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Introduction: Latvian cuisine and sustainability

Latvian cuisine is a reflection of the country’s cultural heritage and its harsh, northern climate. The cuisine is known for its hearty, satisfying dishes that are often made using locally sourced ingredients. Over the years, there has been an increasing focus on using sustainable and organic ingredients in Latvian cooking, in order to protect the environment and support local farmers.

The importance of local ingredients in Latvian cooking

Local ingredients are an integral part of Latvian cuisine. The country’s climate and geography provide a unique setting for growing crops and raising livestock. The use of local ingredients ensures that the food is fresh, flavorful, and reflective of the region’s traditions. Moreover, using local ingredients supports small-scale farmers and reduces the environmental impact associated with transporting food over long distances.

Organic ingredients in Latvian cuisine

The use of organic ingredients in Latvian cuisine has gained momentum in recent years. Organic farming practices focus on preserving the natural environment, reducing pollution, and avoiding the use of harmful chemicals. Many Latvian restaurants and food producers have embraced the use of certified organic ingredients, which are grown without pesticides, synthetic fertilizers, or genetically modified organisms (GMOs). The use of organic ingredients has become increasingly popular among consumers who are concerned about the health and environmental impacts of food production.

Sustainable practices in Latvian food production

Sustainable practices in Latvian food production involve reducing waste, conserving energy, and using resources efficiently. Many Latvian food producers have implemented sustainable practices such as reducing packaging waste, using renewable energy sources, and implementing water conservation measures. Sustainable practices are important for protecting the environment and ensuring that resources are used responsibly.

Challenges to implementing sustainable practices in Latvian cooking

Despite the benefits of using sustainable practices in food production, there are several challenges to implementing them. One of the biggest challenges is the cost associated with implementing sustainable practices. Many small-scale farmers and food producers may not have the resources to invest in sustainable technologies or practices. Additionally, consumers may not be willing to pay higher prices for sustainably produced food, which can make it difficult for sustainable producers to compete in the market.

Conclusion: The future of sustainability in Latvian cuisine

The future of sustainability in Latvian cuisine looks promising, as more and more food producers and restaurants embrace the use of local, organic, and sustainable ingredients. Consumers are becoming more aware of the environmental and health impacts of food production, and are increasingly willing to pay a premium for sustainably produced food. However, there is still much work to be done to ensure that sustainable practices are accessible and affordable for all. By supporting local farmers and food producers who use sustainable practices, consumers can help to promote a more sustainable and environmentally friendly food system in Latvia.

In addition to the usual range of burgers, fries & Co., there will soon be a new family member at McDonald’s: the organic burger. The fast-food company wants to respond to the changed wishes of its customers and arm itself against the clearly growing competition.

The organic burger

Starting in October, two burgers with organic beef will be on the McDonald’s menu under the names “McB” and “Long McB”. The new duo will initially be available to try out for eight weeks. The CEO of McDonald’s Germany, Holger Beeck, announced this to “Die Welt”. The organic meat for the new burgers is sourced from certified organic farmers in Germany and Austria, Beeck continues.

Since many visitors to the fast-food restaurant want more organic products, the company has now reacted, as Holger Beeck further reports in the interview. In terms of sustainability, organic is another building block that McDonald’s wants to focus on in the future.

McDonald’s picks up on the organic trend

In order to adapt to the increased demands of its customers, McDonald’s is offering two new organic burgers from October. The reason that this took a little longer is that the fast-food chain cannot switch the meat in its burgers to organic meat so quickly.

“The preparation took many months. We had to certify all the restaurants, which is a very complex process. We also had to find the right suppliers. Because we don’t just need a few kilos of beef like the little burger roaster around the corner we’re talking about a few hundred tons,” says Holger Beeck, explaining the upcoming changes.

The goal is to permanently include burgers with organic beef in the McDonald’s range. In the end, however, the customer decides with his purchasing behavior whether the new duo will make it onto the menu in the long term.

Can kitchen towels go in the organic waste? And what about meat? You can find out here what actually belongs in the biowaste and what absolutely shouldn’t be in there.

