Urbanising in Place: Building the Brussels’ Food-Water-Energy Nexus from Below

aw
Urbanising
in Place
Building the Brussels’
Food-Water-Energy Nexus
from Below
Scrapbook of basic source material
in preparation of the September workshop

2

SCRAPBOOK CONTENTS
1 CARTES DES POSSIBLES
Prospective mapping exercise 4
Introduction 6
Historical Maps 26
Morphology 32
Mobility 42
Demographics 46
Economics 50
Ecosystem 52
Nature 64
Agriculture 74
Climate Adaptation 100
Metropolitan Landscapes 102
Food Metropolitan Landscapes 112
2 FOOD HISTORY
From Broekzele to the Horizontal Metropolis 122
3 PRACTICES
The next big thing will be a lot of small things 146
Permafungi 150
Worms 154
Peas & Love 158
Atelier Groot Eiland 162
La Ferme nos Pilifs 166
La Ferme du Chant des Cailles 170
BoerenBruxselPaysans 174
Maison Verte et Bleue 178
Parckfarm 180
La Ruche qui dit Oui 184
GASAP 188
Shak’eat 192
Le Debut des Haricots 196
Terre en Vue 200
3

1 CARTES DES
POSSIBLES
Prospective mapping exercise

6
Urban fabric versus Open Space in Belgium — Corine Land Cover

7

8
Urban fabric versus Open Space in Belgium — Corine Land Cover

9

10
Spatial context reading of Flanders — Visionary Housing, AWB, 2012

11

12
Pedology map

13

14
Soil suitability map for arable land

15

16
Agricultural produce

17

BRUSSELS
18
Urban fabric versus Open Space in Belgium — Corine Land Cover

BUILT UNBUILT
CORINE
0
2
km
19

20
Google Maps — satellite

UPDATE
0
2
km
21

22
Google Maps — street view

0
2
km
23

POLICIES
Masterplan
24 County development plan

0
2
km
25

HISTORICAL
Ferraris Map (1771-1778)
26
Ferraris map, 1777

0
2
km
27

0
2
km
forest in 1775 forest in 1850 forest in 1940 contemporary forest
evolution of forested areas
28
0
2
km
historical forest
recent forest
contemporary forests

18 th Century historical map
29

30
19th Century Historical MAP

20th Century historical map 31

32
Morphology — cadastral buildings

0
2
km
33

34
Morphology — built-up cadastral plots

0
2
km
35

36
Morphology — continuous urban fabric

0
2
km
37

38
Morphology — peri-urban fabric

0
2
km
39

40
Morphology — scattered agglomeration

0
2
km
41

MOBILITY
42
Mobility — main road networks

0
2
km
43

44
Mobility — main rail networks

0
2
km
45

46
Demographics
0 - 20 20 - 50 50 - 100 100 - 200 200 - 500 500 - 1000 1000 - 2000 2000 - 5000 5000 - 50000

Bevolkingsdichtheid
0 2
km
(inhabitants/km 2 ,2007)
47

48
Housing and housing extension areas

0
2
km
49

50
Economics — companies and business parks
business park
companies

0
2
km
51

52
Topography

0
2
km
53

54
Water infrastructure

0
2
km
55

56
Flood-prone areas

0
2
km
57

58
Erosion

0
2
km
59

60
Infiltration sensitivity

0
2
km
61

62
The Senne watershed

Brussels River valley 63

64
Forests

0
2
km
65

66
Ecologically sensitive areas (Flemish Ecological Network VEN-IVON, Biological Evaluation

BWK and Bird Breeding Zones ‘Vogelrichtlijngebied’)
0
2
km
67

68
Total green structure

0
2
km
69

70
Publicly accessible green areas

0
2
km
71

Klein-Brabant
Land van
Wetteren - Lede
Land van Merchtem
Land van Asse
Land van
Zottegem
Pajottenland
Bever -
Akrenbosgebied
Land van
Edingen
Land
van Dworp
Brabantse
Leemstreek
72
Traditional landscapes

Land van
Keerbergen
Dijle
Vallei
Rubensland
Zandige
Hageland
Land van
Bertem-Kortenberg
Zandlemige
Hageland
Brabantse
Leemstreek
Serreland van
Hoeilaart - Overijse
0
2
km
73

74
Soil suitability map for arable land

0
2
km
75

76
Agricultural types

0
2
km
77

78
Plot size analysis
Large scale plot Large/Medium scale plot Medium/ Small scale plot Heterogenous Small scale plot Homogeneous Small scale plot

0
2
km
79

80
Jobs in agriculture
< 60 60-120 120-180 180-240 >=240

0
2
km
81

82
Watersensitive crops

0
2
km
83

el
84
Decline of agricultural land

gium
85

el
86
Average agricultural plot size

gium
87

88
Non productive agricultural land

0
2
km
89

Soccer Field
Golf Course
90

Infrastructure
Horse Ranch
91

92
Reconfirmed (‘herbevestigd’) agricultural land versus non reconfirmed land

0
2
km
93

94
Ecological measures on agricultural land

0
2
km
95

96
Agricultural lands in frequent flooding areas

0
2
km
97

98
buildings / gebouwen
built-up cadastral plots
buildings / gebouwen
bebouwde kadastrale percelen
built-up cadastral plots
bebouwde kadastrale percelen
protected agricultural land / beschermde landbouwgrond
reconfirmed agricultural land
reserved agricultural land / gereserveerde landbouwgrond
herbevestigd agrarisch gebied
reconfirmed agricultural land
herbevestigd agrarisch gebied

contested agricultural land / betwiste landbouwgrond
contested agricultural land / betwiste landbouwgrond
ecological target area, housing extension areas, non reconfirmed agricultural land, non productive agricultural land
ecologische doelgebied, woonuitbreidingsgebieden, niet-herbevestigd agrarisch gebied, niet-productief landbouwgebied
ecological target areas, housing extension areas, non reconfirmed agricultural land, non productive agricultural land
ecologische doelgebieden, woonuitbreidingsgebieden, niet-herbevestigd agrarisch gebied, niet-productief landbouwgebied
0
0
2
km
2
km
99

100
Urban heat island effect — Climate Proof through Design (Jeroen De Waegemaeker, 2017)

0
2
km
101

102
Atelier in Between — AWB & LIST, 2012

0
2
km
103

valley of infrastructure
built landscape
system of parcs
wet landscape
104
Metropolitan Landscapes — exemplary landscapes — Bureau Bas Smets & LIST, 2016

0
2
km
105

106
Metropolitan Landscapes — metropolitan landscapes — Bureau Bas Smets & LIST, 2016

0
2
km
107

108
Green Walk (‘Groene Wandeling’) of the Brussels Capital Region
0
2
km

Belt Route (‘Gordelroute’) biking tour in Flanders km 109
0 2

110
Green Walk and Belt Route combined on Google Maps

0
2
km
111

112

0
2
km
113

uildings / gebouwen
built-up cadastral plots
bebouwde kadastrale
buildings
percelen
/ gebouwen
114
built-up cadastral plots
bebouwde kadastrale percelen
protected agricultural land / beschermde landbouwgrond
reconfirmed agricultural land
reserved agricultural land / gereserveerde landbouwgrond
herbevestigd agrarisch gebied
reconfirmed agricultural land
herbevestigd agrarisch gebied

contested agricultural land / betwiste landbouwgrond
contested agricultural land / betwiste landbouwgrond
ecological target area, housing extension areas, non reconfirmed agricultural land, non productive agricultural land
ecologische doelgebied, woonuitbreidingsgebieden, niet-herbevestigd agrarisch gebied, niet-productief landbouwgebied
ecological target areas, housing extension areas, non reconfirmed agricultural land, non productive agricultural land
ecologische doelgebieden, woonuitbreidingsgebieden, niet-herbevestigd agrarisch gebied, niet-productief landbouwgebied
0
2
km
115

Neerpede - Vogelzang Valley
0
2
km
Zuun Valley
0
2
km
116

Val des Beguines
0
2
km
Oud Beersel
De Lambiek
Hanssens
Southern Molenbeek
0
2
km
117

Green Pearls
0
2
km
Agricultural Hills
0
2
km
118

Schaarbeekse
Kriek
Maalbeek
0
2
km
Forest-Duden
0
2
km
119

Molenbeek
0
2
km
Zennebeemden
0
2
km
120

Woluwe Valley
0
2
km
Girardine
De Troch
Dilbeek
0
2
km
121

2 FOOD HISTORY
From Broekzele to
the Horizontal Metropolis

Brussels topography map — Vanempten, 2014
Section of the Senne Valley — Vanempten, 2014
124

Brussels topography — Vanempten, 2014
Brussels pedology map — Vanempten, 2014
125

Drawing based on Deventer’s map — Christian Dessouroux, 2008 (top)
Deventer’s 1550 map (right)
126

Abbey Ganshoren — Pieter Breughel the Elder, 1650s
Ukkel Kalevoet — 1850s
127

Neerstalle Ukkel — Hans Collaert 1550
The forestry belt dominating the south-east and east — Rémi Van Durme
128

Map of major castles and country houses up to 1920 — Christian Dessouroux, 2008
129

Abbey of Ter Cameren — Figurative Map 1752
Maalbeek as energy source — Deligne 2005, Mitchel 1994, Quintens 1995, Van de Velde 2018
130

Unknown, 1752 (Dankaert 1989:1!-19)
Uknown,1703 (irismonument.be)
Unknown, 1752 (Dankaert 1989:1!-19)
A burried resource
However, gradual consumption of the surrounding land
puts the hydraulic landscape under pressure. Ubiquitous
urbanization during the 19th century has reduced natural
hierarchies within the tissue and weakened the natural
watercourse to a septic, open sewer for industrial and
domestic wastewater. Poor health conditions would
culminate in the covering of the watercourse in 1856. From
then on, most water hides underground, mediated by
technical treatment and drainage services.
ption of the surrounding land
ape under pressure. Ubiquitous
9th century has reduced natural
ue and weakened the natural
pen sewer for industrial and
or health conditions would
of the watercourse in 1856. From
s underground, mediated by
rainage services.
Hybrid water use
- as preservative
The numerous lakes
Hybrid
of the valley
water use
prim
as a valuable source - for as preservative fishery. To pr
catch alive awaiting trade The numerous or consum lake
1991: 36), conservation as a ponds valuable were sourc
of the landscape by draining catch alive the awaitin surr
marshes (Herla 2017: 1991: 53). 36), However, conservt
practice of ‘savoren’
of
transcends
the landscape
mere
b
marshes (Herla 20
efficiency as it was strongly
practice
tied
of ‘savore
to th
fish consumption during efficiency fasting it (Del was
Since the intervention fish in consumption the landscad
upon this socio-cultural Since construction
the intervent
becomes what William upon Mitchell this socio-cu calls
medium” (Mitchel 1994).
becomes what Wil
Maalbeek as preservative (‘savoren’) — Deligne 2005, Mitchel 1994, Quintens 1995, Van de Velde 2018
medium” (Mitchel
- as energy source - as energy source
As the toponym “Maelbeek” As the toponym suggest “M
sequence of watermills sequence grew from of water th
century onwards around century the onwards river’s ma
watercourse (Marchi watercourse 1994:2). As (Marc this
innovation expanded
innovation
the productive
expand
towards a renewab
towards a renewable
invention
energy source,
paved th
invention paved the path industrial towards econom Br
industrial economy (Deligne 2005:15
- as productive res
From the 17th cen
- as productive resource
From the 17th century colonized on, several the lake bre
ingredient. To effic
colonized the lakefront, using water a
each brewery was
ingredient. To efficiently
(called
subtract
‘putsel’)
it
(Qfr
each brewery was equipped direct connection with a li
(called ‘putsel’) (Quintens and natural 1996), resour mat
direct connection between productiv
and natural resource.
Maalbeek as productive resource — Deligne 2005, Mitchel 1994, Quintens 1995, Van de Velde 2018
131

Ferraris map — 1777
Bruxelles — Guillaume de Wautier 1819
132

Ferraris map interpretation — Jeroen De Waegemaeker 2017
Plan de la ville de Brusseles avec les attaques par l’armée de France — Jacques Harrewyn 1708
133

Plan de la Ville de Bruxelles et ses environs — Philippe Vandermaelen 1838
134

Plan-Guide de Bruxelles et de ses Faubourgs — Eigenbrodt 1869
Bruxelles Industriel
The Farmers’ tram, since 1887 — Bewogen Tijd, Eeuwen
onderweg in Pajottenland en Zennevallei 2013
135

Cheese stew, early 20th century — In Brussel Gesmaakt
Black Pudding preparation, early 20th century — In Brussel Gesmaakt
‘Malines Cuckoos’, early 20th century — In Brussel Gesmaakt
‘Malines Cuckoos’, early 20th century — In Brussel Gesmaakt
Chicorei (‘witloof’) farm, early 20th century — In Brussel Gesmaakt
Chicorei (‘witloof’) production in Belgium 1929 — In Brussel Gesmaakt
Brussels Sprouts, early 20th century — In Brussel Gesmaakt
Dairy factory in Laken, early 20th century — In Brussel Gesmaakt
136

‘The Fight between Carnical and Lent’ — Pieter Breughel the Elder 1650s
Grand Place, 1900 — Terres des Villes, ULB 2018
Porte de Schaarbeek — Paul Vitzhumb 1825
Grand Place — In Brussel Gesmaakt
Wagon of the ‘Boerkozen/Mairacher’ — Terres des Villes, ULB 2018
‘des Colons’ (the colonies) in Brussels,
1917 (left) and 1905 (right) — Terres
des Villes, ULB 2018 137

Section of the Tames Embankment 1867
Drainage basin and canalization for using Paris sewage water for irrigating the fields (Journal Universel,
No 1773, Volume LXIX, February 17, 1877)
138

