Behind the Plate
Behind the Plate is where we take a step back from building the platform to share the why behind oriri. It's a space to reflect on what we're trying to change in the food world, how we're going about it, and the incredible people who are walking this path with us—from early supporters and advisors, to chefs, producers, and friends around the world. We'll use this space to give context, celebrate progress, and stay transparent about our journey—from challenges to aha moments. Because oriri isn't just a platform. It's a community. And this is our shared story.
Every bite matters: Belgium’s flavours redefining conscious convenience
in 2025, convenience isn’t a compromise—it’s a choice rooted in care, craft and connection. across belgium, creators are proving that food can be fast and full of meaning. at oriri, we bring these stories to light. food at oriri is more than your next meal—it’s a living story. one where every ingredient carries a journey. we build a community powered by trust, impact and shared passion for honest gastronomy.
Sustainability and Aesthetics
In the heart of Brussels, there lies a restaurant that is much more than just a dining establishment. humus x hortense stands as a beacon of sustainability and aesthetics, deeply ingrained in its every facet. This exceptional place is not just about savoring exquisite plant-based cuisine; it’s a celebration of Belgian tradition in design and craftsmanship, a testament to the belief that dining can be both an ethical and an aesthetically pleasing experience.
Embracing sustainability in gastronomy: nurturing a greener culinary landscape
The world of gastronomy, with its myriad of flavors, textures, and cultural influences, has always been a source of delight for food enthusiasts. However, as our understanding of environmental concerns deepens, it becomes evident that the gastronomy industry must evolve to align with sustainable practices. The need to source ingredients from environmentally conscious producers has never been more critical. This article explores the imperative for the gastronomy industry to adopt sustainable practices and collaborate with producers who prioritize the health of our planet.