GoPositive Program: Free for school classes

WHAT TO EXPECT:

It's almost lunchtime – Your task: Put together the perfect plate for a good lunch and discover everything you need to plan delicious and healthy meals.

This workshop takes place every Tuesday morning from 9:30 AM to 12:30 AM at Auchan Kirchberg, 5 rue Alphonse Weicker, L-2721 Luxembourg. Free for school classes.

The focus is on the goal of creating a healthy and balanced meal while learning about the fundamental components of good nutrition. Additionally, the students develop a critical understanding of product information, engage with sustainability aspects such as origin, labels, or packaging, in order to make responsible consumer decisions in everyday life.

As part of our GoPositive program, this workshop promotes essential life skills, as the students learn:

1. to create a healthy meal by learning about the key components of a balanced diet and selecting appropriate foods for a healthy lunch.
2. to critically understand product information by reading labels and nutritional information, as well as questioning advertising and packaging design.
3. to develop consumer competence in everyday life by comparing units and prices and making simple budget decisions.
4. to make sustainable choices by considering origin, seasonality, environmental and social labels, as well as packaging materials.

This program was launched thanks to the generous support of Fondation Losch and Œuvre Nationale de Secours Grande-Duchesse Charlotte

GoPositive Program: Free for School Classes

​This workshop takes place on Tuesdays, Thursdays, or Fridays from 2:30 PM to 4:30 PM at MicroAtelier, 4A rue Dr. Nicolas Clasen, Luxembourg.

WHAT TO EXPECT:

This programme was launched thanks to the kind support of Fondation Losch and Œuvre Nationale de Secours Grande-Duchesse Charlotte

GoPositive Programme: Free for school classes

WHAT TO EXPECT:

The question is: what exactly is in our drinks?

In this workshop, pupils discover in a fun way how much sugar is in different drinks, what types of sugar there are, and which additives are commonly used. Together, we analyse everyday drinks and learn how to make more informed and healthier choices.

In addition, they develop a critical understanding of product information by analysing labels and nutritional information. At the same time, they explore sustainability issues, such as packaging or choosing alternatives to highly processed drinks.

There is a particular focus on natural and fermented drinks such as kombucha, kefir, ayran and other traditional beverages, which participants discover as healthy alternatives to highly sugary soft drinks.

In the practical part of the workshop, the pupils make their own fermented drinks, learning how fermentation works, the role played by microorganisms, and how natural drinks are created from simple ingredients. In this way, learning becomes a practical and experimental experience.

As part of our GoPositive programme, this workshop promotes important everyday skills

In doing so, pupils learn:

• To make informed choices about drinks by identifying different types of sugar and comparing the sugar content of common drinks.
• To critically understand product information by analysing ingredient lists, nutritional information and additives on packaging.
• To discover healthier alternatives, particularly fermented drinks such as kombucha or kefir.
• To learn the basics of fermentation by making a drink themselves and observing how natural processes alter food.
• To make more sustainable consumption choices by learning about regional ingredients, natural production methods and less processed products.

Through practical experiments, tastings and team activities, learning becomes an interactive experience. Pupils are empowered to make their own sustainable and healthy drink, gaining the knowledge and confidence to make more informed choices about their own consumption.

GoPositive Programme: Free for school classes

WHAT TO EXPECT:

Together, we transform surplus food into delicious meals or long-life preserves. In the process, participants discover how much CO₂ can be saved and what contribution they themselves can make towards greater sustainability.

Pupils will learn: 

• Good and bad microorganisms: to recognise and safely assess the difference between beneficial (e.g. in fermentation) and harmful bacteria.
• How to store and assess food correctly: to understand the difference between best-before dates and use-by dates, and checking food using the senses (sight, smell, taste).
• Building up household supplies sustainably: to apply the basics of preservation (jarring, fermentation, pickling) to make food last longer.
• Discover local initiatives: Gain an insight into organisations and projects combating food waste (e.g. food sharing, local solidarity networks)
• Recognise your own contribution to climate protection: to understand how food rescue can help reduce CO₂ emissions
• Cook creatively with leftovers: Develop tasty meals from available ingredients and use resources wisely

The workshop ties in with the skills outlined in the curriculum, particularly in the areas of sustainable development, natural sciences and everyday life skills.

GoPositive Programme: Free for school groups

WHAT TO EXPECT:

Through an exciting escape game, we delve into the historical background. We then learn hands-on how to make sauces that not only taste good but also sensibly complement our diet. The world of microorganisms also plays an important role here!

As part of our GoPositive Programme, this workshop promotes important everyday skills

Pupils will learn:

• To use their senses consciously (École du Goût): to apply their own senses (sight, smell, taste) in a targeted manner and understand their significance for humans as well as for the selection and evaluation of food .​
• To analyse nutrition consciously: to understand the difference between condiments and foodstuffs, and to critically evaluate ingredients and nutritional values.
• Discovering historical contexts: understanding the significance of sauces as a preservation and survival strategy in a historical context.
• Experimenting and hands-on work: making your own sauces, adapting recipes and applying basic principles of food processing.
• Making sustainable consumption choices: reflecting on the impacts of industrially processed products versus homemade alternatives.

→ Participants also develop the ability to work in teams to devise solutions, link information and overcome challenges together

GoPositive Programme: Free for school classes

Kombucha is a fermented tea drink and an exciting, healthy alternative to soft drinks. In this workshop, children and young people discover how tea, sugar and microorganisms are transformed into a fizzy drink. In the process, they learn about important topics such as nutrition and health, food safety and sustainability in a fun and engaging way.

In doing so, pupils learn:

• To understand a healthy alternative to soft drinks
• To acquire the basics of fermentation
• To experience sustainability through DIY drinks
• To apply hygiene rules and food safety
• Enjoy a high level of fun and hands-on involvement​

Organic tea + local organic sugar.