than 1000 products online on the website more than 1200 families accompanied in their zero waste approach Pillars of circular economy Sustainable supply with work on product sourcing. Responsible consumption by the democratization of zero waste consumption, local (60%), and products that meet strict production criteria (80% organic). Extension of product lifespan of ‘packaging’: there is no more single-use packaging but reused containers (glass jar or cotton bags). Functional economy through the reverse deposit: Ze Drive packs all its products in reusable containers that you do not pay more for when you order, but for which you get a credit of 10 cents per container brought back the next time. Ze Drive washes them and puts them back into the circuit. Project functioning To listen to Laura Boudier present the project, you can watch the video at the bottom of the article! 1. A zero waste drive for all Ze Drive is a zero-waste drive that offers a wide range of local, national (for what cannot be found locally) and international products (products considered to be staple goods that cannot be found in mainland France. This is for example the case of bananas, tea and coffee). The aim is to avoid having to go to several shops to do one’s shopping: the consumer must find all the products he needs in the same place. Customers choose their pick-up location and validate their order by selecting the time slot of their choice: In Saint-André-de-Cubzac : Wednesdays from 10 am to 7 pm Fridays from 10am to 7pm Saturdays from 10 am to 1 pm Or on one of the weekly collection points : Villenave d’Ornon on Thursdays from 5pm to 7pm Libourne on Fridays from 16H to 19H Lormont on Saturdays from 10:30 am to 12:30 pm Bordeaux, Wednesdays from 5pm to 7pm (from May 19th) 2. Non-refundable containers Ze Drive works with a reverse deposit system. When ordering, the customer only pays the price of the products. The containers are not charged in addition. In order to have the best possible return rate on its containers, Ze Drive uses the principle of the reverse deposit: the customer benefits from a purchase voucher of 0.10€ for each container returned. Once recovered, the containers (glass jars and tissue bags) are washed before being reintroduced into the circuit. The deposit system also applies to certain suppliers. Some specific containers are returned to suppliers: ice trays, bottles, cosmetic bottles… 3. Diversified and carefully selected products Ze Drive offers more than a thousand references on its website, distributed as follows: 80% food references and 20% non-food references. Among the references, 80% are from organic agriculture and 60% are local. The remaining 40% are French products or subject to special sourcing. Ze Drive is committed to offering ethical products that respect the living world. The primary desire is to remain on small-scale organic and local production. Ze Drive offers a large number of references allowing users of the service to do all their shopping in one place. Customers also have the possibility of ordering fresh fish thanks to a partnership with the eco-responsible structure Poiscaille. Ze Drive seeks to make its service accessible to as many people as possible, without being too elitist. The goal is to offer several ranges of products: from the organic nugget from a small local production, with a price that values the work of the producer, to the organic product from a larger structure, not necessarily local, which is able to offer prices more accessible to small budgets. sustainable development approach Environmental benefits Ze Drive’s zero waste initiative helps to fight against the production of waste generated by single-use household packaging and over-packaging. The development of this type of project makes it possible to democratize the reuse of containers and to stop the use of non-reusable plastic packaging. Economic benefits The development of the drive makes it possible to develop the economic fabric of Bordeaux by relying on the short circuit via supplies from local producers. Social benefits The development of the drive makes it possible to develop the economic fabric of Bordeaux by relying on the short circuit via supplies from local producers. Reproducibility & perspective of evolution Reproducibility Numerous zero waste projects are emerging throughout the country, such as the L’écho des Bocaux store in Saumur, or the first zero waste drive in France, the Drive Tout Nu located in Toulouse. These initiatives allow the democratization of a more environmentally friendly way of consumption. Perspective of evolution The
L’Echo des Bocaux
The local shop l’Echo des Bocaux is a bulk grocery store which democratizes the zero waste consumption to the inhabitants of Saumur.
Ovive
Ovive recovers shellfish waste from oyster farmers on the French Atlantic coast into animal feed, mainly for gallinaceans.
