VALUE TASTER - On the receipt, the comparison is unflattering: the prices displayed for a tray of mussels in supermarkets would make the fishmonger and the restaurateur look mercenary. But the obvious price gap distracts from a difference of another kind, a qualitative gap. An analysis of this perception of value, distorted by radically contrasting standards.

The sustainable food chains in the Liège region now have a 3,000 m² logistics platform. The "short-chain hub," which the Terra Alter cooperative has been operating since mid-October, includes a vegetable workshop that processes local organic products for collective kitchens and other hospitality professionals.

Oscar van der Rest, cofondateur de la jeune marque de boissons énergisantes naturelles Buddy, a misé sur l'audace pour présenter son produit aux décideurs de l'emblématique enseigne française Monoprix.

Notably teaming up with Cinoco to launch in the Belgian market, the French brand known for its traditionally crafted, alcohol-free distilled drinks, shows a clear strategy: to ride the European “No-Low” wave and play a central role in shaping a new generation of “healthier” cocktails.

Next year, travelers are expected to favor more intentional stays, guided by the “why” rather than the “more.” A new global survey by hotel giant Hilton, which polled 20,000 people, highlights the rise of the “whycation”: a purpose-driven approach to travel, driven by a growing desire for comfort, trust, and familiarity.

A fixture both at home and in public spaces, coffee remains deeply embedded in Belgian consumption habits. And this ritual is now increasingly associated with a demand for higher-quality products, according to Nespresso.