When you are a restaurateur or a coffee maker, transforming your bio-waste into compost and "green manure" for surrounding farms and gardens is tempting. But, due to the lack of a collection solution and composting devices, it is not always easy. Hence the idea of ​​Coline Billon, environmental engineer: "manage the last kilometer, from the plate to the composting, by bike". In Nantes, Métropole, "Zero Waste Zero Wastage Zero", Coline found the ideal ground to develop his project.

Eggshells and shells

If she initially intended to offer her collection service to individuals, it is with the restorers that the young woman turns: the needs are important and it is urgent. Difficult to get a truck through the narrow streets of the city center, while his tricycle works wonders. It does not go unnoticed: a good point to reach the public.

6 km and wheelbarrows ...

Today, 13 restaurants and 3 companies use "La Tricyclerie" which organizes two to three tours (about 6 km) a week with the help of ten volunteers. And the demand for collections is constantly increasing. No wonder her project is one of the winners of the Yves Rocher Foundation 2017 Women's Yves Rocher Prize (yves-rocher-fondation.org/terredefemmes)

The future of La Tricyclerie

The objectives of the recycling company? Find new composting points, as the ones used for now arrive at saturation. Coline Billon also wants to develop pedagogical tools to educate the school public about food waste, composting and waste management. But bet that Coline will not stop there, she still has under the pedal.

https://latricyclerie.strikingly.com/