A La Ferme d’Aunis
A La Ferme d’Aunis Responsible consumption Sustainable supply FRANCE Web: https://www.a-la-ferme-d-aunis.com Contact: alafermedaunis@gmail.com Localisation: Surgères (17) Sector: Producer’s store Date of creation: 2010 Date de meeting: 15/04/2021 Maturity of the projet: Mature A producer’s store Overview Summary project A La ferme d’Aunis is a producer store based in Surgères in Charente-Maritime (17). The producer store is organized as an association whose president is Emmanuel Bonacki. This food store offers a wide range of products from fruits and vegetables to meat and dairy products supplied by 33 producers located within a radius of 100 km around the sales point. Keys numbers 33 produceurs local products within 100 km of the point of sale Pilars of circular economy Responsible consumption with local and seasonal products that are part of a sustainable agriculture approach. Sustainable supply with marketing of agricultural products limiting the number of intermediaries between the producer and the consumer. Project operation To hear Laurence Février present the project, you can watch the video at the bottom of the article! 1. The genesis of the project In 2009, one of Emmanuel Bonacki’s friends opened a producer store in La Rochelle: Panier de nos campagnes. It is the very first producer store in Charente Maritime. He put forward the idea of setting up a similar store in Surgères, in partnership with the Chamber of Agriculture. In 2010, the association is created and has 6 members. The time has come to find a local. The association has rented a building qualified as high environmental quality (HQE). The premises is autonomous in heating and agrees with the approach of short circuit. The store opened in September 2011 and has 25 producers. The opening hours are from Thursday 2pm to Saturday 1pm with 1 employee and 3 producers on duty. The objectives set at the opening are 450 customers with an average basket of 35€, i.e. a turnover of 15 000€ per week. The actual turnover is 19 000€ per week. In July 2015, a fire broke out in another part of the building. The spread of smoke made the structure unstable and the entire building had to be closed. The municipality then lends them a relay room where the store stays for a year. In January 2016, the association went in search of land to build its new store. The purchase of the land amounts to 13 000€ and the construction of the building to 700 000€. The building is made of wood and is close to the design of the buildings of the past. Its construction ends in December 2017 and new producers have been added to the project which brings the number of producers to 33. The opening system remains the same but this time there are 2 employees and 2 permanent producers. The objective increases to 25,000€ TTC per week, or about 700 customers per week with an average basket of 35€. 2. From pitchfork to fork When the association was created, a charter was defined, allowing to decide on the producers who can be part of the store. -> The producer must be located within a radius of 100km around the place of sale. -> There is no particular attachment to a label (organic in particular), the choice is more about the practice of sustainable agriculture. There are no rules defining what sustainable agriculture is, but the producers know each other and know how each one works. -> As far as breeding is concerned: ban on the use of GMOs in animal feed. particular attention to animal welfare purchase and resale prohibited: what is sold in the store must come from the producer. This clause sometimes leads to shortages total transparency: the customer can have access to the animal’s passport which indicates its age, its origin… -> Obligation to have producers on duty during the opening days: from the fork to the fork. This clause is present in the agreement with the Chamber of Agriculture. The number of hours allocated to each producer depends on his turnover on the sales of the store. -> Producers must be affiliated with MSA or ENIM (for oyster farming). One of the drawbacks of a production within a 100 km radius of the point of sale is that not all products are available. This is particularly the case for summer fruits, which are not widely produced in the region. There is a strawberry producer and an apricot and nectarine producer, but the harvests are very variable from one year to the next. 3. A diversity of products The store offers a wide variety of products: meat (ostrich, beef, pork, veal, chicken, duck, lamb, rabbit, pigeon): 7 producers creamery (cow’s milk yogurt and butter, goat’s milk and cheese): 3 producers fruits and vegetables (apple, pear, jam, compote, beet, aromatic herbs, kiwi, mushrooms…) : 8 producers flowers and plants : 2 producers alcoholic beverages (beer and wine) : 3 producers pasta : 1 producer flours, breads, buns : 2 producers nuts : 1 producer salt : 1 producer honey : 1 producer oil and oilseeds : 1 producer seafood (oysters, gambas…) : 2 producers infusion : 1 producer chicken eggs: 1 producer The only missing product is fish. For the moment, the association is unable to find a fisherman who fits into the charter of the association. Moreover, the constraint is stronger since he should be present every week to sell his fish. These days of permanence are days of fishing in less. 4. The operation of the store The sale takes place from Thursday 2:00 pm to Saturday 12:30 pm every week. There are two employees and two producers on duty who ensure the functioning of the store: restocking if necessary, distribution of meat, cashing… The producers can deliver their products when they wish. Deliveries are generally made on Thursday morning, before the store opens. The store only acts as a service provider. The producers remain owners of their products as long as they are not sold. It is therefore up to them
Trivalis
Trivalis Recycling Industrial and territorial Ecology Responsible consumption FRANCE Web: https://trivalis.fr/ Contact: contact@trivalis.fr Localisation: La Roche-sur-Yon (85) Sector: Waste management Date of création: 1993 Date of meeting: 02/04/2021 Maturity of the project: Achieved Trivalis is the mixed departmental union for the study and treatment of household and similar waste in the Vendée. Overview History of the project Trivalis [1] is the mixed syndicate of the department for the study and treatment of household and similar waste in the Vendée. This association was created in 1997 with the sole competence of “studies”. In 2003, after the transfer of the “treatment” competence from the local authorities, the association became operational. Trivalis coordinates and harmonizes the treatment of household and similar waste in the Vendée. Trivalis treats the 200 tons of daily waste produced by the residents of the Vendée. In fact, in 2020, just over 5000 tons of waste were treated. The treatment includes : transport operations from transfer centers and waste collection centres to the treatment and recovery sites the operation of public waste treatment facilities in the Vendée as well as studies for new facilities and their construction. the sale of recyclable materials to industry and the sale of compost to farmers. These treatment operations are part of a policy resulting from the Waste Prevention and Management Plan, for which the Pays-de-la-Loire Region has been responsible since the NOTRe law. There are about twenty departmental unions like Trivalis in France. The particularity of the Vendée union is that it is the owner of all its facilities. Key figures 795,466 inhabitants in the Vendée (DGF 2020: including tourists staying in the department, corresponding on average to 100,000 inhabitants/year) 6 720 km² of surface area 17 local authorities in charge of collection and members of Trivalis 450,000 pieces of waste treated in 2020 Pillars of the circular economy Industrial and territorial ecology through discussions on the most appropriate location of treatment facilities in the Vendée region in order to optimize flows and rationalize transport. All possible recycling channels are implemented. Responsible consumption through various awareness-raising actions on waste prevention and sorting: zero waste workshop, visits to the departmental sorting center and a TMB plant, support for the return of the glass deposit, communication campaign against packaging, etc. These different actions allow citizens to think about their consumption habits in order to reduce their waste. Recycling and recovery for the majority of household and similar waste in the Vendée. project operation To listen to Marie-T Terrée present the project, you can watch the video! 1. The role of Trivalis in the management of the waste of the people of the Vendée The Vendée territory is composed of 17 communities, represented on the map below. Community Mapping [Trivalis] The local authorities are in charge of collecting recyclable waste, household waste and managing the waste collection centers where they welcome their users. Thus, they are the ones who set : The method of collection The frequency of collection The levy of the tax or fee for the removal of household waste due by the users. All these communities work with Trivalis, of which they are members. Once the waste has been collected, Trivalis’ mission begins: to manage the waste according to its nature. The Vendée syndicate has about twenty infrastructures to manage the territory’s waste: 12 waste transfer centers A sorting center for packaging 4 storage sites for final waste2 sorting and composting plants for household waste 5 composting platforms 4 neighbourhood composting platforms Equipment mapping [Trivalis] 2. What is the incentive fee? The incentive fee [2] replaces the TEOM, the household waste collection tax. The TEOM is a local tax based on the rental value of the dwelling (levied in the property tax). The incentive