2,000 m² on your plate: a new cookbook from natur&ëmwelt

The 2,000 m² project is based on a simple and striking idea: if all the world’s agricultural land were divided equally, each person would have around 2,000 m² to produce their food. On this surface – the equivalent of three tennis courts – crucial questions arise: what do we eat, at what cost for the planet, producers, and our health?

Since 2019, this project has been carried out in Luxembourg by the associations natur&ëmwelt a.s.b.l., IBLA and co-labor, with the support of the Ministry of the Environment, Climate and Biodiversity. It takes concrete form at the site of the Haus vun der Natur in Kockelscheuer, where a 2,000 m² demonstration field has been set up for educational purposes. This place allows school groups, associations, and citizens to experience firsthand the connections between agriculture, food, and sustainability.

To amplify the impact of the project, natur&ëmwelt has taken a new step by bringing it directly into kitchens and onto plates. Under the title “Rethinking cooking within the limits of the earth”, a new cookbook has been published.
Through its recipes, it invites us to reflect on what we eat, on how our food choices influence the use of agricultural land, biodiversity, and the climate, and to adopt a lifestyle that is more respectful of the environment.

With the contribution of committed restaurants across Luxembourg, this book presents 12 recipes classified by season. This choice reflects the importance of local and seasonal cuisine, in harmony with the rhythm of nature. The participating chefs, selected for the quality of their work and their sincerity, prove that responsible cooking can be creative, delicious, and accessible to all.

Available in two languages

The cookbook is available in French and English:

  • at the Shop Nature of the Maison de la nature (Kockelscheuer),
  • as well as in the participating restaurants.
    (Chiche; Restaurant Mathes; BAC; co-labor; Kaf Lokal; Café n°12; Victoria vum Berdorfer Eck; Madame Witzeg; GLOW; Oekosoph; Ready?!)

Through this project, natur&ëmwelt and its partners emphasize that sustainable food is not only a matter of individual choice, but part of a collective movement involving producers, restaurateurs, and consumers.