Espace réservé aux membres du projet
Veuillez s.v.p. répondre aux questions suivantes avant le vendredi 26 janvier 2024.
Quelle est la problématique que vise à résoudre votre projet dans le domaine alimentaire ?
The problem that our project aims to solve is the issue of unsustainable packaged goods and emissions from food production. Our current food system, shaped by globalized and intensive agricultural practices, is increasingly becoming a health and environmental concern. The widespread use of harmful chemicals in mass-scale food production is contributing to a rise in cancer cases. Furthermore, the escalating demand fueled by population growth and intensive methods in cattle and animal farming is generating significant amounts of methane and other greenhouse gases. In 2020, the agriculture sector was responsible for 5.87 billion tonnes of greenhouse gas emissions, ranking as the fourth largest polluting sector (Climate Watch, 2023). Notably, agriculture was the leading source of methane emissions in 2020, emitting 3.54 billion tonnes (Climate Watch, 2023). Livestock is the primary contributor to these emissions, although rice cultivation also plays a significant role. This surge in greenhouse gas emissions is a major driver of global warming and climate change due to the greenhouse effect.
Another critical challenge facing the food industry is the issue of food waste and packaging. In Luxembourg, for instance, each person wasted approximately 147 kilograms of food in 2020, totaling 92,580 tonnes (Europa.eu, 2020). This waste, often due to food not being consumed in time, or having to be bought in bulk, not only represents a financial loss but also has detrimental environmental impacts. Additionally, packaging waste in Luxembourg has increased by 10.8 kg per person over the past decade (RTL, 2023), further exacerbating the environmental strain.
Quel est l’objectif principal de votre projet en lien avec la durabilité alimentaire et les Objectifs de Développement Durable (ODD) 2030 des Nations Unies ?
Our main objective is goal 3 ‘Good Health and Well being’, we intend to promote and encourage better health and well-being by producing a recipe book of healthy options. We will be mindful in our creation of our recipe book to address these key areas, ensuring that the ingredients we suggest can be sourced locally and have minimum packaging.
Quels sont, selon vous, les principaux défis et lacunes du système alimentaire actuel ?
A significant hurdle in today’s society is the inaccessibility of affordable, nutritious, and organic food options for the general population. Healthy foods often come with a higher price tag, while less expensive packaged goods, which can be detrimental to health, are more readily available. This economic disparity limits the dietary choices of lower-income individuals, potentially leading to future health issues.
Moreover, the current food production system heavily relies on chemicals that pose risks to human health. The intensive methods used in agriculture are contributing to a rise in greenhouse gas emissions, which in turn are driving drastic climate changes globally. These environmental impacts range from rising sea levels to persistent droughts, illustrating the far-reaching consequences of our food production practices.
Quelle est votre proposition innovante pour un système alimentaire plus durable ? Décrivez-en les principaux éléments.
Our project focuses on engaging our school’s community, encompassing teachers, students, and their families. We are excited to introduce a digital, sustainable cookbook, accessible to everyone at no cost. Students participating in this initiative will have the opportunity to design, test and prepare recipes in our school kitchen, gaining hands-on experience and understanding the importance of healthy, homemade meals.
These recipes will be compiled into a cookbook that offers easy, affordable, and nutritious meal options for our school community. Additionally, our goal is to raise awareness about the benefits of cooking from scratch using simple, wholesome ingredients. Not only is this approach more cost-effective, but it also minimizes packaging waste and reduces exposure to harmful chemicals often found in the food system.
Avez-vous identifié des partenaires potentiels (organisations, entreprises, institutions) pour la mise en œuvre de votre projet ? Expliquez.
Our plan includes partnering with local businesses in the Differdange area, such as Cactus, Auchan, and various small organic shops. We aim to collaborate with them to source organic ingredients for our recipe creations, making use of any excess food they can offer us.