Organic waste: This can be disposed of in it

The following may go in the organic waste:
food leftovers
eggshells
Dairy products
Meat, sausage and fish leftovers
Fruit waste (also citrus fruits)
vegetable waste
Bread and pastry leftovers
coffee and tea filters
nutshells
fallen obs
cut flowers
potting soil
weed
Grass and shrub cutting
leaves
small branches
Plants attacked by pests
Biodegradable small animal litter
small animal excrement

Newspaper in organic waste: is that allowed?

Paper kitchen towels, newspaper or commercially available paper bags can usually be used to wrap the organic waste. Since there are no longer any heavy metals in printing ink, newspaper and printed cardboard can also be composted without any problems and can therefore be disposed of with organic waste.

That doesn’t belong in the compost bin

packaged food
Flower pots (also biodegradable)
Disposable plastic crockery and cutlery
Excrement from carnivorous domestic animals
candle remains
leather scraps
chipboard wood
textiles
cotton
Meat, fish and sausage leftovers (depending on the municipality)
The wastes listed are examples and are not binding, since the various waste products depend on the recycling possibilities of the plants on site.

Where can I get a green or brown residual waste bin?

The way residual waste containers are distributed varies from region to region. In many cities or districts, you can already apply for the bins using an online form. Otherwise, you can usually find the right contact person for waste disposal in your municipality. When it comes to volume, you can often choose between a few sizes, depending on how much waste is generated. In some districts, however, you also pay for any size of residual waste volume and you also get a bio-waste bin with the same volume.

Is organic food really treated with fewer pesticides or are there products where the conventional version is just as good?

Better to go organic for these foods

There are foods where it can make sense to buy the organic version. They include:
Fruits and vegetables – there is a low exposure to pesticides here
Meat – the quality is higher with organic products
Native oils – they contain valuable ingredients
ready meals
whole grain products
When it comes to fruit and vegetables, you can use the sensitivity of the products as a guide: In the case of rather more sensitive foods, it is often worth reaching for organic products. These are often less contaminated with pollutants. This applies, for example, to pears, berries, peppers and lettuce.

Which pesticides are used? Are they harmful?

Pesticides are often used by farmers to protect their crops from insects and weeds on the one hand, but also to prevent fungal infestation on the other. There are both chemical and biological pesticides that farmers can use. In conventional agriculture there are around 270 active ingredients that are approved. Their use has a rather negative impact on various areas. The pesticides can get into other biotopes and water bodies through air or rain and pose a threat to nature there. One result can be the impoverishment of the plant world, and the insects and birds living there are also deprived of their livelihood.

In organic farming, these chemical-synthetic pesticides are prohibited. Natural pesticides are used, which are also biodegradable. Examples would be copper, sulfur or beeswax. However, that does not mean that these pesticides cause less damage. In contrast to chemical pesticides, natural pesticides not only work in specific areas, but over a wider area, which in turn can harm other living beings.

Nevertheless, the biological pesticides are a better alternative, since far fewer of them are permitted, which minimizes the negative impact on nature overall. Many organic farmers also turn to natural methods to protect their crops.

Can you still buy “non-organic”?

Even if it can make sense to use the organic version for some foods, some products that have been produced conventionally perform just as well.

Dairy products – some products were even able to convince with a better result
Fish – even conventional fish was able to keep up well with the organic alternative
Refined oils – in addition to the quality, for example, the lower price could also impress
Side dishes – for example with pasta, the conventional alternative is completely sufficient
Luxury foods – every second conventional product was convincing here
Vegetables that grow underground are also less contaminated by pesticides, so conventional alternatives can also be used here. In addition, it almost always makes sense to use seasonal goods, as these are usually less contaminated.

Conclusion: is organic really better?

Overall, therefore, it cannot be assumed that organic products are always the better choice. Most of the conventionally produced foods are also of high and good quality in terms of pesticide exposure. Here you can make your choice depending on the food. With regard to the environment, however, it can make sense to use organic products and to pay attention to the various seals, since the production of these foods is often less of a burden on nature.

In hot summer weather there is nothing better for us: being outside, soaking up the fresh air and warmth and eating our home-grown vegetables in the open air. Best with good friends and good music, refreshing drinks and a barbecue.

