Yeah, why not? Last week, two members (Greg Laurie Durand and Gendre, left on the first photo and carrying a bottle on the second) of "Ride my fried 17" came to present their association with the Discovery Centre Aubeterre.
Their association is based in the Isle of Oleron. They canvass the local restaurants and offer them to recover their frying oil. This is a true partnership, the restaurant adheres to the association in the year the association has regularly (and free) retrieve the cans.
Gregory says that restaurants play the game (controlling the number of uses for their oil).
After filtering and settling, this oil is sold to individuals (70 cents a liter). Indeed, this product can be used as an additive with diesel (at 30%).
Beyond the effect of "windfall" (you can drive for less ...), what seems striking in their approach is its entry in the "local development" (and sustainable). An example: they count the courses collectors oil cans to compare the environmental footprint of these trips would happen if the collection channel "classical" was used (restaurateurs bring their cans to the dump, then trucks pick up their cans and take them to a reprocessing plant, and finally, oil is reprocessed and repackaged again transported to factories that will use it as fuel.)
course, there are collectors who canvass can also perform this service, but their prices are too high for most restaurants.
Also note that the third option, but real illegal (restaurateurs get rid of all the oil down the drain) induces significant environmental costs. Since the association was born, and partnerships were forged with the water agency. The link is clear: if several thousand liters (the 2008 collection has recycled 15,000 liters) do not go in the pipes is so much gained for the quality of water catchment and in the specific case of Island of Oleron, much gained for the quality of coastal waters.
As the hosts of "Ride my Frite" were noted during the presentation, the concept (for a waste recovery value) is revealed as a tool of communication to promote more heuristic approaches: the "green growth" industrial ecology (see the example of Kalundborg site) ...
What is the ratio of "Ride my Frite 17" with the High Bousson AMAP? In my opinion, is the "proximity". As consumers, we decided to focus on short circuits to supply us with vegetables. It was that Pauline and Benjamin were "available" in the territory.
Adherents of "Ride my Frite 17" have also decided to take advantage of the "pool" of local energy, namely oil frying Restaurant Oléron.
Finally, the question that comes to mind when This presentation was made of course: is it feasible and desirable to implement this kind of device in a nearby territory, say the Charente? Run on cooking oil ... it could spread to oil ...
Some links:
portal roll my fried (Marseille, if I understood correctly): http://www.roulemafrite.org / portal /
a PDF file illustrating a process of "industrial symbiosis"
http://www.uved.fr/fileadmin/user_upload/modules_introductifs/module4/site/html/ressources/symbiose% 20and% 20partenaires/symbiose . pdf
Their association is based in the Isle of Oleron. They canvass the local restaurants and offer them to recover their frying oil. This is a true partnership, the restaurant adheres to the association in the year the association has regularly (and free) retrieve the cans.
Gregory says that restaurants play the game (controlling the number of uses for their oil).
After filtering and settling, this oil is sold to individuals (70 cents a liter). Indeed, this product can be used as an additive with diesel (at 30%).
Beyond the effect of "windfall" (you can drive for less ...), what seems striking in their approach is its entry in the "local development" (and sustainable). An example: they count the courses collectors oil cans to compare the environmental footprint of these trips would happen if the collection channel "classical" was used (restaurateurs bring their cans to the dump, then trucks pick up their cans and take them to a reprocessing plant, and finally, oil is reprocessed and repackaged again transported to factories that will use it as fuel.)
course, there are collectors who canvass can also perform this service, but their prices are too high for most restaurants.
Also note that the third option, but real illegal (restaurateurs get rid of all the oil down the drain) induces significant environmental costs. Since the association was born, and partnerships were forged with the water agency. The link is clear: if several thousand liters (the 2008 collection has recycled 15,000 liters) do not go in the pipes is so much gained for the quality of water catchment and in the specific case of Island of Oleron, much gained for the quality of coastal waters.
As the hosts of "Ride my Frite" were noted during the presentation, the concept (for a waste recovery value) is revealed as a tool of communication to promote more heuristic approaches: the "green growth" industrial ecology (see the example of Kalundborg site) ...
What is the ratio of "Ride my Frite 17" with the High Bousson AMAP? In my opinion, is the "proximity". As consumers, we decided to focus on short circuits to supply us with vegetables. It was that Pauline and Benjamin were "available" in the territory.
Adherents of "Ride my Frite 17" have also decided to take advantage of the "pool" of local energy, namely oil frying Restaurant Oléron.
Finally, the question that comes to mind when This presentation was made of course: is it feasible and desirable to implement this kind of device in a nearby territory, say the Charente? Run on cooking oil ... it could spread to oil ...
Some links:
portal roll my fried (Marseille, if I understood correctly): http://www.roulemafrite.org / portal /
a PDF file illustrating a process of "industrial symbiosis"
http://www.uved.fr/fileadmin/user_upload/modules_introductifs/module4/site/html/ressources/symbiose% 20and% 20partenaires/symbiose . pdf
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