{"id":3895,"date":"2021-05-18T14:48:51","date_gmt":"2021-05-18T13:48:51","guid":{"rendered":"http:\/\/www.foodmagazine.ma\/?p=3895"},"modified":"2021-05-18T14:48:53","modified_gmt":"2021-05-18T13:48:53","slug":"recyclage-du-polystyrene-intraplas-passe-a-lechelle-industrielle-apres-un-pilote-chez-yoplait","status":"publish","type":"post","link":"https:\/\/foodmagazine.ma\/?p=3895","title":{"rendered":"Recyclage du polystyr\u00e8ne : Intrapl\u00e1s passe \u00e0 l\u2019\u00e9chelle industrielle apr\u00e8s un pilote chez Yoplait"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large\"><img loading=\"lazy\" decoding=\"async\" width=\"1000\" height=\"615\" src=\"http:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/Intrapla\u0301s.jpg\" alt=\"\" class=\"wp-image-3896\" srcset=\"https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/Intrapla\u0301s.jpg 1000w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/Intrapla\u0301s-300x185.jpg 300w, https:\/\/www.foodmagazine.ma\/wp-content\/uploads\/2021\/05\/Intrapla\u0301s-768x472.jpg 768w\" sizes=\"auto, (max-width: 1000px) 100vw, 1000px\" \/><\/figure>\n\n\n\n<p>Intrapl\u00e1s, entreprise portugaise actant dans l&#8217;industrie de l&#8217;emballage alimentaire, renforce son engagement pour l\u2019\u00e9conomie circulaire et la neutralit\u00e9 carbone de sa cha\u00eene de valeur, en augmentant l&#8217;incorporation du plastique recycl\u00e9 dans ses produits. Ainsi, en 2020, Intrapl\u00e1s, en collaboration avec Yoplait en France, a lanc\u00e9 la phase pilote d&#8217;un projet d\u2019int\u00e9gration de polystyr\u00e8ne recycl\u00e9 dans les pots de yaourt. L\u2019objectif est de d\u00e9velopper le recyclage de cette mati\u00e8re premi\u00e8re afin de la rendre de plus en plus recyclable et durable.<\/p>\n\n\n\n<p>\u00c0 pr\u00e9sent, ce projet s\u2019impl\u00e9mente \u00e0 l\u2019\u00e9chelle industrielle. Il s\u2019agit l\u00e0 d\u2019une r\u00e9alisation importante dans l&#8217;offre d&#8217;alternatives permettant d&#8217;augmenter la circularit\u00e9 des emballages de produits laitiers, en garantissant ainsi la r\u00e9utilisation des d\u00e9chets post-consommation dans la production de nouveaux emballages, \u00e0 travers la certification ISCC Plus (International Sustainability and Carbon Certification). Ceci assure la tra\u00e7abilit\u00e9 du contenu circulaire depuis son origine jusqu&#8217;au produit final. Le passage \u00e0 l&#8217;\u00e9chelle industrielle de cette mati\u00e8re premi\u00e8re plus durable (polystyr\u00e8ne recycl\u00e9) n&#8217;entraine pas de changements substantiels dans les processus de production et n\u2019affecte pas les caract\u00e9ristiques techniques et fonctionnelles des produits.<\/p>\n\n\n\n<p>Certifi\u00e9e par l&#8217;ISCC Plus pour tous les types de polym\u00e8res circulaires, y compris les bio circulaires, Intrapl\u00e1s s&#8217;engage aujourd\u2019hui \u00e0 atteindre la totale circularit\u00e9 de ses emballages, en contribuant \u00e0 la cr\u00e9ation et au d\u00e9veloppement des fili\u00e8res de recyclage respectives.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Intrapl\u00e1s, entreprise portugaise actant dans l&#8217;industrie de l&#8217;emballage alimentaire, renforce son engagement pour l\u2019\u00e9conomie circulaire et la neutralit\u00e9 carbone de sa cha\u00eene de valeur, en augmentant l&#8217;incorporation du plastique recycl\u00e9 dans ses produits. Ainsi, en 2020, Intrapl\u00e1s, en collaboration avec Yoplait en France, a lanc\u00e9 la phase pilote d&#8217;un projet d\u2019int\u00e9gration de polystyr\u00e8ne recycl\u00e9 dans &hellip;<\/p>\n","protected":false},"author":1,"featured_media":3896,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,3],"tags":[],"class_list":["post-3895","post","type-post","status-publish","format-standard","has-post-thumbnail","","category-a-la-une","category-actus-monde"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3895","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=3895"}],"version-history":[{"count":1,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3895\/revisions"}],"predecessor-version":[{"id":3897,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/posts\/3895\/revisions\/3897"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=\/wp\/v2\/media\/3896"}],"wp:attachment":[{"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=3895"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=3895"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/foodmagazine.ma\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=3895"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}