fee is the contribution that is requested from users to use public waste services. These services are the following: waste collection, operation of waste collection centers, treatment and development of new recycling channels. The fee is intended to be fairer since its cost is based on the actual production of household waste. It applies to all users and for the moment only concerns household waste. In the Vendée, a local authority is planning to charge for the presentation of the yellow bin in addition to the household waste bin. This is a first. The calculation of the fee is based on : a fixed part which includes the subscription to the service and a basic fee calculated on the basis of the number of times the bins have been lifted or the number of times the deposit points have been opened. a variable part which applies in case of more than the fixed part. The incentive fee has many advantages. It encourages everyone to sort their waste better, which in turn reduces the amount of waste sent to landfill. 3. Characterization of a Vendée garbage can In order to properly manage the waste produced in the region, it is necessary to know the composition of the waste generated. Thus, a characterization of the Vendée’s garbage cans makes it possible to anticipate the evolution of the management of this waste, which is correlated to the evolution of the lifestyle/consumption of the people of Vendée. The characterization of the garbage cans shows that bio-waste occupies an important place since it represents more than 40 % of the waste. This important part of bio-waste raises questions. Knowing that most of the houses are suburban, the implementation of individual composting is easily feasible. The proof, nearly 120 000 individual composters are present in the gardens. Composting in heaps exists, it is not counted. Collective composting also exists: 80 installations are in place in collective establishments. There are also some platforms in the department managed by volunteers. So how can we explain the 40% of fermentable waste still present in the Vendée’s garbage? 4. La gestion des déchets recyclables The recyclable waste managed by Trivalis represented more than 212,000 tons in 2020. The syndicate notes that the proportion of paper waste continues to
Le Drive tout nu
The Drive tout nu Extension of product lifespan Sustainable supply Responsible consumption Functional economy FRANCE Web: https://ledrivetoutnu.com/ Contact: lea.robine@ledrivetoutnu.com Location: Beauzelle (31) Sector: Distribution Date of creation : 2018 Date of analysis: Février 2021 Project maturity : Mature A zero waste drive Aperçu Project summary The concept of the Drive tout nu was born in 2018 with Salomé and Pierre Géraud following the alarming observation on the amount of waste produced by mass distribution. This observation, Pierre was able to realize during a trip to a country that did not have a waste recovery system. The waste is in the open air, in full view of everyone. When he returned to France, he had the idea of democratizing zero waste consumption, which allows everyone to reduce their household waste production. However, shopping in zero waste is not easy and can be restrictive for a novice in the matter. The “drive” format makes it accessible to everyone. That’s how the Drive tout nu was born. A way accessible to all to do its shopping zero waste. The first drive opens north of Toulouse in 2018. Today, 3 drives are present in Toulouse and another will open in Lille. All products are distributed in glass jars. Thus the products are presented in an authentic way and naked (like the drive). Customers return the washed jars and receive a 10 cent voucher. Key figures 4 Drives (3 in Toulouse, 1 in Lille) 200 baskets/ drive a week 150 locals producers 1 700 references in catalog Pillars of Circular Economy Sustainable supply with work on product sourcing: 60% local producers within a 100km radius of the drive, national products selected according to criteria corresponding to the values of the circular economy. Banning of ultra-processed products (UPC). Functional economythrough the use of jars. They are owned by the Drive tout nu and are made available to its customers as packaging. They are then washed and maintained by the Drive. Responsible consumption by the democratization of zero waste, local consumption and products that meet strict production criteria. Extension of product lifespan of ‘packaging’ : we no longer use a single package but a reusable glass jar. Project operation 1. The Drive tout nu, a zero waste drive for everyone The Drive tout nu is a zero waste drive that offers a wide range of local, national (for what can not be local) and ultra national (products considered as current consumption products that can not be found in metropolitan France. This is for example the case of bananas). The goal is to avoid having to go to multiple stores to shop: consumers should find all the products they need in one place. After ordering, customers receive their products in glass jars. They can also return their washed jars for a 10 cent voucher. 