In a McDonald's. Drawing. - Alexander Shcherbak / TASS / Sipa US
- The McDonalds in the Toulouse conurbation are moving to selective sorting.
- The first tours show that around fifteen restaurants can generate more than 7 tonnes of waste per month.
- The trend is general in fast foods.
Goblets, cans, packaging stained with burgers' fat ... in January, the voracious appetite of customers at fifteen McDonald's restaurants in Toulouse generated no less than seven tonnes of waste. How do we know? Because Ronnie caught the green fiber and after removing the straws, he started sorting. The American giant announces that the 31 sites (run by five franchisees) of its "cluster" of restaurants in the Toulouse conurbation will all fall apart by summer. "Toulouse is the largest agglomeration in France deployed in selective sorting," says Sébastien Bordas, vice-president of the brand, responsible for the regions.
Burgers owners can blame, it is now up to them. In the fifteen or so McDonalds already equipped, all they have to do is empty their cup bottoms in the sink provided for this purpose, then separate the - "rare" - remains and packaging.
Competition starts too
Thanks to an agreement with Veolia, two specific collection rounds per week are organized. "The waste is sent to the traditional sectors of the paper or cardboard industries," says Thibaut Dejardin, departmental director of business services for the operator. "It was necessary to create the sector before, to take things in the right direction", underlines Michel Régat, boss of nine McDo, well placed to appreciate the evolution. In 2008, he introduced sorting in his restaurant in Plaisance-du-Touch. To realize that everything was re-mixed after collection ...
Today, minds are ripe. And the race for the most eco-friendly fast food is launched. Competitor Burger King is not to be outdone. “We are very mobilized on the subject, says the brand. Six of our seven restaurants in the Toulouse agglomeration have already installed recycling bins in the dining room, or will set them up before the end of next week. ” Sorting is more than ever on the menu.
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