Localisation: Cénon (33)
Date of creation: 2020
Date of meeting : 20/04/2021
Maturity of the project : Mature
Collection and recovery of bio-waste in the Bordeaux metropolitan area
Restovalor, based in Cenon on the outskirts of Bordeaux, offers a customized collection service for biowaste generated by the restaurant industry in the Bordeaux area. The company also offers specific containers and adapted collections to recover this bio-waste into biogas and compost through a methanization process.
Recycling by offering a tailor-made recovery loop to bio-waste producers. This collection is adapted to the size of the producer.
To listen to Daniel Folz present the project, you can watch the video at the bottom of the article!
Founded by three partners in 2020, Restovalor offers a bio-waste collection service that allows it to be included in a recovery loop.
The Energy Transition Law  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.
A bio-waste is a food waste (peelings, meat and fish remains, bread…) or a natural biodegradable waste that can be recovered in compost.
In this law, the question of bio-waste management is raised. These wastes must be separated from the others since their burial in the absence of oxygen is favorable to the phenomenon of fermentation which releases methane into the atmosphere. 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. Incineration in the current treatment methods for food waste consists in particular of burning water, which may seem absurd.
Bio-waste can be recovered by different processes:
These reactions have the advantage of allowing the material to return to the ground. -> This is precisely the comparative advantage of composting VS methanization (biogas does not return to the ground).
Some key dates in the management of bio-waste :
Restovalor was created from the association of 3 companies:
Today, small producers of biowaste are not obliged to recover their fermenticide waste. As this constraint is not yet imposed on them, the recovery of bio-waste is currently an additional cost for these producers. Restovalor proposes a service allowing any producer of food waste to valorize it.
Restovalor proposes a customized service dedicated to the recovery of food waste (biowaste) generated by the catering industry in Bordeaux Metropole and Gironde. The company offers specific containers, adapted collections and recycling of organic waste through methanization and composting. It invoices the collection according to the volume of waste and the frequency of collection.
The company works with 3 types of customers
the large-scale distribution which produces an important quantity of bio-waste.
The communities (town halls, colleges, high schools…)
The restaurant owners who produce as waste mainly bio-waste. Indeed, ⅔ of a restaurant owner’s trash can is composed of biowaste.
The company collects conditioned bio-waste, meaning that this waste has been previously separated from the rest of the household waste by the customer. The company provides different types of containers that are adapted to the client’s biowaste production. Each container requires a specific collection:
The collection of bio-waste is handled by Azura. This tailor-made solution allows us to collect more than 150 tons of biowaste every month. This bio-waste is taken to the only methanization center in the Bordeaux metropolitan area. After a deconditioning stage to remove impurities, the waste is incorporated into the methanizer to produce energy and compost.
The management of bio-waste allows to fight against the carbon footprint caused by the fermentation resulting from the degradation of organic matter. It also reduces the amount of waste incinerated.
This recovery loop allows the energy and agronomic potential to emerge through the collection of bio-waste from food and catering professionals. This system is adapted to all volumes of bio-waste: from small producers to the largest.