2. Glass jars for everyone Dry goods, cheese and solid cosmetics are sold in glass jars. The products are thus presented in their raw state. As far as household products are concerned, they are subject to strict standards. They are sold in plastic containers and each container is specific to a product. Le Drive tout nu is working on referencing meat that will be sold in vacuum-packed glass jars. 3. Returnable containers At the creation of the first drive, the glass jars came from donations. Today, due to the success of the project, the donations of glass jars are not sufficient to cover the demand. The vast majority of the jars used have therefore been purchased. The operation with a deposit system was not feasible. To recover the empty jars, the Drive tout nu has set up a voucher system: the customers bring back the containers and accumulate 10ct of voucher per container brought back when they reach 2€. This model, based on trust, allows the recovery of the jars. The jars and capsules are washed by the customers. When they come to the drive-through, they are exchanged for vouchers. Once received, they are washed and pasteurized before being reused in the drive. Some suppliers of the drive operate with a reverse deposit system. 4. Le Drive tout nu selects its products with care Product sourcing is based on 3 rules: zero waste : a work is carried out with the producers who wish to develop this zero waste side. For the processed dishes, the producers recover the jars. local products: 60% of producers are located within 100km of the drive. quality : although the organic label is an indicator of quality, it is not exhaustive. This is why the Drive tout nu does not restrict its catalog to products from organic agriculture but chooses its suppliers according to their agricultural practices. The suppliers must answer a schedule of conditions elaborated internally. Domestic products, which cannot be sourced locally, come from companies offering a circular economic model. The drives do not offer ultra-processed products; the products sold cannot have a list of ingredients that cannot be found in the kitchen. Attention is also paid to the manufacturing process. For ultra-national products, the drives only offer products for everyday consumption (bananas, chocolate, tea…) that cannot be found on French territory so as not to compete with French products. The Drive tout nu works with Etic Miam for the sourcing of international products in respect of the values of short circuit and fair trade. SUSTAINABLE APPROACH Environmental benefits The Le Drive tout nu’s zero waste initiative helps to fight against the production of waste and single-use packaging. The development of this type of approach makes it possible to democratize the reuse of containers and the end of single-use plastic-based packaging. Economic benefits The development of this project makes it possible to develop the economic fabric of Toulouse by relying on the short circuit. Social benefits Le Drive tout nu has the ESUS approval : Solidarity Company of Social Utility. The company’s statutes include the notion of environmental and social impact. In concrete terms, this translates into a responsible energy supplier, the implementation of compost,
Les Marmites Volantes
Les Marmites Volantes Sustainable Supply Responsible consumption Eco-design Recycling FRANCE Web: www.marmitesvolantes.fr Contact: commercial@marmitesvolantes.fr Localisation: Paris (75) Sector: Catering Date of creation: 2012 Date de meeting: March 2021 Maturity of the project: Mature Overview Summary of the project Les Marmites Volantes is a responsible catering project initiated by its 4 founders in 2011 with the objective of offering tasty and convivial meals while being in line with the ecological transition. Today, Les Marmites Volantes has two restaurants (Paris XIXth and Montreuil), delivery in companies and a canteen service for elementary schools in Paris and its suburbs and an EHPAD. In addition, the Marmites Volantes are also four commitments: a sustainable supply. an optimized waste management with a sorting of bio-waste and a zero waste solution thanks to the use of returnable containers. the use of soft mobility. All deliveries are made using electrically assisted bicycles. a social commitment, including inclusive recruitment, training and internal promotion. The company is recognized by the ESUS label: Entreprise Solidaire d’Utilité Sociale One of the objectives is to show that it is possible to do catering differently. The company now has four activities: Catering in 2 restaurants (Jaurès and Montreuil) Deliveries to companies Collective catering in 12 private schools and an Ehpad since the Covid crisis. The first deliveries began in 2018, with the installation in 2020 of a production