With almost everything we do, we now ask ourselves as a matter of course: Is what I’m doing really good for me and my body? How do I do it in the most environmentally friendly way possible? And: Can I replace old habits that I no longer really feel comfortable with with simple alternatives? These were also exciting questions about barbecuing, which we curiously got to the bottom of and found out: Thanks to start-ups that love to grill, more ecological barbecuing is fun and easy to implement with a little creativity – maybe there are a few suggestions for you too?

The grill – from a campfire to a high-tech wonder

Kettle grill, table grill, disposable grill, charcoal grill, fire bowl, smoker, water smoker, gas grill, electric grill, solar grill – the selection on the market is huge and offers a suitable device for every occasion. But not every grill variant is equally sustainable…

Charcoal grill

The classic charcoal grill – probably the most common among grill fans due to the woody smoke aromas on the balconies and terraces in this country. However, since charcoal has to be burned with this technology every time you grill, standard lighters are criticized and half the residential area is fogged up with the intense smell of smoke, there are more sustainable and neighborly alternatives. If the charcoal grill is your be-all and end-all, we have a few more tips on how you can use it in a more environmentally friendly way…

Electric grill

For more frequent barbecue evenings, it is worth purchasing an electric grill, in which there is no charcoal smell and the energy is ideally obtained from green electricity – the electric grill does not detract from the taste result. You may need an extension cord for this. In addition to saving charcoal, the electric grill offers the advantage that it is easy to clean and relatively cheap to buy.

Solar grill

A larger, but particularly sustainable investment is a solar grill, which roasts the grilled food completely autonomously using solar energy. Cooking vegetables with the power of the sun is certainly the most advanced and (besides the open fire) the most self-sufficient form of grilling. However, it does require a really sunny day and a bit of patience as it usually takes a little longer to heat up.

Disposable grill

A disposable grill is not particularly efficient due to the fact that it can only be used for one event. Outside of the balcony or garden at home, the disposable aluminum grill is often used. This is also particularly energy-intensive in production and recycling. However, if the use of a disposable grill cannot be avoided, at least disposable versions made of wood* or cardboard offer an alternative. These can be burned without leaving any residue and have the additional advantage of providing the typical wood and roasted aromas.

However, it is better to grill outdoors in public barbecue areas where a barbecue is already installed. Find out where there is a barbecue area near you in your city.

Igniting alternatives to charcoal and grill lighters

Vegetable power instead of charcoal

Logo – for us, vegetables belong ON the grill. But how would it be if vegetables UNDER the grill gave the grilled food “fire under the buttocks”?

Vegetables offer a very environmentally friendly alternative to charcoal. This is often made from tropical woods, which are cleared and have to travel long distances to get to us under the grill. Better: Waste from food production, which arises anyway and normally ends up in the bin. They are increasingly processed and pressed into briquettes. On the market you can find charcoal made from olive stones, coconut shells and corn cobs. Even processed grapevines are suitable as charcoal. Corn cobs can also be found in the supermarket – in addition to the positive ecological aspect, they offer the advantages that hands do not turn black and have a longer burn time.

Use coal responsibly

If “vegetables under the grate” seems a bit bizarre to you, you can look for certification seals when buying the charcoal and thus influence the ecological balance at least a little positively.

The first thing to mention here is the FSC (Forest Stewardship Council) label, which guarantees that the wood for the charcoal comes from sustainable and responsibly managed forests. You can also make sure that the wood is from local woods such as beech. However, the information on the packaging of the coal is not mandatory and is withheld by many manufacturers. The DIN EN 1860-2 test mark is also decisive for less polluting barbecue pleasure. This indicates on the packaging of charcoal that the pollutant content is below a certain limit and therefore no products with pollutant-containing paints were mixed with the wood.

Grill lighter – The spark must fly

When you have provided an environmentally friendly basis with the vegetable charcoal, it is time to light the fire. Even if our basic instinct would like to kindle a big blazing fire, good embers can also be created gently and naturally.

Grill lighters often contain vast amounts of chemical substances, which u. be noticed by their smell. When you consider inhaling these fumes or leaving residues in the grilled food, you lose your taste.

Firelighters made from wood fiber and wax can offer a simple alternative (these are also available with the FSC seal). It’s also a lot of fun to make your own grill lighter, because you know exactly what’s in it and it’s also super easy.

