World Food Day

Achille, located at Place Colignon in Schaerbeek, is a contemporary neighbourhood restaurant that combines homemade cuisine with a strong focus on local and seasonal products.

The restaurant works with local producers with short supply chains, organic ingredients and Belgian craftsmanship. Its menu evolves with the seasons, with vegetarian options and carefully selected beverages that contribute to a more sustainable dining experience.

Achille’s approach shows that quality, local sourcing and sustainability can go hand in hand with a welcoming and creative restaurant experience.

At Archie, sustainability is at the heart of what we do. We believe that good food should be good for both people and the planet.

Our mainly plant-based cuisine celebrates seasonal ingredients, with a focus on fresh, locally sourced produce whenever possible. We favour homemade preparations, thoughtful sourcing and creative ways to minimise food waste.

Beyond the plate, we aim to create a welcoming, inclusive space where people can gather, connect and enjoy delicious food made with care.

Help respect the planet, eat Bambino!

Happy canteen. Good food with love.

Direct from the land: seasonal ingredients, picked from our favourite local small producers. And what’s more, they’re organic, which is a sure winner.

Belgobon is a Belgian catering company dedicated to creating memorable culinary experiences while placing sustainability at the heart of its approach. Combining quality, creativity and responsible sourcing, Belgobon carefully selects ingredients with a strong focus on local and seasonal products. By working with nearby producers and suppliers whenever possible, the caterer helps reduce food miles while supporting the local economy.

Sustainability also influences the way Belgobon prepares and serves its food. Thoughtful menu planning helps minimise food waste, while an emphasis on fresh, high-quality ingredients ensures that every dish is both delicious and responsibly produced.

Whether catering for corporate events, private celebrations or special occasions, Belgobon demonstrates that exceptional food and environmental responsibility can go hand in hand. Its commitment to sustainability makes every event not only enjoyable, but also more conscious and future-oriented.

Belgobon has received several labels: Good Food, Ecodynamique (three stars) and Artisan, and is 80% organic certified.

At Brut Food, sustainability is rooted in every choice we make. We source 100% seasonal, organic, and locally farmed ingredients, building direct relationships with producers to reduce carbon emissions and support our regional community. Our vegetable-forward menu prioritises minimal waste, using creative root-to-stem techniques.

Behind the scenes, we run on green energy, never use any single-use packaging, and partner with local composting initiatives to divert waste from landfill. Beyond the kitchen, we foster a fair, supportive work environment for our team and actively collaborate with neighbourhood organisations to nourish a thriving community.

100% vegetarian. Everything is homemade. Our ingredients come from Interbio and Biofresh.

To reduce the impact on the environment we have free tap water available. If you’re unable to finish your food, we’re happy to pack it for you.

Chaudron is a restaurant. But it’s a circular and socially responsible restaurant. A farm-to-table restaurant and a restaurant in Brussels. A table full of friends or people you’re yet to meet. The food is good. We eat together.

DREAMKITCHEN is more than a restaurant: it is an open, inclusive community kitchen in the heart of Brussels. We prepare affordable, healthy, vegetarian meals using seasonal ingredients and surplus fruit and vegetables recovered from the local market. Through our TRANSFOLAB, we transform food that would otherwise go to waste into long-lasting products.

Everyone is welcome to cook, eat, volunteer and connect, regardless of background or financial situation. Meals are offered on a pay-what-you-can basis. For us, food is not just nourishment: it is a powerful tool for social inclusion, solidarity and community building.

At Gratin, we cook with the seasons: our menu changes throughout the year to follow the best produce each season has to offer. We are proud to hold the Brussels Good Food label, which recognises our commitment to sustainable, quality cooking. Vegetarian options are always on the menu, so everyone can share a generous meal around the table.

In the kitchen, we keep food waste to a minimum by planning quantities carefully and making the most of every ingredient. For us, good food means caring for our guests, our team and the city we cook in.

Horia serves organic, local cuisine freely inspired by Moroccan and Lebanese culinary specialities, with a short menu that changes with the rhythm of the seasons. Everything, from appetisers to desserts, is homemade.

We compost. We try to save energy. We have worked with the same team for 10 years.

With more than 170 different regional ingredients in the tasting menu, humus x hortense creates a sense of place deeply rooted in the humus-rich soil of regenerative farms. Every dish and botanical drink is a constantly evolving expression of 24 micro-seasons. Plants are precious delicacies, freshly harvested at the wild farm Le Monde des Mille Couleurs and given a new life in the hands of chef Nicolas Decloedt.

Time is the core ingredient of the nature-inspired menu and an active participant in the transformation of food. Cool-climate preservation techniques allow flavours to develop, textures to change and complexities to emerge. Twenty years of botanical research and fine-tuning of plant-based recipes are condensed in one tasting menu. Already in 2008, the visionary culinary couple Nicolas Decloedt and Caroline Baerten coined the concept of ‘botanical gastronomy’.

Janine is a bakery-brewery operating on circular economy principles. At Janine, nothing goes to waste!

Spent grain from the brewing process is collected and used to make our signature bread, “le pain JANINE”. Conversely, our unsold bread replaces 10–15% of the malt used to brew our beers.

Natural cider is the most sustainable alcoholic beverage, made from 100% pure juice of apples grown on high-stem trees that live for more than 100 years without any chemicals and without watering. In our bar we showcase the best of European natural ciders, sourced as locally as possible (more and more Belgian cideries open each year) and only as far as needed to find a flavour profile that doesn’t exist closer.

