Former chef-owner of the Michelin-starred restaurant Sire Pynnock in Leuven, Frank Fol is now a leading international consultant in the healthy food sector. He is the founder of We’re Smart® World, a globally recognized platform promoting healthier and more environmentally respectful food through gastronomy.
Frank Fol became interested very early on in the central role of vegetables in the food systems of tomorrow. Convinced that gastronomy can be a powerful driver of societal change, he began developing the concept of “vegetable-forward cuisine” as early as the 2000s—well before it became a global trend.
He founded We’re Smart® World and launched the We’re Smart® Green Guide, the first international guide dedicated to restaurants that place vegetables at the heart of their cuisine. The guide evaluates establishments based on culinary creativity, health, sustainability, and pleasure, and is now a global reference for committed chefs.
Frank Fol regularly speaks at international conferences, gastronomic forums, and events focused on sustainable food. He advises chefs, institutions, companies, and decision-makers on food system transition, nutrition, and the environmental impact of our culinary choices.
His mission is clear: to accelerate the transition toward a plant-forward gastronomy that benefits human health, the planet, and culinary creativity. He strongly believes that eating better can also be an act of pleasure, innovation, and responsibility.
Organization
We’re Smart
We’re Smart® World is an international organization dedicated to promoting a healthier, more sustainable, and plant-forward food system, at the crossroads of gastronomy, health, and environmental impact. Founded by Frank Fol, it is best known for the We’re Smart® Green Guide, a global ranking that highlights leading restaurants and chefs committed to creative, responsible, and vegetable-driven cuisine. Beyond the guide, We’re Smart® World acts as a global platform for food system change, developing international events, educational programs, conferences, and awareness tools for chefs, food professionals, institutions, and the wider public. Its mission is clear: to accelerate the transition toward a vegetable-centric cuisine that benefits human health, the planet, and gastronomic excellence, demonstrating that great food can be a powerful driver of positive change.
