Expert Panel on Plant-Based Cuisine Techniques, Implications & Passion

🌱 Cooking with plants today is no longer a trend.

And it goes far beyond environmental considerations.

It’s a different way of thinking about flavour, creativity… and what’s on our plate.

🍽️ From a health perspective, many studies show that a more plant-forward diet — rich in vegetables, legumes and whole grains — is associated with fewer chronic diseases and greater nutritional diversity. Not a strict rule, more a direction.

🌍 From an environmental perspective, what we put on our plate matters too: livestock farming accounts for around 15% of global greenhouse gas emissions, and several scenarios show that a predominantly plant-based diet can reduce the carbon footprint of our meals by up to 50%.

✨ The real challenge?

Making plant-based cuisine desirable, creative and joyful — something that sparks desire before it convinces.

👉 Last week was the perfect opportunity to talk about this during an afterwork panel discussion with @best_vegetables_restaurants, @oxaliscuisinevg and @entropyrestaurant — three actors of the Brussels plant-based ecosystem who cook it, teach it and help bring it into the spotlight.

It was also a chance to (re)introduce the book Radilicious 2, brought to life through images by @the.soul.food.photographer and words by @miekedevylder.

And a reminder that, as the year comes to a close, you can choose gifts that make sense — on the plate and for everyone.

🎁 The book is available on request at @entropyrestaurant and online via @best_vegetables_restaurants.

If you love cooking, you can also book gift vouchers for a workshop at @oxaliscuisinevg or @matieres_premieres_ in 2026.

Or treat someone to a dinner at @entropyrestaurant.

Wishing you all mindful and joyful festive holidays 🌟

🌿 Oxalis – École végétale

https://www.oxaliscuisinevegetale.com

🥕 Matières Premières

https://www.matierespremieres.be

🌍 We’re Smart World

https://weresmartworld.com