Niews

Between environmental pressures and growing customer expectations, the hospitality sector in Brussels is reinventing itself. Far from being merely a ...

What links chocolate, beer, bread and lacto‑fermented vegetables? A single foundational gesture: fermentation. Around this unexpected thread, the Fermentastic Tour ...

Every year, the Brussels Food Festival brings together nearly 10,000 visitors around thirty culinary stands showcasing the diversity and creativity ...

Across Belgium, gastronomy is a major driver of tourism, a vector of identity and a space for encounters. Yet one ...

In this context, hub.brussels was once again represented on the Belgian pavilion, alongside Flanders Investment & Trade (FIT) and Wallonia Export & Investment Agency (AWEX) . ...

Eight Brussels gems feature among the awardees of the European TASTE programme, which supports solutions that make tourism and food ...

Every winter, Brussels transforms into a bright and lively village thanks to Winter Wonders, one of the most visited Christmas ...

The European programme TASTE – Go Green, Get Digital, Be Resilient supports innovative projects that strengthen the sustainability, digitalisation, and ...

The Frietmuseum : between immersion, culture, and pleasure Some projects are born from an opportunity. For Mike Misson, now Manager ...

The European project TASTE (Transformative Approaches for Sustainable Food in Tourism) has just unveiled the list of winners of its ...

TASTE, the acronym for “Transformative Approaches for Sustainable Food in Tourism,” is a European initiative under the “Single Market Programme” ...

In the dynamic world of technology and innovation, staying ahead and forging partnerships with other industry players is crucial for ...