Climate protection: This is how sustainable cooking works


Sustainable: a vegan cauliflower Bolognese, the photo is from the book “Cooking the Future” by Holger Stromberg. The recipe is there too.
Image: Coco Lang

More and more people are wondering how their eating habits affect the climate. Should you eat vegan, pay attention to organic seals – or only buy regional products? What really matters if we want to eat sustainably.

FMargarine used to be advertised as low in cholesterol, then as vegan, today as climate-friendly. For a long time, the debate about the “right” diet was primarily about health and ethical aspects; the topic of sustainability now dominates. Above all, the question of how our eating habits affect the climate has increasingly come into focus in recent years. So what does a climate-friendly diet actually look like?

It’s complicated, take butter as an example: Should I use organic butter, which performs well in terms of environmental protection and animal welfare, but has a worse climate balance because it takes up more land? Or do you prefer conventional butter? Or the plant-based alternative that contains coconut and palm fat grown overseas? “The reduction of animal food is the biggest lever,” says Hermann Lotze-Campen from the Potsdam Institute for Climate Research (PIK).

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