We also aspire to collaborate with Restopolis to incorporate some of our healthy recipes into their menu. There have been concerns among students about the lack of healthy options currently available. Introducing items like protein energy balls, homemade almond cookies, or banana cake made without refined sugar could not only offer healthier choices, supporting health and well-being, but also aid in promoting our cookbook and its recipes.
Comment envisagez-vous de collaborer avec d’autres parties prenantes pour maximiser l’impact de votre projet ?
To optimize the effectiveness of our project, it’s crucial to compile an extensive collection of fail-safe recipes. While it’s essential to acquire excess food waste items from local supermarkets, we must also devise a strategy for their collection and delivery to our school.
Our focus will be on creating exclusively vegetarian recipes that prioritize the use of organic and locally-sourced ingredients. Additionally, we intend to simplify each recipe by minimizing the number of ingredients needed, making it easier and more accessible for everyone to cook healthy meals.
Quel est votre plan de mise en œuvre détaillé, y compris les étapes clés, les ressources financières et humaines nécessaires et les échéances ?
Timetable:
Week 1: Engage in discussions with Restopolis about the possibility of featuring some of our healthy recipes in the canteen for a trial period of two months, to gauge their popularity.
From Week 2 onwards: focus on preparing and photographing as many recipes as possible, aiming for four recipes each week. Concurrently, start compiling these recipes into our digital cookbook.
Budgetary Requirements:
We will need ingredients and therefore, funds for purchasing ingredients necessary for testing and photographing our recipes. The budget for this can be determined by NOA.
We will need to create the Digital Cookbook. We will utilise CANVA for designing our cookbook, initially using a free account. There is an option to upgrade to a pro account, which would cost 240 euros. This upgrade will be considered based on our requirements and available resources.
Comment comptez-vous évaluer l’impact de votre projet sur le système alimentaire ?
Our objective is to conduct a comprehensive survey across the school using our EIDE Instagram account. This questionnaire will seek feedback on several key aspects:
-The effectiveness and usage of more sustainable foods and less food wastage at our school.
-Student experiences and opinions regarding the use of healthy recipes from our cookbook, now offered in the canteen.
-General impressions and thoughts about our cookbook.
Additionally, we will open up a channel for students to interact directly with the cookbook content. This will include the ability for them to comment on the recipes, provide ratings, and offer suggestions for improvement or modification. This interactive approach aims to engage students more actively and gather valuable insights for further refinement of our project.
Quels sont les principaux avantages et atouts de votre projet en termes de durabilité alimentaire ?
Our project sits at the core of sustainable living and learning. It’s designed not only to educate the participating students about sustainability and the art of crafting healthy recipes, but also to disseminate these values and practices throughout our entire school community. By offering accessible, budget-friendly, sustainable, and simple recipes, we are equipping students with the means to nourish themselves better on a daily basis while also reducing packaging waste. For instance, preparing a batch of banana cake allows them to freeze portions and bring a slice to school daily in a reusable container, promoting both healthy eating and environmental responsibility.
Additionally, if we succeed in securing food waste donations from local stores, our students will be able to use our cookbook to prepare nutritious meals at home, which might otherwise be unaffordable. This aspect of our project not only fosters healthy eating habits but also extends the reach of sustainability into the homes of lower sociao-economic groups, making a positive impact on both their well-being and the environment.
Pourquoi votre projet devrait-il être sélectionné pour contribuer à un système alimentaire plus durable conforme ODD ?
Our project stands out as a comprehensive solution addressing various needs within our community according to the SDGs that were mentioned previously. Our goal is to foster a culture of healthy eating and a respectful attitude towards food, ensuring that these benefits are accessible to everyone, irrespective of their economic background. We aim to educate students about the advantages of consuming foods free from harmful chemicals, highlighting the positive impact this can have on both their immediate and long-term health.
Additionally, our initiative is deeply rooted in environmental sustainability. We strive to minimize our ecological footprint by reducing food waste. By repurposing food items that would otherwise be discarded, we are not only conserving resources but also demonstrating how these ingredients can be transformed into nutritious and enjoyable meals. This holistic approach underscores our commitment to both the well-being of our community members and the health of our planet, making our project a worthy candidate for selection.