That’s what’s on our plate!

For us, the basis of a colorful barbecue evening is formed by many crunchy vegetable creations, which are usually freshly harvested from the bed and prepared in a variety of ways before they later end up on the grill. Even if the food to be grilled is the focal point at a barbecue party, side dishes such as salads, crispy finger food, delicious dips and good bread do not eke out a shadowy existence with us – on the contrary, they bring variety and round off the barbecue party, freshly prepared and spiced up with pep . As always, local, seasonal and low-packaging or packaging-free foods are the most ecological.

Simple food and drink inspiration

We have collected some ideas on how you can turn your barbecue into a feast for the eyes and soul with colorful vegetables from your own patch, from the balcony, farm shop or weekly market:

Filling Salads:

  • potato salad
  • Salad millet or buckwheat (instead of couscous or quinoa)
  • Salad with cucumber, mango and chickpeas
  • Pasta salad with sun-dried tomatoes, olives and capers
  • Lentil salad with apple, bell pepper and spring onions
  • Beetroot-carrot-apple salad
  • Raw food sticks made from carrots, peppers, cucumber

Grilled food:

  • Corn on the cob (better to pre-cook to avoid grilling for too long)
  • Vegetable skewers e.g. peppers, courgettes, cocktail tomatoes, onions
  • Stuffed vegetables such as mushrooms, peppers, zucchini
  • marinated tofu or seitan, strips of tempeh (for the marinade: oil, garlic, pepper, salt, herbs, mustard, soy sauce, etc.)
  • asparagus
  • Zucchini and eggplant in strips
  • Rosemary potatoes (better pre-cook to avoid too long grilling time)

Sauces and dips:

  • Make ketchup yourself from your own tomatoes: Let the onions caramelize, add the tomatoes and let them boil down, season with pepper and salt and, if desired, with curry powder and puree, then pass through a sieve again
  • Yoghurt dip with fresh mint
  • Spicy date chili dip
  • Red bean spread
  • Hummus mild or spicy
  • Our tip: Mix together what you feel like, just try something new!

Beverages:

  • Homemade lemonade e.g. with lemon balm, cucumber and lime
  • Homemade elderberry sparkling wine
  • Sparkling spritzers with our own fruit syrup
  • Bought from reusable glass bottles

Dessert:

  • Grilled bananas: place the bananas in their skins on the embers and allow them to blacken, slice the skin open lengthwise and enjoy garnished with dark chocolate or nuts
  • Roast fruit such as apples, pineapple or strawberries in slices on the grill
  • Fruit salad with soy yoghurt
  • Homemade sorbet

Decorations:

  • Washable napkins made of colorful fabric instead of paper
  • Homemade citronella candles in recycled Weck jars – look pretty and drive away unwanted
  • buzzing guests
  • paper garlands
  • Solar lights – at Sonnenglas there is a particularly nice variant…
  • Hang jars with sand and beeswax candles in the tree with a ribbon

Vegetable and fruit peels, seeds and coffee grounds all too often end up in the organic waste – although you can still use them all.

Each year throws in the trash about 80 kilograms of food. In addition, in the organic waste container, the least attention is paid to proper separation. It’s time to take a closer look at what we’re throwing into organic waste, and it’s really the least ough least ough.

Just eat the shell

With many types of fruit and vegetables you can eat the peel without hesitation. Apples and pears are no surprise candidates, but many people don’t know that the peels should even be eaten here, as they contain up to two-thirds of the vitamins.

Beetroot, kiwi, khaki, carrot and fig – with all these varieties you can save yourself the peeling. The peels of oranges are not poisonous, but due to their thickness they are not particularly digestible either. Hokkaido pumpkins also do not need to be peeled. And even the mango can be eaten with its skin.

However, you should definitely make sure that it is organic vegetables and fruit. Because conventional fruit is often contaminated with pesticides – up to 100 times more than organic, with kiwis the values ​​were even up to 3000 times higher.

Pull plantlets from shoots

If potatoes, onions, garlic and ginger are stored for a longer period of time, they form small sprouts that are all too often cut off and end up in organic waste. Instead of throwing them away, you can easily grow new plants from them: To do this, cover the white end piece in a container with about 1/3 of water and place it on the windowsill. After just a few days you will have a little seedling.

