Nicolas fievez et géraldine joris Design Direction
LE PROJET :
Réhabiliter le jardin botanique et en faire un lieu de rencontre entre les habitants et les étudiants. Ce sera l’occasion de sensibiliser le
Saint-Gilles sur la question de l’alimentation durable.
1. La maison
2. Les serres
3. Le jardin
ATING THE HOUSE INTO AN ORGANIC CAFE-BRASSERIE.
A café-restaurant where you can both have drinks or organic
which products come from the greenhouses and local
ranchers. There’s an open kitchen for more transparency.
Prices are student-friendly.
Here the atmosphere encourage meetings and discussions.
A place which promote projects for
sustainable food and/or neighborhood life
. flyers about social innovations
. a display wall for classifieds.
The restaurant works in partnership with Forem/CPAS and
promotes integration jobs.
S G II L T
Table à donner. venir
Recherchons baby- :
2. USING THE GREENHOUSES FOR RESPONSIBLE FARMING.
The restaurant and the greenhouses are run by the same
association and work together.
The greenhouses are run by
(residents and students). This encourages knowledge transmission,
human development, and makes
closer social relations in the
olunteers share the products grown or
meal vouchers for the restaurant. Money
from sold organic food baskets is used for
3. SPECIFIC EVENTS PROMOTING SUSTAINABLE FOOD TAKE PLACE IN THE GARDEN, THEY LIVEN UP THE NEIGHBORHOOD.
One time a month, a local farmers’ marke
place in the garden, the greenhouses also
sell its own fruits and vegetables.
The greenhouses are open to public,
you can (re)discover all aspects of
responsi- ble farming.
As EAT! food festival (Bois de La Cambre), the
will host an annual festival concerning sustainable
food and bringing together various stakeholders :
organic restaurants, local producers, social