Did you ever wonder how "fresh" vegetables and fruits appear on your supermarket shelves all year round? Clearly, they have been grown, processed, and preserved in ways that we may not be fully aware of. Yet, it is crucially important - not only for your own and your family's health but also for the sustainability of the entire natural environment - that we know the facts about where our food comes from, how it gets to our table, and how each of us as individuals can improve the health and well-being of our planet.
Learn how to get started with this simple, informative guide, recognized by UNESCO as a "contribution for the United Nations Decade of Education for Sustainable Development".
- The four dimensions of sustainable eating: healthy diet, harmony with the environment, social cooperation, and a fair economy- Over 100 easy-to-follow vegetarian and nonvegetarian recipes for cooking sustainably--with an emphasis on fresh, seasonal foods that are not only nutritious and tasty but also support the income of local farmers and producers- Tips for preparation and cooking that preserve the flavor and nutritional value of our foods- Important facts about organically grown foods- Guidance on where to find additional resources for a deeper understanding of some of the topics- Pointers for achieving sustainability in everyday life switching to green energy; handling packaging, waste, and trash; saving energy in the kitchen; and more!
Complete with luscious photographs, The Joy of Sustainable Eating demonstrates the tremendous benefits of healthy, conscious, close-to-the-source eating--without sacrificing the pleasures of good food.
Dr. oec. troph. Karl von Koerber hat in Gießen Haushalts- und Ernährungswissenschaften studiert. Seit 2009 ist er Lehrbeauftragter für Nachhaltige Ernährung/Ernährungsökologie an der TU München/Weihenstephan. Seine Arbeit ist in der Fachwelt extrem mit dem Begriff "Nachhaltigkeit in der Ernährung" verwoben. Da er selbst diesen Gedanken konsequent lebt und als ihr Pionier gilt, ist er gern gesehener Gast bei vielen Medien.
Hubert Hohler ist Chefkoch der Buchinger Klinik Überlingen und in der gesamten Slow-Food-Szene bekannt.
Why It's Worth Eating Sustainably
The Four Dimensions of Sustainability in Eating
The Food Groups
Recipes For Cooking Sustainably
Snacks and Appetizers
Salads and Soups
Vegetarian Dishes
Meat Dishes
Fish Dishes
Desserts and Cakes
Sustainable Eating: The Basics
More Plant Products and Fewer Animal Products
How Good Is Organic Food For Us, For Others, and For Nature?
Regional and Seasonal Your Best Choice
Natural Is the Order of the Day Especially in Our Diet
"Fair Play" with Foods
Sustainability in Everyday Life
| Erscheint lt. Verlag | 17.7.2013 |
|---|---|
| Verlagsort | Stuttgart |
| Sprache | englisch |
| Maße | 220 x 230 mm |
| Gewicht | 508 g |
| Themenwelt | Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Alternative Heilverfahren |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
| Medizin / Pharmazie ► Naturheilkunde | |
| Schlagworte | Buchinger • Buchinger Clinic • Buchinger Clinic • BuchingerClinic • cooking sustainably • fair economy • Fairtrade • Fair Trade • Gesunde Ernährung • Green Energy • harmony with the environment • harmony with the environment • harmonywith the environment • healthy diet • Hubert Hohler • joy of eating • Karl von Koerber • leitzmann • Local farmers • Nachhaltige Ernährung • organic • organically grown foods • organically grown foods • organically grownfoods • organic food • Recipes • seasonal foods • social cooperation • sustainable diet • sustainable eating • sustainable recipes |
| ISBN-10 | 3-13-172451-X / 313172451X |
| ISBN-13 | 978-3-13-172451-9 / 9783131724519 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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