What to eat? Download as PDF
Issue March 2014

What to eat?

Healthy food, small footprint

Editorial


Enjoy your meal

Editorial by Michael Sailer, CEO, Oeko-Institutdes Öko-Instituts

The theme of the latest edition of eco@work is sustainable food. What can we add to the organic movement’s familiar mantra: “organic – local – seasonal”? In this magazine we don’t dispute that there are always both environmental and health advantages to buying organically produced foods, supporting local farming and eating foods in season, especially as they mostly taste better than produce grown under glass. And I just love eating strawberries when they are properly ripe. But are all the organic claims actually true? And should we restrict ourselves to the rule of three I quoted above when talking about sustainable food? Or doesn’t it instead merit a more comprehensive examination that, as a scientific institute, we both can and want to give?

You may be aware of my personal interest in historic events and developments. Growing food and eating meat – in the past much less...

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Enjoy your meal

In Focus


"Of course there’s always more to do"

ImTalking to eco@work: Gabriele Pflug, Berlin student services

Eating in the refectory? That still makes a lot of people think of tasteless mass-produced meals prepared in a hurry rather than delicious healthy food. However, in Berlin lunch in the refectory means vegetarian and vegan dishes, MSC-certified fish, meat, and an organic meal as well. In the capital’s refectories, which cater on average for a total of 37,000 visitors a day, numerous steps have already been taken to provide the customers, who often have limited food budgets, with... more

"Of course there’s always more to do"

My yoghurt – saint or sinner?

The difficult path to the environmental footprint

The yoghurt isn’t any whiter. It isn’t any easier to stir. And it probably doesn’t taste any different, either. As with other products, you can’t generally see whether food has been produced in a way that protects or harms the environment. That is why the Product Carbon Footprint (PCF) is an important aid. It calculates the greenhouse gases that are emitted in the life cycle of a product or a service. However, the PCF does not take account of the numerous additional environmental... more

My yoghurt – saint or sinner?

Not for the price in the shops

How much does our food really cost?

We do it every day. Several times. Sometimes without thinking, sometimes consciously. Sometimes without even noticing it, sometimes employing all the senses. Eating is part of life, like breathing or sleeping. Where, how and what we eat has a major influence on our well-being and our health. Our food doesn’t just affect us, however, but the environment, climate and society as well. That is because a range of environmental and societal effects are associated with the production of... more

Not for the price in the shops

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