La prévoyance agricole, non daté (Programme de la société. La ville assainie et les campagnes fertilisées.
Brussels: E. Guyot)
Until the 1950s, manure spreaders (‘beerstukken’, ‘aalkartelen’, ‘beerkartelen’ were in common use
— De oude Vlaamse stad: onwaarschijnlijk proper... dankzij de landbouw — Devriese 2012
Advertising panel for manure spreaders, indicating certain ‘standing’ of the profession — ibid
139

‘Strongly Mixed’ (Sterk Gemengd) —
Greet Kerkhove, Wageningen/UGent
1994
Researched areas: Pajottenland
and Hageland
140

Jan-Douwe Van der Ploeg in ‘Strongly
Mixed (‘Sterk Gemengd) — Greet
Kerkhove, Wageningen/UGent, 1994
(Left) The diversity of Dutch agriculture
(expected versus reality) on the
basis of scale (horizontal) and intensity
(vertical)
(Bottom) Diversity in agricultural
styles in Hageland and Pajottenland
141

Brussels 2040 Study — Studio012 Bernardo Secchi & Paola Viganò, 2012
142

Plan d’ensemble de l’agglomération Bruxelloise (not to only partly executed) — Victor Besme 1866
Verwilghen’s urban expansion model in star-shape and
Van der Swaelmen’s expansion model for the Brussels agglomeration
143

After-Sprawl — XDGA
After-Sprawl — XDGA
144

Brussels 2040 Study — Studio012 Bernardo Secchi & Paola Viganò, 2012
Brussels 2040 Study — Studio012 Bernardo Secchi & Paola Viganò, 2012
145

3 PRACTICES
The next big thing will
be a lot of small things

PERMAFUNGI
- Since 2014
- Located in the caves of Tour & Taxis (Extensia)
- Socially-driven cooperative producing mushrooms
with coffee grounds from EXKI (400kg/week) & Le
Pain Quotidien (600 kg)
- Produces around 1 ton of mushrooms, chicory &
growing kits per month
- Mushroom farming, mycelium-based design
(partnership with GLIMS), mushroom kits, farming
classes, mycelium design classes
- Organic «minimum space maximum production»
farming
4
mushroom
growing & mycelium
design courses
hires
unemployed
youth &
international
interns
+
unwanted produce is sold to
one restaurant & one food
transformation enterprise
3
coffee waste from Pain
Quotidien, Exki & La Fabrica
1
partially
reused
energy
reuse mushrooms soil
for chicory production
2
4
1 restaurant
in Tubize
reuse coffee grounds as substract for mushroom and chicory production
straw & mycelium
from Belgium
chicory from
Dutch producer
FERME
NOS
PILIFS
reuse straw as substract from Belgian farm Mijten
Permafungi grows mushrooms from coffee ground waste from all Exki and Le Pain Quotidien restaurants in
Brussels. Their core value and objectives are waste revalorisation and social impact.
1) Waste from Exki are collected by bike. Waste from Le Pain Quotidien is collected and delivered by the
restaurant’s delivery truck. Coffee ground waste is the basis for their substract, made of 48% coffee grounds,
48% straw supplied by a Belgian farmer and 2% mycelium bought from a supplier in the Netherlands. 5 tons
of coffee grounds = 1 ton of mushrooms and 5 tons of reusable compost.
2) From the leftover mushroom substract, 50% is used for chicory production (roots bought from Belgian
supplier), 50% is used for the Lumifungi project (mycelium-based product design). Any leftover from chicory
or mushroom substract is sent to La Ferme Nos Pilifs.
3) Mushrooms are distributed by bike to organic stores (Färm, Beescoop, etc.), GASAPs (4), La Rûche Qui Dit
Oui! (?), Rob Gourmet Market (Carrefour group), Le Marché des Tanneurs, all Pain Quotidiens and some Exki.
Chicory and kits, because of the larger volume, are distributed by car.
4) Permafungi partnered with mycelium expert Glimps (based in Ghent, ex-Magma Nova) to create lampshades
mushroom substract leftovers (Lumifungi). The lamp is exposed in the Pain Quotidien at Tour&Taxis and
available for buying on their website. Permafungi also offers, amongst mushroom growing classes and team
buildings events, a mycomaterial design course.

SPATIAL CONTEXT
Advertising image retrieved from permafungi.be
Others by Clea Samson
ENABLING ELEMENTS
- Successful model of productive urban agriculture
- Successful cooperative model in for-profit
development
DISABLING ELEMENTS
- Climate change and hot summer
- Consumption culture and consumers
expectations that create waste

PERMAFUNGI - interview with Elena Putiatina (Marketing)
ORIGINS & GROWTH
Permafungi was born from a common desire from Martin Germeau (Atelier des Possibles) and Martin François
(Life is Wonderpoule) to find a solution to revalorise urban organic waste (coffee ground waste specifically)
and to the important rate of unemployment amongst the youth. The start-up has two objectives: to create nondisplaceable
and long-term employment for local and less-qualified youth; to revalorise coffee ground waste.
The idea that first germed in 2013 grew, after a lor of research and travelling, to the creation of Permafungi
in 2014. From only two people, Permafungi grew and today counts nine employees, five interns and six
cooperants that make the administrative council.
First located in the Marché des Tanneurs (Marolles), their production soon exploded. Tour & Taxis, which at the
time had no activity in their caves, offered their space. Today Permafungi occupies 1000 m 2 and produces 1
ton of mushrooms per month.
IDEOLOGY & ORGANISATION
Permafungi was created from the desire to valorise urban organic waste. That said, their different activities
have been chosen and developed in attention to this objective. Oyster mushrooms (pleurotte) are the chosen
produce because they grow well on coffee waste. Chicory production then appeared as a way to reuse their
substract waste. This is also true for their Lumifungi project (mycelium-based design). Other limitations
such as the importance of produce to look good in organic stores and the demand from their distributors to
have mushrooms cut above the foot (although the foot is edible) forced them to find a solution to avoid food
waste: selling unwanted produce and foot to a restaurant and a small Brussels-based enterprise that makes
mushroom spreads (BocoLoco). Reuse waste is the value preceeding any strategic or creative move that define
Permafungi’s activities.
Permafungi is also a for-profit enterprise with a social purpose (entreprise à finalité sociale) and is recognised
as such by the Region of Brussels. This means that social value is intrinsic to their business. Permafungi works
with Actiris, the regional institution that accompagnies unemployed people to findin professional stability.
Through their special program for unemployed youth «Stage First», Permafungi hires interns for a period of
3 to 6 months. Sometimes this leads to a part-time or full-time contract.
Permafungi adopts a cooperative model of internal organisation. Although there is an administrative
council, all workers (whether cooperants, employees or short-term interns) are encouraged to participate to
the development and bettering of the firm. The concrete development of the business is majoritarily taken
care of by the workers. Council members take on a role of supervisor (making sure the primar objectives of the
enterprise are not forgotten) and decision-makers for important strategic decisions.
Workers at Permafungi are also encouraged to participate in other tasks. Because of the cooperative
and horizontal organisation, workers are not constrained to their specific tasks but have the flexibility to
diversify their participation and skills.
Another of Permafungi’s values is open-source. Each year they publish a report of their progress, evolution
and profit. They put great importance on transparency and answer each question (whether it is about their
suppliers, budget spendings, production process, core values, etc.) with honesty. Open-source also means
to spread knowledge, which they do through their trainings and visits, as well by answering any question
related to their practice. Their trainings help people interested in starting their own mushroom farm, which
are slowly spreading around the country.
PRODUCTION, REUSE & DISTRIBUTION
The production process starts with the coffee ground waste, which is collected from all Exki and Pain Quotidien
restaurants (30) as well as La Fabrica (Tour & Taxis). Those restaurants use organic and fairtrade coffee, which
enables Permafungi to produce organic mushrooms. The collecting process is done by bike for Exki. As for
Pain Quotidien, they changed from bike to truck after seeing that the chain’s delivery truck, after supplying
all the restaurants, would go back empty. Now the truck is loaded with coffee ground waste and deposits it at
Permafungi.
Permafungi produces four types of oyster mushrooms (yellow, blue, winter and summer), chicory and
mushroom kits. They chose these mushrooms for their ability to grow well and rapidly from coffee ground
substract. The majority of furniture and growing equipment is reused. The growing process is threefold: the
inoculation phase consists of mixing coffee waste, straw (first from La Ferme Nos Pilifs, now from the Mijten
farm near Leuven) and a tiny amount of mycelium (Mycelia in Ghent) and putting the mix into black bags; the
incubation phase, which lasts three weeks, consists of leaving the mycelium eating away the coffee and straw
and spreading inside the bag; the fructification phase (which lasts one week) consists of moving the bags (now
holed) into another room with light, ventilation and 95% humidity to stimulate mushrooms reproduction and
growth. Bags can produce up to three cultivations before they are reused for chicory cultivation or Lumifungi

production.
Permafungi began producing chicory as a solution to reuse their mushroom substract waste. The chicory
roots (growing chicory from seeds in these conditions would be difficult) come from the organic producer
Flevelof (Netherlands) and are planted in the leftover substract. They spend one week in complete darkness
before being moved to a warmer yet also dark room, where it will stay for two weeks. The room is warmed with
the heat produced from their cold room. They water their production with tap water.
Permafungi, in partnership with GLIMPS, explores mycelium-based design. The leftover mushroom
substract that isn’t use for chicory production, is mixed with a small amount of another, stronger type of
mycelium. The mixture is then put into a mold where the mycelium will eat away and colonise the substract,
just as during the incubation phase. The molds are then cooked to stop the mycelium growth and dry the
lampshade.
Leftover substract from mushroom or chicory culture are sent to La Ferme Nos Pilifs to be used as fertilizer.
All the mushrooms are then delivered by bike to Permafungi’s multiple distribution spots which include:
Färm stores, Beescoop, four GASAPs, a few La Rûche Qui Dit Oui, Rob Gourmet Market, Marché des Tanneurs, a
few organic stores, Pain Quotidien and Exki restaurants. Because of its superior volume, chicory is distributed
by car to all Färm stores, Rob Gourmet Market and Les Notes de mon Jardin (restaurant in Tubize). Their kits
are sold via their website and Pain Quotidien restaurants.
Any production surplus (which happens rarely) is either consumed by Permafungi’s members or given to
social organisations.
DISABLING FACTORS
Although its overal methods is very efficient, whether from an environmental or social perception, Permafungi
is subject to certain urban-relation disabling factors.
First, the warm summer Brussels has experienced this year (2018) did affect their mushroom
production. The temperature in the caves rose and their summer production was close to inexistant. After
doing some research, they learned about a summer oyster mushroom which grows in warmer settings and
which they now integrated in theor culture.
Another disabling factor comes from the general consumption culture, or in other words, the
desires and expectations that define the way we consume and thus produce. Because organic stores are also
demanding in how their produce must look, Permafungi found itself with unwanted produce, a situation
utterly paradoxical in regards to their core value and objective. The dominant perception of food (which goes
beyond its mere physical aspect), even amongst consumers that identify as ecologically aware or responsible,
constitutes a disabling factor for all agroecological practices.
FUTURE
For now Permafungi aims to continue on this path. They have since recently another small-scale production
in Saint-Gilles. They hope to see mushroom farms pop up in smaller villages in Belgium - something that is
already happening thanks to their training.
POTENTIALITIES

WORMS ASBL - Waste Organic Recycling & Management Solutions
- 2008
- Helps create collectivity, neighborhood, schools
composts
- Manages Bruxelles-Environnement’s compostmaster
training since 2011
- Compost-master network of over 300 people
- Offer free compost courses
- One of the main partners of Opération Phosphore
- Working on Waste Management Plan and a
reglementary note for May/June 2019
larvae from Antwerp
(ValueBug)
partially imported
composted food
3
compost is used by citizens «illegally»
creates neighbourhood &
collective composts
1
!
compost-master trainings
for invested & proactive citizens
because of regulations, farmers are not
integrated in the circuit
2
Only 30% of Brusseleirs have a garden, meaning that many people wanting to do compost don’t have a green
space to put it to use afterwards (or the desire to have their individual compost). Further, around 80% of
«generic» garbage bags are filled with organic waste and a lot of potential is wasted. In this context, WORMS
creates collective composts to recycle organic waste (otherwise sent to Ypres for biomethanisation or thrown
away with everything else) into nutrients.
WORMS’ main objective is to spread knowledge on composting and more generally waste management. How
each person should and knows how to take care of the waste they generate.
1) WORMS focuses on knowledge sharing. They offer different types of trainings depending on the receiver.
The average citizen can learn about composting/vermicomposting through public events and compost days.
Citizens that are already engaged in ecological practices with a proactive approach on collective welfare
(desire to spread knowledge and invest their time) can benefit from a more in-depth training.
Compost Masters have to task to further encourage composting practices. They become the local reference
for anyone in the neighbourhood that wishes to learn more and they help in the creation of new collective (or
private) composts.
2) WORMS’ compost uses 50% organic waste and 50% green waste. People within the compost user group can
deposit waste and collect compost and worms .
3) The compost is then used in private gardens. Very few farmers agree to use WORMS’ compost because of
regulation and transportation limitations.

SPATIAL CONTEXT
Image from PANG collective’s rap song video, retrieved from:
ENABLING ELEMENTS
- Existing amount of green waste potentially
available for composts
- Growing pool of invested citizens and increasing
sensibilisation (Opération Phosphore)
DISABLING ELEMENTS
- Complex and region-specific reglementation on
transport and use
- Strict limitations on ABP and larvea farming
- Insufficient amounts of produced compost for
it to be marketable to amateur and professional
farmers
- Lost nutrients from green waste
- Lost nutrients from «generic» waste garbage
(white bags)
- Non-professional compost is a black boxe: What is
in it? How good is it for your soil/production?

