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Iceland

Can you find any Icelandic farm-to-table or sustainable food practices?

Introduction: Icelandic food culture

Iceland is known for its unique cuisine, which is heavily influenced by its geography and climate. The country’s cuisine is largely based on seafood, dairy products, and lamb, and it is closely tied to the land and the sea. Icelandic cuisine has a strong emphasis on fresh, local ingredients and a sustainable approach to food production.

Icelandic farming practices

Icelandic farmers are known for their commitment to sustainable agriculture. Due to Iceland’s harsh climate and limited arable land, farmers have had to adapt to the conditions and develop innovative farming techniques. Many farms in Iceland are small-scale, family-run operations that prioritize quality over quantity. Icelandic farmers use methods such as crop rotation, natural pest control, and organic fertilizers to maintain the health of the soil and ensure high-quality crops.

Farm-to-table restaurants in Iceland

In recent years, farm-to-table dining has become increasingly popular in Iceland. Many restaurants in the country have embraced the concept and are committed to using locally sourced, sustainable ingredients in their dishes. These restaurants work directly with local farmers and producers to obtain fresh, high-quality ingredients. They also prioritize seasonal produce, meaning that their menus change frequently to reflect what is available at that time of year.

Sustainable seafood in Iceland

Iceland is surrounded by some of the world’s richest fishing grounds, and seafood is a staple of Icelandic cuisine. However, the country’s fishing industry is also committed to sustainability. Iceland has a quota system that limits the amount of fish that can be caught each year, and many fishing companies have implemented sustainable fishing practices to ensure the health of the fish populations. Additionally, Iceland has a certification program for sustainable seafood, which helps consumers make informed choices about the seafood they purchase.

Organic farming in Iceland

Organic farming has been gaining popularity in Iceland in recent years. Many farmers have embraced organic methods as a way to reduce their environmental impact and provide consumers with healthier, chemical-free produce. Organic farming in Iceland is supported by government initiatives, such as subsidies for organic farming practices and a certification program for organic products.

Conclusion: Iceland’s commitment to sustainable food practices

Overall, Iceland is a leader in sustainable food practices. From its commitment to sustainable fishing to its embrace of organic farming and farm-to-table dining, the country is dedicated to producing high-quality, environmentally friendly food. As consumers become more aware of the impact of their food choices on the environment, Iceland’s commitment to sustainable food practices is sure to become an increasingly important factor in the country’s culinary landscape.

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Ireland

Is there a focus on locally sourced and sustainable ingredients in Irish cooking?

Introduction: Irish Cuisine in the Modern Era

Irish cuisine has come a long way from its humble beginnings as a peasant food. The modern era has seen a revival of traditional Irish cooking, with a focus on high-quality, locally sourced ingredients. From hearty stews and roasts to seafood and artisanal cheeses, Irish cuisine offers a diverse range of dishes that reflect the country’s rich culinary heritage.

In recent years, there has been a growing trend in Irish restaurants towards using locally sourced and sustainable ingredients. This shift has been driven by a desire to support local farmers and producers, reduce the environmental impact of the food industry, and offer customers a more authentic and unique dining experience.

Local Sourcing: A Growing Trend in Irish Restaurants

Many Irish restaurants have begun to prioritize locally sourced ingredients in their menus. This means using ingredients that are grown or produced within a certain radius of the restaurant, typically within 100 miles. By doing so, restaurants can offer fresher, more flavorful dishes while supporting local farmers and businesses.

Local sourcing also has environmental benefits, as it reduces the carbon footprint associated with transporting food over long distances. It also helps to preserve regional food traditions and biodiversity, as local farmers are more likely to cultivate traditional crops and breeds of livestock.

Sustainability in the Irish Food Industry

Sustainability is a major concern in the Irish food industry, as it is in many other parts of the world. This means minimizing waste, reducing energy consumption, and using eco-friendly production methods. It also means supporting ethical and humane farming practices, such as free-range and organic farming.

Many Irish food producers and processors have adopted sustainable practices, such as using renewable energy and reducing packaging waste. The Irish government has also introduced policies and incentives to encourage more sustainable practices in the industry.

Farm-to-Table: The Evolution of Irish Cooking

The farm-to-table movement has played a significant role in the evolution of Irish cooking. This approach to food emphasizes the use of locally sourced, sustainable ingredients and a direct connection between farmers and chefs. It also emphasizes the importance of seasonality and the use of fresh, unprocessed ingredients.

