Adopt an optimized management of your bio-waste in compliance with regulations, to become actors in sustainable development?
With more than 7 billion meals served each year in France, the catering sector (commercial and institutional) is one of the largest producers of food-related biowaste, producing approximately 900,000 tonnes of biowaste : expired food, preparation scraps, table scraps… these are food waste.
In institutional catering , this refers to food loss and waste during preparation (kitchens) and on-site consumption. Institutional catering (in schools, social service settings, hospitals, etc.) generates 500,000 tonnes of waste per year .
It exceeds the volume of bio-waste from commercial catering (400,000 tonnes/year) , with an average of 15 to 16 tonnes per establishment (whereas commercial catering produces approximately 9 tonnes per establishment).
Finally, in large-scale distribution (hypermarkets, supermarkets,
hard discount, …), it is estimated that 2.3 million tonnes of food waste are thrown away each year in France.
COMPANY RESTAURANTS
Process your organic waste from the catering service, which you obtain from your central kitchen, as well as the leftovers and waste from your guests. These must be recovered within the framework of the circular economy.
Make it a symbol of your sustainable development efforts.
Preserving the planet: responsibly managing your company's impact on the environment.
FAST FOOD & CATERING
You are 25 major institutional fast food chains in France, and you all have a legal obligation to valorize your food waste, because you generate more than 10 tonnes per year.
Every day, as your wastewater accumulates, ensure that it is treated and recovered; if you cannot or do not wish to recover the organic amendment generated for your green spaces on site after a 4-week rest period, we will take care of transporting and tracking it.
and to justify our action through traceability so that you are in compliance with regulations.
EDUCATION
From school to university, many initiatives are flourishing in favor of reasoned and environmentally friendly behavior.
Many initiatives against food waste have emerged, resulting from collaboration between teachers, catering professionals, and students.
LAFRANE provides educational institutions with the means to support the involvement of everyone in an eco-responsible approach.
This involves positive communication and the organization of educational days focused on the importance of waste sorting, and the fate of biowaste after the use of a dehydrator.
MAJOR RETAIL
Reduce your collection costs by choosing our solution.
Get a fast Return on Investment (RIO).
Give your eco-conscious employees a truly comfortable working environment.
All your plant-based waste, leftovers from your deli section, and end-of-day cleaning of your bakery section are inevitable and generate large volumes of waste; they must be treated properly and quickly to prevent rodent infestations.
HEALTH FACILITY
Within the French healthcare system, public (approximately 70%) and private (approximately 30%) healthcare facilities coexist.
These are hospitals, retirement homes, and specialized hospital centers.
However, all establishments face the challenge of managing organic waste. There are three main sources of waste:
• Preparation in the Central Kitchen.
• Leftover food or food waste from their patients.
• Food leftovers or waste from their employees