Author: Oceanis

We are excited to announce some great news: the installation of the first ever Seabin in Porto Vecchio, Sanremo!

The Oceanis Yachts team have been working tirelessly on the Seabin project and after more than a year we can finally say that the idea has become a reality! We celebrated the milestone together with the other operators involved, in an inauguration ceremony that took place at the Sanremo Yacht Club, Saturday 19 June 2021.

The project was launched by maritime agency Med Yacht Services in partnership with Sanremo Town Council and a handful of other local businesses: I Deplasticati, Sanremo Mare, Autocarrozzeria De Matteis, Marine Electric, ElleElle Studio, LM Nautica Ship Chandler, F.lli Diurno Shipyard, Alessandro Caisotti and Yacht Club Sanremo.

We decided to join the project and make our contribution to donate the Seabin to the Sanremo’s old port because we wanted to be an active part in building a sustainable future and, as yacht dealers, we started with what we love the most: the sea! Now we couldn’t be happier as the seabin is already working to make our sea cleaner!

What is a Seabin and how does it work?

The seabin is essentially a floating garbage box that floats on the surface of the water. The Seabin Project is an Australian invention dreamed up by two young sea lovers: Pete Ceglinski and Andrew Turton. It all started with one simple idea: “If we can have garbage cans on land, why not have them in the water?”!

The Seabin works as a floating dustbin, skimming the water’s surface, collecting plastic and other types of waste from the sea. Depending on weather conditions and the volume of waste, it is capable of capturing around 1.5kg of waste per day, that’s over 500kg per year. It also collects 2mm diameter microplastics and 0.3mm microfibers, as well as common waste that ends up in the seas such as cigarette butts, cotton swabs and plastic bottles.

It is designed to be placed near floating docks, marinas, waterways, residential lakes and yacht clubs. It can also be mounted directly on a yacht. The Seabin is fixed to a dock with the top of the device at a surface level.

Thanks to the natural rhythms of the wind and currents, the debris will be drawn into the Seabin.

The water pump, connected to the base of the device, is capable of filtering 25,000 liters of seawater per hour. The waste is caught in the bag, which can hold up to 20kg a time, while the water passes through the pump and returns to the sea. When the bag is full, it is emptied and cleaned. Inside the Seabin there is also the possibility of inserting a filter to separate water from oil, so that only clean water flows into the sea (Source: Lifegate).

The Seabin is already present in many Italian and international ports: 860 Seabins have already been installed around the world and now it has finally arrived at the Old Port of Sanremo!

We hope this project can help to raise awareness among people and institutions and push other operators to join the battle against plastic waste and clean up our oceans!

Portosole is the first to host the World Tour of the new Lagoon 55 catamaran, 4 days of visits, sea trials and entertainment with a sustainable flavor.

A unique and unrepeatable opportunity for the Riviera dei Fiori. Discover the latest offering from a world leading shipyard, but not all! Be sure to check out our presentation of the OYour Green Experience Project raising awareness of sustainable navigation, free Yoga lessons, collaborations with local business plus many other surprises.

The latest offering from Lagoon will sail Italian seas throughout the summer before the Cannes and Genoa Boat Shows in autumn.

The week was packed with events, including visits and sea trials with performance that always lived up to expectations.

There were plenty of opportunities to appreciate and experience life onboard, sailing, at anchor and even lunch served up by young local chef, Samuele Maio, owner of the Casa della Rocca restaurant in Dolcedo, Imperia, testing out the new kitchen aboard the catamaran.

The large kitchen proved to be the perfect place to prepare a truly delicious lunch. Samuele brought to the table two traditional western Ligurian dishes: trofie with pesto and Sanremo prawns with asparagus and edible flowers. He explained that in the simplicity of the preparation, the authenticity of the ingredients is the real “secret”. The scent of fresh basil, the colors of the edible flowers including beautiful nasturtiums complemented the large table set up to accommodate up to 12 diners.

Cooking onboard can be a magical moment as Samuele has shown us. Flavors, aromas and imagination but also attention to detail and sourcing of local ingredients with respect for the local ecosystem made for a special culinary experience. Small daily gestures that can define new habits and change our approach to the sea and the environment around us in general.