LUGA a.s.b.l is offering a unique opportunity for a gastronomy professional to design and manage a gastronomic pop-up.

The LUGA – Luxembourg Urban Garden open-air exhibition will run from 7 May to 18 October 2025 in the Grand Duchy of Luxembourg. For six months, this unique exhibition of urban gardens, landscape and artistic installations, agricultural projects and living spaces, which is largely free of charge, will serve as an open-air ideas laboratory. It will be a platform for exchange and experimentation, where every visitor can contribute to a collective reflection on the future of our cities.

Through a wide-ranging program and over 1,000 events linked to the LUGA themes, residents and visitors will be able to enjoy a unique and enriching experience. The gastronomic offer and ephemeral catering areas will play an essential role in welcoming visitors. They will create convivial food stations, as well as areas dedicated to relaxation and well-being. These venues will also be an opportunity to showcase local expertise and seasonal and regional products, while promoting Luxembourg’s culinary heritage.

The ecological values and principles of the gastronomic concept will actively contribute to promoting the values of the LUGA. By highlighting organic, local and seasonal produce, as well as practices to combat food waste, these spaces will not be limited to catering and will become exemplary places for implementing good sustainable practices.

In this context, the LUGA is offering a unique opportunity for a gastronomy professional to set up his or her own container equipped for a gastronomic Pop-Up within the Culture Hub. The container will offer local, seasonal, organic and fair-trade cuisine. Set on an exceptional site, this location offers visitors to the exhibition the chance to live an unforgettable culinary experience.

Where will the gastronomy Pop-Up be located in Luxembourg City?

In the heart of Luxembourg City’s Parc Municipal Edouard André, close to the Musée Vauban, one of the three ‘living spaces’ of the LUGA exhibition will be set up: the Culture Hub. Located at the Pergola, on a plot of approximately 300 m2, it must be in harmony with the site and reflect LUGA’s values with innovative and environmentally-friendly approaches: LUGA favours innovative solutions that respect the planet.

Find out more about the LUGA Culture Hub

How should the gastronomic concept be defined?

• Promote Luxembourg cuisine: the operator must highlight Luxembourg’s culinary specificities and local, seasonal and organic food products.
• Respect the charter drawn up by the LUGA.
• Have a social approach, including a pricing policy and be eco-responsible.
• Comply as far as possible with the Antigaspi rules, as defined by the Ministry of Agriculture, Food and Viticulture (see https://antigaspi.lu/).

The gastronomic concept must be in harmony with the values and concept of the LUGA. The cuisine offered must be sustainable, responsible, local, seasonal and/or organic, with fresh, healthy dishes. It is crucial to offer a variety of portions to meet the diverse needs of visitors and avoid food waste. The choice of beverages should also reflect the values of the LUGA, favouring regional, local and/or fair trade products.

What are the eligibility criteria?

To submit an application under this call for proposals, the Gastronome will have to provide the documents listed below and meet the various eligibility criteria as mentioned in the downloadable dossier:

• General presentation of the applicant and his/her field of activity (areas of expertise and main activities).
• Letter of motivation from the applicant and CVs of the members of the management team.
• Concept of the gastronomy Pop-Up: general gastronomy concept including type of gastronomy, type of gastronomy container and interior layout, raw material supply routes, origin of local, seasonal and organic products, waste prevention and management concept, type of crockery used with washing system, equipment storage, etc.
• Types of menus and dishes depending on the season.
• Presentation of an Anti-Gaspi concept
• Three references for comparable events: presentation of three similar gastronomy projects in terms of nature, size and complexity in relation to the present project.
• Operating concept: description of the general organisation for the project and the staff employed and the project manager.
• Presentation of the retroplanning: detailed planning of the implementation.
• Culture Hub cultural/events programme: example of a cultural programme for 1 month in the Culture Hub.

IMPORTANT: To submit your application, it is essential that you download the complete call for proposals from the ‘ Document’ section, fill it in, include the required appendices and return it duly signed to the following address: [email protected].

How to submit an application

Applications must be sent, duly signed, by e-mail to the following address: [email protected]. The required documents must be submitted in pdf format.

Deadline for receipt of questions: 07/10/2024 at 12:00

Deadline for submission: 17/10/2024 at 15:00

Evaluation period: 18/10/2024 – 18/11/2024

Notification of results: 19/11/2024

Contractualisation phase: 21/11/2024 – 30/11/2024

Start of services: 01/04/2025