VTEM skitter
VTEM skitter
VTEM skitter
VTEM skitter
VTEM skitter
VTEM skitter

unnamedTraditional Japanese food is known as “washoku” in the land of the rising sun. “Wa” translates into peace or harmony and “shoku” means meal. In my 10 plus years of living in Japan I would say that Japanese food in all its forms from modest and nutritious home cooked comfort foods like “tonjiru” (miso soup with pork and root vegetables) to exquisite visual displays of delicious seasonal ingredients like “kaiseki” (equivalent to 3 star rated Michelin cuisines) is about engaging the senses.

It is easy and tempting for most people unfamiliar with Japanese cuisine to reduce it to stereotypical images of sushi and green tea. Some expats who have lived in Japan prefer to show their knowledge of the food culture by fixating on dishes that they don’t enjoy pointing out foods that may be considered strange or unappetizing. “Natto” which is fermented beans with a pungent smell and an equally unappealing taste for most who work up the courage to try is one such example.

Read more ...  

“We, the people, do have the power to stop [the] tragic waste of resources, if we regard it as socially unacceptable to waste food.”— Tristram Stuart

Presently, the European commission, other global agencies and advocacy groups are promoting sustainable food policies. According to the EU standing commitee on Agriculture Research (SCAR), many of today’s food production systems compromise the capacity of the earth to produce food in the future, because food production is exceeding environmental limits. In view of this seemingly great disaster waiting to happen to our food production, I ask what about some responsible eating? Not the calorie counting responsible eating but the zero waste, responsible eating.

Sustainable food production is a worthy cause, but are we producing so much food because we need it or are we producing so much, because we do not use what we produce efficiently. Eating is no longer about satisfying our hunger, especially for many who live in the developed world, where the most food is produced. Our ostentatious lifestyle and conspicuous consumption is all evident in how we eat. Families and individuals buy more food than they need and end up not eating the food or giving the excess to someone else to eat.

I have seen people especially young people, in trains and restaurants, who leave their lunch barely touched. What about buying what you can eat or truly sharing a meal? It is part of being socially responsible. If we eat in a more responsible way, then maybe we will not need to bother the earth so much to yield more food.

Upcoming Events

There are no up-coming events

The Helping Hand Project

In collaboration with Kwabre Ne Sekyere Belgium,Mfantesman vzw,Voice of Women International, Kente FM and other African organizations, we are organizing "The Helping Hand project",is an action started in 2016, aimed at feeding the homeless in the Brussels area. We are in need of volunteers to help with the cooking, packing and distribution of food to the homeless and needy. We are also still looking for sponsors for this project. We do not accept funds but prefer sponsorship in the form of donations of desired food items, food packaging materials. if you are interested in giving a helping hand, contact us on This email address is being protected from spambots. You need JavaScript enabled to view it.

Latest News

An Award for the Helping Hand Project An Award for the Helping Hand Project   The Food Bridge's Helping Hand Project received an award from the Ghanaian students union... More detail
Nigeria Farm to Kitchen Initiative Nigeria Farm to Kitchen Initiative Over the past year, the Food Bridge vzw and its partners have been organizing training and seminars... More detail
Netherlands Food Partnership: Food system transformation in the Global South   On Friday 15 October 2021, Netherlands Food Partnership is hosting a unique and uplifting... More detail
Register : Building Resilient, Inclusive and Secure Food Systems for Members of the OACPS Register : Building Resilient, Inclusive and Secure Food Systems for Members of the OACPS Redistration is open now for the  Organisation of African, Caribbean and Pacific... More detail
Accessing African Diaspora Food Market Accessing African Diaspora Food Market As part of the ongoing Agrofood Entrepreneurship Training, in collaboration with PROSI Group Austria... More detail
Call for Proposals: Innovative solutions for resilient, climate-smart and sustainable food systems Call for Proposals: Innovative solutions for resilient, climate-smart and sustainable food systems The Joint Call Board from the ERA-NETs SUSFOOD2 (SUStainable FOOD production and consumption)... More detail