Quelle est la problématique que vise à résoudre votre projet dans le domaine alimentaire ?
The problem that our project aims to solve is the issue of unsustainable packaged goods and emissions from food production. Our current food system, shaped by globalized and intensive agricultural practices, is increasingly becoming a health and environmental concern. The widespread use of harmful chemicals in mass-scale food production is contributing to a rise in cancer cases. Furthermore, the escalating demand fueled by population growth and intensive methods in cattle and animal farming is generating significant amounts of methane and other greenhouse gases. In 2020, the agriculture sector was responsible for 5.87 billion tonnes of greenhouse gas emissions, ranking as the fourth largest polluting sector (Climate Watch, 2023). Notably, agriculture was the leading source of methane emissions in 2020, emitting 3.54 billion tonnes (Climate Watch, 2023). Livestock is the primary contributor to these emissions, although rice cultivation also plays a significant role. This surge in greenhouse gas emissions is a major driver of global warming and climate change due to the greenhouse effect.
Another critical challenge facing the food industry is the issue of food waste and packaging. In Luxembourg, for instance, each person wasted approximately 147 kilograms of food in 2020, totaling 92,580 tonnes (Europa.eu, 2020). This waste, often due to food not being consumed in time, or having to be bought in bulk, not only represents a financial loss but also has detrimental environmental impacts. Additionally, packaging waste in Luxembourg has increased by 10.8 kg per person over the past decade (RTL, 2023), further exacerbating the environmental strain.
Quel est l’objectif principal de votre projet en lien avec la durabilité alimentaire et les Objectifs de Développement Durable (ODD) 2030 des Nations Unies ?
Our main objective is goal 3 ‘Good Health and Well being’, we intend to promote and encourage better health and well-being by producing a recipe book of healthy options. We will be mindful in our creation of our recipe book to address these key areas, ensuring that the ingredients we suggest can be sourced locally and have minimum packaging.
Quels sont, selon vous, les principaux défis et lacunes du système alimentaire actuel ?
A significant hurdle in today’s society is the inaccessibility of affordable, nutritious, and organic food options for the general population. Healthy foods often come with a higher price tag, while less expensive packaged goods, which can be detrimental to health, are more readily available. This economic disparity limits the dietary choices of lower-income individuals, potentially leading to future health issues.
Moreover, the current food production system heavily relies on chemicals that pose risks to human health. The intensive methods used in agriculture are contributing to a rise in greenhouse gas emissions, which in turn are driving drastic climate changes globally. These environmental impacts range from rising sea levels to persistent droughts, illustrating the far-reaching consequences of our food production practices.
Quelle est votre proposition innovante pour un système alimentaire plus durable ? Décrivez-en les principaux éléments.
Our project focuses on engaging our school’s community, encompassing teachers, students, and their families. We are excited to introduce a digital, sustainable cookbook, accessible to everyone at no cost. Students participating in this initiative will have the opportunity to design, test and prepare recipes in our school kitchen, gaining hands-on experience and understanding the importance of healthy, homemade meals.
These recipes will be compiled into a cookbook that offers easy, affordable, and nutritious meal options for our school community. Additionally, our goal is to raise awareness about the benefits of cooking from scratch using simple, wholesome ingredients. Not only is this approach more cost-effective, but it also minimizes packaging waste and reduces exposure to harmful chemicals often found in the food system.
Avez-vous identifié des partenaires potentiels (organisations, entreprises, institutions) pour la mise en œuvre de votre projet ? Expliquez.
Our plan includes partnering with local businesses in the Differdange area, such as Cactus, Auchan, and various small organic shops. We aim to collaborate with them to source organic ingredients for our recipe creations, making use of any excess food they can offer us.
We also aspire to collaborate with Restopolis to incorporate some of our healthy recipes into their menu. There have been concerns among students about the lack of healthy options currently available. Introducing items like protein energy balls, homemade almond cookies, or banana cake made without refined sugar could not only offer healthier choices, supporting health and well-being, but also aid in promoting our cookbook and its recipes.
