Sustainable development

Environmental commitment

Our sociocultural season

Our environmental engagement is also translated in our sociocultural program. This one counts many conferences and debate projections about the theme of ecological transition, which allows us to contribute efficiently to the sensibilisation of the public. We have the pleasure to receive Rob Hopkins or Arthur Keller. We also have as project to create from a to z performing Arts (theater, dance, circus, performances) who interrogate environmental questions, in order to use art as a reflexion and sensibilisation tool.

We think however that beyond this sensibilisation, the citizens need to acquire some practise to be engaged in the movement of transition. That’s why, we organise regularly a repair cafe as well as zero waste workshops, that has as ambition to give to the participants the keys of environmental action. We count at this moment 17 ateliers, we can cite the ateliers like “mange ton balcon”, kitchen of recuperation, conserve fabrication and biscuit, upcycling, vermicompost or cosmetic fabrication and maintenance.

At the end, every event, spectacle, concert as created in the unique optic of sustainable scenography. We are in the usually habits of the cultural and events sector, to build a decoration or temporary floor for a punctual event or to throw away the old material used.

Our horeca and events activities

Sustainable and ecological solutions

La Tricoterie defined his like an event agency. This explain that our halls are not only rent for our clients (that they are professionals or private) : we organise each event from A to Z.

This functionnal mode allows us to propose to our clients only sustainable and ecological solutions and to oppose if needed to some of the choices (for examples if they want to serve products who do not correspondent to the values of La Tricoterie). But, we want to sensibilize our clients, but also our guests and participants who are present during our events.

Bio and local products

We give a particular importance to the products we propose, during the events we organize, as part of our brunch, in the bar during our activities, or in the plates of our take-away service. The most of our our products are biological, seasonal, and provided by our little local producers.

This attention to the origin of our products extend to our drinks : we refuse for example to sell to our clients or to our public commercialised drinks by big multinationals or non-ethical products. Our will is to put ethical products but also to awake the consciousness of our public.

To pursue our reflexion, we have put in place an osmosis who allows us to purify the tap water, and a machine allowed to produce our own sparkling water. We develop also homemade drinks recipes. Those measures allow us to diminish our carbon footprint link to the production and the transportation of the bottles.

On the road of 0 waste !

Our attention doesn’t stop to our product that we sell : it goes also to the cooking tools, especially or unique plastics usage. NWe don’t use single use plastic. We don’t use straw, spoon, stirrers, yellow, cups, to which we prefer metals alternatives, in edible content or ecocops. Our project is to follow this desire to go to the zero waste with tea in bulk, recycling of the coffee marc or cubis. Our Sunday brunch aims also to be zero waste, with in particular sugar and biscuits, with the possibility for our clients to take back their possible rests in a recovery jar.

Goal 0% waste

This war against plastic waste has known a new origin in May 2021, with the start of our zero waste catering, which has the objective to propose an ethic alternative to big plate-formes of take-away. In this frame, we propose some fresh and bio plates, delivered in glass jar in returnable glass. This project also includes the creation of a cannery, in which we propose some artisanal products, designed thanks to our left food overs and by using lactofermentation. The delivery of our plates and conserves is by bike or in relay point, for decreasing our carbon footprint link to our travels. This project has allowed us to avoid 30kg of plastics in two months and to encourage our clients to consume differently.

Finally, our will to reduce our waste extend also to the reduction of the wasting food. In order to limit this, we have put in place a partnership with L’Îlot ASBL, who use our unsold and food rest to offers them to homeless people or people in big great precariousness.

Our buildings

Although our buildings are not (yet) passive, they have nevertheless undergone various
improvements aimed at improving their energy efficiency. These include the installation of solar panels, reinforced thermal and acoustic insulation, LED lighting and double-flow ventilation, all of which reduce energy loss.

In addition to these infrastructures, our concern for the environment is reflected in our choice of furniture. For example, we have set up a workshop in our basement, which allows us to practice upcycling and to manufacture a large part of our furniture (tables, chairs, counters, etc.) from recycled materials. We also use as much clean furniture as possible, in order to avoid the carbon footprint of transporting materials and renting furniture.

All our spaces are cleaned with ecological cleaning products. These products are purchased in small numbers, in high concentrations (allowing them to be diluted to use less) and in returnable containers whenever possible.

Future developments in our buildings include the installation of a beehive, the creation of a permaculture vegetable garden on our green roofs and the development of new
urban agriculture initiatives.

Nos partenaires

Commission Communautaire Française
Quality Nights
Brasserie de Silly
Georges Yana Conseil
Photo Gallery
Article 27
visitbrussels Awards.