WORMS ASBL - interview with Benoît Salsac (founder)
ORIGINS & GROWTH
WORMS asbl started with Benoît Salsac who, after following one of Bruxelles Environnement’s compost-master
trainings in 2007, realised there was no available public compost to bring his organic waste to. He found an
abandonned one in Watermael-Boitsfort and asked the municipality if he could manage it. After gathering
ten people interested potential users, he was authorized to take over. One year later, he creates WORMS asbl.
In its first year, the compost’s users increased in number and went to the local farmers’ market to
see if the unsold fruits & vegs (that would usually end up in trash mixed with non-organic waste) could end
up in their compost. To his surprise, Benoît realised that market vendors had no idea about the process of
composting and the potential of organic waste reuse. There was a rupture of knowledge between producers
and vendors.
In 2011, after four years of waste composting and free composting classes, Bruxelles Environnement
offers WORMS asbl to take over its compost-master trainings. The proposition was met with poor support from
Inter-Environnement Bruxelles’ general secretary at the time but joined by the existing network of compostmasters,
the NGO answered the call for applications and won. They are since then in charge of compost
trainings for the general public, for compost-master, neighborhood composts creation and composting
information overall. WORMS is more selective in choosing the beneficiaries, due to the fact that in previous
years people receiving the compost course were mostly individuals uninterested in transmitting their skills,
resulting in a loss of knowledge.
IDEOLOGY & INTERVENTIONS
WORMS situates itself between waste prevention and waste management. The strong political labels associated
with it do not emanate from WORMS. During the interview, Benoît Salsac made it clear that the objective of
WORMS, which has stayed the same since 2007, was to valorize waste and bridge the gap between organic
waste (that is burnt into the atmosphere or thrown away with other waste) and nutrient-dense soil (that is at
the basis of all edible and non-edible vegetal life). It is a pragmatic answer to a systemic problem. Although
influencing political institutions is part of WORMS’s activities (mainly through Opération Phosphore and
their participation in the redaction of multiple documents such as the regional Waste Management Plan
REGLEMENTAIRE OU VISION??), their interventions and activities are primarily guided by the desire to share
knowledge and spread sustainable waste management methods.
PROCESS & ORGANISATION
The composting process takes place in three different boxes to have continuity in waste decomposition
and compost production. There are neighborhood and collective composts, the former only available to the
neighborhood and the latter to the people within the defined group.
When organic waste is gathered, mirco-organisms start eating it, raising the temperature up to
70 o C. This heat is necessary to kill all unwanted germs, including the ones present in animal by-products
(ABP) as well as a precondition for the compost’s marketability (sold or given). During the heat phase,
water (which constitutes around 80% of the waste) evaporates, radically reducing the amount of compost.
Therefore a collective (big) compost takes around six months until completion (that is until the initial organic
waste becomes useable compost) and a family-size compost takes around one year. The temperature then
progressively decreases and makes the compost habitable by macro-organisms (worms, mites, centipedes,
beetles, etc.) who eat, digest and expulse the matter. The result is a minerally-rich compost. In regards to
vermicomposting, the volume of worms must equate the volume of waste: 200 grams of worms (around 800
worms) for 200 grams of waste.
WORMS does not enforce any specific criteria (organic, GMO, local, etc.), simply because nowadays
«everything is contaminated». The presence of non-organic waste in collective composts sometimes poses a
problem to citizens, but most chemicals are destroyed in the composting process.
DISABLING FACTORS
This type of sustainable and decentralised composting faces multiple disabling factors: both on a meta,
reglementary and political level.
First, many people want to compost but they are afraid of the process: it is difficult, it smells bad, it
attracts flies, etc. This first limit can be relatively easy to overcome through education and training, which is
one of WORMS’ primary objective.
Second, it is very difficult to give, sell and transport compost because each region has different
reglementation about the subject, which discourages farmers to make use of it. It demands a lot of administrative
work from a Wallonian farmer to use Brussels-made compost, for s/he must cross three different regions with
three different transporation reglementations. Regions aside, composting must answer a very strict process
regulation. Since the Mad Cow, EU reglementations on animal by-products have been very limiting, as well
in regards to composting. For example, the presence of meat, fish, cheese or eggs is prohibited (although
in small amount and free from disease, it isn’t problematic). EU reglementations call for highly controlled

compost processing (eg. 70 o C for one hour), which only fits the industrial model. Vermicomposting is also less
encouraged and known, even in Bruxelle Environnement’s trainings back in 2007. This is why WORMS’ first
compost training in 2009 was on vermicomposting.
Third, when it comes to city-wide and city-managed waste processing, differing political views
and priorities inhibit communication and partnerships. Bruxelles Environnement is managed by the CdH
(humanist-center) whereas Bruxelles Propreté is managed by the PS (socialist). The former focuses on waste
prevention and management (compost training) which when done by individuals doesn’t cost anything to the
government. This makes time for thinking up creative solutions for more sustainable waste management. The
latter focuses on waste collection and treatment, and must answer very practical and short-term situations
(waste collection is a daily activity that cannot be put on hold). The lack of willingness from both departments
to collaborate on these issues means a less-exploited - although much needed - collective intelligence.
Fourth, on a larger political level, EU objectives concerning sustainable energies heavily influence
Brussels’ waste management strategy. Although it is the country as one entity that must reach the objectives,
Belgium’s three regions tackle the issue separately. Brussels, being significantly smaller than its counterparts,
bets everything on biomass methanisation. As a result, the resulting strategy is: 1) collect as much organic
waste as possible, 2) bring it to the biomethanisation factory in Ypres, 3) burn it. The political and pratical
pressure brought by Belgium’s separatist strategy makes any deeper (and time-consuming) reflexion on
potential uses and treatments of organic waste very difficult.
Fifth, the size of produced compost in far from enough if it were to benefit local farmers.
An other reglementary issue that Benoît pointed at was the fact that waste burying is forbidden in Belgium
however waste dumping in old coal mines is not, for the hole has already been made (CHECK INFO).
POTENTIALITIES
- Developing a collection system through partnerships with communes to use their green waste (currently sent
to industrial composting sites and costing around 30,000 euros per 700 kg) in the collective and communal
composts (this potentiality is tackled in Opération Phosphore).

PEAS & LOVE
- 2015
- Rooftop decentralised CSA using metallic 3 m 2
vertical & horizontal parcels
- One to three years subscribtion
- Over 1800 m 2 and 107 potential sites under study
- Organic production using fertigation techniques
- Offers cooking and food conservation classes, as
well as plant and gardening classes
4
knowledge sharing through workshops & events
on Cameleon’s
rooftop space
1
one to three-year subscription
2
3
compost from green &
organic waste given to users
surplus food is given to users
Peas&Love is a vertical rooftop farm that follows the logics of a decentralized CSA. The vision and primary
objective behind the project are not its productivity but its power of implementing more green spaces in the
city, for both environmental and social reasons.
1) Peas&Love is entirely organic. Seeds and plants come from organic Belgian suppliers. The substract containts
no persticides nor chemicals , but does contain peat (tourbe). Soluble nutrients from the substract are poured
in the water system (fertigation). This is one reason why Peas&Love doesn’t use compost. The water used comes
from the tap as Cameleon already uses all its recuperated rainwater. The farm is managed by Community
Farmers who each oversee around 1000 m 2 of parcels.
2) Users can subscribe for a duration of one to three years. They can rent one or more parcels, which will be
managed by the Community Farmer. Together they choose the foods that will grow on the parcel (they can
have up to 79 plant placements). Harvesting should be done every second week (more often in the summertime,
more scarcely in the wintertime). People harvest their own parcel as well as the collective parcel (which aims
to be more experimental and offers unusual foods).
3) Organic and green waste is used to make compost which is then distributed to interested users. Surplus
produce is also distributed to users.
4) In addition to managing their parcels, Peas&Love hosts one event every second week. Cooking or food
preservation classes, plant and vegetal classes (education), discussion evenings with NGOs, etc. Cutting and
harvesting workshops are also provided so that users can properly harvest their produce.

SPATIAL CONTEXT
Image retrieved from peasandlove.com
ENABLING ELEMENTS
- Functionning economical model of urban
agriculture
- Introductory bridge for individuals with «no
ecological practice» to «some ecological practice»
DISABLING ELEMENTS
- Misunderstanding from activists, difficulty to
integrate itself in the agroecological discourse
- Reglementation disabling rooftop culture to be
certified organic
- Education and reconnection to natural cycles &
processes
- Green space in the city
- Resourcing spaces for urban dwellers

PEAS & LOVE - interview with Jean-Patrick Scheepers (founder)
ORIGINS & GROWTH
In 2003, food and home-cooked meals home became very present in the public debate. But the focus on
recipes and finding pleasure in cooking overlooked the ingredient itself. What made a food good? Its taste?
Its production process? Scheepers, which has a background in commercial engineering, event planning and
cooking classes, decided in 2013, along with Haissam Jijakli, PhD. to create the compagny Urban Farm. The
objective was to unite enterprises and governments on the topic of urban agriculture.
When beginning to research urban agriculture projects, Scheepers realizes that there is no real business
model. According to him, the fact that entrepreneurs look for examples in countries and societies that have
almost nothing in common with the place we want to create such project, and that they don’t differentiate
relations to food in developping from the ones in developed countries, explains why so few urban agriculture
projects fail. Another misconception about urban agriculture is that it is wrongly perceived. The peri-urban
and outskirts of the city have the ability to feed it. But urban agriculture shouldn’t be seen as a purely largescale
- productive endeavour. Unless it has a high added value (eg. mushroom farms), urban agricultural
enterprises cannot survive solely on being productive. To Scheepers, urban agriculture’s purpose isn’t to feed
city dwellers but to bring more green spaces, biodiversity and connection (to nature, knowledge and people)
to the city. Exploiting under-used urban spaces makes thus a lot of sense.
This understanding concretized intself in 2015 through the idea of Peas&Love, a decentralized rooftop
CSA. The first farm was installed on the rooftop of Cameleon (discounted high-end mall) in Spring 2017.
Today, Peas&Love has over 1800 m 2 in Brussels and Paris, and is looking at 107 potential sites in part
located in Lyon (France).
IDEOLOGY & INTERVENTIONS
Scheepers loves food and has always grown his fruits and vegetables. He sees urban agriculture as a way to
make cities more green and sustainable, and as a pretexte for urbanites to reconnect to nature (to the extend
that is possible) and also to themselves and others. This of course only makes sense in a metropolis that isn’t
near qualitative and accessible (less than one hour away) natural open space.
Peas&Love can be compared to La Ruche Qui Dit Oui! in the sense that it tries to decomplexify an
existing practice. It takes the concept of collective gardens and offers a simpler version to citizens who do
want to enjoy fresh, organic and locally grown products but to whom the associative aspect of community
gardens doesn’t perhaps speak to. It offers the same result with less time engagement and no necessity for
farming skills. In Scheepers’ view, the associative world’s role is activistic and progressist: it experiments
with new ways of living and producing and shows the way forward. And because these aspects don’t speak
to everybody, businesses take inspiration from associative initiatives, extract the interesting elements and
create alternatives that suit a greater group of consumers. However, this musn’t be done without forgetting
to support and recognize those associations.
By offering a positive service to people who might not recognize themselves in community gardens,
Peas&Love sees itself as a transition or introductory option for people curious and wanting to invest themselves
more in growing their own (organic) food.
PROCESS & ORGANISATION
Individuals rent one or more 3 m 2 vertical parcels through a one to three years subscription and have access to
common parcels as well. Parcels are managed by Community Farmers which oversee 1000 m 2 each. Farmers
come from everywhere, they were chosen based on application.
Peas&Love produces organic foods. Seeds and plants are organic and bought as locally as possible: one
supplier is in Brussels, the other near Gembloux. Unfortunately, the light substract used contains peat
(tourbe). Peas&Love uses a system of fertigation (using soluble nutrients in the water system of the farm)
and no compost, for nutrient regulation reasons. They also use tap water for Cameleon already uses all of the
recuperated rain water. Of course, rain water does fall on the parcels which absorb the legal limit any building
must be able to absorb in times of rain.
Together with the farmers, users choose what foods to grow in their parcel. The choice is diverse and
ranges from older and less common foods to ones that everybody is familiar with. When the produce grows,
users come harvest them.
Green waste and unharvested foods go into the compost, which is then given to the users. Surplus foods are
also given away.
Peas&Love also offers trainings in how to properly harvest and cut your foods. They also give classes on the
types of plants that grow in their garden. Every two weeks, the rooftop farm hosts an event: cooking classes,
pickle-making classes, etc. They also invite associations to speak and animate workshops.

