In Luxembourg, educational farms are often associated with discovering animals, while the realities of agricultural production and sustainable food systems remain largely abstract for the general public, particularly for children. At the same time, issues related to production methods — environmental sustainability, animal welfare and farmers’ working conditions — are rarely addressed in a concrete way.

“There was a lack of a space to understand these realities as a whole and to discuss them directly on site, ” explains Julie Garlinskas from the organisation Ëmweltberodung Lëtzebuerg, which initiated "Wuerzelwierk". The project aims to provide younger generations with reference points to better understand where their food comes from and what their consumption choices imply.

Wuerzelwierk is based on farms committed to environmentally responsible practices, whether in vegetable growing, livestock farming, dairy production or orchards. Through workshops organised directly on site, participants gain practical insight into how food is produced, the constraints faced by farmers and the choices that allow production to coexist with natural balance.

At the core of the approach is lived experience. Touching the soil, observing crops and engaging with farmers all help make tangible concepts that are often perceived as theoretical. The origin of food, seasonality, environmental impact and the value of agricultural work take on new meaning.

The project is primarily aimed at young people, particularly students in cycle 4 of primary education and the early years of secondary school. At this stage, participants begin to develop critical thinking and form their own choices, including in relation to food. The workshops provide tools for understanding that extend beyond the classroom and into everyday life.

The implementation of the activities nevertheless involves practical challenges. Partner farms are often small structures that are not always equipped to host groups. Each workshop requires adaptation to the location, the season and weather conditions. These constraints are not seen as obstacles, but as an integral part of the approach, reflecting the realities of agricultural work.

On site, the impact is most visible in the reactions of participants. Children spontaneously connect what they discover with their own experiences — a family garden, a childhood memory or an eating habit. In some cases, the experience leads to deeper reflection. During one workshop, a secondary school student even considered changing their educational path after discovering agricultural work. More broadly, changes in behaviour can be observed, including increased attention to the origin of products and production methods.

With Wuerzelwierk, the objective goes beyond the transmission of knowledge. It is about restoring meaning and rebuilding the link between the land, those who cultivate it and those who consume its products. In the longer term, the initiative aims to foster a more conscious, respectful and sustainable relationship with food.

As Julie Garlinskas summarises, the guiding principle remains simple: “Reconnecting the land, food and people.”