Food & drinks


Our dietary habits largely determine our ecological footprint. This makes it all the more important to make these habits sustainable, from purchase to processing. On this page you can find links with more information about sustainable foods and DIY-tips.

Sustainability in the VUB-restaurant

The restaurants at our campuses are pioneers of sustainability at our university. The goals are:

  • Offer healthy, ecologically responsible and affordable meals with less animal protein
  • Participate in honest & local trade of seasonal products
  • Raise sustainability awareness in its guests
  • Save energy and reduce waste-output of daily operations

All info about how the restaurant takes on these challenges can be found here.

Consume less meat

Less meat and more greens on your plate are a huge step towards more sustainable dietary habits. Not only will this reduce your water footprint, it will also contribute to a more balanced diet in general.

For example, did you know that to produce 200 grams of beef, about 3960 liters of water are needed? In comparison, to produce 300 grams of vegetables, ‘only’ 60 to 100 liters are required.

More interesting facts & info can be found at

For those of you wanting to explore the vegetarian restaurants in Brussels (and other Belgian cities): you can use this guide (only in Dutch).

Choose locally grown vegetables

Local food is good food. Not only does it taste better, local, seasonal vegetables also have  travelled less miles to get into your stomach, they have a much smaller water footprint and are also cheaper.

TIP For more detailed information about seasonal vegetables, go to To get your hands on local, seasonal vegetables, go to one of the bioshops in Brussels.

Choose less processed foods

The more food is processed, the bigger the distance between the original product and the end-user, which means the more energy is being used. That’s why you should always give preference to unprocessed foods like whole wheat. Less processed foods are also healthier because they contain more nutrients compared to processed foods.

Don’t throw food away

Throwing food away is not done. Statistics show that every year between 40 and 60 kilos per person are being thrown away. This is not only a waste of resources, it’s also socially irresponsible. At the VUB, some students took the initiative to create a foodsharing network, where they share leftovers.