You can either chop it up and eat it in a salad, for example, or plant it properly. There will probably not be an onion harvest, but at least a beautiful, white onion blossom. However, be careful: If the sprouts of a sprouted potato are already very large, then eat neither the sprouts nor the potato – they form the toxic substance solanine. Garlic and sprouted onions, on the other hand, are harmless.

Plant or eat avocado seeds

Also not really productive, but at least nice to look at: A self-grown avocado tree. To do this, either plant the core of the avocado directly in the ground or first put it in a glass of water. With the second method, the core should be about halfway into the water. In a sunny spot with regular water, it will start to germinate after a few weeks. When a long root has developed, you can transplant the core into a flower pot.

What many do not know: the avocado seed in particular contains numerous healthy nutrients, valuable fiber and amino acids. They help fight high cholesterol. Nevertheless, the core ends up in the garbage far too often. You can also easily make tea from it or use it as a topping for salads and smoothies: Wash the core well, dry it, chop it up with a grater and roast it on a low level.

Coffee grounds: face mask, fertilizer, shampoo

This is how easy it is to make a nourishing peeling mask from coffee grounds: Mix five teaspoons of cooled coffee grounds, one teaspoon of honey and one teaspoon of olive oil. Apply the face mask and leave it on for 30 minutes. For an additional peeling effect, rub the mask with warm water when washing it off.

Fertilizing with coffee grounds is also known: enrich the potting soil with one or two tablespoons before planting, so the soil gains additional nutrients. Of course, this also works with plants that have already been used or in larger quantities in your own garden.

But even apart from its use as a face mask and fertiliser, the coffee grounds can do a number of things: for example, neutralize the smell of the refrigerator because it absorbs ambient odours. Or make your hair shiny. Simply leave the coffee grounds in your hair for ten minutes and then rinse them out thoroughly. You can also use leftover coffee grounds to dye fabric or Easter eggs, or use them as a grill cleaner with a sponge.

Ice cream is one of the most popular sweets in Germany. Especially in summer. It should be sweet, fruity, creamy or extra chocolaty. And most varieties are really tasty too – but what makes the difference? You can probably already guess. Exactly – the ingredients.

You can get ice cream almost everywhere: whether in ice cream parlors, supermarkets, in cafĂ©s, at gas stations or on mobile ice cream trucks. If you fancy ice cream, you don’t have to look far and the selection is huge. In addition to your own personal taste, you can pay attention to what your ice cream is made of.

Ingredients – what you should pay attention to

How does the creaminess get into the ice cream? How much sugar does the ice cream need and how much fruit is really in your fruit ice cream? You can pay attention to these ingredients.

1. Milk

The classic milk ice cream is still the most common on the shelves and in the ice cream parlors. It usually consists of water, milk and/or cream, sugar and – in the case of conventional ice cream – certain flavors. If you consciously feast but don’t want to do without milk ice cream, find out where the milk used comes from. Because the proportion of milk is almost 70 percent and is therefore the biggest lever in milk ice cream. The seals on the packaging, such as the EU organic seal or the Demeter logo, give you information about this. Because: if you have milk ice cream, then please with sustainably produced organic ingredients.

Alternatively, you can of course also make sure that you buy creamy ice cream made from milk alternatives or fruity sorbets. These come without any milk alternatives and are still creamy. There is now vegan ice cream in almost every supermarket.

2. Sugar

Industrially produced sugar is repeatedly criticized. Nutritionists in particular always point out that too much of it is added to our food and that we eat too much of it – above all unconsciously and uninformed. Well, it can’t be missing in sweets most of the time. And if we consciously decide to feast, we can treat ourselves to some sugar. But then it is best to use the raw cane sugar that is not processed as much.

Sugar has a special function in ice cream: it contributes significantly to consistency and creaminess. If not enough sugar is added to the ice cream, it will harden and form crystals. Incidentally, this applies to vegan ice cream as well as milk ice cream.

