“Eng Schmaachschoul fir Lëtzebuerg”
We eat. At least three times a day. But where does our food come from?
What’s the connection between our well-filled plates and the environment, the climate and regional development?
And what about taste: do we still taste food?
As a School of Taste, we tackle these questions through awareness-raising, training and active exchange between the various players involved in food production, including producers, restaurateurs, retailers and consumers themselves. Our overarching aim is to (re)experience food with all the senses through interactive learning units, workshops and individual activities, to encourage the pleasure of eating and curiosity about food, and to raise awareness of the need for a sustainable food culture.