– PRESS RELEASE –
03.07.2024
DUVIBO project for sustainable nutrition
LTA and EHTL students are committed!
In a proactive approach to promoting sustainable nutrition, students in the Grand Duchy of Luxembourg are mobilizing with the “NoA – fir eng Nohalteg Alimentatioun” initiative. This ambitious project, launched in September 2023, is the result of a collaboration between the Ministry of Education, Children and Youth, the INFINO (Initiativ fir Nohaltegkeet) initiative and Restopolis.
The NoA projects aim to raise awareness and involve students in Luxembourg high schools to recognize/identify the challenges of our current food system and develop solutions to the United Nations Sustainable Development Goals (SDGs) for 2030. These goals include fighting hunger, ensuring food security, promoting sustainable agriculture, reducing food waste, and ensuring access to healthy food for all.
Nine students of the École d’Hôtellerie et de Tourisme (EHTL) and the Lycée Technique Agricole (LTA) decided to jointly submit the project “Exploration de l’Élevage Animal Conventionnel et Biologique pour une Production de Viande Durable” (DUVIBO) (research into conventional and organic animal husbandry for sustainable meat production). The aim was to sensitise the pupils to the impact of animal husbandry on meat quality, the environment, and healthy eating. Under their teachers’ guidance, they participated in activities such as visits to conventional and organic farms and a butcher’s shop, as well as presentation and discussion events.
After a presentation on the challenges of the current and future food system, the LTA students presented beef production in suckler cow husbandry on a conventional and an organic farm. In particular, it was pointed out that 60% of the world’s agricultural used area consists of permanent grassland. These can be used most effectively by ruminants and therefore play an important role in food security.
According to the motto “from nose to tail”, the utilisation of meat parts and the reduction of waste play an important role in sustainable nutrition. To this end, all participants visited the Butcher shop NIESSEN in Troisvierges and found out about the artisanal processing of individual meat products.
The importance of beef in the human diet was then explained and brought forward by the EHTL. The positive aspects of the cooperation between the École d’Hôtellerie et de Tourisme (EHTL) and the Lycée Technique Agricole (LTA) were emphasized. The students concluded the DUVIBO project with a joint lunch at the EHTL, where beef was not to be missed.
At the end of the project, students should be able to understand meat production in a practical way, know how to utilize different cuts of meat, and promote responsible consumption.
