OUR TARGET

Flexitarian

Flexitarisme is not a new diet, even not a fad. The idea behind is a 'part-time'  vegetarian. By eating relatively less meat and animal products, the flexitariër not only contributes to their own health, but he or she also thinks along with the environment, animal welfare and fair distribution of food in the world. For more and more people, especially young people, this becomes a very conscious choice.

It's all about choices and regularity. The flexitarian denies himself nothing, he still chooses for quality. Of course, it is always nice and fun to vary.

The word "flexitarian" has been around a while and is originally from America. It originated in 2004 when Mark Bittman, food journalist for The New York Times, once mentioned “flexible vegetarian” in a column. This happened in the context of a performance about the history of our diet in an industrialized society. The term became really famous with the publication of the book, The Flexitarian Diet, in 2008.

The flexitarian trend was then described and discussed in the media and since then it has become a trend in America. Many famous chefs such as Jamie Oliver, Lidia Basti Eisenach and Katie Lee embrace this new way of eating. As well as celebrities such as Sir Paul McCartney, Ed Begley, Jr. and former Vice President Al Gore have also become flexitariër.

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Meat substitutes

A great asset to reduce our ecological footprint is to replace meat and fish by vegetable alternatives such as legumes, nuts and seeds.
Proteins are an essential part of human nutrition and health, an adult needs daily about 40-65g protein. The animal proteins should therefore be replaced by a full and healthy substitute: vegetable protein.

Peas

Peas are naturally rich in protein and ideal as a meat substitute. This legume not pit the ground; but draws its power from sun, rain and wind.

They are grown here locally; without risk of over-fertilization.

The pea contains no allergens; there are no GMO applications.

Peas are also very healing thanks to its balanced composition of vitamins. One of the most striking aspects of the pea is its large amount of protein and fiber, so it provides a good and uniform digestion.

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Chickpeas

Chickpeas are originally from North Africa and has traditionally been the most popular meat substitute over centuries. The people around the South and East Mediterranean Sea eat chickpeas in large measure because it is a popular legume, they form the basis for falafel and humus.
Chickpeas have a high nutritional value, are rich in fibre are good for heart and blood vessels and contain few calories.
Chickpeas have a good taste, even for children.

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Soy

Soy is very healthy, rich in protein and excellent meat substitute. Soy moreover is easily processed.
But, Soy is an allergen, well off the ground, and contain the risk of GMO contamination,
In terms of sustainability soy scores not that good. Soy is responsible for 70% of deforestation of the Amazonian forest.