«Making a contribution to the climate with food»
Mrs Stöckli, what can we expect in your new cookbook «Klimatopf»?
A wealth of easy-to-prepare, climate-friendly meals for everyday life that we have developed with Haus Hiltl, the oldest vegetarian restaurant in Switzerland. But our joint effort goes beyond a cookery book.
The recipes in the climate pot are supplemented with nutritional information andCO2 calculations.
Franziska Stöckli, co-author of Klimatopf
In what way?
A class at the Im Birch secondary school in Zurich, which was involved in the creation of the project, has spent three years working intensively on learning objectives in the area of education for sustainable development. These are interdisciplinary competences that should enable learners to participate in economically, socially and ecologically sustainable development.
The young people in «Klimatopf» have seized the opportunity: they contribute to the book in various ways and want to show how we can make a contribution to the climate with our food.
Namely?
All the recipes in the book are based on the"Planetary Health Diet", a scientifically based eating plan designed to protect the health of people and the planet. It was developed by an international research team.
In «Klimatopf», nutritionist Christine Brombach explains what a balanced meal should contain and how many greenhouse gases its production causes. The recipes are supplemented with nutritional information andCO2 calculations.
The book also offers practical tips. For example, on what can be conjured up from leftovers. As well as weekly plans that show how we can prepare versatile meals and save time, money and resources in the process.