Comment envisagez-vous de collaborer avec d’autres parties prenantes pour maximiser l’impact de votre projet ?
To optimize the effectiveness of our project, it’s crucial to compile an extensive collection of fail-safe recipes. While it’s essential to acquire excess food waste items from local supermarkets, we must also devise a strategy for their collection and delivery to our school.
Our focus will be on creating exclusively vegetarian recipes that prioritize the use of organic and locally-sourced ingredients. Additionally, we intend to simplify each recipe by minimizing the number of ingredients needed, making it easier and more accessible for everyone to cook healthy meals.
Quel est votre plan de mise en œuvre détaillé, y compris les étapes clés, les ressources financières et humaines nécessaires et les échéances ?
Timetable:
Week 1: Engage in discussions with Restopolis about the possibility of featuring some of our healthy recipes in the canteen for a trial period of two months, to gauge their popularity.
From Week 2 onwards: focus on preparing and photographing as many recipes as possible, aiming for four recipes each week. Concurrently, start compiling these recipes into our digital cookbook.
Budgetary Requirements:
We will need ingredients and therefore, funds for purchasing ingredients necessary for testing and photographing our recipes. The budget for this can be determined by NOA.
We will need to create the Digital Cookbook. We will utilise CANVA for designing our cookbook, initially using a free account. There is an option to upgrade to a pro account, which would cost 240 euros. This upgrade will be considered based on our requirements and available resources.
Comment comptez-vous évaluer l’impact de votre projet sur le système alimentaire ?
Our objective is to conduct a comprehensive survey across the school using our EIDE Instagram account. This questionnaire will seek feedback on several key aspects:
-The effectiveness and usage of more sustainable foods and less food wastage at our school.
-Student experiences and opinions regarding the use of healthy recipes from our cookbook, now offered in the canteen.
-General impressions and thoughts about our cookbook.
Additionally, we will open up a channel for students to interact directly with the cookbook content. This will include the ability for them to comment on the recipes, provide ratings, and offer suggestions for improvement or modification. This interactive approach aims to engage students more actively and gather valuable insights for further refinement of our project.
Quels sont les principaux avantages et atouts de votre projet en termes de durabilité alimentaire ?
Our project sits at the core of sustainable living and learning. It’s designed not only to educate the participating students about sustainability and the art of crafting healthy recipes, but also to disseminate these values and practices throughout our entire school community. By offering accessible, budget-friendly, sustainable, and simple recipes, we are equipping students with the means to nourish themselves better on a daily basis while also reducing packaging waste. For instance, preparing a batch of banana cake allows them to freeze portions and bring a slice to school daily in a reusable container, promoting both healthy eating and environmental responsibility.
Additionally, if we succeed in securing food waste donations from local stores, our students will be able to use our cookbook to prepare nutritious meals at home, which might otherwise be unaffordable. This aspect of our project not only fosters healthy eating habits but also extends the reach of sustainability into the homes of lower sociao-economic groups, making a positive impact on both their well-being and the environment.
Pourquoi votre projet devrait-il être sélectionné pour contribuer à un système alimentaire plus durable conforme ODD ?
Our project stands out as a comprehensive solution addressing various needs within our community according to the SDGs that were mentioned previously. Our goal is to foster a culture of healthy eating and a respectful attitude towards food, ensuring that these benefits are accessible to everyone, irrespective of their economic background. We aim to educate students about the advantages of consuming foods free from harmful chemicals, highlighting the positive impact this can have on both their immediate and long-term health.
Additionally, our initiative is deeply rooted in environmental sustainability. We strive to minimize our ecological footprint by reducing food waste. By repurposing food items that would otherwise be discarded, we are not only conserving resources but also demonstrating how these ingredients can be transformed into nutritious and enjoyable meals. This holistic approach underscores our commitment to both the well-being of our community members and the health of our planet, making our project a worthy candidate for selection.