Cyfruileg
Cyfruileg donne une seconde vie aux fruits et légumes “moches” de la grande distribution en les transformant en jus, soupes et confitures.
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
Echo-Mer
Echo-Mer Industrial ans territorial ecology Recycling Extension of product lifespan FRANCE Web: https://echo-mer.com/ Contact: echomer@wanadoo.fr Localisation: La Rochelle (17) Secteur: Material valorization Date of création: 2001 Date of meeting: 09/04/2021 Maturity of the project : Mature Association for the protection of the seas and the coastal environment. Overview Summary project During a transatlantic crossing, David Beaulieu, the founder of the association, receives the echo of the sea. Beyond words, he was keen to implement concrete actions for the protection of the sea and the environment. In July 2001, he founded the Echo-Mer association in La Rochelle. The first actions concern the recycling of used batteries in the port. Very quickly, the association became more generally interested in the activities of the nautical world. The actions of the association are based on two main axes: education and the revalorization of materials. The recycled materials are used sails, oyster bags, cork and neoprene. The association wishes to limit the impacts of pollution caused by Man on the marine ecosystem. Translated with www.DeepL.com/Translator (free version) Keys numbers Since January 2020, Echo-Mer has valued : 362 kg of oyster bags 1,745 t of corks 763 m² of boat sails 62 kg of neoprene Pilars of circular economy Industrial and territorial ecology through the mutualization of flows between actors. The valorization of the various materials allows to make work companies or associations of the region. Recycling by the chains of valorization set up by the association Project operation To listen to David Beaulieu present the project, you can watch the video at the bottom of the article! 1. Successful actions since 2001 2001: Collection of batteries in national ports, Operation Pontoon Before 2001, there was no place in the ports where used batteries could be collected. Collectors (old tennis ball boxes) were made available in the ports. First in the port of La Rochelle, then in the ports of Charente Maritime and now in all the ports of France. As an example, 500 kg of batteries are collected each year in the port of La Rochelle alone. 2002 – 2003: survey and awareness-raising among shipyards At that time, the management of toxic waste was poor or non-existent. We had to wait until 2008 for boaters and then 2015 for companies before we had adequate management of this waste. Every year, 50 tons of toxic waste are thrown away. 2004: “stop plastic bags” on the island of Ré This action aims at reducing waste at the source. The operation has allowed to divide by three the quantity of plastic bags on the island. 2008 : alternative management of pesticides Why is it essential to better manage pesticides? After being used in the fields, these substances infiltrate the soil where they join the watercourses that all converge in the same place: the sea. Echo Mer participates in a more reasoned management of pesticides through awareness-raising actions and conferences. In 2005, the association launched the operation ‘Pesticide no thanks’ and then set itself the objective of banning the use of pesticides along the quays of La Rochelle. After several months of struggle, the use of pesticides was finally banned on the edges of the quays. The vegetation has developed again and in particular the sea fennel, a halophilic plant with interesting properties. 2. The collection and recovery of materials Four materials are recovered and recycled by the association: used sails (2008), oyster bags (2010), cork (2012) and neoprene (2016). A second life for boat sails: Boat sails are subject to many environmental constraints (wind, UV…) giving them a lifespan of 5 to 10 years. This period can be reduced to one year for regattas. Historically, sails were made of natural fibers such as linen or hemp. Over the years, new and more resistant materials have appeared such as polyamides, polyethylene or carbon fibers. These are synthetic materials and therefore not biodegradable. With such a short turnover, it seems important to give a second life to these materials that can still be used. This is the mission of Echo-Mer, which recovers used boat sails and advertising tarpaulins. These materials are then transformed into a wide range of products from simple accessories to canvas bags. These valuations are made in the prison workshop in Mont de Marsan (40) where eight workers are trained in professional sewing on machines. Each piece produced is unique. This valorization prevents the incineration or the burying of the used cloths and the advertising tarpaulins. Revalorization of oyster bags: The bags used for the culture of oysters are manufactured on base of plastic. There are few channels of recovery of used oyster bags. They are incinerated or remain stored in the oyster basins. They then degrade and are sources of environmental and visual pollution. Echo-Mer works in partnership with Navicule Bleue, an ESAT (Etablissement de Service et d’Aide par le Travail) located in Arvert, to valorize the oyster bags. The latter are transformed into paper baskets, shopping baskets, mulch for gardens, etc. Collection of corks: One of the uses of the neoprene baskets is to serve for the collection of corks in restaurants and waste disposal sites. More than 80% of the cork production is destined to the manufacture of wine bottle stoppers. At the end of their life, these corks are incinerated or buried. However, cork has thermal and phonic insulation properties. Echo-Mer set up the operation “Here, that corks” which is declined in three stages: the collection of corks from waste disposal centers, restaurants and individuals in Charente Maritime.the crushing of the corks is carried out by Ovive, a company located in Périgny.the creation of a local industry: cork shreds are used for thermal and phonic insulation of floors and ceilings. They are also used as filling for poufs and cushions made from used boat canvas. 3. Setting up of pedagogical workshops In order to be even more impactful, Echo-Mer organizes numerous awareness campaigns. These sensitizations are adapted to all ages. Interventions in schools: The
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
Miam Collectif
The Miam Collectif, an association to offer healthy food to as many people as possible, whose flagship project is its solidarity canteen.
Le Potager des Castors
An educational vegetable micro-farm in permaculture.