Through a series of activities, Pot'Ingé invited us on Wednesday June 28 to reflect on the role of the university in the food transition. The afternoon was organized around three themes: learning, meeting and collective construction.
The "Pot'Ingé" collective kitchen garden team is thinking big. After 4 years in existence, the family has grown considerably: from 7 founders to a team of 40 students, doctoral students, staff and externs. Together, they grow a vegetable garden on the grounds of the Polytech district, which has tripled in size since its beginnings.
From edamame to hops and medicinal plants, any experimentation is welcome on the B52 grounds. There's even a shortage of space: a second greenhouse, the "showcase", has just been set up a few steps from the first kitchen garden.
Behind this collective project is a desire to raise awareness of the food transition, biodiversity and the virtues of short supply chains. The team is taking this thinking a step further with the first edition of EXPOt'ingé, designed to showcase the practical applications of scientific research in the service of sustainable food.
From 1:30pm, visitors could discover the Pot'Ingé plantations. In addition to mounds, composts and greenhouses, the tour also showed the results of scientific collaborations carried out for the needs of the kitchen garden.
These include solar panels and a greenhouse fan developed by the Faculty of Applied Sciences. The latter is also involved in the construction of the garden shed and its recycled concrete wall. The biology department, meanwhile, takes advantage of the pristine meadow at the heart of the kitchen garden for its entomological surveys.
Alongside these visits, B52 hosted a local market featuring short-distance traders. For the "meeting" part of the day, a whole series of local producers and artisans were invited. This was an opportunity for Pot'Ingé to sell the fruit of its harvests, in the form of balm, jelly or mead.
The day was punctuated by seminars led by students, university researchers and field workers. The day ended with a plenary session on the question "The food transition: why and what role for the university?", before concluding with a local buffet with the Dinette Mobile.
Éliminer la faim, assurer la sécurité alimentaire, améliorer la nutrition et promouvoir une agriculture durable Le deuxième objectif vise à éradiquer la faim et la malnutrition en garantissant l’accès à une alimentation sûre, nutritive et suffisante pour tous. Il appelle à la mise en place de systèmes de production alimentaire et de pratiques agricoles durables et résilients.
Donner aux individus les moyens de vivre une vie saine et promouvoir le bien-être à tous les âges Le troisième objectif vise à assurer la santé et le bien-être de tous, en améliorant la santé procréative, maternelle et infantile, en réduisant les principales maladies transmissibles, non transmissibles, environnementales et mentales.
Faire en sorte que les villes et les établissements humains soient ouverts à tous, sûrs, résilients et durables Le onzième objectif vise à réhabiliter et à planifier les villes, ou tout autre établissement humain, de manière à ce qu’elles puissent offrir à tous des opportunités d’emploi, un accès aux services de base, à l’énergie, au logement, au transport, espaces publics verts et autres, tout en améliorant l’utilisation des ressources et réduisant leurs impacts environnementaux.
Établir des modes de consommation et de production durables Le douzième objectif est un appel pour les producteurs, les consommateurs, les communautés et les gouvernements à réfléchir sur leurs habitudes et usages en termes de consommation, de production de déchets, à l’impact environnemental et social de l’ensemble de la chaîne de valeur de nos produits. Plus globalement, cet ODD réclame de comprendre les interconnexions entre les décisions personnelles et collectives, et de percevoir les impacts de nos comportements respectifs entre les pays et à l’échelle mondiale.
Faced with the environmental and social challenges we face, ULiège is launching a free MOOC to help everyone understand the challenges of transition.
After 20 years of outsourced management, ULiège is taking back the reins of its university restaurants. The doors will close on December 19 to prepare for this transition and welcome you in the best conditions from Monday January 5.
Eclosio/Ucoopia, the ULiège NGO, is appealing to the solidarity of the university community. The appeal for donations is aimed at helping the local population to better manage water resources, which are crucial both for agriculture.
