Category: Non classé

Neste episódio, Yasmin Labidi, juntamente com Karine Paris, Marine Henry e Daniel Waxweiler, discute a produção e o consumo de alimentos no Luxemburgo. Karine Paris é coordenadora do projecto de hortas urbanas do CELL e fala sobre o projecto Mesa – Casa de Transição. Marine Henry é coordenadora do projecto Transition Days no CELL e colaboradora da Alter COOP- Cooperativa alimentar. Daniel Waxweiler está envolvido no movimento de transição no Luxemburgo há muito tempo e é co-fundador do projecto “Foodsharing Luxembourg”.

PODCAST: Food in Luxembourg

In this episode, Yasmin Labidi, together with Karine Paris, Marine Henry and Daniel Waxweiler, discusses the theme of food production and consumption in Luxembourg. Karine Paris is coordinator of the Urban gardening project at CELL and she talks about the project of La Mesa, the Transition House. Marine Henry is coordinator of the Transition Days project at CELL and a cooperator at Alter COOP, which recently opened its doors. Daniel Waxweiler has long been involved in the transition movement in Luxembourg and is notably co-founder of the “Foodsharing Luxembourg” project.

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Recipe

O Transition Think Tank foi criado em 2021 pela iniciativa de cidadãs e cidadãos que em sua pluralidade de origem, meio profissional, de opinião e gênero querem abrir o debate sobre as necessárias adaptações do sistema atual (econômicas, democráticas, de produção e trocas, sociais, formais e informais) aos limites planetários. Além do sub grupo agricultura-alimentação, ele reflete e trabalha sobre as temáticas “alojamento” e “mudança sistémica”.

No TTT Agricultura – Alimentação nós somos consumidores-as, agricultores-as, educadores-as, cidadãos-ãs aue se preocupam com a forma com que o sistema econômico trata a alimentação. Esta deixa de ser vivida como um direito fundamental e passa a ter o papel de mercadoria visando unicamente o lucro.

Previlegiando uma lógica de reflexão-ação, o TTT se debruça atualmente sobre as seguintes questões: o direito à uma alimentação de qualidade para o conjunto da população é um projeto que podemos construir juntos e aqui? Poderíamos investir coletivamente na necessária transformação e adaptação de nosso sistema agrícola e alimentar para fazer face aos desafios atuais e futuros: mudança climática, restauração da biodiversidade, remuneração justa dos produtores-as / trabalhadores-as, alimentos sãos e acessíveis para consumidores-as, desenvolvimento de uma agricultura regenerativa, preservação das paisagens, preservação dos recursos hídricos?

A reflexão é permanente e o coletivo cuida de suas sementes. Se elas germinam bem conduzirão em ações que, nós esperamos, contribuirão, à sua escala, para a transição agrícola e alimentar.

Nós estamos redigindo atualmente uma petição aos dirigentes políticos. Para concebê-la nós parcitipamos de diferentes atividades com objetivo de abrir o diálogo com o maior número de pessoas possíveis para construção coletiva do texto e a mobilisação entorno do mesmo.

Quer saber mais? Entre em contato conosco: TTTagri@cell.lu

ENGLISH

Transition Think Tank – Agriculture and food

The Transition Think Tank was created in 2021 on the initiative of citizens who, in their variety of origins, professional backgrounds, opinions and genders, want to open the debate on the necessary adaptations of current systems (economic, democratic, production and exchange, social, formal and informal, etc.) to planetary limits. In addition to the sub-group agriculture – food, it reflects and works on the themes “housing” and “systemic change”.

In the Agriculture – Food DTC we are consumers, farmers, educators, citizens who are concerned about the treatment that the economic system gives to food. The system stops access to healthy food being livedas a fundamental right and takes the role of a commodity, aiming only at generating profit. Favoring a logic of reflection-action, the DTC is currently considering the following questions: ‘Is the right to quality food, for the whole population, a project that we can build together and here?’ ‘Could we manage to invest collectively in the necessary transformation and adaptation of our agricultural and food system in order to face the current and future challenges of: climate change, restoration of biodiversity, fair remuneration of producers/workers, healthy food and accessibility for consumers, development of a regenerative agriculture, preservation of the environment, etc.landscapes, and preservation of water resources?’ This reflection is ongoing, and the collective takes care of these seeds. If they are well germinated, they will lead to actions that, we hope, will contribute, at our scale, to the agricultural and food transition. We are currently drafting a petition to political leaders.

In order to design it, we are participating in different activities to open the dialogue with as many people as possible for the collective construction of the text and the mobilization around it. Want to know more?

Contact us at TTTagri@cell.lu

Geneviève Jadoul por Collectif Citoyen pour le Climat, para ampliar acesso à uma alimentação vegana (grupo Consumo Orgânico e Local)

Queremos motivar os restaurantes a oferecerem um ou mais pratos veganos nos seus menus.

Muitos restaurantes já oferecem opções vegetarianas.

No entanto, sendo a indústria dos lacticínios tão cruel e prejudicial para o meio ambiente quanto a indústria da carne, cada vez mais pessoas estão a tentar reduzir o seu consumo de produtos animais e gostariam de ver mais opções veganas nos restaurantes.

Levando-se em conta também que os pratos veganos podem ser consumidos não só por veganos, mas também por vegetarianos, pessoas intolerantes à lactose e não carnistas, os restauradores matariam dois coelhos com uma cajadada só.

Em termos concretos, o colectivo planeia as seguintes acções:

– Identificar os restaurantes que já oferecem e apresentam opções veganas nos seus menus. Esta lista será publicada/postada/divulgada.

