University of Luxembourg
and the Department of Humanities
The University of Luxembourg is an international research university with a distinctly multilingual and interdisciplinary character. It is a modern institution with a personal atmosphere, situated on Belval campus and in Luxemburg city, close to European institutions, innovative companies and the financial centre. With 6,700 students and staff from all over the globe, the University offers a unique mix of international excellence and national relevance, delivering knowledge for society and businesses. Founded in 2003 as the first and only public university of the Grand Duchy, the University of Luxembourg has already built a reputation among the best young universities in the world.
The University of Luxembourg already ranks among the best 250 universities in the world, according to the Times Higher Education Rankings and is ranked 17th worldwide in the “The Young University Rankings 2019”. The strong research orientation is also reflected in the fact that the University of Luxembourg was able to acquire 60 “Horizon 2020” projects, 11 grants from the European Research Council (ERC), and has a high success rate with the Luxembourgish Fonds National de la Recherche.
The Department of Humanities at the Faculty of Humanities, Education and Social Sciences (FHSE) conducts interdisciplinary research in the following research areas: Romance, English, German and Luxembourg Studies, Multilingualism, Arts and Media, History and Philosophy. The Department comprises about 120 colleagues and currently 40 interdisciplinary research projects are carried out in the Humanities field.
Role in the project
Within the University of Luxembourg, Dr. Rachel Reckinger is the head of the research project Sustainable Food Practices (https://food.uni.lu), which is a partner of the FUSILLI consortium. This project aims to strengthen sustainable perceptions and practices within the foodscape, with a particular sensitivity for social inequalities and everyday subjectivations. The research team undertakes a deep analysis Luxembourg’s food system and its current transitions to discover the challenges and opportunities within governance, production, retail and consumption. It adopts a praxeological approach to understanding the practices and motives of all actors within the system. Its scientific recommendations drive towards a more socially and environmentally just food system in Luxembourg.
Within WP3 of FUSILLI, the Sustainable Food Practices team is accompanying the City of Differdange and Territoire Naturel Transfrontalier Chiers-Alzette (TNT) with the implementation of a Living Lab around questions of sustainable food governance and participation, and will monitor and evaluate its progress (see Grant Agreement, p. 105-110).