Peas&Love attracts a diversity of consumers. Some are already invested in those questions, others don’t know
anything about foods; some invest in a parcel but don’t use it consistantly, others with smaller revenues invest
themselves greatly.
IMPACT
In order to estimate its environmental impact and its production quality, Peas&Love conducts practical
researches each year. In 2017 the focus was whether the production was polluted (by air mostly). Results came
back negative. This year’s research tackles the nutrional richness and overal quality of the food. Next year the
research will cover a larger scale and focus on the ecosystemic impact of Peas&Love’s vertical farms: how does
it contribute to the urban heat bubble, carbon absorbtion, biodiversity and rain water management, as well as
its water consumption?
DISABLING FACTORS
- Lack of diversity in Belgium: organic aromatic plant seeds are not produced here.
- Too many subsidies for enterprises and not enough for associations (disabling for NGOs)
FUTURE
Peas&Love is expanding rapidly and has for primary objective to keep the quality of its service. However,
certain changes in regards to farm management are being considered. One idea is to give agronomist farmers
a supervision role over less-skilled workers (which could come from socially-driven NGOs), to increase the
number of employment and further explore the educational role it can play.
POTENTIALITIES

ATELIER GROOT EILAND
- 2015
- Rooftop decentralised CSA using metallic 3 m 2
vertical & horizontal parcels
- One to three years subscribtion
- Over 1800 m 2 and 107 potential sites under study
- Organic production using fertigation techniques
- Offers cooking and food conservation classes, as
well as plant and gardening classes
1
5
+
rents multiple
spaces
reuses rain &
aquapony water
2
4
3
unsold food from Delhaize supermarket
Atelier Groot Eiland employs people that would struggle in classic work/volunteer structures. They offer
cooking and farming trainings in their own restaurants (Bel’O, Bel Mundo, Resto Bel) and production spaces
(Bel Akker, Abattoir rooftop farm). Together with another Adapted Work Enterpreise (Eat asbl) they created
GREAT asbl, which runs Resto Bel and, just like Bel Mundo, offers catering services.
1) AGE has two production sites. The first space is the 2,000 m 2 urban farm Bel Akker situated behind the
Belvue hotel and produces over 100 kg of food per week. The culture is organic and is partially watered with
recuperated rainwater. Plants come from an Belgian organic producer; seeds come from a diversity of organic
european producers (France, Germany, the Netherlands, UK). The second space is the 700 m 2 outdoor space of
Abattoir’s rooftop farm. Their production is organic, uses rainwater and benefits from an aquapony system.
2) All produce goes to AGE’s multiple restaurants and store, as well as a few local restaurants. All their delivery
and transportation is made by bike.
3) They receive unsold foods from one Delhaize in Brussels. The bread is crumbled and sent to Brussels Beer
Project to make their Babylone bread beer. The rest is transformed in their restaurants.
4) AGE’s organic waste is composted and reused in the Bel Akker farm (so how organic are they?).
5) Klimop, their carpentry workshop, recuperates wood waste and makes housing structures (windows, doors,
etc.). Boomerang is their furniture desing brand that turns recuperated wood into more aesthetic objects
(chairs, tables, lampshades, etc.).

SPATIAL CONTEXT
Images retrieved from ateliergrooteiland.be
ENABLING ELEMENTS
- Successful social economy business model.
- Opens social restaurants to everyone (solidarity
economy)
DISABLING ELEMENTS
- Production setting: too little or too much exposure
to the sun.
- Access to available land for production (two
potential sites in Molenbeek)

ATELIER GROOT EILAND - interview with Maarten Dierick (farmer & urban
planner in Brussels’ bouwmeester team)
ORIGINS & GROWTH
Atelier Groot Eiland asbl is a non-profit NGO that first began in 1980 under a posting service (Etiket) that had
as primary objective to provide work to people who couldn’t enter the classic work or volunteer structures.
Soon after came Troebadoer (an activity center), Heksenketel (a social restaurant) and Klimop (a woodshop
using recuperated wood). In 1986, all elements came together under one name: «Atelier voor sociale en culturele
promotie» (Workshop for social and cultural advancement). In 1993, the name changed to Atelier Groot
Eiland (AGE). Gradually, through the beginning of traineeships, AGE goes from a purely social NGO to a social
economy NGO. In 1999 it is able to officially provide its members with professional experience contracts.
In 2007, the arrival of Tom Dedeurwaerder (coordinator) brings social and circular economy ideas
to the fore of AGE’s development strategy. The same year, Troebadoer becomes ArtiZan, an arts and crafts
workshop. In 2015, AGE received the authorisation to use the 2000 m 2 plot (owned by the federal land management
department) behind the Belvue hotel, to develop their urban agriculture project called Bel Akker. The
same year they win the «Slim in de Stad» price.
Since 2016, Atelier Groot Eiland has also opened a few social restaurants: Resto Bel (a simple cantina
at Tour&Taxis), Bel Mundo (which has slightly more sophisticated menu, in the Brasserie Belvue’s building)
and Bel’O (a sandwich shop near Bel Mundo). In partnership with an italian farm (Val Di Bella), a pajottenland
farmer and a private contributor, AGE also opened a cooperative organic grocery store (The Food Hub) on the
same street.
Today, Atelier Groot Eilan’s activities feeds 40% of their total budget (the other 60% comes from FSC
and CAW subsidies)
IDEOLOGY & INTERVENTIONS
At its beginnings, Atelier Groot Eiland focused on people who had no future in the classic employment system.
Gradually, they turned their focus on people who could gain skills and potentially become employable
and independent. They focus on employment in the food industry: their kitchen is the set for professional
training and their garden is where the accompaniment happens. They have a partnership with Actiris and
benefit from their own social workers’ network. Today AGE has around 30 employees and over 100 workers in
training.
The first social restaurant Heksenketel wasn’t well-known to the public and had a narrow and precarious
target group. The meals were quite simple and heavy which meant that cooking trainings could only
reach a certain level. By opening its restaurants to a wider public, AGE increases its profit and can gradually
become self-sustaining and less dependent on subsidies that sometimes come with conditions diverging from
the NGO’s values (eg. being told not to include homeless people in their clientèle). Becoming more profitable
means being more free and having control over the NGO’s values and activities.
The change of pace also brings more pressure to workers in general, confrontating them with realistic
circumstances proper to the work environment.
PRODUCTION & FOOD CHAIN
Atelier Groot Eiland’s first production activity arrived in 2014-2015 with Bel Akker. The 2000 m 2 urban farm
produces over 100 kg of food per week and became part of the GoodFood strategy in 2016. The hotel Belvue has
a 15,000 liters rainwater recuperation tank which is used for their urban farm. They are planning on installing
another one. Their organic plants come from the nursery De Koster (Merchtem, Belgium). Their organic seeds
come from different seed producers located in the UK (Moles Seeds), the Netherlands (Bio Seeds), Germany
(Bingenheimer) and France (Graines Voltz). They hope to use plants for 90% of their production in 2019. The
reason is that organic seed producers in Belgium are very expensive and don’t have big quantities. They use
their own compost made from both Bel Akker and Abattoir farms. Because they use a narrow piece of land
between two appartment buildings, the produce spends most of its day in the shadow and remains small. But
this difficult condition is also seen as the opportunity to choose more fitting cultures (micropousses).
Since 2016, AGE manages the 700 m 2 outdoor space of Abattoir’s rooftop farm (by BIGH). The culture
is organic, uses rainwater, recycles heat from the slaughterhouse’s fridges and uses aquapony technology.
Because the roof is greatly exposed to the sun and plants grow on a relatively small amount of substract, they
must be harvested rapidly in order not to burn. However, the amount of sunshine means that they can grow
watermelon! The harvested produce is used in their multiple restaurants and is sold at The Food Hub.
In 2017, their total production was 2 tons and 2,000 boots.
AGE has an old partnership with one Delhaize supermarket that gives them its unsold produce (not organic).
Both the produced and recuperated food is used in their multiple restaurants.
One of the unsold foods AGE receives from the supermarket is bread. To reuse it, AGE crumbles the
bread and sends it to the Brussels Beer Project for the production of their Babylone bread beer.

Atelier Groot Eiland also distributes its produced food to a few local restaurants (Le Pré de Chez Nous, Le Phare
du Canal, La Belle Equipe). All of their deliveries (both inside and outside their own network) is made by bike.
They do not distribute to farmers’ markets or shops. They are in contact with a Rûche Qui Dit Oui! from the
quartier maritime (Tour&Taxis), but do not think any more distribution channels is possible for now.
DISABLING FACTORS
- Challenging eographical contexts in both production sites.
- Difficulty to buy more land.
FUTURE
The next step for Atelier Groot Eiland is to buy more land and expand their production space. They are
looking at one privatly owned and one publicly owned spaces in Molenbeek, to stay close to their main farm
and be able to have workers work independently but close-by.
POTENTIALITIES

LA FERME NOS PILIFS
- 1984
- Neder-over-Hembeek (limits with Flanders)
- 130 workers and 50 employees
- ETA (Adapted Work Enterprise) for handicapped
people
- Gardening services
- Small fruits & vegetables production
- Restaurant, organic store & bakery
- Animal farm (goats, rabbits, cows, horses, pigs)
- Composting-site
- Sub-contracts with sustainable food enterprises
- Wood salvaging and design
- Pedagogic visits and gardening courses
equiped organic workshop
& composting station
3
4
product design from local
industry’s reclaimed wood
employs
people with
disabilities
+
1 2
5
turn wood waste into pellets for boiler
5
composts from farm
& gardening service waste
La Ferme Nos Pilifs (FNP) is a mutli-activity project that regroups organic agriculture, food transformation,
distribution, gardening services and courses, pedagogic visits, wood reuse, subcontracted packaging and
mailing services, and composting.
1) They produce organic fruits & vegetables and host Les Jardins de Pomones (ancient crops production)
2) Their produce is transformed in their restaurant, bakery and organic workshop.
3) On-site selling points and off-site selling through Efarmz, Färm, Oxfam, Lili Bulk. All their distribution is
made via truck, van or car
4) They have a partnership with Delens and recuperate their wood waste. With the salvaged wood they build
furniture and have orders from Oxfam and RTBF.
5) The green waste recuperated from their gardening service is used in the compost, as well as Permafungi’s
waste substract and their own garden’s organic waste. Some wood is also used to make pellets and warm their
organic workshop. Their next project is a central boiler room that would make them 100% autonomous for
warming.

SPATIAL CONTEXT
Tomato image retrieved from: bxlblog.be
Others by Clea Samson
ENABLING ELEMENTS
- Successful social economy business model.
DISABLING ELEMENTS
- Employment quotas inhibit any possible growth
- Ecological appropriation of underused land
- Presence of ancient crops experts well-known
in Brussels’ food scene and integrated in a global
network

LA FERME NOS PILIFS - interview with Benoît Ceysens (director)
La Ferme Nos Pilifs (FNP) is one of many sub-organisations from Le Centre Nos Pilifs (Laeken) created in 1971
by Nelly Filipson. At that time, the conditions of children with mental disabilities were not considered at all
in the educational system, which led Filipson, a well-educated stay-at-home mother, to create a specialised
school center for those children. The project was very successful unti the moment children would graduate
from school with no professional possibilities in sight. Benoît Ceysens who joined the NGO in 1984, wanted
to avoid subcontracting and developed an alternative economic model. The project of La Ferme Nos Pilifs was
born. FNP is recognised as one of Brussels’ twelve ETA (Entreprise de Travail Adapté - Adapted Work Enterprise).
First located on Wimpelberg street, the moved to their current location (on the other side of the field)
in 1989. Situated on the same latitude as Zaventem’s runway and near the highly polluting gaz production
industry La Cokerie du Marly, the 5 ha land was subject to high air and sound pollution, making this reserved
zone unpopular to other buyers and easily accessible to the farm. They have an emphyteutic contract with the
city of Brussels who is the land owner. Their buildings are mostly made of earth and straw (Eric Pauporté is the
architect), and their workshop is a price-winning ecobuilding.
Today they count over 130 handicapped workers and 50 employees.
ACTIVITIES & PRODUCTION
They first started growing organic potatoes and zucchinis, but the production was humongous and with
their very local network (friends, neighbours and the Nos Pilifs school), there was more food than could be
eated. They decided to expand their activities to chicken farming (for meat and eggs) and wine. They would
recuperate glass bottles from locals and buy cheap wine in barrel. During rainy days when farming wasn’t an
option, they would clean the bottles and filled them up to be sold.
One of the employees had connections to Philips, enabling them to do subcontracted work as a mailing
service which quickly became their specialty. However, after the 2010 crisis, the mailing business dropped
and today only represents a small part of their total revenue (and activities). To compensate the decrease of
mailing services, they also started selling food baskets with their own products. The business quickly grew and
soon enough they were selling 1,000 baskets per week. The logistical difficulties (back office management is to
complex for their workers) drove them to partner up with Efarmz.
Ferme Nos Pilifs also has a very successful gardening enterprise created around 1985-1986 when
one day a neighbour asked FNP to mow his lawn. Around 2006, they followed an eco-gardening training
and switched to a zero-chemicals policy. this led them to loose clients at first, but gain many others in the
aftermath. They are very solicited in Brussels because gardens are hard to access with big machinery and
demand a lot of manpower. With the growth of their gardening service (eight gardening teams today) came
specialisation and the beginning of they plant supply business (florist). After obtaining the land across the
street and plastic greenhouses in 2012, FNP began their plant nursery.
They are also skilled in productive gardening and have created multiple gardens in Brussels including
the ones near Bruxelles-Chapelle, the one from La Maison Verte & Bleue (on the Boeren Bruxsel Paysans site)
and Atelier Groot Eiland’s Bel Akker (being the Belvue hotel).
They also build living roofs and natural pools, although only one or two a year. Their many ecological
initiative enable them to receive subsidies from Bruxelles Environnement as well as be integrated in the
GoodFood strategy.
Besides services, La Ferme Nos Pilifs also offers gardening courses (permaculture, productive garden, etc.).
Since 2015, they showcase the possible ecological layouts in a typical Brusseleir garden (insect hotel, pond,
etc.).
La Ferme Nos Pilifs has a productive organic garden. It serves as a pedagogic space for schools to visit (3,000-
4,000 children a year) and the tours are given by the farm’s handicapped workers. It also supplies their local
«estaminet» (restaurant) and grocery store. Their seeds come from the organic producer Semailles (Faulx-les-
Tombes, Belgium) and their plants from the supplier De Koster (Merchtem, Belgium). FNP also grows a few
oyster mushrooms from the organic waste they receive from Permafungi.
They recycle their organic waste into their on-site compost which is also supplied by Permafungi’s
waste, their gardening service’s waste and animal litters. Although they have a big composting site, compost
is seen as the last step of reuse. Wood from their gardening service is transformed into chips to heat their
workshop. They also salvage wood from the construction enterprise Jacques Delens (Brussels) and turn it into
small design creations (counter displays for Oxfam, trash cans for RTBF) and chicken houses that they sell
(sometimes with chickens included).
On the site of La Ferme Nos Pilifs is also located Les Jardins de Pomones, a seed production garden that focuses
on ancient species and is run by an old couple of passionate gardeners, José and Anne. Together with FNP,
they created the Tomato Festival which attracts over 5,000 people from all over Europe each year. The festival
holds a tomato contest with a jury made of Carlo de Pascale, another cooking show host and three chefs from

