Archives des Recycling - Page 2 of 5

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

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

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

Cocott’arium

Cocott’arium Extension of product lifespan Responsible consumption Recycling FRANCE Web: https://cocottarium.fr/ Contact: contact@cocottarium.fr Localisation: Presles (95) Sector: Fin de vie Creation date: 2018 Date of analysis: novembre 2020 Project maturity: Under development Overview History of the project Born in 2015 during the Jardin Jardin competition, Cocott’arium is an initiative led by Aurélie Deroo that proposes the implementation of urban henhouses to recover bio-waste. This food waste feeds the hens whose eggs are collected by Cocott’arium users. This virtuous circle of valorization makes it possible to produce food using food waste. Aurélie is fully committed to its project in January 2017 and inaugurates its first cocott’arium in January 2018. Translated with www.DeepL.com/Translator (free version) Key number 50 hens 10000 eggs 8 t/year recycled waste 8 t/year composted waste 15m2 (vegetable garden) 10 clients (companies and municipalities)of salmon scales thrown away / month Pillars of the circular economy Extension of product lifespan The hens of the cocott’arium are mainly from the laying hen farms. It is the hens that are culled after 18 months, which are saved from the slaughterhouse and continue to lay their eggs peacefully in the cocott’arium. Hens of different breeds are also offered to enhance the diversity and to present hens in the plumage of different colors and the production of eggs in blue, white, brown etc… The food waste used to feed the hens starts a second life by representing 80% of the hens’ feed. It is therefore seen here as a resource. Responsible consumption: Awareness of food waste: users are led to think about their food waste production. By asking the question of what is thrown away, we come to the point of ask yourself the question of what you eat. Recycling : The essence of this project lies in the recycling of bio-waste by valorizing it as a nutritive source for laying hens. At this stage 8 tons of waste are recycled per year. project operation To listen to Aurélie present the project, you can watch the video at the very bottom of the article! 1. Law on Energy Transition (17/08/2015) The Energy Transition Law [1] of 17/08/2015, one of the 6 objectives of which is to halve the volume of waste produced by 2050, concerns all actors in the territory: citizens, companies, public authorities. What is bio-waste and why sort it? A bio-waste is a food waste (vegetable peelings…) or a biodegradable natural waste that can be recovered in compost. In this law, the question of the management of bio-waste is raised. These wastes must be separated from the others since their burial and the absence of oxygen is favorable to the phenomenon of fermentation releasing methane. However, the global warming power of methane is 25 times greater than that of CO2. It therefore plays an active role in global warming. It is therefore becoming urgent to make the most of our bio-waste. How to recycle bio-waste? Bio-waste can be recovered by different processes: compost spreading methanization -> biogas production These reactions have the advantage of allowing the material to return to the ground. Some key dates in the management of bio-waste? 01/2012: the large producers of waste (120t/1500 L of edible oil per year) undertake to sort bio-waste and recycle it in appropriate channels. 01/2016: volume reduction to 10 t and 60L by 2025: every French person will have to have a solution for sorting food waste at source. 2. A turnkey system Cocott’arium offers all the services resulting from the establishment and maintenance of a participatory chicken coop, for companies and municipalities: the installation of the henhouse (metal or wooden structure) that can accommodate up to 4 hens. the quarterly delivery of consumables (organic and anti-fungal cereals) and hemp litter and thus biodegradable (adapted to the dimensions of the henhouses) a training on the management of the chicken house for users veterinary service (transport and care) accessories: waste collectors, waterers, feeders, composters, vegetable bins, etc. 3. With numerous benefits for users Users reduce their food waste by recycling it into feed for laying hens. They recover the fruit of this valorization: free fresh eggs to be recovered throughout the year. sustainable approach Environmental benefits Sorting bio-waste allows to valorize it as well as possible. Indeed, it is important to separate them from other waste in order to prevent the degradation process occurring during their burial. This reaction leads to the production of methane, a gas that plays a major role in global warming. Recycling bio-waste thus makes it possible to reduce the production of this greenhouse gas. Economic benefits According to a recent ADEME study, the average direct cost of raw material losses and wastage is 0.27€/meal. If we add the indirect costs (notably the time and energy consumed to prepare the meals, waste bill), the amount amounts to 0.68€/meal. [2] Thus, there is a real economic interest in working to reduce food waste and to recover organic waste. Social benefits Cocott’arium offers a maintenance service for hen houses in partnership with the service provider Pro-Insert, which promotes sustainable integration into the job market. [3] The presence of a cocott’arium helps to revitalize the host site and to recreate a social link between the inhabitants of the same neighborhood or the employees of a company. REPLICABILITY & FUTURE PERSPECTIVES Reproductibility This model of bio-waste recovery can be adapted for private individuals with an outdoor space. Futur perspective Currently, two services are offered: food waste collection and egg recovery. Chicken houses generate a significant amount of waste: litter, droppings and food scraps. Cocott’arium wishes to develop a collaborative vegetable garden service to use the compost produced by the henhouse. For the moment only 15m² of vegetable garden have been installed. Circulagro point of view This recovery allows the use of a large quantity of biowaste: a hen can consume up to 400g of waste per day. The efficiency of this waste recovery makes Cocott’arium’s initiative interesting. Sources [1] Ministère de la transition écologique [2] Humus et associés [3] Pro-insert https://youtu.be/YnRNnNieSZc Go back

Mister Bin

Mister Bin Recycling FRANCE Web: mister_bin_officiel Contact: romain.pellat@gmail.com Localisation: Paris Sector: End of life Creation date: Under development Meeting Date: November 2020 Project maturity: Creation overview Mister Bin is an intelligent waste management solution that improves the recycling process where it starts – at home. In France, only 26% of municipal waste was recycled in 2016 [Eurostat]. Mister Bin is the answer to this problem. Mister Bin deploys an innovative & fun waste garbage can, based on the IoT, which recognizes, sorts, compresses and controls the waste fill level automatically, for 7x more efficient recycling with 3x less cost. Practical, design and modern, Mister Bin simplifies your waste management in every detail! By increasing the amount of recycled resources through its system based on AI and image processing, Mister Bin facilitates the journey towards a sustainable and clean circular economy. Thus Mister Bin : Improves the sorting performances and the second life of the material. Offers a reward program (donations and discounts). Promotes energy transition. Generates savings (monitoring and optimization of collection rounds). Its mission is to revolutionize the recycling chain by creating a sustainable solution that fully automates waste management! After 1 year of research, Valentin and Romain are now 100% dedicated to Mister Bin. Station F, YC, BC100, Prix de l’initiative, Ticket for Change and the BPi already believe in them! They are entering the prototyping phase with the support of Leroy Merlin. Go back to the encyclopedia Newsletter CirculAgronomie Subscribe Facebook Youtube Linkedin Instagram Legal information Copyright CirculAgronomie 2020

Vépluche

Vépluche is an example of a circular economy solution applied to bio-waste from collective and commercial catering.

The proposed offer is twofold: a free collection of bio-waste and in return for which restaurant owners commit to buying fruits and vegetables proposed by Vépluche.
The collection and distribution of the products is done according to zero-carbon logistics, with the application of the zero-carbon last kilometer rule. To do this, Vépluche uses a super-cargo bike and an electric van to ensure food distribution and waste collection with a reduced carbon footprint.

The bio-waste is composted in their plant based in Châtillon to be transformed into compost, sold in particular to Parisian florists and the city.