On a joint EU-UN occasion in Brussels to mark International Food Loss and Waste Awareness Day, around one hundred visitors from multigenerational and varied backgrounds gathered at BIGH’s aquaponics farm. The day’s activities were varied: a discussion, a visit to BIGH’s farm, a film screening and a cooking master class by celebrity chef Isabelle Arpin, who provided advice on how to reduce waste in the kitchen.
The Representation of the European Commission in Belgium and the United Nations in Brussels were the main organisers of this meeting. The occasion began with a visit through Raschad Al-Khafaji. FAO Director in Brussels and Veronika Hunt Šafránková, Head of the Brussels Office of the United Nations Environment Programme. It preceded a circular table on food waste, moderated by Martin Germeau. Among the experts were Stefan De Keersmaecker from the European Commission, Loïc Coutelle representing BIGH Farm, Élodie Vandenplas from the “Nourri Bruxelles” festival, Alice Berwart. of the agreement NOJAVEL and Dominika Herzig of La Bonne Étoile. For almost an hour, speakers and visitors engaged in a rich debate on the difficult situations of reducing food loss and waste, particularly in the context of Brussels and the European Union in general.
At the center of the discussions were the significant behavioral adjustments observed post-COVID and the complex legislative framework exacerbating the food waste challenge. All sectors, from personal corporations to nonprofits, have struggled with recent economic challenges, which require adaptability. and innovation. Loic Coutelle highlighted BIGH Farm as a paradigm shift in this area, underlining its commitment to cutting out middlemen, thus selling a direct “farm-to-fork” approach.
After the discussion, participants enjoyed a guided tour of the aquaponics farm. They explored how this state-of-the-art facility, which generates vegetables, fruits, herbs and salmon trout on top of a renovated slaughterhouse, is controlled to bring farm-fresh produce to central Europe. bustling capital.
By 2050, around 70% of the world’s population is expected to live in cities, underscoring the pressing need for sustainable urban food solutions. As soil fertility declines and overexploitation of resources intensifies, cities are turning to cutting-edge urban agriculture methods. And urban farms are gaining ground, exploiting spaces such as empty warehouses and building roofs.
BIGH is at the forefront of those urban agricultural innovations, championing productive aquaponic farms. Taking advantage of a combination of aquaculture and hydroponics, BIGH farms employ sustainable practices at all times. Its infrastructure, partly made of recycled plant fibers and panels, underscores a commitment. to environmental responsibility. Its strategic location at the most sensitive point of Foodmet’s construction in Brussels makes it simple to recycle lost energy to heat greenhouses and cool fish farms. In addition, BIGH’s circular water system, which adds well water, rainwater and tomato drainage, is supplemented through fish water, introducing nutrient-rich irrigation into their crops.
BIGH’s commitment to sustainability is evident in all facets of its work. Its energy-efficient farms not only reduce urban greenhouse effects, but also bring urban biodiversity to life. Visitors were surprised to note that this cutting-edge technique produces an impressive 12,000 pounds. of nuts and vegetables, 20,000 pounds of salmon trout and 180,000 jars of aromatic herbs. Anderlecht’s slaughterhouse building, a nineteenth-century historical status quo, has been painstakingly remodeled over the years, reflecting modern environmental goals. As the world moves towards an urban-centric future, projects like BIGH’s offer a promising style for sustainable urban living.
Chef Arpin dazzled visitors with a colorful cooking display showcasing produce from BIGH’s aquaponics farm. The exhibition was not only fun and entertaining but also educational, giving participants a master class in waste-free cooking. Chef Arpin has creatively demonstrated tactics to reduce food waste at home. turning discarded ingredients into culinary delights.
The presentation began with tomatoes, which temporarily became a delicious gazpacho. Without wasting, Chef Arpin turned the peels of tomatoes into crispy skins. Then, leeks took center stage. The hard, discarded green sections have been artfully remodeled into “leek guacamole. “The highlight of the exhibition was the preparation of salmon trout from the BIGH farm, presented to visitors before the tour. Chef Arpin had meticulously used locally grown fish to prepare delicious morsels for visitors to enjoy, to the delight of the now hungry audience.
This cooking exhibition was not only about food but also about exchanging experiences. During a lively conversation, visitors shared their own recipes and culinary adventures without waste. How to marinate carrot peels, make potato chips with potato skin or make broth with leftover meat, fish, culmination and vegetables. Beyond the event, Chef Arpin continued her collaboration with BIGH Farm. He recently reoriented his professional career until the completion of his gourmet restaurant and the launch of a restaurant business, “La Bonne Etoile”. -founded with Dominika Herzig, it was promoted through a solidarity commission during the COVID crisis, serving food to committed hospital staff. Today, it is being built as a leading company in custom catering. Gourmets can pick up their food at the counter of their workshop. at Place Keym in Brussels or opt for home delivery in Belgium, which will make Chef Arpin’s delicious dishes more available to everyone.
The evening’s activities ended with the screening of “La Brigade”, a fiction about gastronomy, co-financed by the European Commission, directed by Louis-Julien Petit, with François Cluzet and Audrey Lamy.