Eatmosphere’s mission is to prevent food surpluses or, where that is not possible, to revalue them. People are made more aware of waste and the surpluses that are recovered.
The Terroir project unites food products, the manufacturers and the users of food and the food legacy. It tackles food surpluses by using them in four units that impact on each other. At the Open Food Lab, the food surpluses are examined and developed to create products. These are directly shared and tested among a wide audience in the Brussels restaurant called Mary Pop-in. The Community centre establishes contacts with all parties that share food as a social factor. This creates awareness and solidarity. The Education Centre trains people with workshops, on more sustainable and better food, and shares their knowledge.