The international Green Key sustainability label, a sign of recognition of environmental performance, now welcomes five new establishments in Brussels.
The award was presented on Monday. Five new Brussels establishments were awarded the Green Key label for their environmental performance. These are the Steigenberger Wiltcher’s hotel, the Hostel Bruegel, greenbizz.brussels, transforma bxl and Concept Chocolate. The prestigious ecolabel continues to distinguish more than 20% of hotel rooms recognized by the Brussels Region and 80% of the capacity in youth hostels.
Green Key or Green Key is an independent international sustainability label for tourism businesses. Founded in Denmark in 1994 and managed internationally by FEE (Foundation for Environmental Education), it rewards a growing number of institutions – currently 3,100 in 66 countries. With us, the label was launched timidly in 2010. Since then, 38 establishments have benefited from it in Brussels, and 246 in Belgium.
Read also> Sustainable travel: What if we put ethics in our luggage?
The holders of this label are hotels, guesthouses, youth hostels, event venues, attractions and restaurants. What do they have in common? They have all made a commitment and initiatives to sustainability.
In Brussels, it is implemented by GoodPlanet and Inter-Environnement Wallonie (IEW), in collaboration with various partners, including visit.brussels, Brussels Hotels Association and Brussels Special Venues. Clé Verte thus proves that green tourism is not limited to the countryside, as one might think, but can also develop in an urban context.
To obtain the Green Key label, candidates must comply with a series of mandatory criteria and must obtain 30% of the possible points on the optional criteria. To keep it, they have to improve year by year and prove their new environmental performance. Labeled establishments undertake to make efforts in several areas: recording water and energy consumption; corporate social responsibility statement with action plan; introduction of water and energy saving measures; waste prevention and sorting; encouraging customers to limit the environmental impact of their stay; ecological maintenance; sustainable food and mobility. All without affecting the comfort of guests.