The project involves evaluating the efficiency and the possibility of organizing sorting in the premises, calibrating the level of performance to be achieved for the removal of bio-waste, acting on food losses and waste, contribute to the training of the entire hotel and restaurant industry, and communicate on the industry’s commitment to the circular economy.

The quantitative objective is set: to collect 200 tonnes of bio waste in 6 months.

This involved raising the awareness of all departments in contact with bio-waste (mainly Kitchens and Stewarding), and supporting them in setting up procedures and new equipment. Employees have received training to sort organic waste from non-recyclable waste using this method. Transparent plastic bags are distributed to the employees to collect organic waste in the establishment. Once filled, simply place them in the bins reserved for bio waste. Returns are systematically put in the bags provided for recycling. Once the waste is sorted on site and placed in the bags provided for this purpose, it is checked and weighed by the Moulinot company.