3. Fruit content

The fruit content of fruit ice cream is regulated by law for the definition. Fruit ice cream contains at least 20 percent fruit. For ice cream made from citrus fruits such as lemon, orange or passion fruit, it is at least 10 percent if the citric acid content is at least 2.5 percent. At 25 percent, sorbets contain the highest proportion of fruit. If it consists of citrus fruits, the fruit content is at least 15 percent. In contrast to fruit ice cream, which can also be processed as a milk product, sorbet always does without milk. When buying in the supermarket, you can find out the fruit content by looking at the list of ingredients. The same for all: Flavors may be added.

4. Air

Are you wondering what air is doing in ice? Not much, but that’s exactly the point: when it comes to the information on the packaging, it’s precisely the air that makes the difference. Usually milliliters and grams are specified. Two packages with the same milliliter specification can, however, provide different gram specifications. The reason: the composition of the content. In the case of ice in particular, the manufacturers can achieve different volumes by smashing the ice with more or less air – without increasing the weight. In the supermarket you can simply compare the packaging with each other. The ice cream with fewer grams for the same milliliter contains more air and is therefore a larger sham.

For sustainable consumers, it is not easy to make a sustainable, healthy and right decision, even when eating ice cream. What you can rely on – at least in the refrigerated section – are well-known seals, logos and brands. You can usually enjoy the ice cream from organic brands, which you already trust with other products, even in summer.

If you want to avoid cheap milk, you can’t avoid organic ice cream when it comes to ice cream either. Here you can find out what the advantages of organic ice cream are and where you can find the largest selection.

According to statistics, the average German licks and spoons eight liters of ice cream. Whether in the supermarket or at the ice cream parlor around the corner: More and more people are turning to organic ice cream. The main ingredient in ice cream is usually milk and cream. Reason enough to make sure that high-quality ingredients are used when it comes to ice cream. The choice of an organic ice cream makes sense in any case.

What can be organic about ice cream?

In addition to milk, ice cream also contains a lot of cream, sugar, egg yolk and skimmed milk powder. With organic ice cream, all of these ingredients must come from organic farming.

Organic ice cream must not contain any artificial flavors. Sweeteners, stabilizers, synthetic colors, preservatives and flavor enhancers are also banned under the regulation. As a natural stabilizer substitute, locust bean gum is often used in organic ice cream. Refined sugar is replaced with whole cane sugar, agave or corn syrup.

Organic ice cream is always GMO-free. The organic products do not contain any cheap vegetable fat and are not excessively whipped with air.

These seals guarantee the quality of organic ice cream

EU organic seal: The aim of the EU organic seal is to promote organic farming. Products that bear this seal must come entirely from organic farming. One exception: Five percent of a product may come from conventional agriculture – but only if the ingredients are not available on the market in ecological quality. Mineral nitrogen fertilizers are forbidden, as are chemical-synthetic pesticides, and species-appropriate animal husbandry is prescribed. Additives are only permitted to a limited extent in processed foods – currently 49 instead of the 316 in conventional products. These must be natural flavors or extracts obtained from natural raw materials.

Bioland: Bioland has a very extensive quality assurance system that goes beyond the EU organic guidelines. Animal welfare is also a priority here. During the controls, not only is it ensured that the barn is big enough – the animal itself is also checked regularly. In contrast to the other two large cultivation associations (Naturland and Demeter), Bioland also attaches great importance to regionality: in order to bear the seal, the producers must be from Germany and South Tyrol. You can find a list of all Bioland ice cream manufacturers on their website.

Naturland: Another important seal for products from organic farming is Naturland. Naturland is one of the largest organic farming associations. The demanding label not only contributes to ecological improvements in the cultivation and processing of food worldwide, but also takes social aspects into account. Human rights and working conditions are the focus. The label is credible due to extensive and regular controls by external, state-approved bodies.

Demeter: With around 1,500 German member companies, Demeter is the smallest of the three important cultivation associations. In contrast to the others, Demeter farms practice biodynamic agriculture. Demeter is the strictest farming association with regard to the guidelines – both in terms of animal husbandry and arable farming and processing.

Up to 50 million liters of mulled wine are drunk every year during the Christmas season. Read here why it is better to fill your cups with organic mulled wine – and where you can buy it.