Brussels-based restaurants. At the end of the festival, FNP takes the seeds from the winning tomato and grows
it in its nursery. FNP also organises the Pesticide-free Week and the Autumn Fest. In that sense, they are the
GoodFood village of northern Brussels.
The farm also does on-site transformation. They make breads (which are partially sold to Sodexo to supply
a few cantinas of the government) and cakes (sold in the bakery). They own biscuits, baked in their organic
workshop (ecobuilding with partially productive rooftop), are sold on Efarmz and in Färm and Oxfam stores.
The demand is so huge that they struggle producing enough!
In addition to their own creations, they do subcontracted work. They make the granolas for Efarmz,
Färm and Supersec, as well as the biscuits from Little Food (insect snacks) of which the recipe originated from
their baker Christophe. FNP also makes packaging for Lili Bulk (zero-waste supermarket) and sell their cookies
at the shop.
All their transportation is done by motorised vehicules (van, truck, car).
DISABLING FACTORS
La Ferme Nos Pilifs has reached its objective to provide employment and very successfully so. However
they are very limited by the amount of workers they can employ. Workers are paid by Phare (employment
service for handicapped people) which is funded by the COCOF (Commission Communautaire Française).
The COCOF tackles community issues like education, culture, health and social help for the French speaking
territory of Belgium. However, their limited budget means that Phare only allows for the employment of 1,450
handicapped people and 370 valid people in the region. This means that La Ferme Nos Pilifs cannot employ
any more people than it already has for the quotas have evidently been reached. If it were to dismiss 20 people,
those people would be put back on the market for the eleven other ETA to take. This limitation creates several
problems. First, there are many more handicapped people in Brussels (over 6,000 in 2006 as counted by GAMP.
be) that would greatly benefit from a professional activity (which is often more about social connections
and integration). Second, this limitation obliges Phare to set limits that either exclude lightly-handicapped
people that struggle in the classic system or dismiss heavily-handicapped people who could still do certain
tasks (mailing and labelling being two of them). La Ferme Nos Pilifs is an amazing example of ecologicallyresponsible,
social economy business model. They produce high-quality services and goods and have a great
positive social impact. But the lack of funds disables any growth in workers numbers (or the creation of a
substantial thirteenth ETA structure).
FUTURE
FNP has submitted a project for Innoviris Co-Create on thorough green waste sorting to reuse certain plants
useable for rabbit litters. They are also planning to set up a central ecological boiler room that would enable
them to be completely self-sufficient heating-wise.
They have recently bought land next to their site and filled with trees ready to be cut. They are also looking to
a 7 ha space across the street that could serve for their animals (natural zone reglementation). Finally, they
are starting another Innoviris project along with Apis Bruoc Sella (bee farming), the Forêt municipality and a
school (Redouté-Peiffer), to test which types and species of plants make sense to have in cities.
POTENTIALITIES

LA FERME DU CHANT DES CAILLES asbl
-1921: Creation of Le Logis SISP/SCL
- 2012: Creation of Le Chant des Cailles asbl
- 2016: Creation of a cooperative to strengthen &
develop existing & new activities
- 2016: Innoviris Co-Create supports the research
project SAULE in charge of opening the debate and
guiding inhabitants in the development of their
housing project.
- The site currently feeds 319 people, and the production
is sufficient in the summertime
- Events, conferences and gatherings to stimulate
social cohesion and reflexion on the housing project
5
direct selling & on-site farm store
1
distribution to:
- GASAPs
- associative cafes
- restaurant
- farmers markets & shops
2
4
3
sheep manure as fetilizer
La Ferme du Chant des Cailles (FCDC) was born from a initiative from professional farmers and local citizens
to use the abandoned lot of their neighbourhood and develop ecological urban agriculture. Today the site has
5 different poles: Herbae (medicinal plants), les Maraîchers (fruits & vegetables), le Bercail (sheep dairy & wool
farm), le Jardin Collectif (CSA garden) & le Quartier Durable (social cohesion & events). Today, the site feeds
319 people.
1) Their organic production area is 1,058 ha in total: 0,8 ha of fruits and vegetables, the rest is flowers.
2) They recuperate water from their four greenhouses’ roof
3) The professional farmers produce a small part of their own seeds, but only for non-edible plants. The rest
is bought elsewhere.
4) The dirty straw from the sheep farm (only parially present on the site) is used as fertilizer for their
production.
5) Every week there is an on-site farmer’s market, produce is also sold through the on-site grocery store

SPATIAL CONTEXT
Images retrieved from: lechantdescailles.be
ENABLING ELEMENTS
- Successful example of ecological and productive
urban agriculture
- Citizens investment brings high-value to this
project, from being a landfill the site became the
heart of the neighbourhood and spursed intellectual
reflexions (urbanistic knowledge-sharing) through
the SAULE project
DISABLING ELEMENTS
- Political strategy of spatial densification: although
the housing project has been put on hold for three
years (tbecause it makes more sense to first do
the research and then start a project), the usual
methods and urbanistic visions for Brussels may
probably become an obstacle.
- Use of tap water, especially during this summer
drought. Could there be a project of individual
rainwater collecting tanks that supply the farm’s
water tank?

LA FERME DU CHANT DES CAILLES asbl - interview with Laurence Lewalle
(ERU researcher for SAULE & GASAP coordinator)
ORIGIN
La Ferme du Chant des Cailles asbl (FCDC) is at the center of a nebulae of garden cities in Watermael-Boitsfort.
It was born from a group of local inhabitants and farmers (Le Début des Haricots asbl) from two SISP/
SCL (Société Immobilière de Service Public/Société Coopérative de Logement - Real estate Society for Public
Service/Housing Cooperative Society) called Le Logis and Floréal. In the early 20th century, the previously
named Champs des Cailles du curé was an orchard. The land was then sold by Brussels’ CPAS (Public Center
for Social Action) to Le Logis in 1964, with the condition to develop a housing project. Waiting for more funds
and partnerships, Le Logis established a farming contract to make use of the land (maïze field). In 2011, the
farmer left, leaving the land untouch and unused for two years. Local inhabitants began to appropriate it and,
in 2012, created the non-profit organisation Le Chant des Cailles asbl.
PRODUCTION & ACTIVITIES
The site is over 2,5 ha large and is made of five different poles. The professionals ones have their own economic
structure and include: pôle Maraîcher (1,058 ha in total - 0,8 ha of fruits and vegetables, the rest is flowers),
pôle Bercail (sheep farm partially located on another site nearby - 7,580 m2) and pôle Herbae (880 m2 herb
garden). The citizen ones include: pôle Jardin Collectif (collective garden) and pôle Quartier Durable (sustainable
neighborhood). Since December 2016, they have gathered into a cooperative in order to go further into
their participatory ideology to enable more synergies and better share common ressources. All activities, even
professional, now belong to the cooperative and each cooperant has a say in their development. With the help
of Crédal in 2016, FCDC created a grocery store (managed by a group of citizen). Today, many people from all
over Europe come to visit La Ferme du Chant des Cailles.
IDEOLOGY & INTERVENTION
The organisation has as objective to develop an agroecological urban agriculture creator of biodiversity, to
stimulate citizen sensibilisation and to contribute to the collective education on the issues of agroecology and
healthy eating. It aims to create synergies between professional producers and citizens, relocate economic
activities into the city, open the neighbourhood to all, facilitate the cooperative spirit that is needed to protect
our environment on a larger scale. La Ferme du Chant des Cailles asbl values conviviality, social ties and pleasure
as primary elements to any successful project. Advancement is only possible through knowledge-sharing,
cooperative thinking, democratic and participatory action.
PRODUCTION, ORGANISATION & ACTIVITIES
The professional garden occupies and is managed by three half-time farmers, two seasonal farmers and many
interns. The production is organic and buys its plants from De Koster (Merchtem, Belgium) and seeds from
Semailles (Faulx-Les-Tombes, Belgium). Some seeds fof non-edible plants are produced on-site. The farm
uses composts made from the sheeps’ straw and the farm’s own organic and green waste. They also have a
partnership with the gardeners of Le Logis from whom they recuperate wood waste that they turn into wood
chips. However, compost reduces drastically making their home-made one insufficient. Farmers thus also
use external compost (bought or recuperated, it is unclear). They use rainwater collected from the four greenhouses’
roofs (which were added this year) and complete with tap water (especially during this summer’s
drought). Today, the farm feeds 319 people (around 200 households). In the summertime, there is enough
produce for people not to go to the supermarket. The greenhouses might compensate for the usual wintertime
decreased production. Any - rare - food surplus (mainly squash and salsify in winter) is given to social food
packages.
In order for the 319 people who benefit from the farm to properly harvest the produce, FCDC has a
blog where all harvesting and gardening-related topics are explained. It also says which plates of produce are
« open » (ready to be harvested) and describes the amounts of foods each person can harvest. When joining for
the first time, the eater an educated tour from one of the farmers.
Le Bercail’s dairy products are sold at the on-site market every Sunday, at the Keym and Wiener markets
(Watermael-Boitsfort), in their on-site store as well as in Sequoïa and Färm stores.
The Quartier Durable was created to organise social events around the farm and sustainable practices in general
(La Fête du Chant des Cailles, zero-waste workshops, movie projections, conferences, etc.). Their events
take place all around the neighborhood. One of the this pole’s objective (which is also at the center of SAULE’s
strategy) is to gather people and stimulate citizen proaction to avoir falling into the deep sleep of indifference
and inaction.
SAULE - SYMBIOSE AGRICULTURE URBAINE LOGEMENT ECOSYSTEME
In response to the Region of Brussels’ demand for a housing project, the research project SAULE came to life

within the context of Innoviris Co-Create 2016. The research truly started in April 2017. SAULE gathers four
partners: La Ferme du Chant des Cailles and Le Logis as one, ERU asbl (Urban Research Center), UCL’s LOCI (Architecture,
Urban engineering and Planning faculty of the Catholic University of Leuven) and Agence Alter
(Belgian organisation focusing on reinforcing economical, social, political and cultural rights).
The objective is to come up with recommendations for the public institutions’ housing project. SAULE
doesn’t elaborate a specific housing proposal but aims to open the discussion and provide new knowledge
to local inhabitants. They invite experts and social structures (Fraternité Ouvrière, Mouscron), visit other
eco-symbiotic housing projects in Belgium or France (Les Saprophytes, Lille), visit production sites like BBP’s
Espace-Test Agricole or AGE’s Bel Akker, etc. Older inhabitants also share their knowledge of the site and its
transformations. In average, SAULE organises an workshop at the farm every 2-3 weeks.
DISABLING FACTORS
Although the housing project is frozen for the next three years, SAULE’s limited budget means that researchers
have trouble finding time to get together and further develop the research. For example, there are many
juridical loopholes that could give more flexibility to the housing project’s public order. For instance, nowhere
it is said the obligatory percentage of housing space (meaning that building only one housing units would be
juridically valid). Unspoken rules make room for highly creative possibilities. But this research takes time.
The complexity of actors linked to the project constitutes another disabling factor. The project (developed by
FCDC), located on land owned by Brussels’ CPAS and rented via a convention by Le Logis-Floréal (a SCL which
must answer to the SLRB that abides to the rules of the Region of Brussels), calls for a possibly derogatory
PPAS (that must be made by the Watermael-Boitsfort municipality and approved by the Region) and will need
urban permits (delivered by the municipality and approved by Perspective Brussels, Bruxelles Environnement
and Direction des Monuments & Sites). The total comes to nine actors ranging between all levels of authority
(regional, communal, local and non-governmental) and all managed by different political parties.
All heads of Brussels’ democratic parties have visited the site and appreciate the project. However,
their appreciation is not concretised in their efforts to gather around a seemingly similar vision and enable
each other to reach it. In that sense, La Ferme du Chant des Cailles is a militant mouvement that, no matter
the site’s outcome, will have opened a debate on urban agriculture.
Another disabling factor impacting not only this housing project but Brussels’ overall attitude towards and
ability in preserving green spaces, is its own Regional confinement. Brussels is one of Belgium’s three political
and administrative regions. However, its small size in comparison to Flanders and Wallonia also makes it the
poorest region. As we know, city projects are financed by tax payers’ money; thus the more inhabitants, the
more tax payers, the more money for projects. This partially explains Brussels’ obsession with spatial densification.
However - and this is a strategy SAULE wishes to bring to the political table - there can be human densification
without building densification. The number of vacant housing units in Brussels is estimated between
15,000 to 30,000, many of them being insalubrious. The vagueness of this estimation is due to inexistent
data census (the last one dates from 1998). This lack of financial and political investment in renovation projects
worsens the social housing situation (over 44,000 people currently on waitlist) and feeds the political
counter-arguments to citizens’ dissatisfaction towards massive housing projects (that often come from land
speculation and public-private coalitions). There isn’t enough social housing, so the debate that opposes social
housing and urban gardens (a lose-lose way of thinking) is consistently discredited. «How can citizens oppose
the creation of social housing at a time of such crisis?».
Zooming back into Watermael-Boitsfort, the commune although perceived as bourgeoise, has one of
the Region’s highest percentage of social housing. Curiously enough, it is one of the least-densifying ones
too. A big part of its population is made of seniors who bought their houses years ago and will never leave,
making it difficult to young people and families to move into the neighbourhood. This demand trigger the
development of numerous housing projects happening near La Ferme du Chant des Cailles. Archiduc Nord (in
progress), Archiduc Sud (in construction) and Hector Denis (renovation of 44 units), with their total average
of 50 housing units, already promise to densify the neighbourhood. This confirms even more the necessity
for green space preservation. Especially when those projects practice «biodiversity displacement», the belief
that green space can simply be displaced (destroyed and replanted somewhere else) without losing any of its
environment quality and ecosystemic capacity. One example can be find in the Archiduc Sud project cutting
down old trees (hence destroying the local biodiversity) to replant afterwards.
In that context, and when taking into account Le Logis-Floréal’s few insalubrious and vacant units,
SAULE’s objective to broaden the discussion and bring in differing perspectives and knowledge is of primary
importance.
POTENTIALITIES
The social ties and citizen mouvement that grew out of FCDC is powerful. The amount of people taking part in
the project (the General Assembly counts around fifty people and every meeting attracts around forty). The
potentiality exists within the next three years where the reflexion on housing and production space will grow
with much less pressure from the government.

