Blue planet, green ideas | Businesses join the Zero Waste Challenge

The Zero Waste Challenge in Rosemont–La Petite-Patrie is growing. The Montreal borough plans to educate nearly 200 food businesses about the importance of waste reduction, 87 more than last year.

Henia Ould-Hammou
The Press

Alain Parisien is one of the Rosepatrian merchants taking part in this project launched by the organization Jour de la Terre. Owner of the Café Impérial Microtorréfacteur, he welcomes us to his establishment with a smile on his face to describe the actions he has taken.

Minimalist and ecological coffee packaging, reusable cups, recoverable coffee grounds (percolation residue)… Mr. Parisien seems to have mastered the art of eco-responsible actions.

“I try to give my coffee grounds a second life,” he explains. It is a good natural fertilizer. I put some in my compost, but customers sometimes take some for their garden. During the winter, I put it around the store. »

No employee being available during our visit, Alain Parisien continues to serve his customers while answering our questions. The owner, who had an ecological conscience long before the arrival of the Zero Waste Challenge, nevertheless followed the advice of Jour de la Terre to carry out the green projects he had already put in place.

“We favor the use of reusable cups. People who don’t have their cup and want paper cups pay 25 cents more. It was the organization’s idea. »

During the second edition of the Challenge, in 2021, the environmental organization allowed him to better understand “composting, what can be recycled and what cannot be recycled”.

From will to action

Earth Day Canada was commissioned by the borough of Rosemont–La Petite-Patrie to help businesses implement green initiatives, as well as maintain measures already established.

“Most businesses have this desire to change things, to improve, but sometimes they don’t have the time or the resources to do so,” says Emma Sarazin, project manager at Earth Day Canada.

Earth Day services were offered to cafes, microbreweries, bars, boutiques, grocery stores, bakeries and restaurants located between Saint-Laurent Boulevard and Papineau Street, and between Jean-Talon Streets and careers.

Recently established in this area, the Sofia Bistro restaurant has started using reusable containers as part of the Zero Waste Challenge.

The restaurant also sells reusable bags that “look a bit like old bags from European markets”.

Mr. Balov also proudly mentions the naturally sourced straws he provides to customers when they eat there.

“We use reed straws. That’s wonderful ! “, he enthuses.

The merchant confirms his desire to continue on his ecological momentum. “The Challenge gives us moral support. [Le fait de] see that there are other merchants in the neighborhood doing the same things [nous encourage à continuer]. »

Cut the electricity

Ecology was also in the DNA of the Vracs & Bocaux organic grocery store before the Challenge was implemented.

“Because we are a zero-waste business, it was quite easy to improve the practices we already had,” says Thomas Tiberghien, general manager and owner of the place. The specifications of the organization were practically based on everything we do. »

Mr. Tiberghien specifies that he already limited the use of water and electricity of the trade.

“We cut off all the electricity at night [et] we limit the use of water as much as possible. We have an industrial dishwasher that recycles it. »

Last year, Earth Day Canada offered him training in waste sorting.

“To make sorting easier, they gave us [aussi] donated stickers that we applied to our bins to make them more visible to employees,” adds Mr. Tiberghien.