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

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

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

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

In this context, hub.brussels was once again represented on the Belgian pavilion, alongside Flanders Investment & Trade (FIT) and Wallonia Export & Investment Agency (AWEX) . In total, 13 Brussels-based companies

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

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

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

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

The European project TASTE (Transformative Approaches for Sustainable Food in Tourism) has just unveiled the list of winners of its acceleration programme “Go Green, Get