It was during this week that the «Greeners» meetings took place, meetings organised by students to raise awareness of a specific theme among as many members of our community as possible. «Students working on sustainable food or digital technology wanted to provide training and pass on what they had learned,» explains Cécile Van de Weerdt. These workshops also coincided with a successful collection of used mobile phones and batteries. A fashion sale was also organised on campus, with 70 students taking part as exhibitors. «The event was a real success,» says Laura Germain with satisfaction. «Two student singers even played their own compositions, which created a warm atmosphere that made a real difference and appealed to everyone. It just goes to show how important entertainment can be in raising awareness of sustainable development and uniting a community around positive emotions.» Also as part of Sustainable Week, the food-related events were a huge success, with a low-carbon breakfast made from local produce, and a fair trade snack. «The idea was to show that it is possible to eat well for a modest sum, using local produce,» comments Cécile Van de Weerdt. «As for the fairtrade snack, we really wanted to emphasise the link between sustainable food and the fight against poverty, thanks to fair remuneration for farmers,» adds Laura Germain. «The whole thing is a low-carbon diet, with vegan products that are full of flavour, allowing people to discover and want to cook them at home.» Finally, Sustainable Week ended with the final of the Boulet Durable competition, which took place in the presence of a prestigious jury, including the Grand Chef from Restaurant Toma in Liège, the head of the university canteens, the ULiège authorities, Belgium’s representative to the United Nations at the time of the creation of the Sustainable Development Goals, students, leaders of the Ceinture Alimen-Terre de Liège, members of the Liège magazine Boulette Magazine and members of the Confrérie du Gay Boulet, who provided a great atmosphere throughout the afternoon. «It’s a project we’ve been thinking about for a long time,» reveals Cécile Van de Weerdt, «because despite the ever-increasing number of healthy dishes on offer in university canteens, Boulet frites is still the most popular dish. So it was important to involve the students in a project aimed at making it more sustainable through an innovative recipe created by our community.» «We not only had sustainability criteria, but also nutritional quality and taste,» explains Laura Germain. «It also had to be transferable to university canteens, and the chefs also added criteria to be met in this respect.» AWARENESS-RAISING GUIDES Aware that the Internet is full of a plethora of often contradictory information, the Green Office has also set about writing clear and concise awareness-raising guides to help everyone adopt more sustainable consumption habits. «For food, digital technology and clothing, we have chosen 3 or 4 dimensions», explains Cécile Van de Weerdt. «The issues are set out in simple terms, with advice for action. These guides appeal to the intelligence of the reader, who is once again made a player in the face of the challenges of our transition to a sustainable society». Each of these guides is associated with challenges available on an engagement platform. Cécile Van de Weerdt Green Office Coordinator Laura Germain Project Manager and Communications Manager at the Green Office 21 | ACTIVITY REPORT SUSTAINABLE DEVELOPMENT AT ULIÈGE | 2022 – 2023
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