Flanders' first carbon-neutral hotel

Heritage property Hotel des Brasseurs undergoes total renovation

Hotel des Brasseurs, an iconic building in De Haan, underwent a true metamorphosis. Owner Thibaud Hermans fully restored the historic building and transformed it into Flanders' first climate-neutrally run hotel. With an eye for sustainability and a focus on local collaborations (short chain), Hotel des Brasseurs offers a unique experience to guests looking for luxury, comfort and an ecologically responsible stay. Hotelvak, of course, could not miss the official opening ...

Owner Thibaud Hermans is no stranger to De Haan. In 2010, he opened Vleesgrill Bleu Chaud. In 2015, he set up Hoeve Welgelegen as a B&B. And in 2017, he ventured into the renovation of Villa De Torre. Under the guidance of sustainability coach Guido Francque. Then, in 2019, he bought Hotel des Brasseurs with the intention of going one step further.

Thibaud explains: "From our expertise, we knew perfectly how to go about it. So after our total renovation, we immediately received the CO₂ Neutral Company label. This applies specifically to the operation of the hotel and focuses on infrastructure emissions, company vehicles, waste, commuting and incoming materials."

Driven sustainability efforts

But it doesn't stop there! Some examples:

• The menu is arranged so that every guest will find their preference in it, omnivores, flexitarians, pescotarians, carnivores and vegans alike.
• There is a healthy, local and short-chain supply of waters, soft and hot drinks, beers, wines and spirits. But also furniture, curtains, as well as staff work outfits were produced by a local and responsible supplier.
• Shower water from the rooms is collected, filtered and reused as flushing water for toilets or for irrigation. The same goes for wastewater from sinks and washing machines.

And further:

• Cooling and heating is done with a geothermal heat pump system. 22 wells drilled to a depth of 125 metres allow the hotel to be heated and cooled via heat permanently contained in the earth's crust;
• There are charging stations for electric cars and bikes, and the restaurant has energy-efficient appliances, some of which recover their own heat;
• Waste is sorted and cooled in a separate cold store. That means no pests, no foul smells and no unsightly containers in the streets;
• Employees benefit from the ergonomic working environment and good work-life balance.

Team Hotelvak wishes the operator, stakeholders and all employees a sustainable and commercial success story ... and an example for the sector in general.