PODCAST
Through these podcasts and vlogs, follow Eric Boschman as he meets personalities who are building a world that is more respectful of animals and the environment. European cattle production is governed by strict standards, particularly aimed at ensuring animal welfare and the sustainability of the sector – very real concerns that are at the heart of my guests’ work. This series highlights responsible practices: happy, active cows contribute to healthy farming and high-quality European beef. Follow us, and you’ll see food in a whole new light. 👌
Sustainability and beef farming in Europe with Isabelle Arpin, chef (Apaq-W)
Isabelle Arpin is far more than a chef; she has infused her cuisine with a soul and, most importantly, a depth that encompasses all aspects of sustainability. For her, cooking is about both love and thoughtfulness.
Sustainability and beef farming in Europe with Eric Froidmont, Scientific Director (Apaq-W)
The earthiness and frankness of the co-president of the National Federation of Butchers, Delicatessens, and Caterers of Belgium allow you to truly savor the flavors. The man is honest and straightforward, and when it comes to sustainability, he is clear and direct.
Sustainability and beef farming in Europe with Eric Froidmont, Scientific Director (Apaq-W)
The earthiness and frankness of the co-president of the National Federation of Butchers, Delicatessens, and Caterers of Belgium allow you to truly savor the flavors. The man is honest and straightforward, and when it comes to sustainability, he is clear and direct.
Sustainability and beef farming in Europe with Philippe Bouillon, butcher (Apaq-W)
The earthiness and frankness of the co-president of the National Federation of Butchers, Delicatessens, and Caterers of Belgium allow you to truly savor the flavors. The man is honest and straightforward, and when it comes to sustainability, he is clear and direct.