Many Irish chefs have embraced this approach, creating menus that showcase the best of Ireland’s local and seasonal produce. They work closely with local farmers and artisanal producers to create innovative and flavorful dishes that reflect the unique character of the region.

Challenges and Opportunities of Local and Sustainable Sourcing

While local and sustainable sourcing offers many benefits, it also presents some challenges for Irish chefs and restaurants. One of the main challenges is the availability of certain ingredients, particularly in off-seasons. This can limit menu options and require chefs to be creative in their use of alternative ingredients.

There is also a cost factor to consider, as locally sourced and sustainably produced ingredients are often more expensive than their mass-produced counterparts. This can make it difficult for restaurants, especially smaller ones, to offer affordable menu options.

Conclusion: The Future of Irish Cooking

Overall, the shift towards locally sourced and sustainable ingredients in Irish cooking is a positive development that reflects a growing awareness of the importance of supporting local communities and reducing our environmental impact. While there are challenges to overcome, the opportunities for innovation and creativity are enormous.

As the farm-to-table movement continues to gain momentum, we can expect to see even more exciting developments in Irish cuisine. With a renewed focus on quality, freshness, and seasonality, Irish chefs are poised to take their place among the world’s most innovative and celebrated culinary artists.

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Latvia

Is there a focus on using local, organic, or sustainable ingredients in Latvian cooking?

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.

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Luxembourg

Is there a focus on using locally sourced ingredients and supporting sustainable food practices in Luxembourg cooking?

Introduction: Luxembourg Cooking Overview

Luxembourg is a small country with a rich culinary heritage that draws from its neighboring countries, including France, Germany, and Belgium. The country’s cuisine is characterized by hearty dishes that feature meat, potatoes, and vegetables. Luxembourg cooking also incorporates a wide range of flavors and ingredients, including game meat, poultry, fish, and dairy products. In recent years, there has been a growing focus on using locally sourced ingredients and supporting sustainable food practices in Luxembourg cooking.

Locally Sourced Ingredients in Luxembourg

Locally sourced ingredients are becoming increasingly popular in Luxembourg cooking. The country is home to a number of small-scale farmers and producers who offer high-quality, fresh ingredients such as fruits, vegetables, meats, and dairy products. Many restaurants and grocery stores in Luxembourg now prioritize locally sourced ingredients in their menus and offerings. By using locally sourced ingredients, Luxembourg chefs can create dishes that are both delicious and sustainable, while also supporting the local economy.

Sustainable Food Practices in Luxembourg

Sustainable food practices are also gaining traction in Luxembourg. Many restaurants and food producers are adopting environmentally friendly practices such as reducing food waste, composting, and using renewable energy sources. Some farmers in Luxembourg are also choosing to use organic farming methods to produce their crops and livestock, which reduces the environmental impact of food production. These practices not only benefit the environment but also contribute to the overall health and well-being of the community.

Restaurants in Luxembourg: Farm-to-Table Movement

The farm-to-table movement has gained significant momentum in Luxembourg in recent years. Many restaurants in the country have begun sourcing their ingredients directly from local farmers and producers, creating a direct connection between the food and the people who produce it. This approach to cooking allows chefs to create dishes that are fresh, healthy, and sustainable, while also supporting local farmers and producers. The farm-to-table movement is a great example of how Luxembourg is working to build a more sustainable food system.

Luxembourg’s Culinary Culture: Emphasis on Sustainability

Luxembourg’s culinary culture has always been focused on using fresh, high-quality ingredients. However, in recent years, there has been a growing emphasis on sustainability and environmental responsibility. Many chefs and restaurants in Luxembourg are now using sustainable practices such as reducing waste, composting, and using locally sourced ingredients. This emphasis on sustainability not only benefits the environment but also promotes a healthier, more responsible approach to food production and consumption.

Conclusion: Luxembourg’s Commitment to Local and Sustainable Food

Luxembourg’s commitment to local and sustainable food is evident in the growing number of restaurants and food producers that prioritize environmentally friendly practices. The country’s culinary culture is rooted in using fresh, high-quality ingredients, and the emphasis on sustainability is a natural extension of this tradition. By supporting local farmers and producers and adopting sustainable practices, Luxembourg is working to build a more responsible and resilient food system that benefits both the environment and the community.

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Madagascar

Is there a focus on using sustainable ingredients and supporting local producers in Malagasy cooking?