laboratory in the La Chapelle district of Paris, dedicated for schools. Cafeteria launched in early March 2021 at in the School of Decorative Arts. More contracts in collective catering were accepted during the health crisis due to the development of telecommuting in companies. Here is an overview of the distribution of activities post -covid and during the covid: Post: 40% collective / 40% companies / 20% restaurantDuring: 55% collective (school + EHPAD) / 15% companies / 40% restaurant Zoom on the label ESUS [1] The ESUS (Entreprise Solidaire d’Utilité Sociale) approval is part of the 2014 law on social and solidarity economy aiming at the implementation of an environment favorable to the development of social and solidarity economy companies. The conditions for obtaining the ESUS label are as follows: pursue a social utility as a main objectiveto prove that this search for social utility has an impact on the company’s income statement or profitabilitya remuneration policy that respects the following 2 rulesthe average of the 5 best paid employees/managers cannot exceed an annual ceiling of 7 times the minimum wagethe compensation paid to the highest paid employee of the company may not exceed an annual ceiling of 10 times the minimum wage – the company’s shares must not be traded on a financial market Certain companies known as “full rights” are not subject to the conditions for obtaining approval, except for the condition that they are not listed on a financial market. Duration of validity : Once delivered, the ESUS approval is valid for a period of 5 years. This duration is limited to 2 years for companies whose creation date is less than 3 years before the date of the application. Translated with www.DeepL.com/Translator (free version) Key figures 2 restaurants (Jaurès and Montreuil) 4 historic engagements In 3 years, 4T of packaging avoided thanks to the kettles In 7 years: 80000 km travelled by bike 50% of jobs are the result of internal promotion 25 employees Pillars of circular economy Sustainable supply of resources with the establishment of short circuit with products coming directly from producers (35% of food). These “direct producers” foods come from the Ile de France, the Hauts de France and the Mayenne… For the rest of the products, the Marmites Volantes use small intermediaries such as Terroirs d’Avenir, Zingam or Biocoop Restauration. The electricity supplier was also chosen to be in agreement with the values of the Marmites Volantes; it is Enercoop which guarantees an electricity produced from renewable energy. Eco-design with the use of second-hand furniture for the restaurant rooms. For example, the restaurant tables were made with recycled materials. The wood of the old counter will be transformed into shelves. Responsible consumption with a sustainable supply, seasonal products from short circuits. The delivery of the dishes is also done according to an objective of soft mobility. The three deliverymen, employees of the company, use electric bikes for all deliveries (private and collective). Les Marmites Volantes takes its name from the use of returnable containers: marmites. These containers guarantee the reuse of the latter and thus the end of single-use containers. Recycling with the sorting of bio-waste and the composting of the latter. project functioning 1. Responsible procurement The first commitment of the co-founders of Les Marmites Volantes is to a sustainable supply of resources. The choice is made to work with producers whose production methods we know and to use raw and seasonal products. 35% of deliveries are made directly to the producers. 90% of the fruits and vegetables are organic, but beyond the label, it is common sense that prevails. Many partnerships are historical, like the one with the market gardeners “Le BioGardin” with whom they work hand in hand since the creation of the flying pots. A small overview of the different suppliers: Fruits and Vegetables : Le BioGardin, market gardeners located in Oise, Le Zingam, Terroir d’Avenir and the Coop Bio d’Ile de France. Meat: Meignan for pork, Château-Neuf meat in the Hauts de France and Roule ma Poule for poultry (in Seine-et-Marne) Creamery and eggs: Goncourt cheese factory, Beillevaire and the brin d’herbe dairy in Normandy. Cereals and legumes: Biocoop catering Bread: La conquête du pain, based in Montreuil Micro Pousse: the urban farmer Coffee: the Belleville and Barbès coffee shops Beer : the brewery of the being and the brewery of the golden drop The electricity supply of the two restaurants is done with Enercoop, a French supplier of electricity of 100% renewable origin. Enercoop is recognized as a “truly green” supplier by Greenpeace and Premium by the Agency for Ecological Transition (ADEME). [2] 2. Course of a typical day Catering
Le Potager des Castors
An educational vegetable micro-farm in permaculture.
Pousse-Pousse
A zero waste box that is fun and eco-friendly !
