Credit: Stëmm vun der Strooss
Luxembourg non-profit organisation Stëmm vun der Strooss recently reported that the students and staff of the École Hôtellerie et de Tourisme du Luxembourg (EHTL) prepared and donated around 400 kg of homemade soup to the organisation.
Twice a year for the past four years, the EHTL has been preparing homemade soup, which was then delivered to the Stëmm vun der Strooss. The students take turns in all stages of soup preparation, putting their culinary skills and creativity to the test, under their teachers’ supervision.
During the latest delivery, EHTL prepared and delivered approximately 400 kg of soup to the Stëmm vun der Strooss.
"The logistics of the delivery are orchestrated by Mr Kremer and Mr Rastoder, who maintain direct contact with the Stëmm vun der Strooss. They oversee the purchasing and preparation of goods at EHTL. Thanks to their efficient coordination, the soup is transported safely to the Stëmm vun der Strooss, ensuring its freshness and quality," highlighted Michel Lanners, EHTL’s headmaster.
The initiative at EHTL originated from the students' learning of various vegetable cutting techniques during their first year. The surplus vegetables, used either as accompaniments or transformed into soup, are redistributed to avoid food waste. These excess supplies are frozen, consumed within EHTL, or donated to charitable organisations such as the Stëmm vun der Strooss.
According to the Stëmm vun der Strooss, by launching this initiative, EHTL aims to train hospitality professionals to understand that warm hospitality goes hand in hand with generosity and sharing. The school aims to impart these values to its students, preparing them to play an active role in building a more compassionate society.
The EHTL has committed itself to continuing this humanitarian action and exploring further opportunities for support in the future.
