#422 Erkenningsnummer P708816
march 23, 2016 \ newsweekly - € 0,75 \ read more at www.flanderstoday.eu current affairs \ p2
“We got him”
Europe’s most wanted - the last surviving suspect in the November attacks on Paris is arrested in Brussels
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politics \ p4
BUSiNESS \ p6
Beer season is open
innovation \ p7
education \ p9
art & living \ p10
Alternative realities
The weather is clearing up, and the spring holiday is about to begin, which means one thing in Flanders: Beer festival season is upon us
Hold your smartphone in front of images in Hasselt to see the smartly stylised women how they really are in intriguing outdoor exhibition
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© Courtesy Jarheads
Reduce, reuse, recycle Flemish companies branch out into the world of sustainable food delivery Sally Tipper Follow Sally on Twitter \ @sallybtipper
Two Flemish food delivery services are opting for greener packaging, including glass jars and compostable paper bags, in an effort to reduce the use of resources and waste and boost recycling
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hristophe Kemel heads home from the restaurant where he works, exhausted after an evening’s service. Come 3am, he’s in the kitchen again, this time at home, preparing salads for his new day job. He’s one of three young men branching out together from the restaurant trade into a brave new world of sustainable food deliveries. Their concept, Jarheads, provides healthy lunches served in re-usable glass jars, which customers can either keep and use again or return with the next delivery. Launched just last month, they’re among a small but growing cohort of companies with an eye on providing top-quality takeaway food without the accompanying waste packaging. And
they’re growing fast. “I’ve worked in restaurants and catering for a long time, but this is very different,” Kemel says. “The biggest thing behind it is the jars; that’s our selling point. At the moment, we work from our houses: there’s no physical location, no restaurant, so our branding has to be very strong. Back in the day, you just opened a restaurant; now you have to start a concept. And if your branding isn’t right, you’ve got nothing.” The idea for the company sprouted from Kemel’s discussions with two colleagues, a pair of fitness fanatics frustrated by how hard it can be to find healthy takeaway food. “You see that a lot of people want to change and eat more healthily, but you have to make it very easy for them,” he explains. “We have to maintain what we’re doing now and try to improve. What my mother always taught me is that if you do something, you should do it well.” Jarheads currently serves Mechelen, Antwerp and Brussels,
supplying mainly offices, with a minimum order of €30. The menu is made up of salads, soups, spring rolls and a few desserts, priced between €4 and €10, with a small deposit for the container. And because details are important, the cutlery, too, is environmentally friendly – organic plastic made from corn and chalk. As for the delivery process, there are plans afoot to make it more sustainable. “In the city centres, we’re looking to do deliveries by bike, because it will be so much quicker,” Kemel says. “We lose a lot of time on transport. I’ve had people ask ‘how do you deliver, is it sustainable?’ but I can’t deliver by horse and carriage! Eventually, we want to do things like electric bikes, but we’ve only been going for a week.” Their original idea was to team up with a charity and give away the leftovers, but in reality, the business is run too efficiently for that. “DakAnt in Antwerp helps disadvantaged families with food,” says Kemel. “But in the end, we don’t continued on page 5