It is time for the linear food chain to make way for a circular food chain, where consumers and producers once again communicate with each other and feel responsible for each other. This will lead to greater ecological resilience, greater social acceptance, the restoration of cycles and better food quality. All this will also mean less food waste in the local economy and protection of the environment.
With Terroir, we want to reinforce the link between the population and the food produced in Flanders. We want to reawaken people's interest in a cuisine based on local and seasonal products. We take food production out of its anonymity and give it a face and a story again. Moreover, with this project we want to make the general public aware of the current food wastage and show that surpluses and residual flows can also be processed into original and high-quality food.
Partners Proef (Air castles MW)
In the coming months, we will continue to focus on developing our new marketing strategy: consultancy to large food companies, caterers and cities. This way, we can have a greater impact, both financially and in terms of sustainability.
Furthermore, we will take a new path in food recuperation: where we used to recuperate everywhere, we will now work more locally and only donate seasonal vegetables, which will ensure a better taste and quality. In our pop-up restaurant, these local (sometimes forgotten) vegetables and old preparations will be given a new look.
Finally, we are also going to focus on the story of local farmers through a social media campaign.