Creative and sustainable cooking
Worldwide, a third of the food we produce is lost. That’s not just a pity, It’s a real shame. So more and more Flemish chefs are trying to limit their ecological footprint. Ever heard of the zero-waste philosophy? Or nose-to-tail cooking? The North Sea Chefs initiative?

I get such a kick when we turn supposed waste into something delicious

Chef Dennis Broeckx - L’épicerie du Cirque
Cooking without throwing away as little as possible and striving for a zero-waste kitchen, our Flanders Kitchen Rebel Dennis Broeckx, for example, is fanatical about it. In his restaurant L’épicerie du Cirque, he replaces sumptuous fillets or tenderloins with less obvious cuts of meat, to make use of the whole animal and not just the most desired parts.

A number of established chefs support the North Sea Chefs initiative. They act as ambassadors and encourage chefs, hobby cooks and consumers to explore unpopular and lesser-known fish, caught by Belgian fishermen, in a responsible way.

More Zero-waste in action

Visit the organic soul-food restaurant Oficina in Brussels. They use (only) local, organic ingredients in the kitchen. Even the interior is build up with material from second-hand shops. Mary Pop-In (also in Brussels) puts food scraps on the menu, supports social employment and organizes workshops to show people how to make the most of leftovers. And Wonky in Ghent makes tasty, healthy dips packed with ‘ugly’ vegetables.
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