School catering: prize giving to participants of the “Veggie Monday” competition

  1. (from left to right) Marco Breyer, teacher; Mady Weydert, teacher; Monique Ludovici, Head of the School Catering Service – Restopolis; Diane Thill, teacher, three student winners; Mona Guirsch, attached to the Direction of the Athénée

  2. (from left to right) Claude Faber, deputy director of Lycée Aline Mayrisch; Lynn Haupert, student; Lilly Bodson, student; Monique Ludovici, Head of the School Catering Service – Restopolis; Clara Kaufmann, student; Lea Gilniat, student; Carole Chaine, director of the Lycée Aline Mayrisch

    (from left to right) Claude Faber, deputy director of Lycée Aline Mayrisch; Lynn Haupert, student; Lilly Bodson, student; Monique Ludovici, Head of the School Catering Service – Restopolis; Clara Kaufmann, student; Lea Gilniat, student; Carole Chaine, director of the Lycée Aline Mayrisch

  3. (from left to right) Sandra Droste, teacher; Patrick Brücher, teacher; Sandra Galli, teacher; Claire Simon, deputy director of Lycée Michel-Rodange; Monique Ludovici, Head of the School Catering Service – Restopolis, 2 winning students

    (from left to right) Sandra Droste, teacher; Patrick Brücher, teacher; Sandra Galli, teacher; Claire Simon, deputy director of Lycée Michel-Rodange; Monique Ludovici, Head of the School Catering Service – Restopolis, 2 winning students

Restopolis, the school and university catering service of the Ministry of National Education, Children and Youth, has launched the pilot project Veggie Mondayon November 8, 2021, in three high schools of the Geesseknäppchen Campus: the Athénée de Luxembourg, the Lycée Michel Rodange and the Lycée Aline Mayrisch.

the Veggie Monday, initiated at the request of these three schools, is part of the concept of sustainable catering Food 4 Future – Towards more sustainable food systems, implemented by Restopolis at the start of the 2021/2022 academic year. These “meatless Mondays” provide that, on the first day of the week, the catering offer in the three high schools consists only of vegetarian and vegan menus and products.

Huge success for Meatless Mondays

The pilot project, initially organized between the All Saints holidays 2021 and the Carnival holidays 2022, proved to be a great success. Restopolis and the schools concerned have therefore decided to extend it beyond the test phase. the Veggie Monday is now an integral part of the gastronomic calendar of the three high schools.

Guests who prefer not to participate in the Veggie Monday always have the possibility to eat at the big school restaurant of the Forum Geesseknäppchen which serves vegetarian, vegan and non-vegetarian dishes from Monday to Friday.

A hotly contested culinary competition

As part of the Veggie Mondaya culinary competition brought together, on July 5, 2022, the school communities of the three participating high schools.

Supervised by Restopolis cooks, a team from each school, made up of three to four students, prepared in the school kitchen of the National School for Adults (ENAD) at Campus Geesseknäppchena complete meal made with organic, local vegetarian and vegan ingredients.

In preparation for the competition, the teams submitted recipe proposals to Restopolis. The school catering service had chosen each time a starter, a main course and a dessert that the participants had to prepare under the eyes of a jury made up of representatives of the schools and Restopolis.

Best main course, starter and dessert

The jury underlined the very professional approach of the three teams and congratulated the participants for the extraordinary quality of the cooked dishes.

The prizes were awarded during a lunch with the participants and representatives of the three high schools and Restopolis at the Forum Geesseknäppchen school restaurant on November 10, 2022.

  • Best starter: the asparagus soup from the Lycée Michel Rodange students;
  • Best main course: Stuffed zucchini with potatoes and homemade salsa sauce from Lycée Aline Mayrisch students;
  • Best dessert: the vegan apricot tart from the students of the Athénée de Luxembourg.

Excellent performances were rewarded with a cup and a basket of local vegetarian and vegan products for each participating team. Each student who participated also received a copy of a book on vegetarian and vegan cooking, a new water bottle “myCan Food4Future” and a towel”myNapkin“.

About the sustainable project »Food4Future – Towards more sustainable food systems

The project, which was implemented from the start of the 2021/2022 academic year, aims to change eating habits in school and university canteens in order to reduce the impact on the environment.

The concept is based on the fulfillment of six “RestoGoals“:

  • RestoGoal #1: Implementation of the PAN-BIO2025 action plan
  • RestoGoal #2: New meal offer
  • RestoGoal #3: Purchases in short circuits
  • RestoGoal #4: Waste prevention
  • RestoGoal #5: Fight against food waste
  • RestoGoal #6: Awareness of sustainable food

Press release by the Ministry of National Education, Children and Youth

School catering: prize giving to participants of the “Veggie Monday” competition