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9.6/10
"Ecological" cooking courses

The "Kap Vert" kot-à-projet (theme-based flat share project) [Catholic University of Leuven] offers "ecological" cooking courses based on 4 key words: organic, local, seasonal and vegetarian. In the morning, they collect unsold items from market stalls and use them to cook, with whoever is interested, an original menu comprising a starter, a main course and a dessert. An interesting way of discovering new recipes.

9.5/10
"Meat-free July" challenge

The non-profit organisation Green Caps is promoting the "Meat-free July" challenge. Why meat-free? With fish? What alternatives? And what about organic, local and seasonal foods? For those asking themselves questions like these, here is an interesting project that offers an afternoon at Chant des Cailles farm and an outstanding meat-free barbecue.

9.1/10
Delivery of organic baskets
Delivery of organic baskets

5 young people are fighting in their own way against the ravages of the agro-business by offering deliveries (by bicycle) of local, organic, seasonal products. They also offer the option of 100% Belgian products or a mixture of Belgian and European products (from France and Italy). Again as a counter to the mass agro-business, markets selling local, organic products are held every Saturday in Saint-Gilles [Brussels]. "L'heureux Nouveau" offers organic baskets for next day delivery.

9.1/10
Organic, sustainable market gardening
Organic, sustainable market gardening

FINCA (which means "farm" in Spanish) offers a range of local natural products from organic farms, on sale scarcely 400 m from where they were produced. Their range also includes products from the Walloon cooperative "Interbio" and a series of high quality local organic producers. The aim of the project, in addition to offering local, natural products, is to invite residents to take a more active role as enlightened consumers/players by focusing their choices such that they convey sense and value.

9/10
Good Food Bruxelles
Good Food Bruxelles

Goodfood, le portail de l'alimentation durable à Bruxelles

8.9/10
"Car-free May" challenge

According to the Brussels Institute for Environmental Management, "65% of journeys in Brussels are over distances of less than 5 km, and 25% over distances of less than 1 km. The shorter the journey, the greater the pollution and the more costly the fuel!". The "Car-free May" challenge promoted by the non-profit organisation Green Caps invites participants to replace a maximum number of car journeys with 100km of travel using more sustainable means of transport (bicycle, walking, train, bus, etc.).

8.8/10
Local food production by and for the people of Brussels
Local food production by and for the people of Brussels

Since 2005, the non-profit organisation "Le Début des Haricots" (Beans make their Debut) has been raising awareness among the people of Brussels of the major challenges society faces in terms of food production and the environment. Keen to refocus the economy locally and recognise the value of farming as an occupation, the organisation supports inter alia the establishment of collective gardens and orchards in the city, while also being very active in the promotion of minimum food miles.

8.6/10
GARÉ (Groupe d'Achat Responsable Étudiant - Students' Responsible Purchasing Group )
GARÉ (Groupe d'Achat Responsable Étudiant - Students' Responsible Purchasing Group )

This purchasing group enables orders to be placed for local, organic, seasonal baskets and a wide range of other products from local farms. The foods come from the Agricovert cooperative of Walloon farmers.

8.6/10
Gentle mobility network
Gentle mobility network

The town of Chaudfontaine has established a project to create a network for non-motorised mobility (cycling, walking, etc.) to link villages and neighbourhoods to different activity centres (schools, sport centres, etc.) and other important places, limiting car use for journeys of less than 5 km.