“I am originally from Allier. When I arrived in Brittany, I was amazed to see the quantities of shellfish you eat. It’s really part of your culture. » This guest seated in front of a vast platter of oysters for New Year’s Eve is right: our region is undoubtedly one of the largest consumers of these seafood products.
So, after the end-of-year feasts, the trash bags give way under the weight of these heavy, smelly shells which, like other non-recyclable household waste, generally reach the fiery flames of incinerators.
A long time ago, these empty shells ended up in gardens. Some people pounded them and incorporated them into the earth to enrich it. Others broke them to avoid mud in the aisles. Others, finally, gave them to their chickens, guaranteeing their poultry good digestion and rock-solid eggs.
The example of Charente-Maritime
This time having passed, and to reduce the impact of this waste, certain communities have decided to collect and recycle it. This is the case in the Pays d’Iroise (29) where, for the third year in a row, empty shells are collected separately. “It was the mayor of Porspoder who encouraged us to do it,” explains Anne-Laure Le Niliot, responsible for waste prevention for the community of municipalities. He told us about an initiative taken in Charente-Maritime, another large oyster growing region. We adopted the same method. I think that in Brittany, we were precursors. » Since then, the country of Vannes and Guingamp Paimpol agglomeration have followed.
Two months of collection
The system is simple. Thirty-seven wheeled bins are made available to residents of the 16 municipalities concerned, in 23 collection points. The bins are collected every week, from December 1 to January 31, by agents responsible for cleaning the selective sorting platforms.
“The first year, two tonnes were collected,” explains Maël Thomas, project manager for G4DEC, a shared circular economy service. The second year, we went up to five tonnes. Logically, we should do better this year and then extend this operation to the communities of communes of Pays des Abers and Lesneven Côte des Légendes. »
The shells thus collected are crushed then sent to a composting platform in Milizac-Guipronvel, managed by Sede Environnement. “The crushed material is incorporated into the compost. From June, it is offered free of charge to residents,” continues Anne-Laure Le Niliot.
A reflection with professionals
Be careful, you don’t let go of your seafood without some precautions: the shells of oysters, clams, clams and periwinkles must be well emptied and free of viscera, and you are asked not to throw bags into the bins. Even compostable bags are excluded. As are lemons, napkins and finger wipes. Shellfish are not allowed either.
Alongside these collections for individuals, communities are trying to find recovery solutions with professionals. “We have launched a discussion with shellfish farmers in the sector, which could lead to an alternative to the use of shellfish sand,” continues Anne-Laure Le Niliot. These operations generate tons and tons of waste. » Another avenue explored: the use of oyster shell powder in industry, for the manufacture of spectacle frames, knife handles and even cinerary urns. Like a second life.
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