With its 500,000 visitors/year, its fifty or so full-time equivalent staff over the year, the ten or so employees of the commercial facilities and the staff of the companies that regularly work on site, the castle in fact produces a significant amount of waste. Their treatment, but also their reduction and recycling, are all challenges for environmental, health, aesthetic but also economic issues.
Because of their commercial activities, which affect a large proportion of the castle's visitors, the restaurant, bookshop and shop generate a lot of waste. Their commitment has therefore naturally focused on this sector in order to reduce the quantity of waste. Their action concerns disposable items. In order to reduce the use of disposable tableware, a washable, returnable cup in the colours of the castle has been created and is used in the restaurant. This movement is continuing with the generalisation of good practices.