Wallonia Nordics’ Post

𝗧𝗵𝗲 𝗣𝗼𝘄𝗲𝗿 𝗼𝗳 𝗪𝗶𝗹𝗱 𝗡𝗮𝘁𝘂𝗿𝗲: 𝗶𝗻𝘁𝗿𝗼𝗱𝘂𝗰𝗶𝗻𝗴 𝗣𝗘𝗥𝗘 (פרא) 𝗢𝗿𝗴𝗮𝗻𝗶𝗰 𝗧𝗲𝗮 𝗯𝘆 𝗪𝗶𝘀𝘀𝗼𝘁𝘇𝗸𝘆🌿 In our continuous strides in product innovation, we are excited to share another milestone: Wissotzky’s debut in the organic tea world with 𝗣𝗘𝗥𝗘 (pronounced peh-reh, means Wild) – our first-ever organic brand, tailored for natural food stores. As Michal Levy, VP of Tea division says, “PERE is more than a new product line – it’s a philosophy. The collection embodies the untamed essence of nature, offering teas grown without pesticides or artificial fertilizers, at their own pace, and with their own natural strength. This journey wasn’t just about entering the organic market. It was about crafting a collection that stays true to Wissotzky’s legacy of quality, expertise, and a deep understanding of the Israeli palate. After extensive research into organic botanicals and flavor combinations, our development team has created six unique blends that perfectly balance nature’s power and taste.” PERE invites you to experience the richness of organic tea and discover the treasures it holds. Team Tamar Shorer, Noa Bar, Shlomi Hacmon, Shalom Seidler, Raviv Brookmayer R&D הגר חליגואה חנין, Ori Pagura Design BARUCH NAEH / Baruch Naeh and Partners #WissotzkyTea #Tea #HerbalTea #Organic #OrganicTea #Innovation #NaturalLiving #Wellness #FMCG #Natural #Naturalfood

Denmark is an interesting one for me with my topic future of organic how much is transferable 🌿🇩🇰 Denmark is a global leader in organic food, thanks to mixture of strong government support and innovative policies: 💪 Government Support 💰: The Organic Action Plan provides significant funding to boost organic farming and consumption, aiming for 30% of land to be organic by 2030. 💚 Organic Cuisine Label🏅: Public canteens must serve at least 60% organic food, supported by a 17M DKK fund to help the transition. Over 3,200 canteens are certified. 🥇 Eating-Out Certification🍽️: The "eating-out" label shows the percentage of organic ingredients in large kitchens, categorised into gold, silver, and bronze levels depending on how % used These initiatives make organic food accessible and affordable, driving Denmark's success in organic dining! 🌱 #OrganicDenmark ⚠️ if anyone has any suggestions connections re my topic “What’s the future for organic 💚 “ ⚠️ Hit me up 🤙

At the High-Level Group on Wine Policy meeting on 16 December 2024, 🍇 IFOAM Organics Europe and ECOVIN congratulated Member States and the Commission for agreeing on recommendations to ensure the future of European wine production. 🍷 We could highlight to Commissioner Christophe Hansen that organic wine production is now significant in Europe 🌍 (e.g., 22% of wine production in France 🇫🇷). This provides many benefits for nature 🌱 and for farmers 👨🌾👩🌾. In many respects, the development of organic wine production is strategic for the wine sector 🍾 - both for domestic and export markets 📈 - and it should not be jeopardised. In this respect, IFOAM Organics Europe clarified that it is currently NOT calling for an examination of the possibility to use Potassium Phosphonate. While some of its members are calling for this possibility, others are against it. IFOAM Organics Europe will therefore discuss the topic in its wine expert group in the near future. Above all, the organic movement reiterated its commitment to face challenging climate conditions 🌦️ in wine production through a combination of: ✅ Restricted use of natural inputs like copper 🧪 ✅ Agronomic knowledge 📚 ✅ Innovation, in line with organic principles 🌿 ECOVIN Bundesverband Ökologischer Weinbau e.V. Ralph Dejas European Commission #OrganicsEurope

From 11 to 14 February 2025, BIOFACH, the World’s Leading Trade Fair for #Organic Food, will be offering a comprehensive inside view of the many issues relevant to the organic sector. #Stakeholders across the entire value chain will gather on site in Nuremberg and on BIOFACH digital. Together, they’ll set the course for a #sustainable future while also discovering the varied offerings of #international exhibitors and sharing their #knowledge for example at the BIOFACH Congress. The focus topic for 2025: Yes, we do! – How to effect change in the #organicfood segment.

