After several years of research, a pilot plant has been constructed and gone into operation within Covesto’s project Cycles (funded by German Federal Ministry of Environment (BMUB)), to demonstrate the reuse of low-concentrated salt-containing wastewater streams.
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Recognition of by-products
Production of organic, natural, luxury mattresses, toppers and bedding, using 100% biodegradable material wherever possible.
CIRC-PACK project aims at more sustainable, efficient, competitive, integrated and interconnected plastic packaging value chain with less fossil fuel dependence.
Skaff Dairy Farm is a small-sized enterprise, which produces around 840 t of dairy products annually for the local market. Skaff Dairy Farm joined the MED TEST II project in order to improve quality and reduce defects, to drive out waste and continuously improve cost efficiency. The main problems the company faced was energy and finished products losses. The company was already ISO 22000:2005 certified at the project start.
This joint venture is a successful and genuine example of a short circuit circular loop where Veolia and Jacobs Douwe Egberts developed a solution to use spent coffee grounds from the plant’s production process to produce steam.
From waste water to RichWater, an innovative technology for combining treatment and reuse in agriculture
RichWater is a EU Horizon 2020 funded project which has provided an innovative technology for wastewater reuse in agricuture. An integrated approach combining treatment and irrigation in a single system enables taking maximum advantage of nutrients.
The project is located in the territory of Thau. This is an experimental project, carried out by the CPIE * Bassin de Thau with the involvement of different partners, including CIRAD* for scientific coordination. This project aims to develop a new fishing field, on the one hand, by experimenting with mule farming, an omnivorous local species less demanding in terms of protein intake and yet providing all the benefits required for human consumption, and on the other hand by testing the incorporation of bread from the catering industry into fish pellets.
These two aspects aim to produce a local fish with all the nutritional qualities at a lower cost and to reduce the food waste in the collective catering and the baker sector. The project aims to create an innovative and sustainable territorialized food system. The project is accompanied by education and awareness raising among actors and the public to combat food waste and responsible food behavior.