– Pedir aos proprietários de restaurantes que já oferecem pratos veganos, mas não se apercebem disso, que acrescentem a qualificação vegana no menu.

– Oferecer dicas e truques concretos aos proprietários de restaurantes, com os quais podem muito facilmente “veganizar” alguns dos seus pratos (por exemplo, removendo ou substituindo um ingrediente).

– Oferecer a nossa ajuda para encontrar receitas ou criar novos pratos veganos que se enquadrem no seu conceito básico.

Desenvolver uma pequena brochura de sensibilização, para acabar com os preconceitos e receios que alguns proprietários de restaurantes possam ter: comida vegana é igual a comida cara, pouco saudável e complicada. A brochura destacará os benefícios nutricionais dos produtos, os benefícios ambientais, bem como a contribuição para o respeito pelos animais.

– Agradecer as boas práticas com cartões postais como prendas.

O objectivo das nossas acções não será repreender, nem pedir aos proprietários de restaurantes que mudem o seu conceito ou reformulem o seu menu. A ideia é sensibilizar, motivar, apoiar e orientar.

Mais escolha equivale a mais clientes… todos ganham!

Venha participar de nosso coletivo:

adriana@transition-minett.lu

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“Social protection and the right to food are essential to building successful, inclusive, resilient and sustainable agri-food systems that leave no one behind. ”

This is how the FAO describes the right to food, but today this right is unfortunately violated in many ways.

Our society has turned this human right from a necessity into a commodity: Indeed, supermarkets are no longer places to buy food, but to sell products according to a capitalist logic, where the goal is to produce as much as possible while spending as little as possible. This opens the door to the use of chemical fertilizers, pesticides and GMOs, which are sources of pollution for water, land, air and which kill biodiversity.

This logic respects neither human nutritional needs, the rights of the workers producing these goods, nor the environment. We must say it loud and clear: Access to healthy, quality food produced with respect for humans and the environment is a right, like water and air. Food can never be simpely a commodity.

If to eat well, my food must be organic, without pesticides, without chemical fertilizers and without GMOs, then we should not have the right to produce in conditions that do not respect humans and the planet.

We must therefore change our logic and put the right to healthy, quality food back at the heart of our society, in a system that respects humans and the environment.

You will ask, ‘What can we do as citizens to move in this direction?’

• First, demand the right to healthy, quality food, which is recognized as a universal right.
• Make sure that this right is a right and not a privilege, by making this food accessible to the whole population.
• Buy and support organic, local and seasonal food production and producers who respect workers’ rights.

An example of actions along these lines is the organization of food cooperatives, like Mesa in Esch with the cooperative KiloMinett0. It supports a dialogue between consumers and local producers. Mesa also offers a café/restaurant with organic, local, vegetarian and seasonal food at reasonable prices. Finally, it is also a grocery store selling local organic products in bulk.

We believe in an ecological transition that is inclusive, supportive and fair, and we are doing everything possible to make this a reality in Esch, with and for the citizens.

Adriana Cardoso and Yasmin Labidi

Baskets of fresh and dry products, organic, local, in bulk, at reasonable prices, all delivered to your home.

Did you know it was possible? For a few months now, the Km0 Cooperative (MESA) has been testing and developing a project to deliver dry and fresh products directly to individuals or to collective withdrawal points.

After subscribing, it will be possible to receive a weekly assortment of vegetables, dairy products and eggs, all organic and local, including a monthly delivery of dry products, mostly in bulk. Several subscription sizes are being tested for families, 2 people or single individuals.

Have you always dreamed of having easy access to organic, local, bulk products? If you want to join the project, write to adriana@transition-minett.lu. An information and integration meeting for new members will be organized soon.

Yes, because there is a continuation. So much the worse for the grumpy people and/or the skeptics who thought that it would be just a flash in the pan. Indeed, by paying a lot of attention, by listening to the citizens and by building a collective agenda, we have shown that it is possible to mobilize, in concrete actions, to change our behaviors (without losing quality of life) and to take part in the decarbonization necessary to, at least, slow down climate change. Eleven groups met on December 3, and now it is time to meet again to exchange our experiences and continue to build a common future.

See you on June 29 for a moment of sharing, work and conviviality at the Breedewee Garden, rue Large, in Esch, starting at 6:30 pm. The basis of this meeting will be a world café to get to know each other and our actions better and to project ourselves into the future to reinforce our feeling of an active Esch community in favor of the environment. We will end the evening with music around a table with what everyone brings to share. Registration recommended at contact@transition-minett.lu

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Let’s turn to the reusable!

Citizens, let’s put an end to the disposable – LET’S TALK 🤝 about the reusable options ♻️ that exist in our SHOPS and RESTAURANTS, ♻️ like the Ecobox https://ecobox.lu/fr/  and Spin cup https://www.valorlux or Luloop (https://www.luloop.lu/).

Luxembourg has adopted a Zero Waste strategy (Null Offall) encouraging the reduction of waste since 2020. Since 2023, ⚠️REUSABLE tableware is MANDATORY for meals consumed ON SITE in restaurants.⚠️

https://luxembourg.public.lu/fr/societe-et-culture/developpement-durable/null-offall-strategie-recyclage-economie-circulaire.html

La Mesa, Maison de la Transition, operates in a system that is as Zero Waste as possible.

We encourage our consumers to bring their own containers, cups or tupperware. This reduces:

– Trash
– Food waste.

Interested in the process? You will find ECOBOX information flyers at Mesa.

You can also write to us at:  yasmin@transition-minett.lu