Meet Garryhinch Wood Exotic Mushrooms based in Co. Offaly. The 30-year-old business pivoted in the face of Brexit diversifying into organic exotic mushrooms. They now produce a range of organic exotic mushrooms for Irish retailers and restaurants across the country. This year the company won a Bord Bia - The Irish Food Board National Organic Award in the New & Innovative Product category. Joe Gorman talks about how he and his wife Dolores are now producing seven varieties of exotic mushrooms, from Shiitake to Oyster mushrooms, and how sustainability has made business sense for them. Read More Here: https://bit.ly/3VzliXT #ThisIsIrishOrganic #GrabtheLeaf

🌱 Spain's Organic Products: Full of Natural Goodness 🍇🥖 EAT SPAIN DRINK SPAIN Singapore is here, so let's keep discovering Spanish gastronomy together! 🎉 Spain is not just known for its rich culinary heritage, but also for being a European leader in organic farming. With a growing demand for sustainable, eco-friendly food, Spanish producers are focusing on organic farming techniques to bring the best of nature to your table. 🌿🍽️ From organic olive oil and wine to fresh fruits and vegetables, Spain offers a wide variety of products cultivated with respect for the environment. These organic products are free from synthetic chemicals and pesticides, ensuring that every bite is not only delicious but also packed with natural nutrients. 🍇🍊 Spanish organic wines are especially noteworthy. Grown in vineyards that prioritize biodiversity and soil health, these wines offer clean, vibrant flavors with minimal environmental impact. Whether you're enjoying a glass of Tempranillo or Verdejo, you can savor the taste while knowing it was made with the utmost care for the planet. 🍷🌍 By choosing Spanish organic products, you're not only making a healthy choice for yourself but also supporting sustainable agriculture and a greener future. Let's celebrate natural, wholesome flavors that benefit both you and the earth. 🌱💚 #OrganicProducts #SpanishOrganic #SustainableEating #HealthyEating #EatSpainDrinkSpainSG #SpainInSingapore #OrganicFarming

Savor the Richness of Weso's Premium Basque Hen Bone Broth: A Sustainable Choice for the Conscious Consumer. At #Weso, we believe in the power of nature and the importance of sustainable living. We are proud to introduce our Premium Basque Hen Bone Broth, a product that not only tantalizes your taste buds but also aligns with your commitment to the environment. Our bone broth is a culinary masterpiece, crafted from the bones of the Basque Hen, a breed renowned for its rich flavor and high nutritional value. This broth is simmered for hours, allowing the bones to release their beneficial nutrients, resulting in a broth that is not only delicious but also packed with proteins, vitamins, and minerals. But what sets Weso's Premium Basque Hen Bone Broth apart from the rest? It's our unique value proposition - our commitment to sustainability. We source our Basque Hens from local farmers who share our values of ethical farming and animal welfare. Our hens are raised in open pastures, free from antibiotics and hormones, ensuring a product that is as natural as it is nutritious. Our sustainable approach extends beyond our farming practices. We believe in zero waste, which is why we utilize every part of the hen in our production process. The bones that would otherwise be discarded are transformed into our rich, flavorful broth, reducing waste and maximizing resources. At Weso, we understand that our customers are not just buying a product; they are investing in a lifestyle. That's why we are excited to offer our loyal customers early access to our new products and limited edition items. This exclusive opportunity allows you to be the first to taste our latest culinary creations, all while supporting a sustainable and ethical brand. Choosing Weso's Premium Basque Hen Bone Broth is more than just a culinary choice; it's a statement of your commitment to sustainability and ethical consumption. So why not treat your taste buds to our delicious broth, knowing that you are making a choice that benefits not only you but also the environment? Experience the Weso difference today. Savor the richness of our Premium Basque Hen Bone Broth and join us in our journey towards a sustainable future.

