Lévis extends composting to multi-residential buildings and restaurants

The City of Lévis is extending the composting of residual materials to buildings with 5 to 12 housing units and restaurants.

Mayor Gilles Lehouillier made the announcement as part of Earth Day on Monday. A distribution operation of several hundred brown bins is underway in buildings with 5 to 12 housing units, which represents more than 400 buildings. Support and tools are also offered to facilitate occupants’ transition to composting.informed the City.

This is a group that we hadn’t touched in 2011 […]explains Christian Paré, interim director of the environment department. We take an action that is immediate and has truly positive results.he believes.

In 2023, the municipality produced 56,000 tonnes of waste, or an average of 359 kg per person. This is less than the general average of 440 kg, said Mayor Lehouillier. Lévis also ranks first among cities with more than 100,000 inhabitants that generate the least waste per citizen in Quebec.

However, Lévis residents send 40% of their compostable materials to the garbage disposal. There is still room for improvementbelieves the mayor.

>>>>

Open in full screen mode

The mayor of Lévis, Gilles Lehouillier, believes that work remains to be done to move towards zero waste.

Photo: Radio-Canada / Sylvain Roy Roussel

In 2023, the recovery rate of organic materials was 51% in Lévis. The City wants to reach 60% by 2027.

Restaurants

Composting has existed in Lévis since 2011, but restaurateurs were not targeted.

The City will provide them with brown bins and personalized support. Participating restaurants will also be able to proudly identify themselves with a sticker. Here we compostoffered by the City.

As restaurateurs, we have a great responsibility in managing organic materials to transform them.explains Benjamin Hasty, co-owner of the Grain de Folie restaurant.

>>>>

Open in full screen mode

The City of Lévis will distribute approximately 400 brown bins to buildings. Others will be added in restaurants.

Photo: Radio-Canada / Yoann Dénécé

We decided to introduce compost a year ago. It’s going really well given that we’re doing local catering. On the other hand, we see that the challenge can really be significant in the industry for certain catering models.explains the man.

Compost collection is done once a week between mid-April and mid-November. It is done every two weeks during the winter.

-

-

PREV One of the oldest residents of Côtes-d’Armor will celebrate her 100th birthday with fanfare
NEXT Public meeting, job, walk… What is happening in Haute-Vienne?