about

LEARN MORE ABOUT LOUIS

louis de jaeger

INSPIRAToR. ENTREPRENEUR. landscaper.

Louis De Jaeger is invited to help audiences make sense of a world in transition by giving them the language, clarity, and confidence to act within it.

He is known for making complex ecological, social, and economic realities tangible without simplifying them, and for challenging people in ways that create movement rather than paralysis. His work bridges activism and entrepreneurship, urgency and optimism, systems thinking and lived experience.

Trained as a landscape designer and active as an entrepreneur, Louis works across land, capital, and culture. His central focus is increasingly shared by governments, investors, and visionary developers alike: how to design environments that remain valuable, meaningful, and legitimate in a rapidly changing world.

As founder and CEO of Commensalist, he leads multidisciplinary teams designing large-scale regenerative projects worldwide, from productive landscapes and future-proof farms to hospitality developments such as vineyard hotels, private eco-islands, and hybrid agricultural estates where experience, ecology, and long-term value reinforce one another.

Louis is regularly invited into confidential, face-to-face conversations with ministers, private investors, family offices, and senior decision-makers on land use, food systems, and societal transition. 

At the same time, he guides educational garden tours for school children in the Belgian King’s private garden, translating stewardship and responsibility across generations. He moves comfortably between boardrooms, public institutions, and the soil itself.

He is the co-founder of Belgium’s first privatized night train company, an ambitious infrastructure project that remains operational today, demonstrating his conviction that transition only matters when it survives regulation, economics, and reality.

A bestselling author and award-winning filmmaker, Louis helps leaders recognize which assumptions are already outdated, which investments will age badly, and how regeneration can function as strategic advantage rather than constraint.

On stage, Louis treats the audience as collaborators rather than spectators. His keynotes invite participation, reflection, and dialogue, turning complex questions into shared exploration.

Organizations invite Louis De Jaeger when they want ideas to carry forward into decisions, projects, and places long after the event itself.

firestarter

Over the last years, Louis De Jaeger has launched various companies, initiatives, campaigns, working groups, trainings and projects for himself and for others. His greatest passion is to initiate positive change and bringing the right people together to achieve a shared vision.

His sense of action helps people determine strategies in various areas: public image, communication, press, events, raising awareness, creating campaigns, inspiring, and much more.

speaker

Louis De Jaeger is a much sought-after speaker . From motivational speeches for entrepreneurs (Exponential Academy, Artevelde Highschool, Howest) to inspiring business leaders (VOKA). To provoke debates (VELT, VENECO, HoGent) to the passionate transfer of knowledge (Flemish Parliament, European Commission).

His keynote speeches focus on the future of agriculture, food, food forests, agroecology, permaculture, society, entrepreneurship that stand the test of time and life.

He has spoken before various audiences in Belgium, the Netherlands, Italy, Austria and Greece.

writer

Author

Louis De Jaeger loves to put pen to paper and share his visions with the world. He writes opinions for Knack, De Standaard, De Morgen, Weekend Knack, MO Magazine, Oase and various blogs.

He has currently written two books. His non-fiction debut on his personal quest for the future of agriculture. To do this, he travelled the world, interviewing and visiting more than 60 farmers, teachers and others in the field: Planet to Plate.

His second book is a 1.5kg bible on everything about food forests: Design your own food forest.

featured in