More sustainability in the events sector is both a challenge and an opportunity. It naturally requires some investment and a rethinking of things you may have been doing a certain way for years but it does have a positive impact in both the short and long term. At Domain De Vesten, we attach great importance to sustainability and reducing our ecological footprint. To do our bit for a better environment and more sustainable future, we take numerous initiatives in our daily operations.
– Solar panels for sustainable energy
The 200 solar panels on the roof of our buildings enable us to generate a large part of our energy needs ourselves.
– LED lighting
Our buildings are equipped with energy-efficient LED lighting which reduces electricity consumption.
– Seasonal
Our culinary experiences are coloured by the seasons. We try to work as much as possible with seasonal products that we buy from local traders. We adjust our menu according to the availability of local products and therefore rely less on imported food. In this way, we reduce our carbon footprint and support local farmers.
– Tickets, offers and invoices via e-mail
To reduce our paper consumption, we send most documents by e-mail by default. It not only saves us paper, time and money, but also ensures faster and more efficient communication between our customers and staff.
– Room capacity
We choose the appropriate room according to the number of participants. A venue that is too large or too small, besides other obvious inconveniences, also entails unnecessary energy costs.
– Water saving
We try to keep our water consumption to a minimum by choosing steaming rather than boiling food in our kitchen, for example. We also have a large cistern in which rainwater is collected and reused for various purposes.
– Waste plan
A waste plan allows us to better manage our waste by reducing but also sorting it on the one hand. We have separate containers for PMD, organic waste, deep-frying fat, paper and cardboard and residual waste, but our food waste is also collected separately so it can be converted into electricity in fermentation plants. This way, optimal use is made of residual products.
