Luxembourgish nature conservation NGO natur&ëmwelt asbl has announced the launch of a cookbook as part of its ongoing 2,000 m² project.
According to the organisation, the 2,000 m² project is based on the idea that if all the world’s agricultural land were divided equally, each person would have around 2,000 m² to produce one’s own food. They noted that the 2,000 m² area – the equivalent of three tennis courts – raises crucial questions about what we eat and at what cost for the planet, producers and our health.
Since 2019, the project has been carried out in Luxembourg by the associations natur&ëmwelt asbl, IBLA asbl and co-labor s.c., with the support of the Ministry of the Environment, Climate and Biodiversity. It takes physical form at the site of the Maison de la Nature in Kockelscheuer, where a 2,000 m² demonstration field has been set up for educational purposes, allowing school groups, associations and citizens to experience firsthand the connections between agriculture, food and sustainability.
Natur&ëmwelt has now taken a new step by publishing a cookbook, Rethinking cooking within the limits of the earth, bringing the project directly into kitchens and onto plates.
The association said that “through its recipes, it invites us to reflect on what we eat, on how our food choices influence the use of agricultural land, biodiversity and the climate, and to adopt a lifestyle that is more respectful of the environment”.
The book features twelve recipes classified by season, with contributions from restaurants across Luxembourg who are committed to the project.
Natur&ëmwelt noted: “The choice reflects the importance of local and seasonal cuisine, in harmony with the rhythm of nature. The participating chefs, selected for the quality of their work and their sincerity, prove that responsible cooking can be creative, delicious and accessible to all.”
The book is available in both English and French at the Nature Shop at the Maison de la Nature (Kockelscheuer) as well as in the participating restaurants (Chiche; Restaurant Mathes; BAC; co-labor; Kaf Lokal; Café n°12; Victoria vum Berdorfer Eck; Madame Witzeg; GLOW; Oekosoph; Ready?!).
Natur&ëmwelt and its partners emphasised that sustainable food is not only a matter of individual choice but part of a collective movement involving producers, restaurateurs and consumers.
