Sustainability: Our goals for the next few years

Sustainability has recently become an unavoidable topic in several sectors. The events industry’s bad reputation for environmentally unfriendly operations is well-known. We needed to transform this bad practice, shed some light on changes that have been made over the years, showcase what we’ve implemented at The EGG Brussels, and share our goals for the next few years.




Working closely with our caterers

By carefully choosing our caterers, we can be sure that they respect our own sustainability code of conduct that we wrote in 2015. Some of them are certified as 100% organic, and others have obtained the Ecodynamic label. We assess our impact in every step of the way throughout the event. Thanks to this, we’ve improved our energy consumption, water usage, waste management and mobility – in close collaboration with our caterers.


Cogeneration makes us spare energy

As our electrical system generates heat through the process of heating our rooms during an event, we found a new way of re-using this heat for another purpose. In fact, combined heat and power generation is a recognised eco-friendly electricity generation option. Since cogeneration increases fuel efficiency, it leads to decreased emissions of pollutants within our venue. Our cogeneration system’s total efficiency leads to only a 9.6% loss.



Solar Panels at maximum efficiency

In 2017, The EGG Brussels had over 1000 solar panels gently placed on the rooftop of the entire building. The energy consumed inside the building comes directly from the sun itself. Not only does this reduce electricity bills, but it also enables us to use local energy to reduce our impact every year.


Alpaca Solutions

With the issue of waste becoming increasingly important in our day-to-day lives, we’ve put a solution in place to minimise as much waste as possible. Alpaca solutions will help us achieve our standards and will be in charge of collecting the excess amount of food produced by our caterers after each event. Since implementing this solution in January 2023, we’ve saved 1,160 tonnes of CO2, and made it compulsory for our entire catering system to give away meals instead of throwing them away – so far we’ve provided those in need with over 281 meals. Not only will this reduce waste, but it will also undoubtedly help others. The goals of this initiative are to make people aware of what we can do with our excess food, and to optimise our waste for good.



Ecodynamic label: they’re not just stickers

Since we’ve invested time and effort into becoming more sustainable, we’ve obtained the top Ecodynamic label performance level of three stars. Only companies that actively reduce the environmental impact of their activities are awarded this accreditation. Since 2016, we’ve been working hard to achieve the three-star level and have made recognisable improvements across different areas of The EGG Brussels, thanks to our eco-management efforts. We’ve been constantly improving since we got our first star in 2016, and 3 years later, we proudly obtained the maximum level for this Ecodynamic Label.


The small day-to-day efforts create the most impactful events

By constantly rethinking the way we create events, we strive for a better future. These small incremental changes that we make on a daily basis help get us to our goal:

  • Ban disposable plates

  • 98% LED Lighting

  • Dual flush toilets

  • Ecological cleaning products

  • Motion sensors for lighting

  • Digital and centralised management of the heating/cooling system

  • Bean-to-cup coffee machine

  • Certified ecological partners

  • Reusable cloakroom tokens

Contact by mail

Gilles Poot Baudier

Robin Huygebaert

Contact by phone

+32 (0) 2 726 55 26.