On this journey, you will cultivate your green thumb. Morane will learn about techniques and tactics at the forefront of sustainable farming, composting and eating.
Sustainable businesses often struggle to find an affordable home. BE-HERE gives local, sustainable companies a space to expand, create business partnerships and get in touch with customers. The sustainable businesses at BE-HERE are involved in fermentation, food, music and other sustainable ideas.
How do you satisfy the need for fresh food while using urban space efficiently? BIGH urban farms are built on the rooftops of Brussels and show that urban farming initiatives can become a reality.
While tonnes of food are wasted every year, more and more people in Flanders cannot afford it. Foodsavers Mechelen collects and redistributes food from supermarkets that is still good, but would otherwise go to waste. They are part of an EU-supported initiative that is working to bridge the gap between food surpluses and vulnerable communities.
Composting is straight-forward in rural areas, but what about cities? Worms ASBL has been promoting the use of urban and shared composts in Brussels since 2006.
Great food does not have to become a burden on the environment. Les Filles is a unique urban dining experience with a seasonal menu where each ingredient is selected fresh, daily from organic artisanal producers.
How will we feed ourselves in the future? The Smart Gastronomy Lab is working on innovative solutions to providing for more and more people - maybe insects hold the key?