What happens when top scientists team up with a two Michelin-starred restaurant? They take mycelium (the root system of fungi) and turn it into a whole new delicious, sustainable food. Scientists from the DTU - Technical University of Denmark and chefs at Copenhagen’s two-Michelin-starred Alchemist restaurant have transformed oyster mushroom mycelium into a sustainable, nutrient-rich alternative to meat and seafood. But why is mycelium such a perfect alternative? 🍄 Rapid growth - Mycelium, the root structure of fungi, grows quickly on sustainable materials like discarded coffee grounds and wood. 🌱 High in nutrients - It’s rich in protein, vitamin B5, and provitamin D2, and contains even fewer toxins and allergens than the mushrooms we already eat. ♻️ Circular economy - By growing on food and agricultural byproducts, it turns waste into a valuable resource. In a quote from Dr. Loes van Dam of DTU: “Food extends far beyond academic research, so it was vital that – as well as establishing that this new product is safe and nutritious – we were able to work with chefs to demonstrate that it could be part of an enjoyable dining experience.” As the environmental and food security challenges grow, mycelium-based innovations like this will be key to taking sustainable, scalable protein alternatives mainstream. 👏 #Mycelium #Sustainability #Food

✨ The 𝐒𝐩𝐚𝐫𝐤𝐥𝐢𝐧𝐠 𝐖𝐢𝐧𝐞 𝐅𝐨𝐫𝐮𝐦 took place on 17 and 18 June in Brescia, Italy, 𝒖𝒏𝒅𝒆𝒓 𝒕𝒉𝒆 𝒑𝒂𝒕𝒓𝒐𝒏𝒂𝒈𝒆 𝒐𝒇 𝒕𝒉𝒆 𝑶𝑰𝑽. In its 2nd edition, this event organised by EFFEVENT, aims to bring together researchers, producers, and manufacturers to discuss sustainability, innovation, research, and practices for sparkling winemaking. 🍾 𝐓𝐡𝐞 𝐎𝐈𝐕 𝐏𝐫𝐞𝐬𝐢𝐝𝐞𝐧𝐭, Luigi Moio, participated in the forum's concluding round table, centered on the challenges faced by new production regions of sparkling wines around the world. Moio highlighted the importance of integrating viticulture and oenology strategies to overcome the challenges of climate change. ✏️ Neslihan Ivit, 𝐎𝐈𝐕 𝐎𝐞𝐧𝐨𝐥𝐨𝐠𝐲 𝐇𝐞𝐚𝐝 𝐨𝐟 𝐔𝐧𝐢𝐭, also present at the event, 𝘀𝘂𝗺𝗺𝗲𝗱 𝘂𝗽 𝘁𝗵𝗲 𝘀𝗰𝗶𝗲𝗻𝘁𝗶𝗳𝗶𝗰 𝗰𝗼𝗻𝘁𝗲𝗻𝘁 𝘀𝗵𝗮𝗿𝗲𝗱 𝗱𝘂𝗿𝗶𝗻𝗴 𝘁𝗵𝗲 𝘁𝘄𝗼 𝗱𝗮𝘆𝘀: ▪️ "Sparkling wine is one of the wine types most affected by the repercussions of climate change. With increasing potential alcohol and decreasing acidity, it’s becoming more challenging to produce base wines with the desired characteristics. ▪️ Biotechnology, innovative physical treatments, and plant-based oenological products not only offer solutions for coping with the effects of climate change but also help decrease the levels of SO2 used. ▪️ Moreover, dealcoholisation techniques and dealcoholised sparkling wines were among the points of discussion." #climatechange #sparklingwine #oenologicalproducts #dealcoholisation 

Happy to share this book chapter contribution were the main evidences and constraints related to the valorisation of bioactive phytochemicals obtained from wine industry by-products in the pharmacological field are presented. You can have full access from the link below!