Some collaborations make sense the moment you imagine them. This was one of them.
For World Sustainable Gastronomy Day, we partnered with Harvest, a restaurant in the heart of Antwerp built around the same belief that drives everything we do: that creating things responsibly should never mean making them any less beautiful.
A day worth celebrating
World Sustainable Gastronomy Day, recognised by the United Nations, is a reminder that the way we grow, prepare and share food has a real impact on the planet. It celebrates cuisine that respects nature, supports local communities and reduces waste.
For ecoBirdy who rooted in circular design, meeting Harvest, who built on seasonality and zero-waste principles, it felt like the natural moment to come together.
Shared Values, Different Craft
Located in the heart of Antwerp, between the Cathedral of Our Lady and Eilandje, you can find Harvest. Small yet utterly distinctive, the space carries a quiet, lived-in beauty with personal art pieces on the walls, and fresh field flowers that change with the season. It feels less like a restaurant and more like being welcomed into a home where every detail has been considered.
It is here that Harvest is redefining conscious dining. Their kitchen works closely with smallholder farmers, embraces a farm-to-table philosophy, and honours every ingredient from root to leaf through composting, fermentation and full-circle recycling. Chefs Adil and Stephan bring their fine-dining experience to seasonal tasting menus inspired by local growers and the rhythms of nature.
The Mabo Plate
At the centre of this collaboration is the Mabo Plate, the first tableware piece designed by ecoBirdy. Crafted from recycled plastic kitchen waste, each plate appears almost marble-like, with colours and patterns that follow a soft gradient progression. Following the nature of the recycled material and letting its intrinsic properties dictate its pattern, every single plate is completely unique. The process takes up to ten times longer than conventional methods.
But the Mabo Plate was designed with more than beauty in mind. Its double-curved wall creates a small step that helps guide food onto a utensil, while its shaped outer edge offers a balanced, ergonomic hold. It is tableware designed to be used comfortably by everyone. Sustainability and inclusivity on the same plate.
A perfect pairing
For the collaboration, Adil and Stephen chose each dish to match the plate it would be served on. Peach, in season and perfectly sweet, paired with the warm blush of the Mabo in Sumac. White asparagus from a local communal farm, served on the deep tones of the Mabo in Shadow. Charred mackerel and bright yellow curry, echoing the soft swirl of the Mabo in Sesame.
Two Antwerp brands, one shared conviction: that what you put on the table matters, and so does what it's served on.
