The Brussels based partner, ACR+, hosted this important meeting which marked the beginning of the crucial year for the project as the two demonstration sites should be launched later this year.
A day and a half long meeting took place at Mundo B, a co-working place and hub in Brussels for initiatives and enterprises active in the field of circular economy and sustainable resource management. While Refarmers and the Catalan Waste Agency were presenting the latest on the development of these sites in Lyon and Barcelona respectively, Fundacio ENT was exploring the possibilities of including other cities and case studies in the Decision Support Tool (DST), which has the objective to help other communities and authorities assessing their biowaste management and understanding the advantages of decentralised biowaste management.
The University of Aarhus plays an important role in reaching out to non-partner actors who could benefit from the entire DECISIVE package – the technology, the aproach and underlying principles which the DECISIVE projects are based on. In order to be able to provide and ensure a continued market uptake of these innovative technologies, their role is to assess the integrated technical, ecological and economic sustainability. Pablo Kroff of Suez on the other side was looking at the activities such as market uptake, exploitation and replication from the business perspective – how to make the DECISIVE package marketable and able to meet expectations and needs of potential replicators and customers.
ACR+, as the General Assembly’s hosts, made sure the participants see some of Brussels’ best practices in terms of decentralised biowaste management. Together with the local NGO Worms who set the bar for community composting practices quite high even in terms of European practices joined us to take the consortium on a guided tour of the local community composts and meeting the local community active around these composts. The visit ended at Refresh, a restaurant which has its menu varying from a season to season. And by seasons, we don’t mean the 4 seasons of the year, but seasons defined by the availability of various vegetables and fruits. The house chef Philippe took the group through the restaurant’s facilities, showed tips and tricks how to save different ingredients and how to implement a nearly Zero Waste kitchen.
The project will be very present online in the coming months, with a webinar coming up and oher continuous updates from the consortium. The project partners will meet again later this year in Lyon, to mark the launch of this demonstration site.