More organic, less waste
Sustainable nutrition and responsible food handling in communal catering structures are goals that the Ministry of Agriculture is pursuing in cooperation with the municipalities. To this end, the Ministry has developed a supplementary clause that municipalities can integrate into their specifications for community catering and offers free and customised courses for the responsible kitchen staff. Interested municipalities can register for these courses by emailing email@example.com or firstname.lastname@example.org.
The supplementary agreement refers to both the PAN-Bio 2025 national action plan and the campaign: “Together against food waste” and includes the following points:
- 50 % of the products processed in the kitchens come from Luxembourg agriculture – of which 2/5 are organic and 3/5 are locally produced, preference is given to food from conversion farms.
- The “organic-local” and “local” products are highlighted on the menu.
- Twice a year for three weeks, the food wasted in the kitchen and restaurant is weighed.
- The food left over in the kitchen is used in other dishes, according to an internal procedure and the hygiene rules in force.
In the courses, the kitchen staff learns how to implement these four measures step by step.