BOEREN BRUXSEL PAYSANS
- 2016
- Valley of Neerpede/Vogelzang
- ERDF project financed by European Commission,
led by Bruxelles Environnement & supported by
Innoviris
- Partnership between Bruxelles Environnement, Le
Début des Haricots, Crédal, Commune Anderlecht,
Maison Verte & Bleue, Terre-en-Vue
- Pilot project + umbrella organisation with: 9
producers + 3 farming sites (Espace-Test Agricole
and two other sites nearby)
- Supports & stimulates sustainable production/
transformation/distribution practices
training & councelling for new
farming projects
research on existing juridical
tools to land access
aims to
occupies
more
land
develops
new
farming
projects
cooking &
marketing
workshops
Organizes markets,
walks, events & workshops to
encourage citizen investment
Creation of
GASAPs & direct
selling events
Boeren Bruxsel Paysans (BBP) is an ERDV (European Regional Development Fund) project integrated in the
GoodFood strategy and managed by Bruxelles Environment in collaboration with Flanders (via the Brussel
Lust project) and Wallonia (via Crédal’s feasibility study on MaBru). The project regroups six different actors:
Bruxelles Environnement, La Maison Verte & Bleue asbl, Le Début des Haricots asbl, Crédal, Terre-en-Vue and
the Anderlecht municipality.
BBP exists to support (through land access and knowledge) beginning and transforming farmers who want to
practice agroecological agriculture. They receive theoretical training (depending on their level of experience)
from Landwijzer vzw (Flanders) or CRABE asbl (Wallonia). For three years, farmers (who were chosen through
a call for project) can develop their project on the three production sites: the Espace-Test Agricole near the
Kattekasteel (the site also hosts Le Début des Haricots’ Graines de Paysans) and two other sides West of La Ferme
du Chaudron. The research, that is already half-way through (like GoodFood) aims to develop economicallyviable
models of production, and researches existing juridical tools that define Brussels’ land accessibility.
The project puts the accent on short supply chains. For instance, the site of La Ferme du Chaudron (managed
by La Maison Verte & Bleue) includes: a productive space (Champs du Chaudron), a food transformation and
preservation space (La Conserverie), and on-site selling (week-end markets).

SPATIAL CONTEXT
Orthoplans retrieved from: mybrugist.irisnet.be
ENABLING ELEMENTS
- A great demand for farmers markets in Brussels
- A test space that allows for experimentation
without production pressure
DISABLING ELEMENTS
- Land accessibility
- Agricultural subsidies coming from Flanders
- Differing visions of collaborating actors
- Lack of time from producers to think of their
project as a whole

BOEREN BRUXSEL PAYSANS - interview with Catherine Fierens (Bruxelles
Environnement in charge of BBP)
ORIGINS & GROWTH
Boeren Bruxsel Paysans (BBP) is an ERDV (European Regional Development Fund) project integrated in the
GoodFood strategy and managed by Bruxelles Environment in collaboration with Flanders (via the Brussel
Lust project) and Wallonia (via Crédal’s feasibility study on MaBru). The project regroups six different actors:
Bruxelles Environnement, La Maison Verte & Bleue asbl, Le Début des Haricots asbl, Crédal, Terre-en-Vue and
the Anderlecht municipality.
Boeren Bruxsel Paysans exists to support (through land access and knowledge) beginning and transforming
farmers who want to practice agroecological agriculture. They receive theoretical training (depending on
their level of experience) from Landwijzer vzw (Flanders) or CRABE asbl (Wallonia). For a duration of three
years, farmers (who were chosen through a call for project) can develop their project on the three production
sites: the Espace-Test Agricole near the Kattekasteel (the site also hosts Le Début des Haricots’ Graines de
Paysans) and two other sides West of La Ferme du Chaudron. The research, that is already half-way through
(like GoodFood) aims to develop economically-viable models of production, and researches existing juridical
tools that define Brussels’ land accessibility.
Another main objective is to build the landscape and biodiversity continuity between Brussels’ urban
and peri-urban territory; the Neerpede valley being one of Brussels’ last agricultural open space.
The project puts the accent on short supply chains. For instance, the site of La Ferme du Chaudron (owned by
Bruxelles Environnement and managed by La Maison Verte & Bleue) includes: a productive space (Champs
du Chaudron), a food transformation and preservation space (La Conserverie), and on-site selling (weekend
markets). A recent call for project, won by 51N4E, imagined a citizen-oriented program that includes
a conservery, bakery, kitchen, restaurant and logistic services (packaging). La Ferme du Chaudron already
organises packaging and food transformation workshops for individuals interested in starting their own
enterprise. When the building is finished, there will be a call to manage La Ferme du Chaudron. The Chaudron
also practices composting, which is something that BBP would like to implement everywhere, but the size of
the productions (particularly on the Espace-Test Agricole) don’t suffice to produce enough compost to make it
interesting. Because of BBP’s experimental nature, farmers don’t invest in long-term productions.
Although the ideal outcome of BBP would be that all farmers leave the project and establish their own
CSAs, implementing the model today wouldn’t make sense. Because BBP is about experimentation, trying to
set of a CSA (which might not fit all farmers’ production plan) would inhibit the experimental quality of the
project (being under production pressure, quantity over quality). Therefore the current distribution method
consists of on-site direct-selling as well as distribution to Le Marché des Tanneurs, Beescoop and one local
GASAP. BBP is also workign on a future restaurant and grocery shop.
DISABLING FACTORS
One disabling factor of BBP is that it regroups six different actors with six different visions and priorities. The
fact that the project is led by a governmental institution (Bruxelles Environnement) fosters a slight mistrust
and fear of land recuperation and cooptation.
Another disabling factor is the lack of agricultural subsidies from the region of Brussels. Agricultural projects
on the Brussels territory receive fundings from Flanders, which adds political dependency. European subsidies
are only possible for projects bigger than two ha.
As often, land accessibility and the amount of available land constitutes another greatly disabling factor.
FUTURE
BBP is looking to expand their production space and found another site in Zavelenberg (Koekelberg). The land
owned by the Region of Brussels has been managed by Bruxelles Environnement who leased it to a farmer
who passed away this summer. Today, the land is available, but because it is protected threefold (two natural
protection measures, one heritage protection measure), it is also hardly exploitable. A study, executed by ERU
(Centre d’Etudes et de Recherches Urbaines), Terren-en-Vue, Le Chant des Cailles asbl and Crédal, is currently
researching the possible business models that could be implemented.
Another potential land is located on the VUB’s territory in Jette. The space has university allotment
gardens on each of its two sides. After talking to its legal councelors, the VUB decided to forbid any commercial
farming. The site will thus so most probably be used as support for professionals; a testing place or small scale
food production and/or distribution through citizens cooperation.

POTENTIALITIES
The region of Brussels has a working yet disfunctioning Food Council. Made up of forty different organisations
with differing perspectives, the council has troubble collaborating. Recently, a consultant has been appointed
the task to define a strategy and enable collaboration.
On a more general level, practices that follow an agroecological vision and want to grow have no time to develop
their project (outside the production itself) since they are too busy farming and producing. An interesting
possibility would be to have an appointed project leader in every municipality; a task for the government to
supply this much-needed collective infrastructure.
Another much-desired collective infrastructure could be a Seed Bank. The lack of knowledge (very separate
trades) and time makes it difficult for farmers to produce their own seed. Moreover, locally-produced seeds
are much more resistent and adaptable to climate change (a quality we must consideration for any long-term
resourcefulness).
Another interesting possibility is to set up a communal market place. Although alternative distribution
channels are growing (GASAPs, GACs, CSAs), they demand a lot of investment from the consumer’s side.
Hence Crédal’s research on MaBru (a farmer’s market in the north of Brussels, near the canal). Many farmers
and consumers would be interested in having more farmers’markets around Brussels. There are initiatives
in the Pajottenland (Kasteel van Gaasbeek, Pamel) but they are very far from the city. Abattoir could be an
interesting site, but their focus is on diversity (organic exclusivity wouldn’t workd) and their higher prices
would go against the wish to make organic, qualitative food accessible to all.

MAISON VERTE & BLEUE
- 2011
- Valley of Neerpede (Anderlecht Municipality)
- Non-profit organization that supports peasant
farming as a method of landscape preservation
- From production to transformation, but also
composting, educative walks
- Collective coachings on marketing, food
transformation, packaging etc.
- Collaborative vegetable garden (Champs-à-Mailles
or ChAM) that welcomes participative gardening
sessions twice a week
- Small forest and wild garden that are part of the
network Réseau Nature
- Natural pond
offers training
& councelling
to new farmers
+
direct selling every Saturday from May untill November
composts organic waste
for plantations
La Maison Verte & Bleue (MVB) occupies and manages land owned by the municipality of Anderlecht. Their
main objective is to further develop sustainable models of the food supply chain, and preserve the rural
landscape and biodiversity of the valley as a transrural pole between urban tissue and country side. In 2011,
with the municipality, they created a natural pond and a wild garden to provide local species with water
during the winter and stimulate biodiversity in the area.
MVB is active in all steps of the food chain supply. The garden (le Champs-à-Mailles or ChAM) produces
vegetables and fruits. They also host different food processing activities including: two biscuit factories, food
upcycling and conservation through dehydration, canning of vegetable spreads.
MVB organizes informative walks and participative gardening events to raise awareness on the importance
and functionning of sustainable agriculture and further involve citizens in the food supply chain mechanisms.
People interested in developing a new commercial activity or bettering an existing one can also follow a
coaching class on food transformation and commercialization through short-circuit.
Local production and transformation is intended for local consumption and distribution. MVB sells its
produce through local GASAPs and invites citizens to buy directly from the farm one a week from March untill
November. Twice a week, citizens are welcomed at the ChAM for a friendly pic-nic dinner. They also deliver to
local shops and are currently developing a restaurant project via Boeren Bruxsel Paysans.

SPATIAL CONTEXT
Images retrieved from: maisonverteetbleue.be
ENABLING ELEMENTS
- Part of a great synergy of actors through the
project Boeren Bruxsel Paysans
DISABLING ELEMENTS
- Will leave la Ferme du Chaudron in the future,
what is next?
- Wild garden, biodiversity pond, pedagogic space

PARCKFARM asbl
- 2014
- Located on Tour & Taxis
- Born from Bruxelles Environnement’s call for
project Parckdesign 2014
- Became an official NGO created by local
inhabitants
- Vision of agroecological urban agriculture + social
cohesion & collectiveness
- Honey production
- Plants and small-scale fruits & vegetables
production
- Chicken farm for egg production
- Transformation through on-site cafeteria
- Workshops for gardening, medicinal plants,
literacy, cooking, homey harvesting, etc.
- Collective bread oven and chicken farm
greenhouse &
chicken farm coop
+
3
herbs, fruits,
vegetables, honey
& eggs
on-site farmers’market
1
2
4
Parckfarm (Pf) originated from the Regional Parckdesign festival in 2014. In order to revive Brussels’
parcs, Bruxelles Environnement created a call for project to stimulate participatory space making and
programmation. The project values artistic and creative practices, which concretised themselves on the 42 ha
site of Tour & Taxis (T&T). Their projects, neighbourhood fests and other activities come from a twofold vision
of agroecological urban agriculture and social cohesion and sharing.
1) Parckfarm is an non-for-profit NGO occupying the site of Tour & Taxis, owned by Extensa.
2) They produce a few of their own seeds.
3) The project’s main focus in neighbourhood livelihood. Every week, a multitude of events and workshop are
available to everyone. The topics include: gardening, planting, recognising herbs, making salsa, cooking, and
learning to read & write. A Food truck also organises movie projections.
Parckfarm also created a bread oven available to everyone who needs to bake their bread, pizza or tajine.
The oven is useable every Sunday from March to October. Their chicken farm is also collective, although the
project is momentarily paused.
4) The greenhouse hosts a cafeteria as well as a board game corner & a reading corner.

SPATIAL CONTEXT
Images retrieved from: maisonverteetbleue.beparckfarm.be & flanderstoday.eu
ENABLING ELEMENTS
- Following the Parckdesign project, citizens
created an NGO to continue the activities on site.
This project is very much citizen-managed and
therefore gathers a lot of synergies and collective
vision building.
DISABLING ELEMENTS
- Extensa is developing a densification project on
the site of Tour & Taxis. Although the theme of food
will still be a part of it, the project will turn Tour &
Taxis into an incubartor for multinationals. A lot of
office space, an indoor parc, and 10% of the site’s
total space will be dedicated to productive land.
In one of Brussels’ most dense neighborhood, the
project doesn’t resonate well with inhabitants (and
Brusseleirs).

