Pintra (EN) Blog
Every day, komida takes steps towards working more sustainably. One great example is its collaboration with a local quinoa producer: Kontichse Korrel. Their fields are located close to Campus Drie Eiken. We spoke to both Magali Hiel, coordinator at komida, and Diane Van Hul, owner of Kontichse Korrel.
Campus Drie Eiken has recently gained a building, and what a building it is: the architecturally striking Building P houses a spacious food hall, two sports halls, and a state-of-the-art training hall for physiotherapy students. By all accounts, this place is set to become the new vibrant heart of the campus. A brief explanation from the three key figures behind the project.
Every afternoon, around two thousand hungry staff members and students find their way to komida. ‘Strictly speaking, we are a mass-catering operation, but we make every effort not to be one’, notes the komida coordinator An Op de Beeck. Early one Monday morning, we donned an apron and hair cap and got to peek into the pots for half a day at komida Middelheim.