Calling for sustainable food projects in Brussels

Brussels Environment just launched a new call for innovative projects that encourage behavioural change for more sustainable food consumption, open to associations, businesses, public bodies, individuals… (not schools) – Deadline: Monday, 30/09/13 at 11:00.

You can get ideas below from projects supported in previous years (click on the pictures for detailed factsheets in French or here for Dutch ones):

BRAL: an orchard in the city
The association joint efforts with local inhabitants to create an orchard along Boulevard Anspach, in the very centre of Brussels. To enhance the heritage of Brussels, it planted sour cherry trees from Schaerbeek, whose juicy fruits are used a little further to brew Kriek (cherry beer). Not bad, as a short circuit! And to raise awareness among passing pedestrians, panels explain the project. Brusselse Raad voor het Leefmilieubrussel: sur les pavés, les fruits (.pdf)
CIRIHA: Campus CERIA unites for sustainable food
The Center for Information and Research on Food Intolerances and Health brought together students from several schools in hospitality, nutrition and horticulture, all located on the campus of CERIA. Together, they discovered, experienced and used the fruits of their labor. Now, sustainable food ispart of the CERIA curiculum. CIRIHA: le campus du CERIA s'unit pour l'alimentation durablec(.pdf)
Coduco promotes sustainable food at work
For this project promoting sustainable food at work (excluding canteens), Coduco accompanied ten companies and institutions. On the basis of consumption habits and in collaboration with each, Coduco proposed new ideas how snacks, drinks, corporate gifts, orders from caterers and others can become more sustainable. Coduco encourage l’alimentation durable au travail (.pdf)
Committee of the Samaritan: tasty tomorrowfor unsold food social restaurant
This social restaurant combined cutting waste, creativity and conviviality. Workshops “Tasty tomorrow” (“Lendemain gourmand”) gather every week some users of the restaurant to cook unsold leftovers and serve them for lunch. The benefits? This expands the offer on the menu, reduces food waste and provides balanced “homemade”choices . Comité de la Samaritaine : des lendemains gourmands pour les invendus du restaurant social (.pdf)
Municipality of Etterbeek: families rose to the Challenge “sustainable food”
6 months, 10 households, 15 activities, the “Sustainable Food Challenge” organized by the municipality of Etterbeek. Coached by professionals, families with low incomes gatheres around the question of howto eat  sustainably every day. These ambassadors of sustainable food now lead by example and have their own cookbook. Etterbeek: des familles hyper motivées relèvent le défi alimentation durable (.pdf)
POSECO: sustainable food comes in outdoor games
Learning is fun. The famous formula was the basis for the games on sustainable food designed for fairs from A to Z by POSECO. A labyrinth on overpacking, a fishing game for labeled fish … Everything is planned to interest young and old. Modules built for this project are available on loan for all your events. POSECO : l’alimentation durable se décline en jeux de plein air (.pdf)
The association “Début des haricots” grows food on the roof of the library
To create a “soup-roof”, urban gardeners have turned the flat roof of the Royal Library into a roof garden. Vegetables, herbs and berries are largely native or wild varietiesto promote biodiversity . And everyone can come and participate, purchase or get information on the “soup-roof -” a place of exchange and discovery. Le Début Des Haricots cultive sur le toit de la bibliothèque
Rayon Vert: Jette offers an organic market
Every Sunday morning, in the room Rayon Vert, we can purchase produce and transformed food products that are organic market, fair trade and more than interesting prices. The opportunity to find good more sustainable products and meet producers. Rayon vert: Faites votre marché au 'rayon nature' (.pdf)
Rayon Vert: children take cooking courses
You’re never too young to cook well. In Rayon Vert, ages 8-12 can discover, during a week of training, the joys of cooking in sustainable fashion fun and tasty food. From appetizers to desserst, apprentices prepare it all and even let the parents taste. Rayon Vert: Des chefs en herbe qui cuisinent vert (.pdf)
Rayon Vert: the bar, we serve organic and fair
The room Rayon Vert welcomes a diverse crowd for a variety of activities (game nights, concerts, organic market …). The lucky participants can now drink organic and /or fair with a completely redesigned bar offer. Sustainable tasty drinks, and affordable prices? Santé! Rayon Vert: un bar oui, mais un bar bio! (.pdf)
REcircle helps schools to grow their soup
This association has helped 10 schools, nurseries and youth groups to create their own kitchen garden with material recycling , a little planning and elbow grease. As a bonus, REcircle has created an online platform with factsheets. “Grow Your Own Soup” … or how to enjoy sustainable gardening from an early age. REcircle: les enfants font pousser leur soupe (.pdf)
Pluralistic Scouts: the way towards a more sustainable movement
Pluralistic Scouts integrated sustainable food at all levels of their movement through awareness of HQ staff and all members. The Eleventh Unit followed the example and organized a sustainable banquet. In addition, the facilitators have tips for making the most sustainable camps. Scouts pluralistes: en chemin vers un mouvement plus durable (.pdf)