PARCKFARM asbl
ORIGIN & GROWTH
Parckfarm (Pf) originated from the Regional Parckdesign festival in 2014. In order to revive Brussels’
parcs, Bruxelles Environnement created a call for project to stimulate participatory space making and
programmation. The project values artistic and creative practices, which concretised themselves on the 42 ha
site of Tour & Taxis (T&T). Their projects, neighbourhood fests and other activities come from a twofold vision
of agroecological urban agriculture and social cohesion and sharing.
With the creation of the European institutions, customs become obsolete and Tour & Taxis (custom
and mailing site) loses its purpose. The site is forgotten and left empty. In the 1990s, the site was subject to a
a huge commercial project named MusicCity, which never took off. In 2001, T&T was bought in equal parts by
two private promoters (the anonimous society Project T&T and Extensa) and two shareholders from the real
estate firm Robelco. Today, Tour & Taxis is entirely owned by Extensa.
In 2014, public institutions decide to invest the site and integrate it in a larger vision strategy on
sustainable eating and urban agriculture. Parckdesign was born. The idea is to create an edible parc that
promotes social cohesion and ecology all the while being subjected to citizen reappropriation. The festival
only lasted one summer, but the citizen dynamic behind the project was such that inhabitants created a nonprofit
organisation as an attempt to sustain their efforts on a longer time span. Today, Parckfarm asbl is still
running, although under the threat of a heavy densification and commercialisation project.
ORGANISATION
Parckfarm’s decision-making group is made up of one Administrative Council (four people), three employees
and one project representative, and meets once a month. Parckfarm asbl receives public subsidies that support
its three half-time employees. They are in charge of the greenhouse’s maintenance, the accompaniement of
Parckfarm’s multiple projects and the management of the NGO.
PRODUCTION
At the heart of Parckfarm is Farmhouse. Managed by volunteers and Parckfarm employees, the greenhouse
hosts a cafeteria serving vegetarian dishes, tea and other local drinks. The project lives from a tight collaboration
with local craftmen and merchants. The greenhouse also includes a reading corner, multiple animations and
board games available to all without any obligation to consume. It is also rentable for private events.
«Kot-Kot» is Parckfarm’s collective chicken farm managed by a group of local inhabitants. Unfortunately last
year (2017), the chickens were repeatedly attacked by predators, which is why the project is on hold for now.
The strengthening of the chicken coop will is done by Bruxelles Environnement.
«Bee car» consistes of bee hives made by Moktar and used for pedagogic visits and honey harvest.
ACTIVITIES
«Autour du four» is a collective bread oven, set up for free every Sunday afternoon (March to October). People
are welcomed to cook their bread, tajine, pizza and other delicious meals and share a convivial moment.
During sunny days, people can either prepare their dough or buy a pizza dough kit on-site.
Parckfarm also organises a multitude of workshops on gardening (recognising vegetal and animal species,
making salsa from harvested plants, learning to sow properly, learning how to make your soil more fertile,
etc.) and medicinal herbs (phytotherapy). In addition, they offer - mainly vegetarian - cooking classes every
Saturday morning. There are also dry toilet workshops
Other projects include Projet Parcelle ParckFemmes (a mix of gardening, cooking, composting, seed production
and overall pack and greenhouse maintenance), Femmes-House (a gardening or cooking workshop open to all
and provided playful literacy lessons) and Farmtruck (a food and film projection truck).
In the past, Parckfarm site hosted a basket distribution point, but the demand grew extensively and led, in
March 2017, to the creation of a bigger farmers’ market «Galinette», which takes place every third Friday of
the month.
DISABLING FACTORS = FUTURE
Uncertain since Tour & Taxis will undergo a huge urbanisation project.
POTENTIALITIES
Accompany the NGO to another location and learn from the synergies.

LA RUCHE QUI DIS OUI!
- 2011
- by Guilhem Chéron, Marc-David Choukroun &
Mounir Mahjoubi
- Equanum SA is the firm behind (mother hive)
- Over 1,000 hives in Belgium, France, the UK,
Germany & Spain
- 19 hives in Brussels
- Decentralised and consumer-centric version of the
GASAP model
- Hives work as independent micro-enterprises &
are managed by a paid hive manager
- Maximum 250 km distance between producer &
hive (unless invited)
- Organic/peasant methods are not mandatory
contract with store manager
+
1
3
producers can be
located over 250
km away from
their hive
EQUANUM
SA
+€
includes 16,7% commission
(20% taxes included)
8,25% - 12% to store manager
4,50% - 8,25% to Equanum SAS
2
La Rûche Qui Dit Oui! (LRQDO) is a consumer-centric distribution model that is transitional for people who
want to be more invested in supporting local agriculture. The firm behind it is Equanum SA or Rûche-Mama
(mother hive). Today there are over 1,000 hives spread over Belgium, France, the UK, Spain and Germany, of
which nineteen are in Brussels.
1) Producers interesting in joining a hive and be part of the network must also apply through the website
and be accepted by the mother hive. They will then choose a hive within 250 km from their location and be
approved by the manager.
2) LRQDO is a nebulae of hives that are relatively independent and managed by paid hive managers. In 2014,
65% of the hives had an independent entreprise status, 16% an association status, 10% a commercial entreprise
status and 9% were dependent of agricultural entreprises.
3) Equanum SA sets the shortness of its chain at 250 km. Thus a producer can deliver to a hive up to 250 km away
from his production site. However this rule is overlooked when a producer is invited to join a hive (meaning
the hive manager is very interested in having its produce in his store). The 250 km rule is also only applied
to the distance between a hive and its delivering producers, meaning that if the latter produces cookies with
flour that comes from 400 km away, this distance will not be taken into account.

SPATIAL CONTEXT
Images retrieved from: laruchequiditoui.be
ENABLING ELEMENTS
- Distribution model that is transitional for people
who want to be more invested in supporting local
agriculture
- Micro-enterprises creating small employment
- Anybody can start a hive, potential for
multiplication is huge
DISABLING ELEMENTS
- Vagueness of charter decreases contractual
security for producers
- Hives very much depending on their manager’s
strategy/values
- No obligation/verification for agroecological
production practices
- Flexibility for the consumer

LA RUCHE QUI DIT OUI!
La Rûche Qui Dit Oui! (LRQDO) was created in 2011 by Guilhem Chéron, Marc-David Choukroun and Mounir
Mahjoubi (current French Digital Secretary of State). The Socially Responsible Society behind the project is
Equanum SA or Rûche-Mama. La Rûche Qui Dit Oui! is a consumer-centric adaptation of the GASAP model of
distribution that works as a platform that provides a networking service for consumers who wish to get their
food through the short supply chain and want to support their local producers.
Today there are over 1,000 hives spread over Belgium, France, the UK, Spain and Germany, of which
nineteen are in Brussels.
ORGANISATION
LRQDO is a nebulae of hives that are relatively independent and managed by paid hive managers. In 2014, 65%
of the hives had an independent entreprise status, 16% an association status, 10% a commercial entreprise
status and 9% were dependent of agricultural entreprises.
This decentralised model is interesting because it creates employment (although no sufficient on its
own). People interested in becoming a hive manager have to apply through the website and be approved by the
mother-hive (Equanum SA). Then it is up to them to find a location, a pool of producers and consumers and set
up the hive.
Producers interesting in joining a hive and be part of the network must also apply through the website and be
accepted by the mother hive. They will then choose a hive within 250 km from their location and be approved
by the manager.
Consumers join a hive and order their produce through the website. If the minimum amount (per type of
produce, in total) isn’t reached, the order will not go through. Consumers then go retrieve their order at the
hive. There is no obligation to subscribe for a specific duration (like with GASAPs), which is beneficial to the
consumer but disabling to the farmers. However, producers don’t usually solely rely on LRQDO to sell their
food.
DISABLING FACTORS
One disabling factor is the fact that a hive’s attitude and values towards its producers is very much dependent
on its manager. Although La Ruche Qui Dit Oui! has a charter to respect, the rules are written in a way that
leaves a lot of room for interpretation. This can lead (and has already led) to the termination of contracts
before the end of the mandatory prior notice.
Another potentially disabling factor is the contingency of organic and agroecological production methods. For
one, Equanum’s charter doesn’t oblige to be organically certified (which doesn’t hold much value nowadays).
Secondly, the chart sets the shortness of its chain at 250 km. Thus a producer can deliver to a hive up to
250 km away from his production site. However this rule is overlooked when a producer is invited to join a
hive (meaning the hive manager is very interested in having its produce in his store). The 250 km rule is also
only applied to the distance between a hive and its delivering producers, meaning that if the latter produces
cookies with flour that comes from 400 km away, this distance will not be taken into account.
The commission charged by Equanum on producers constitutes another disabling factor . The total commission
of 16,7% (20% tax included) covers the store manager’s pay (8,25%) and Equanum SA’s small profit (8,25%). If a
hive manager invites producers, s/he receives 12% of the 16,7% commission (without taxes). The commission
is a disabling factor for producers who are also asked to deliver the produce themselves (addind transportation
costs) and be present during selling times.
The veracity of LRQDO’s short chain model can also be questionned. Since producers have to go through
Equanum SA and a hive manager before their produce reaches the customer, it is stilla short chain model?
FUTURE
Currently, Equanum SA isn’t making much profit.
POTENTIALITIES
The overal model of La Ruche Qui Dit Oui! encompasses a few loopholes that leave room for less-agroecological
practices. However, because a hive mirror its manager’s values and vision, it is difficult to evaluate the overal
agroecological quality (or lack of) of this model. A task that is already undertaken by IGEAT-ULB in their
Innoviris Co-Create 2015 «Cosy-Food».
La Rûche Qui Dit Oui!, alike Peas & Love, takes the concept of an agroecological practice and extracts
the aspects of it that hinder consumers. For example, GASAPs are a great model of citizen solidairity towards

SPATIAL CONTEXT
peasant farmers, but its obligations (participate 3h a month, having to subscribe for at least one year, being
in a group and taking collective decisions) and its strong militant connotation isn’t appealing or suiting
to everybody. In that sense, LRQDO can be a great transition tool for consumers who want to change their
consumption habits but do not either recognise themselves in the GASAP initiatives or want to invest so
much time and energy into buying food. In that sense, LRQDO can be perceived as an introductory system, a
complementary alternative and a marketable version of GASAPs.

GASAP
- 2005
- Buyers Group Solidary of Peasant Farming
- Cooperative model where members have to work
3h per month
- Producer-centric model
- Participates in the Innoviris Co-Create project
COSY-FOOD
- Project of GASAP Ecole
+
1
contract between group of buyers & producer
2
prices set by
producers only
+€
Food-consumption-related initiatives in Belgium appeared in 1970 and groups of buyers would gather
under the term GAC (Groupe d’Achat Collectif). Between 1980 and 2010, Belgium has seen it’s number of
farms decrease by 63%, alongside the rise of monoculture and the depletion of soil. This led to more militant
mouvements in favour of an ecological agriculture. After 2005, a new term is used for groups of buyers who
want to support peasant farming specifically: GASAP or Groupe d’Achat Solidaire de l’Agriculture Paysanne
(Buyers Groups Solidary of Peasant Farming). GASAPs are present in Brussels, Flanders and Wallonia.
The three main principles of the GASAP are direct selling, long-term buying and risk sharing. The latter is
articulated through the long-term buying which ensures a consistent revenue each month, even during
wintertime when the harvest is impacted by difficult climatic conditions (eg. this summer’s drought). Risksharing
goes back to burden-sharen and taking responsability for our collective actions.
1) GASAPs originated from a citizens’ initiative. Citizens form a group and approach the producers they are
interested in. If the producer wants to supply their GASAP, they decide together on what they would like to buy
and the producers alone fixes the price. They then sign a contract stating the GASAP’s engagement duration
(oftentimes for one year) and other specificities. They also sign the GASAP charter which states the general
values and objectives of such an enterprise.
2) In order to avoir any influence on the producer’s price fixing liberty, buyers share logistical and managerial
tasks (usually 3 hours per month) to reduce avoid intermediaries and any extra costs. The produce will be
delivered at a chosen location (usually a store).

SPATIAL CONTEXT
Images retrieved from: gasap.be
ENABLING ELEMENTS
- Supports peasant farming and farmers can set
their own prices
DISABLING ELEMENTS
- Cultural limits emanating both from the cultural
paradigm from which GASAP was born and the
context in which it exists today (Innoviris Co-
Create’s SOLENPRIM research)
- Takes effort from the consumers. GASAP Ecole
becomes a solution.

