Colruyt Group uses their own bread left-overs to grow mushrooms in a circular waste program they set up with ECLO, a larger than life Brussels urban farm known for its sustainable and circular way of working with micro vegetables and different kind of champignons and mushrooms. Previously known as ‘Le Champignon de Bruxelles’. It took the food-innovation team of Colruyt Group 18 months to develop this project and so far it is a succes. The first mushrooms, breaded on the bread leftovers of Bio-Planet, will be sold at the Cru Markets in Overijse, Antwerp and Ghent from half October.