Milubo
Milubo Responsible consumption Fonctional economy Recycling FRANCE Web: https://www.milubo.com/ Contact: hello@milubo.com Localisation: Montreuil (93) Sector: Catering Creation date: 2019 Meeting date: December 2020 Project maturity: Under development Overview Project Summary Milubo is a French company founded in April 2019 in Paris. Milubo offers a “zero waste” solution and a new consumption mode for fast food restaurants with the implementation of a lunchbox and returnable and reusable cups offer. This model reduces the environmental impact of fast food by offering an alternative to the use of single packaging, generally made of plastic. in January 2017 and inaugurates its first cocotarium on 95 in January 2018. Key Figures 75,000 packaging avoided containers 8,000 cups in circulation An average of 50 partner companies 3 cities: Paris, Nantes and Marseille (Lyon and Bordeau to come) how the project works 1. How the project works By 2023, it will be impossible to use disposable tableware in fast-food restaurants for meals served on site, with the anti-waste law for a circular economy. It is therefore becoming necessary to find alternatives to single-use packaging to meet the upcoming legislation. Milubo presents itself as an alternative to the use of single-use dishes by offering a range of returnable containers. It works directly with retailers according to their needs. The price of the deposit is variable according to the containers which are of 2 types: cups and bowls. After consumption, customers can return the container to any of the businesses using Milubo’s services. All the stores are listed on their website. The objective is to encourage customers to return return returnable containers. In order to fight against the retention effect of containers, they are standardized and neutral. The objective is not to make limited editions (Christmas, Valentine’s Day…). Milubo has several logistic missions, which are carried out from their platform in Montreuil: possibility to clean the containers: mainly the bowls which are recovered every day.preparation of deliveriesrestocking with a fair redistribution of containers between the different businesses The service offered is based on a monthly subscription and includes the provision of the containers, the use of digital billing and the cleaning of the containers. The cleaning is billed per container. Milubo currently has a single logistics platform. The objective being to develop the short circuit, cleaning is only offered to businesses in the Paris region: 2 in Montreuil, the others in the 10th, 11th and 18th arrondissements. The cups, which are easier to maintain, are generally cleaned by the businesses offering them, which allows Milubo to offer its service in cities without cleaning platforms. Milubo has been present in Lyon since December. 2. Zoom on the containers In addition to the environmental approach, these containers have other advantages: customer loyalty Neutral design favouring deposit taste neutral Containers are available in three materials: Polypropylene (recycled and recyclable plastic): this material offers the advantage of having a low production cost and is reusable between 200 and 500 times depending on the container. The problem remains easy deterioration (they are removed if they are too worn out). The deposit for this type of container is from 1€ for cups and up to 4.50€ for bowls. Glass: The deposit for this type of container is between 1,20 and 1,09€, despite its higher weight this type of container is reusable for a longer period of time. Stainless steel: This material is used in a smaller proportion. They are proposed for caterers or bulk coffee for example. Both types of containers (cups and bowls) are available in 3 sizes (small, medium and large). sustainable development approach Pillar of the circular economy Eco Design/Extended Service Life: Materials have been selected to obtain containers that have a long service life and can be recycled. Economy of functionality: Milubo does not offer a product (container) but a service. By offering neutral containers, Milubo encourages customers to detach themselves from the possession of the good and therefore to return the container to the café/restaurant. Responsible consumption: By limiting the overproduction of packaging, Milubo contributes to a more responsible consumption. Environmental benefits By the introduction of the deposit, the number of packages is reduced considerably. Since the introduction of this system, 75,000 packages have been avoided. The major challenge of the project is based on the recovery of containers, the return rate is currently 85%. The objective is to increase this return rate in order to provide as few additional containers as possible. Containers that are too worn out after successive uses are recycled. Bénéfices économiques The use of reusable containers reduces the cost of packaging. They become profitable after an average of four uses: 2 uses for ‘low cost’ packaging5 uses for slightly more expensive packaging. The choice to offer neutral containers allows : encourage the return of packaging: the more containers returned, the less it is necessary to invest in new containers.avoid collection: no limited editions that can add additional development costs and promote retention. The objective is to make the consumer stand out from the container. Container homogenization allows the development of a limited range of cups and bowls in 3 sizes. REPLICABILITY & FUTURE PERSPECTIVES Outlook for development The perspectives of evolution around this project are numerous. Increase the container return rate to 95% as well as the speed of returns. Implementation of a digital set-point system, in test status for the moment. If the container is returned within 7 days after purchase, the customer does not pay a deposit. Beyond 7 days, the customer pays and the deposit increases with the time of return. In addition to this system, the implementation of a digital traceability system makes it possible to accurately track the number of containers used by the restaurateur/user, which can allow the implementation of a loyalty system. Development of an application to count the stores … (for the moment via the website) Development of Milubo’s own container in terms of color and design: uses for the moment the desgin of the manufacturers. Develop a collection system in flow