GASAP - interview with Laurence Lewalle (asbl coordinator & SAULE
researcher)
ORIGIN & GROWTH
Food-consumption-related initiatives in Belgium appeared in 1970 and groups of buyers would gather
under the term GAC (Groupe d’Achat Collectif). Between 1980 and 2010, Belgium has seen it’s number of
farms decrease by 63%, alongside the rise of monoculture and the depletion of soil. This led to more militant
mouvements in favour of an ecological agriculture. After 2005, a new term is used for groups of buyers who
want to support peasant farming specifically: GASAP or Groupe d’Achat Solidaire de l’Agriculture Paysanne
(Buyers Groups Solidary of Peasant Farming). GASAPs are present in Brussels, Flanders and Wallonia.
IDEOLOGY
The three main principles of the GASAP are direct selling, long-term buying and risk sharing. The latter is
articulated through the long-term buying which ensures a consistent revenue each month, even during
wintertime when the harvest is impacted by difficult climatic conditions (eg. this summer’s drought). Risksharing
goes back to burden-sharen and taking responsability for our collective actions.
ORGANISATION
GASAPs originated from a citizens’ initiative. Citizens form a group and approach the producers they are
interested in. If the producer wants to supply their GASAP, they decide together on what they would like to buy
and the producers alone fixes the price. They then sign a contract stating the GASAP’s engagement duration
(oftentimes for one year) and other specificities. They also sign the GASAP charter which states the general
values and objectives of such an enterprise. Most often, GASAP is the main channel through which producers
sell their food (followed by direct selling and Agricovert’s baskets).
In order to avoir any influence on the producer’s price fixing liberty, buyers share logistical and
managerial tasks (usually 3 hours per month) to reduce avoid intermediaries and any extra costs. The produce
will be delivered at a chosen location (usually a store).
GASAP adopt a cooperative organisational method. Within each group, decision-making is a participatory and
democratic process where each person has an equal voice.
GASAP asbl is the network that oversees all GASAP initiatives and supports the creation of new GASAPs. It
diffuses and shares the model of GASAP through public debates, new partnerships, communication, and also
takes on a mediator role between producers and consumers.
DISABLING FACTORS
One potentially disabling factor is the militant connotation that comes with the GASAP model. GASAP users
are more proactive in adapting their habits to their ideologies and values. They invest time in organising
their orders and visit their producers; they volunteer 3h of per month; they mostly consume seasonal foods.
GASAPs, because they are producer-centric, are not the easiest distribution model to adopt (in comparison
to going to the store, buying food and going home). Moreover, creating a GASAP, or simply joining one, calls
for a social effort of sociability and cooperativity. These limitations lead to the creation of other alternative
distribution channels like La Rûche Qui Dit Oui! Which has been heavily criticised by GASAPs and GACs.
The cultural paradigm in which GASAPs were born and still exist constitutes another disabling factor. Although
GASAP users present a variety of social levels, the concept was born from a specific group of educated people
who entertained a specific interest for qualitative and fairly-consumed food. In that sense, it embodies one of
many possible definition of what sustainable eating can signify. This disables people from different cultural
background, especially ones living in precarity, from feeling comfortable joining a GASAP.
First, the differences in levels of education in regards to food-related issues create insecurities that
prevent the proper use of GASAPs’ democratic organisation. For some, the access to food prevails the access
to ecologically-grown, local food (not all eaters share the same Maslow pyramid). In that sense, not everyone
shares the same knowledge and opinions on what sustainable food means. The vision put forth by the GASAP
movement doesn’t automatically speak to everyone. GASAP’s democratic and participatory model is not
disabling in itself, but the cultural context in which it exists (both the one from where it arised and the one in
which it lies now) creates barriers that makes its appropriation by other populations difficult.
Second, because the representation of sustainable food might not speak to them. But the cultural
setting in which it takes place is to certain people. In that way, it is also important, throughout this three years
long JPI project, to regularly take a step back, acknowledge the cultural paradigms from which our reflexion
grows and go beyond our own perspective of agroecology and food accessibility.

FUTURE
As previously mentioned, one of GASAP’s disabling element is the effort required to set up a small community
of buyers. One answer to this problem, proposed by Laurence Lewalle, is to use existing communities
such as schools to set up GASAP groups. GASAP Ecole, which began in 2017 and is subsidised by Bruxelles
Environnement, recounts three GASAP schools: Saint-Joseph (Boondael), Arc-en-Ciel (Forêt) and a third in
Jette. Four others are being set up: two secondary schools in Auderghem and Ixelles, and two primary schools
in Anderlecht and Woluwe-Saint-Lambert. The objective is set at nine GASAP schools for 2018 (possibilities in
Molenbeek, Brussels 1000 and Watermael-Boitsfort). In relation to the cultural barrier factor, a GASAP school
project is being set up at the Athenée Royale Rive Gauche. More information will follow.
POTENTIALITIES
Follow the idea of GASAP Ecole (which can also be applied to offices for instance). Enable more marginalized
population to create their own GASAP instead of integrating existing ones. Finding ways to link GAC and
GASAPs.

SHAK’EAT
- 2017
- Winner of the first Food Waste Challenge Leuven
by FoodWin
- Located in Brussels
- Francine Beya, Aurélie Beya, Christina Lescot and...
- Catering service using surplus food
- Focus on collaborative & circular economy
- Wants to normalize the use of surplus food and
show its potential in qualitative culinary production
- Sensibilisation through workshops
- Makes food waste an all-level issue, from individuals
to organisations to firms
reduce waste &
reuse surplus food workshops
farmers &
stores surplus food reuse
Shak’Eat was born from the first city Food Waste Challenge in Leuven (organised by FoodWin) in 2017. Their
objective is to offer a high-quality catering service by reusing surplus food. T
he have multiple partnerships with supermarkets (La Ferme du Peuplier, The Shift, FoodWin, Belvas Belgian
Chocolate, greenlab.brussels, Origin’O, Green Ideal & Färm).
Their objective is to take down the negative connotation of wasted food (not qualitative, gross, etc.) and sensibilise
individuals, firms and other enterprises to the issue. They also offer workshops and counceling to
enterprises who wish to reduce their food waste.

SPATIAL CONTEXT
ENABLING ELEMENTS
DISABLING ELEMENTS
- Builds a positive connotation about food surplus
- Targets enterprises amongst other structures,
taking food surplus issues outside of its usual social
category
- Looks delicious

BEESCOOP - COOPérative Bruxelloise, Ecologique, Economique et Sociale
- 2017
- Schaerbeek (at the border of Saint-Josse-Ten-Node)
- Brussels’ first cooperative supermarket
- Citizens cooperative (Société Coopérative à Responsabilité
Limité à Finalité Sociale)
- Partners for research: CEESE-ULB (FALCOOP) &
Qualinca-ULB (Choud’Bruxelles)
- Partners with parts: Innoviris, Bruxelles-Environnement,
Céline Frémault (Ministre du
Gouvernement BRC), SAW-B, Réseau ADES, Factory
X, Village Partenaire & Impulse Bruxelles
- Products in bulk
- Local and international producers
- Organic (almost 100%)
- Aims to make healthy & organic food accessible to
all
€
cooperants integrate by buying parts
policies &
contract
enable
sustainable &
local farming
+
1
selling price at
+20% of farmers’
price
+
+€ 2
when profit
increases,
selling prices
decrease
Beescoop is the first cooperative supermarket in Brussels. Its main objective is to make healthy and qualitative
organic food accessible to all. The supermarket buys fair-trade, locally-grown and environmentally-friendly
produced foods. They take a 5% commission on bulk and fresh produce and 20% on the rest. In case of excess
profit, prices go down. They also aim to be open-source and share their knowledge. They want to be an example
for social innovation in a sector and spatial context that are more competitive than cooperative.
The cooperative is very structured, with 8 committees for store-related topics, 3 committees for cooperative-related
topics and 1 council.
Cooperants have to work in the store 2h45 every 4 weeks. Sanctions will be given for missed shifts. Each cooperant
has a card that enables them to enter the store. Each cooperant covers three eaters (him/her + two
adults).
1) They are in the process of adding a kitchen to their space, to transform surplus food and sell it in the store.
2) Cooperants feed three adults in total, meaning that if one of three flatmates is a member, the other two can
also benefit from the supermarket.

SPATIAL CONTEXT
ENABLING ELEMENTS
- Wishes to be a supermarket and has a very wide array
of available products
- 1 cooperant can cover up to two other adults
DISABLING ELEMENTS
- Culture shock (especially since it is implanted in a
Turkish neighbourhood) highlighted by Innoviris Co-
Create’s SOLENPRIM research. Their method (needing
a card to enter for instance) doesn’t speak nor appeal
to all populations, especially the Turkish community
that inhabits the neighbourhood.
An option to make this model truly accessible
to all would be to adop the strategy of ADDA in Nantes
(France). Each product has three different prices: a
«normal» one, a «social» one and a «I really can’t pay
much today» one.
- Products vary a lot depending on weither people by
them or not
- Everybody must work 2h45 every 4 weeks

LE DEBUT DES HARICOTS asbl
- 2005
- 6 current projects: La Ferme Urbaine, Les Herbes
de Bxls, Graines de Paysans, Le Mont des Herbes, La
Pousse qui pousse, Les Jardins Collectifs
- Contributed to creation of Terre-En-Vue, GASAP &
Les Jardins Collectifs
- Dinners, communal gardens, pilot project on air
pollution, monthly gardening classes, trip to Quebec
to exchange knowledge & learn about other
practices
- Youth sensibilisation
offers training
& councelling
to new farmers
+
direct selling every Saturday from May untill November
composts organic waste
for plantations
Le Début des Haricots asbl (LDH) makes it its mission to mobilise & support Brusseleirs on topics ranging from
biodiversity & sustainable food to urban space reappropriation. The NGO puts a strong focus on collective intelligence,
sociocracy, the use of consensus & agreement-facilitating tools. Their strategy includes economic
relocalisation, local production and value recognition for the work of farmers.
Education program:
- 2006: Jardins des couleurs (two years long program for schools)
Citizen mobilisation program
- 2007: Collective gardens (began with one rue Gray and one at Tour & Taxis)
- 2011: Experimental garden on the royal library’s rooftops
- 2012: Collective orchard (renovation or creation of orchards)
- 2015: La Pousse qui pousse (plant nursery in Saint-Gilles)
Social & solidarity economy program
- Farm located in Neder-Over-Heembek and employing people in professional transition
- Support for professional agriculture projects (BBP)

SPATIAL CONTEXT
ENABLING ELEMENTS
DISABLING ELEMENTS
- Focus on urban reappropriation through urban
agriculture
- Have a small project that includes seed production
- Are part of the Boeren Bruxsel Paysans project

LE DEBUT DES HARICOTS asbl
FOCUS & WORKINGS
Le Début des Haricots asbl (LDH) makes it its mission to mobilise & support Brusseleirs on topics ranging from
biodiversity & sustainable food to urban space reappropriation. The NGO puts a strong focus on collective intelligence,
sociocracy, the use of consensus & agreement-facilitating tools. Their strategy includes economic
relocalisation, local production and value recognition for the work of farmers.
MEMBER OF
-Nature & Progrès Belgique
- Le Réseau IDée
- Inter-Environnement Bruxelles
- RABAD (Réseau Bruxellois des Acteurs de l’Alimentation Durable)
- RéSAP (réseau de Soutien à l’Agriculture Paysanne)
- Réseau des GASAP
- Les Jardins de Pomone
- C-paje
- Relie-F
- SAW-B
- Terre-en-vue (cooperator)
- Brasserie de la Lesse (cooperator)
- l’Epi Vert (cooperator)
EDUCATION
- 2006: Jardins des couleurs (two years long program for schools)
CITIZEN MOBILISATION
- 2007: Collective gardens (began with one rue Gray and one at Tour & Taxis)
- 2011: Experimental garden on the royal library’s rooftops
- 2012: Collective orchard (renovation or creation of orchards)
- 2015: La Pousse qui pousse (plant nursery in Saint-Gilles)
SOCIAL & SOLIDARITY ECONOMY
- Farm located in Neder-Over-Heembek and employing people in professional transition
- Support for professional agriculture projects (BBP)

TERRE-EN-VUE asbl
- 2011 (ReSAP initiative)
- In Wallonia & Brussels (Flanders = De Landgenoten,
France (original) = Terre de Liens)
- Numerous partners from local to EU level, including:
Terre de liens (Fr), RegionalWert AG (Ge), Soil
Association (UK)
- Not-for-profit NGO, Cooperative (2012) &
Foundation (2015)
- Each branch is subdivided into operational, creative,
administrative & decision-making poles
- 21 ha by 2015 + 9 ha in 2016 (14 ha in Flanders)
- Land acquisition, knowledge & tools sharing, support
farmers social community
farmers receive trainings &
advice on sustainable farming
+
contrat
between
producers &
Terre-en-Vue
contract with Terre-En-Vue includes building a community of buyers
Terre-en-Vue asbl regroups three structures. The cooperative which enables them to buy land through citizens and
NGOs’ investments. Donations is done by buying parts (and integrating the cooperative).
The Foundation enables people who wish to donate or give through their testament land. The lands will be used as
«commons» and be rented to farmers who can then develop their agroecological productions.
The association provides education, accompaniment and organisation assistance to farmers who are setting up
their project. It also stimulates the associative life of the network by organising social events (between farmers and
between farmers and consumers), conferences, markets, discussions, information nights, etc... It facilitates farmers
(who oftentimes live a solitary life) to have a social network of colleagues and consumers. The association also weaves
the network of partners and consumers. In addition, it conducts researches and develops knowledge on soil fertility
protection amongst other topics. It is also the association’s job to formulate political stands and propositions.

SPATIAL CONTEXT
Farms with (soon-to-be) acquired land
- Ferme Marion (Wavreille/Namur)
- Ferme Larock (Rotheux/Liège)
- Ferme Renaud (Bourdon/Luxembourg)
- Bergerie (sheepfold) d’Acremont (Bertrix/
Luxembourg)
- Farm Bio Lorraine (Viville/Luxembourg)
- Ferme-Ecole de Bierleux-Haut (Stoumont/Liège)
- Bergers de la Haze (Fontin/Liège)
- Ferme Sainte-Barbe (Orp-le-Grand/Brabant
Wallon)
- Ferme du Muselbur (Sampont/Luxembourg)
- Ferme des frères Jacquemart (Saint-Gérard/
Namur)
- Les légumes d’Emile et Camille (Serinchamps/
Namur)
- Terres de Rebaix (Hainaut)
Farms waiting for land acquisition
- Le Champs des Possibles (Jupille-sur-Meuse)
- Ferme du Domaine de Graux (Gaurain-Ramecroix)
- Montagne Saint-Pierre (Liège)
Test-spaces supported by Terre-en-Vue
- Espace-test de Tourinnes-la-Grosse
ENABLING ELEMENTS
DISABLING ELEMENTS
- Land acquisition