Zero waste initiative in Corsica

Camille Susini and Dumè Marcellesi, with support from his brother Thomas, run U Ponti, a project focused on reducing food waste. The initiative includes a store, a vegetable farm, a bakery, a cheese factory, and a bistro, all centered around exclusively Corsican food products.

Sustainable practices at U Ponti

U Ponti sources its vegetables from about two dozen local farmers and claims to have not discarded a single gram of fruit or vegetable since opening. According to Dumè Marcellesi, slightly imperfect produce is not discarded but instead used in discounted baskets or transformed into juices, salads, or compote for the bistro's menu.

Waste statistics in France

At the national level, 3.1% of food products end up in the trash. However, a 2025 study by FranceAgriMer and Interfel revealed that 30% of fruits and vegetables are excluded from the fresh supply chain during processing, though 18% of that is still used for human or animal consumption.

Impact of climate change on farming

Seasonality and climate change affect U Ponti’s operations. Dumè Marcellesi noted that this year’s heatwave shortened the tomato harvest, forcing the team to acknowledge the changing climate and adjust their supply accordingly. Despite this, they remain committed to sustainable practices.

Customer engagement and future goals

Camille Susini, the store director, emphasizes that checking product quality and educating customers on storage are key parts of U Ponti’s mission. Looking ahead, she aims to launch a line of transformed products like baby jars and ready meals, continuing the zero-waste philosophy.