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In the secrets of the Parc des Princes: from the beehives to the henhouse, the stadium on the garden side

About ten gallinaceae will soon snort in the shade of the Parc des Princes, on the rue du Commandant-Guilbaud side, below the Géo-Lefèvre stadium. An initiative of the Société d’Exploitation Sports Evénement (SESE), the PSG subsidiary, in charge of managing the stadium, in an ecological approach limited by the lack of space, but in development.

“Here, we are on the old warm-up field, which was then a little abandoned and also served as a bowling green,” says Chamath Samaranayake, deputy operations manager. Right next to the new kitchens which have never been in full swing since their inauguration in summer 2020, 10 beehives are carefully aligned.

A shared 230 m2 garden

“They were installed in March and enabled the first harvest around two months ago,” explains Augustin Masurel, the site manager. There are quite a few gardens in the area and bees mainly forage in the Bois de Boulogne. “600 jars of this all-flower honey” with a minty taste and without pesticides “, according to the PSG press release, were put on sale (very expensive: 39.99 euros for 500 g) in the club shops, with profits at benefit of the club foundation. The foragers are exploited by the company Apiterra, which has already set up beehives on the roof of the Paris Opera.

The ten beehives installed in March produced their first harvest. / LP / Jean-Baptiste Quentin

In recent weeks, at street level, the SESE has also inaugurated a shared 230 m2 garden, notably made up of large pallet bins, which should benefit employees and residents of the neighborhood. We will have to wait until spring to see the currants, blackcurrants and strawberries produce their first fruits, and trees must be planted soon by the children of the Rouge et Bleu school.

All the food for the general public refreshments is now prepared at the Park ./LP/Jean-Baptiste Quentin
All the food for the general public refreshments is now prepared at the Park ./LP/Jean-Baptiste Quentin

The imminent arrival of the hens will make it possible to offer a few eggs, but also to limit waste when the production has been brought back to the site. Topivo, the new service provider for the Parc refreshment stalls, cooks on site while Sodexo delivers food from outside.

“The already cooked sandwiches are sold to employees at discounted prices after the games,” explains Augustin Masurel. The rest is donated to partner associations, but what is not consumable will feed the hens. “Containers are also used for recycling and solar panels will soon come over the kitchens of 200 m2 where about thirty people will be agitated as soon as the stands and their catering areas have taken over the coronavirus.

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