Ft 2013 32

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Flanders today august 7, 2013

#292

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A pilot project is set to measure drivers’ reactions to paying a toll to enter Brussels 5 © Het Nieuwsblad

Erkenningsnummer P708816

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news

f r e e n e w s w e e k ly

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business

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science & education

Masters of Maaseik The birthplace of the Van Eyck brothers is the first in our series of often over-looked Flemish towns 9

w w w. f l a n d e r s t o d ay. e u

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living

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arts

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agenda

Where wrinkles rule Rimpelrock gets the over50s involved in Flanders’ massive music festival culture 11

Taste of the future Entrepreneurs of healthy fast food are discovering the challenges of sustainable business Linda A Thompson

There is a subtle shift happening in the world of food: More and more young people are starting businesses that not only provide you with healthier food options but are determined to work sustainably while doing it. They are walking the talk, but with that comes challenges in the balance between making money and staying true to your ethic.

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very weekday morning, Mieke Dumortier mounts a sturdy cargo bike and begins her workday. Between 8.30 and 12.30, she makes a 50-kilometre trek around the Singel area of Antwerp to deliver half-litre refrigerated portions of soup – come rain or shine. After her round, Dumortier, known better by her business name Soepmie, locks herself away in her kitchen and begins making soup for the next day – always vegetarian and always with seasonal and organic produce. “I want to do this as ecologically as possible,” says Dumortier (pictured). “For every aspect of Soepmie, I ask myself: ‘Is there a green way or a greener way to do this?’” This ethos makes her one of a handful of young Flemish entrepreneurs determined to offer more healthy food options to consumers on a tight schedule or budget – or both. Combining an idealist streak with a nifty business approach, sustainable entrepreneurs like Dumortier share a desire to help Flemings eat more healthily and brand their products as a green and local alternative to industrially produced foods. From vending machines that dispense organic snacks (Coolbox) to weekly subscriptions to vegetables direct from the farm (Nieuw Vriesehof), these food-related start-ups and small businesses target consumers looking for shortcuts to a healthy and nutritious diet. Many of the entrepreneurs behind these ventures are in their 20s and 30s. They represent a generation that is rebelling against business as usual, says Céline Louche, an ``continued on page 3


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