Let Eat Stew !

Our project faces several challenges, including raising visibility for chefs and artisans committed to whole-animal, sustainable cooking, rather than fast-food or industrial production. Coordinating direct partnerships between farmers, butchers, and restaurants is central to our mission but also brings significant day-to-day challenges. Promoting underused cuts in a market dominated by fast-food and single-product consumption is another key hurdle.

With additional support from TASTE, we could scale our communication, reach EU-level food media, and highlight diverse European stew traditions via Brussels-based chefs. Collaborating with international partners would enable joint events, shared training, and cross-border storytelling, enhancing the resilience and cultural relevance of slow meat across Europe.