At the Botanical Garden Restaurant VIVI – Le Serre, we have installed an electronic composter to process some of the organic waste produced in the kitchen.
The machine used is an electromechanical composting system designed to treat up to approximately 10 kg of organic waste per day.
Through a controlled drying and organic matter degradation process, the waste is transformed into composted and stabilized material within about 24 hours. The resulting material can be used as an organic fertilizer for plants and landscaped areas.
Why we use composting
Local treatment of organic waste can contribute to:
– reduce the volume of organic waste that must be sent to the collection circuit;
– reuse part of the food waste, transforming it into reusable material for the soil;
– raise awareness among our team about the importance of more careful resource management.
A project among the various environmental initiatives
The installation of the composter is part of the initiatives we are piloting to improve material and waste management on our premises. These initiatives include, for example: – predominant use of recyclable or reusable packaging, where possible; – focus on reducing food waste during preparation and service; – information and awareness initiatives aimed at our staff and customers.
These are concrete actions, certainly limited in size, which represent small steps in a path of continuous improvement.
