Peels, peelings… 3 ideas to better manage your kitchen waste

► Compost with your city

From January 1, 2024, you will have to sort your biodegradable waste. A new rule which comes into force with the anti-waste law adopted in February 2020. If you live in a house, you can obtain a composter for free to install in the garden in certain towns, such as Bordeaux, Lyon and Niort.

Other cities, such as Nantes and Poitiers, offer assistance with the purchase of a bin, or a worm composter, which can be used in an apartment. Finally, most towns provide public collective composting bins and organize free training to learn how to use them. Peelings, bread, leftover meat, egg shells, you will know everything about the decomposition of bio-waste!

► Promote the Japanese way

Many city dwellers would like to compost their organic waste but lack the means at their disposal. In Toulouse, the Récup’Occitanie association offers its members (for €80 per year) an innovative solution: bokashi. This system invented in Japan has the great advantage of emitting no odor. We accumulate vegetable peelings and other coffee grounds in a bucket, adding a powder made up of micro-organisms which prevents putrefaction.

The association then collects this waste during bicycle tours in order to recycle it. Last year, Récup’Occitanie cleared 700 households of more than 40 tonnes of waste. It is currently negotiating discounts in partner businesses to reward the commitment of its users.

► Cook the tops

In France, organic waste represents a third of household trash. Peelings and food scraps, which can often be reused on the plate. Zero waste cooking suggests not throwing away any of this bio-waste, but integrating it into our dishes. A way to fight against food waste and reduce our trash.

The Ecological Transition Agency, Ademe, offers a small book of 20 tasty recipes, from aperitif to dessert, for cooking peelings, tops, or other leftovers. There is no doubt that your carrot top pesto and beet gazpacho will impress your guests!

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