The Inclusive Kitchen: Belgium

Challenge 1 – Reaching and engaging inclusive food businesses:
Many small enterprises employing people with disabilities, refugees, or others facing barriers to work are not yet visible in traditional tourism or sustainability networks.
We would love to connect with companies already collaborating with such inclusive businesses, to exchange referrals and strengthen the network.

Challenge 2 – Ensuring long-term visibility and integration into tourism supply chains:
After the initial mapping and events, sustaining partnerships between inclusive SMEs and tourism professionals may prove difficult.
We would like to activate a network of companies in the tourism and events sector — including those that organise events themselves — to raise awareness and establish direct links with ethical and sustainable catering providers.