We organise our actions in six thematic & strategic agendas:
Strategic Agendas:
Bio-economy
Circular Construction
Chemicals/Plastics
Manufacturing Industry
Food Chain
Water Cycles
Seven leverages provide additional support:
Leverage effects:
Lever Policy Instruments
Lever Circular Procurement
Lever Communication
Lever Innovation & Entrepreneurship
Lever Financing
Lever Jobs & Skills
Lever Research
What, why and how?
Why are we pursuing a circular economy?
Future visions 2050
How do we see our circular future?
About our management
Who steers what at Flanders Circular?
BonMush wants to conquer our plates with food based on oyster mushroom. When Caroline Vercauteren took over BonRill from her parents-in-law, it was still a traditional butcher's shop. She shifted the focus from meat to sustainable, vegetarian products based on oyster mushroom. Tasty, local and circular!
From meat to oyster mushrooms
Until five years ago, the West Flanders butcher's shop BonRill produced only classic charcuterie. When Caroline Vercauteren took over the company, she let a new, innovative wind blow. With BonMush, the focus shifted from meat to sustainable, vegetarian products: vegetarian salads, but also fish and meat alternatives based on oyster mushrooms. With products like Tune-in Salad, Sea Salad and Farmer's Sausage ... BonRill leans close to classic preparations.
‘Eat the world a better place’
The oyster mushroom is also known as ‘the steak among vegetables’ because of its delicious meaty flavour. BonRill's ‘fun-gis’ are grown organically, locally and vertically. And circular, as they grow on a layer of coffee and brewery residues. Social sustainability also plays a role: a large proportion of the oyster mushrooms come from bespoke farm De Kromme Boom in Ghent. This is how BonMush lives up to its motto ‘Eat the world a better place’.