From 17 to 20 November 2025, the TASTE partners got together in Brussels with the 40 selected projects of the Go Green, Get Digital, Be Resilient Programme. Brussels, a vibrant and cosmopolitan European capital with rich architectural heritage, cultural diversity and a strong gastronomic scene, proved to be an ideal setting to explore how technology, creativity and sustainable practices can shape the future of tourism and food.
The programme of the gathering offered participants a combination of expert content, networking and field experiences. The first day was dedicated to arrivals and a consortium meeting held at hub.brussels, where participants were introduced to the institutional support framework and the local innovation ecosystem.
The core of the visit was the Challenge Day, focused on the themes of sustainability, resilience and digitalisation in the food and tourism sectors. The selected projects took part in inspiring presentations, workshops and group work, learning from Belgian and international good practices, building synergies and co-creating ideas for collaboration. The day concluded with informal networking and dinner at the restaurant Serra, known for its local, seasonal and sustainable ingredients.
The following day was dedicated to Rabad Day, a key Brussels event for professionals in the field of sustainable food. Through the conference and fair, selected projects discovered the latest trends in the HoReCa sector as well as local producers, processors, distributors and restaurants committed to responsible and sustainable food. In the afternoon, the group visited the innovative Tour & Taxis area, which has been transformed into an urban laboratory of sustainable and entrepreneurial initiatives. With expert guidance, they explored several innovative projects in the fields of gastronomy, the circular economy and urban food systems.
Besides, the training directed at food and tourism stakeholders from the partners’ areas focused on in-depth capacity building. Through several thematic modules, Belgian experts presented practical approaches to environmental sustainability, responsible local sourcing, effective communication and labelling, social responsibility and sustainable gastronomy. The programme included interactive workshops, networking and concrete tools that companies could later apply in their own operations.
The gathering in Brussels thus combined inspiring good practices, hands-on training and rich networking opportunities, with the aim of strengthening the competences of tourism and gastronomy businesses and supporting them in their green and digital transition.
