A practical and collaborative workshop
Based on 40 thematic cards, La Fresque de l’Alimentation enables you to quickly understand the environmental and economic impacts of the food system and to identify the most profitable and realistic actions for your establishment.
This workshop is intended for:
Tourism and hospitality professionals
Restaurateurs, HORECA
Project developers in the food sector
The TASTE project – Transformative Approaches for Sustainable Food in Tourism – supports tourism businesses in transitioning towards more sustainable and economically viable food practices. As part of this programme, Brussels-based specialists were trained by the project’s European partners, including the University of Berlin, in order to provide concrete tools to help you reduce costs, integrate more sustainability, and strengthen the resilience of your activity.
Understand the challenges of sustainable food and food waste.
Identify simple and effective actions tailored to your Horeca or food project.
Align with the Good Food label criteria.
Get inspired by European best practices collected through TASTE.
Exchange with other Brussels entrepreneurs committed to sustainable transition.
Date: Friday, January 26
Time: 10 a.m.–2 p.m. (workshop & lunch)
Rooms: Camden & Chueca, 3rd floor
Address: Chaussée de Charleroi 112, 1060 Saint-Gilles
Target audience: hospitality businesses, property developers, restaurant owners…
Trainer’s language: French