A hotel installs our mechanical composter, the Rotocompost By Ridan (71)

At this 69-room tourist establishment in Paray-le-Monial, Burgundy, the restaurant serves cuisine based on fresh seasonal produce. Customers love it, and generally leave nothing on their plates!

The vast majority of biowaste is therefore preparation waste. The 10 to 20 kilos of biowaste are sorted at each station: the bar for coffee grounds and citrus fruits, the entrées station, the dishes station, the dishwashing station, etc. The composter has been installed in the immediate vicinity of the back of the kitchen, which facilitates daily pouring of the waste. The shredded material is supplied by a local landscaping company.

Before launching the Rotocompost, Olivier C., the technical manager, first helped the teams to sort all the waste streams in the kitchen: packaging, crates, glass, paper, etc. Logically, they added the biowaste stream to the mix. Logically, they added the bio-waste stream. In spring 2025, the first mature compost will be produced. It will be used in the flower beds and small vegetable garden.

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