Vincent Pautré

The hospitality sector is at a crossroads. While fast food and synthetic meat gain ground, many European chefs are rethinking their role in sustainability. Let Eat Stew proposes an alternative: stews as the emblem of slow meat and whole-animal valorisation. Stews represent time, craft, and the creative use of all cuts—from tail to shoulder—at the opposite end of the fast-food spectrum. ENTIER, an association of chefs, launches Let Eat Stew to reconnect gastronomy with agriculture. The project highlights slow-cooked dishes rooted in European heritage, showcasing how chefs can transform underused cuts into iconic recipes. By valorising the entire animal, the project tackles food waste, ensures fairer returns for farmers, and strengthens resilient supply chains. Tourists and locals will discover immersive “farm-to-fork” stew experiences: from workshops and butchery demonstrations to restaurant events where chefs, butchers, and farmers present the philosophy of slow meat. Events will be staged in January, a quiet period in hospitality but perfect for warming, convivial dishes. Media partnerships, digital storytelling, and collaborations with influencers will amplify the message, positioning Brussels and its chefs as leaders of sustainable gastronomy. With TASTE’s support, Let Eat Stew will scale as both a recurring event and a label for restaurants committed to slow meat practices, inspiring a European network of chefs to cook, share, and communicate the values of whole-animal sustainability.