Le Champignon de Bruxelles

Le Champignon De Bruxelles mushroom farming

Le Champignon de Bruxelles started with Hadrien Velge, Sevan Holemans and Thibault Fastenakels. After reading some inspiring books, they discovered an emerging niche with an enormous potential to change the world for the good: the cultivation of mushrooms on organic waste sourced in cities. Without asking too much questions, they embarked on an adventure and went from young students to being successful entrepreneurs.

Waste is a valuable resource

It is time to say goodbye to our linear economic model of “take, make & dispose”. The circular and blue economy is about producing, consuming and regenerating in an endless creative spiral.

The young team of Le Champignon de Bruxelles has already experimented with growing different kinds of mushrooms on what was once seen as “waste”, for example coffee grounds and brewery waste. In this way, they recover the by-products of other industries and use them to grow mostly shiitakes.

And even after the harvesting of the mushrooms, the substrates are excellent excellent resources. They can be used as fodder, or to be added to the soils of (urban) farms in Brussels.

Also check out the best promo-video ever, made by Master Shiit and Shiitakid from the hip hop collective Pang! – 100% Bio.

The 12 Steps of le Champignon de Bruxelles

All of this sounds easy, yet we can asure that it is not. Starting an urban mushroom farm with waste products from the city holds many challenges.

To learn how le Champignon de Bruxelles solved these challenges and to learn about the 12 steps they undertook to transform their vision into reality, click on this LINK to 12 steps story of Le Champignon de Bruxelles