We support and promote small local cider makers who actively protect biodiversity with their traditional orchards. All our food and other drinks are sourced with the same philosophy: great taste, as local as possible, pesticide-free, zero waste.

A community restaurant where inhabitants cook and eat together. Our vegetarian dishes are made from eggs and vegetables from an organic farm and sold under a “pay what you can” scheme.

Kool Chou is a family-run neighbourhood food counter located in the Schools District of Saint-Gilles. We work with carefully selected local and seasonal ingredients to ensure freshness and quality. Our cuisine is predominantly vegetarian, colourful and full of flavour, while also offering options to suit different tastes and preferences.

Fresh salads, generous dishes, creative preparations, homemade desserts… Every buffet is prepared with care to offer your guests healthy, delicious and convivial food. Whether you are planning a birthday, a corporate event, a private celebration or any other special occasion, we offer tailor-made catering options adapted to your budget and the spirit of your event. Kool Chou is all about fresh, local food, made with passion.

L’Altitude is a one-of-a-kind venue where food and sound come together. Our kitchen follows the seasons, working with local produce and preparing everything fresh each day. A carefully tuned sound system sets the mood, so every visit is about both what’s on your plate and what you hear.

At La Tricoterie, our in-house catering service is part of an eco-responsible approach: no disposable tableware, reduction of waste and food waste, ingredients sourced primarily from organic farming and fair trade, priority given to local producers, and collaboration with L’Îlot, a non-profit organisation that organises community meals for the homeless.

At Le Phare du Kanaal, we serve seasonal, homemade food, using local products whenever possible. We carefully plan our quantities according to our customers’ consumption to reduce food waste, both in the kitchen and on our plates.

But the Phare is more than a restaurant: it is a place to meet, work and share. Our upstairs meeting rooms are available to companies and non-profit organisations at affordable rates, with coffee, tea and water always included. We also open our doors for private events, giving people a welcoming place to celebrate, eat and spend time together with friends, family or colleagues.

At Le Roy d’Espagne, sustainability starts with simple, responsible choices. In the heart of Brussels, we celebrate Belgian culinary heritage while favouring local and seasonal ingredients whenever possible. Our menus include vegetarian and vegan options, making it easier for every guest to choose more consciously.

We pay close attention to food waste through careful planning, particularly for groups and events, and continuously look for ways to use resources more efficiently. As a historic restaurant on the Grand-Place, we also believe sustainability is social: supporting local know-how, creating welcoming experiences and helping keep Brussels’ living heritage alive for future generations.

Whenever your taste buds yearn to savour some heart-warming comfort food, whenever your senses crave a bold and authentic culinary experience to be enjoyed in a friendly and sociable venue, Le Zinneke warmly welcomes you to its bistronomic refuge.

Giving greater meaning to the contents of your plate, inviting you to rediscover taste and the love of good products: that is what Erik and Anouk, the owners, are committed to. Erik hails from a family of caterers in Ghent and has been passionate about Belgian bistronomy for years. Today, he continues to ensure that the values he promotes in his kitchen (quality, freshness and the enjoyment of good food) are honoured, not just on your plate but in the environment surrounding it as well.

At Madou’s Folie, environmental and social sustainability are key elements of our approach to cuisine. To minimise our environmental footprint, our Chef’s Inspiration menu changes with the seasons. We proudly source our ingredients locally within Brussels, and have long implemented practices to actively avoid food waste in our kitchen.

Socially, we welcome everyone by offering balanced, healthy dishes for vegetarian, vegan and allergy-friendly diets. Paired with our selection of organic and natural wines, our goal is to provide a memorable dining experience that respects both the planet and our community.

Mazette is a cooperative brasserie on Place du Jeu de Balle, owned and run by its workers. We brew our beer and bake our bread on site, cutting transport and packaging, and serve them alongside a short, seasonal menu built on local and Belgian producers. We mill our own flour, and we cook to limit food waste.

Rooted in the Marolles, we’re a welcoming, affordable meeting place for the neighbourhood, host community events, and run our cooperative with fair working conditions and shared governance. Good beer, good food, good for Brussels.

A 100% organic, vegetarian and fair-trade set menu. Homemade cuisine prepared daily with fresh, organic and seasonal produce.

Sustainability is at the heart of Pois Chiche. Our menu is largely plant-based and built around Middle Eastern flavours, with a strong focus on seasonal ingredients and responsible sourcing. We continuously work to reduce food waste through smart production, portioning and reuse, while limiting unnecessary packaging and choosing more sustainable alternatives where possible.

As a Good Food-certified restaurant in Brussels, we aim to make delicious food with a lighter environmental footprint. Socially, we believe in creating a welcoming workplace, supporting our team and contributing positively to our local Brussels community.

At Refoodgees, sustainability is both social and environmental. We train and employ refugees and newcomers in hospitality, creating pathways to stable employment and greater independence. Our kitchen prioritises seasonal, local and responsible sourcing, while our menus celebrate diverse food cultures and make the most of available ingredients.

We actively reduce food waste through careful planning, reuse and creative cooking. By combining social inclusion, responsible sourcing and a low-waste approach, we aim to make every meal a positive contribution to people and the planet.

A breakfast for two, a drink with friends or a birthday party are good opportunities to rediscover the flavour of homemade preparations and discover local specialities and labelled products at The Sister Café.

Involved in a sustainable approach, the criteria for this label are based on the consumption of local and seasonal products, alternatives to animal proteins, and food produced in an environmentally friendly way, while minimising food waste.