Mulled wine almost always consists of red wine, more rarely white wine, it is mixed with various spices and is sweetened to a greater or lesser extent depending on the manufacturer. For industrially produced mulled wines, mass-produced wines of inferior quality are often added to the mix. In order to conceal the lack of quality, extra strong sweetening is usually used.

Such inferior mulled wines are typically offered cheaply in large bottles or 1-liter beverage cartons in supermarkets and discounters.

Organic mulled wine or your own recipe

You get better quality if you make your own mulled wine at home or use organic mulled wine. In the case of organic mulled wines, the industrial sugar is usually replaced by raw cane sugar, honey or agave syrup and dosed much more cautiously. In principle, the further down the sugar is mentioned in the list of ingredients, the better. Because this mulled wine contains much less sugar and is therefore of higher quality.

As far as alcohol is concerned: the law stipulates a minimum alcohol content of seven percent, but many products contain up to twelve percent. That means almost 20 grams of pure alcohol in one cup. And the higher the sugar content, the faster the alcohol gets into the blood.

In addition to cinnamon, mulled wine also includes other spices, especially cloves and cardamom – preferably in organic quality. Because these are not irradiated, grown without chemical pesticides or synthetic fertilizers. Ideally, they even come from fair trade. In addition, organic manufacturers do without artificial flavors and other additives in ready-made spice mixtures.

For the benefit! But whose?

In addition to the typical (organic) spices, many mulled wine compositions also include juices, for example grape, apple, orange or elderberry juice. However, since the fruits used for industrial variants often come from huge monocultures (such as oranges from Brazil), they often also contain large amounts of residues such as insecticides, fungicides and growth regulators.

Mulled wine: Watch out, it gets spicy here!

Coumarin made headlines in 2005/06. The flavoring substance from cinnamon (cassia cinnamon) was found in cinnamon rolls and other foods containing cinnamon in a dose that far exceeded the permissible limit. Some alcohol-free mulled wines also contained quite high proportions. Coumarin can damage the liver and be harmful to young children – provided it is consumed regularly and in large amounts. But cinnamon is not just cinnamon: in contrast to cassia cinnamon, Ceylon cinnamon contains hardly any coumarin.

If you prepare mulled wine yourself, it is better to use Ceylon cinnamon. However, since cassia cinnamon is cheaper, the industry often resorts to it. Which type of cinnamon the finished mulled wine mixture contains is usually not stated on the label. If you want to be on the safe side, you should check with the manufacturer of the organic mulled wine or the conventional product.

Organic farming is an important building block in the fight against climate change. We explain why this is so and how the consumption of organic products can help.

Protecting the environment, people and animals in the long term: that is the goal of organic farming. But climate protection is also a goal to which Bio actively contributes. For example, healthy soil is not only important for healthy vegetables and fruit, it is also a valuable CO2 store. In organic farming, attention is therefore paid to varied crop rotations and humus build-up – both prerequisites for a healthy soil that binds gases that are harmful to the climate.

Chemical-synthetic pesticides and fertilizers that damage the agricultural soil in the long term are prohibited in organic farming. Organic farmers, on the other hand, use natural materials such as compost and also rely on agricultural methods that protect nature and the climate.

Pests are fought, for example, through the targeted use of natural enemies, the “beneficial ones”. This maintains biological diversity, ecological balance, water quality and soil fertility in equal measure. Ecological management also respects the well-being of the animals, because farmers pay attention to animal welfare when it comes to organic farming.

Compared to conventional agriculture, organic agriculture is much more careful with our soil and ecosystems and is therefore considered environmentally and climate-friendly.

Organic farming is active climate protection

The number one climate protector is healthy agricultural soil. Because healthy, humus-rich soils are enormously large CO2 stores. Agricultural land that is used carefully through organic farming contains significantly more humus – and this is particularly important for carbon sequestration. Numerous microorganisms and organic compounds that are responsible for storing CO2 live in the humus layer. The richer in humus a soil is, the more gases that affect the climate it binds.

Studies by the ThĂĽnen Institute have shown that organically farmed soils bind on average 10 percent more carbon than soils from conventional agriculture.

On average, 256 kg of carbon is stored per hectare of organic soil per year. Converted to the organic agricultural area in Germany, there are currently 1.5 million tons of CO2 savings annually. Organic farming is therefore clearly active climate protection!