The TASTE Transformative Approaches for Sustainable Food in Tourism project supports several key objectives for Brussels-based companies in the tourism and food sectors, particularly in terms of sustainable development, digitalisation and resilience
Through training courses and study visits developed by our doctoral partners at the University of Berlin, TASTE aims to strengthen the skills of professionals in the sector and promote knowledge sharing.
Several training courses have therefore been replicated by these experts, adapting the format and content to the needs and realities of Brussels-based businesses.
The first session was held on 26 January 2026 and was led by Elodie Bouscarat. It was devoted to a Fresque de l’Alimentation on the theme: ‘Accelerate the profitability of your establishment through sustainable food’.
The second session took place on 2 March 2026 and was led by Fabrice Tobajas. It focused on sustainable and responsible mixology, addressing in particular the use of local and seasonal products, waste reduction and value creation.
The three other and final training sessions in the TASTE programme:
16 April: Organise a sustainable and responsible event.
Raphaëlle Muchery (Gel Dansaert) will share her field experience and present solutions and best practices to make event-related activities more sustainable while remaining economically viable, as well as tools that help entrepreneurs move forward concretely in their transition.
Workshop Agenda
During this interactive session, several topics will be covered:
The goal is to provide concrete action pathways tailored to the realities of Brussels-based businesses.
Practical Information
🗓 Date: Thursday, April 16
⏱ Time: 10:00 – 13:00 (workshop)
🥗 Light lunch: from 13:00
📍 Location: La Fabriek – hub.brussels (Chaussée de Charleroi 112, 1060 Saint-Gilles)
In May: Sustainable purchasing without breaking the bank is possible!
In June: Present Brussels addresses in a sustainable way!
Noémie De Clercq – Mingle Food
Fabrice Tobajas – Horeca Forma Be Pro
