Starting his Green Gastronomy catering company, Filip started in a small rented kitchen, and before to long, the demand was too high. So he started looking for partners, and found one in the less than an obvious place: Loriers, one of the largest conventional catering companies in Belgium.
Filip’s Green Gastronomy is now one range within Loriers. Since he joined in 2010, the sales of his sustainable range has grown manyfold.
Green Gastronomy i
edible flowerss a sustainable catering, and more than just a green company profile. The food comes mainly from sustainable farmers, and they are paid fairly for their quality products. There is focus on raw food, local, seasonal, organic, and reintroducing forgotten foods. The meat, a small part of the menu, comes from animals that graze outside and fish is from passive fisheries. The products are good and low impact, and so are the cooking techniques used. Another interesting focus of the catering is creativity, beauty and design. Filip and his colleagues recreate nature, in an edible form, beaches, gardens, trees. In that way, they make a beautiful feast, celebrating nature and through the senses, influencing the clients in a positive way.
edible flowerss a sustainable catering, and more than just a green company profile. The food comes mainly from sustainable farmers, and they are paid fairly for their quality products. There is focus on raw food, local, seasonal, organic, and reintroducing forgotten foods. The meat, a small part of the menu, comes from animals that graze outside and fish is from passive fisheries. The products are good and low impact, and so are the cooking techniques used. Another interesting focus of the catering is creativity, beauty and design. Filip and his colleagues recreate nature, in an edible form, beaches, gardens, trees. In that way, they make a beautiful feast, celebrating nature and through the senses, influencing the clients in a positive way.Filip sees a number of 
vegetable gardenbenefits in joining a large company such as Loriers. For one, no new building is needed, and actually with the size of the kitchen, and only one big cooling unit, less energy is needed per each kg of output. Apart from the practicalities, and much more importantly, by joining Loriers, Filip managed to have a significant positive impact on a conventional business. For instance, the whole company is now run on 100% green energy, all cleaning detergent is biodegradable, and as for the food, even within the conventional range, things are changing. Loriers has now stopped having blue fin and yellow fin tuna on its menu, changing to less threatened types of fish.
vegetable gardenbenefits in joining a large company such as Loriers. For one, no new building is needed, and actually with the size of the kitchen, and only one big cooling unit, less energy is needed per each kg of output. Apart from the practicalities, and much more importantly, by joining Loriers, Filip managed to have a significant positive impact on a conventional business. For instance, the whole company is now run on 100% green energy, all cleaning detergent is biodegradable, and as for the food, even within the conventional range, things are changing. Loriers has now stopped having blue fin and yellow fin tuna on its menu, changing to less threatened types of fish.Take a look at the website here