Introduction: Malagasy Cuisine

Malagasy cuisine is heavily influenced by the island nation’s unique geography, history, and cultural traditions. Located off the southeast coast of Africa, Madagascar is home to a diverse range of ecosystems and agricultural practices, ranging from rice paddies and vanilla plantations to coastal fisheries and cattle ranches. Malagasy food is known for its bold and complex flavors, incorporating a variety of spices, herbs, and aromatics.

As tourism and international trade continue to grow in Madagascar, there is a growing interest in promoting sustainable and locally sourced ingredients in Malagasy cooking. By supporting local producers, promoting biodiversity, and minimizing environmental impact, Malagasy cuisine can help preserve and celebrate the island’s rich culinary heritage for future generations.

Sustainable Ingredients in Malagasy Cooking

Across the globe, consumers and chefs alike are increasingly concerned with the environmental and social impacts of their food choices. In Malagasy cooking, there is a growing focus on using sustainable ingredients that are grown or harvested in an environmentally responsible manner. This includes utilizing organic farming practices, preserving local biodiversity, reducing food waste, and minimizing carbon emissions.

Some examples of sustainable ingredients commonly used in Malagasy cuisine include rice, seafood, and a variety of fruits and vegetables. Rice, in particular, is a staple of Malagasy cuisine and is often grown on small-scale farms using traditional methods. By supporting these local farmers and preserving heirloom rice varieties, Malagasy cuisine can help promote sustainable agriculture practices in the region.

Supporting Local Producers in Malagasy Cuisine

In addition to promoting sustainable ingredients, Malagasy cuisine is also focused on supporting local producers and artisans. By sourcing ingredients from nearby farms and markets, chefs can help support the local economy and reduce the carbon footprint of their food. Additionally, by working closely with local producers, chefs can gain a deeper understanding of the ingredients they are using, ensuring that they are of the highest quality and are handled in a sustainable and responsible manner.

One example of this is the use of vanilla in Malagasy cuisine. Madagascar is the world’s leading producer of vanilla, and the spice is an integral part of many Malagasy dishes. However, vanilla farming can have a negative impact on the environment if not managed responsibly. By working with local vanilla farmers and promoting sustainable farming practices, Malagasy chefs can help ensure that this important ingredient is produced in a way that benefits both the environment and the local economy.

Traditional Malagasy Ingredients and Their Impact on Sustainability

Many traditional Malagasy ingredients are inherently sustainable, having been used for generations in a way that supports local ecosystems and promotes biodiversity. For example, the use of zebu (a type of cattle) in Malagasy cuisine is a vital part of the island’s cultural heritage. Zebu are raised in small-scale, family-run farms and are a source of meat, milk, and leather. By preserving these traditional farming practices, Malagasy cuisine can help promote sustainable agriculture and support local livelihoods.

Another example is the use of wild greens and herbs in Malagasy cooking. These plants are often foraged from nearby forests and fields, helping to preserve local ecosystems and promote biodiversity. By incorporating these ingredients into their dishes, Malagasy chefs can support sustainable agriculture and promote the use of local, wild ingredients.

The Role of Locally-Sourced Ingredients in Malagasy Food Culture

In addition to their environmental and economic benefits, locally-sourced ingredients also play an important role in Malagasy food culture. The island’s diverse ecosystems and cultural traditions have led to a wide variety of regional cuisines, each with their own unique ingredients and flavors. By utilizing locally-sourced ingredients, Malagasy chefs can help preserve and celebrate these regional culinary traditions, promoting a sense of pride and identity within local communities.

Furthermore, the use of locally-sourced ingredients can help create a deeper connection between consumers and the food they eat. By knowing where their food comes from and who produces it, diners can develop a greater appreciation for the ingredients and the people who work to bring them to the table.

Conclusion: Encouraging Sustainable and Local Practices in Malagasy Cooking

As the world becomes increasingly focused on sustainability and environmental responsibility, Malagasy cuisine is poised to play an important role in promoting these values. By utilizing sustainable and locally sourced ingredients, Malagasy chefs can help preserve the island’s rich culinary heritage while also promoting sustainable agriculture and supporting local producers. Through these efforts, Malagasy cuisine can help ensure a brighter future for both the island’s people and its ecosystems.

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Malaysia

Is there a focus on using fresh ingredients and promoting sustainable practices in Malaysian cooking?

Introduction: Fresh Ingredients and Sustainability in Malaysian Cooking

Malaysia is known for its diverse cuisine, which is heavily influenced by the country’s multiculturalism. With the focus on using fresh ingredients and promoting sustainable practices, Malaysian cooking has become an embodiment of healthy and eco-friendly food choices. The cuisine of Malaysia uses a wide range of herbs, spices, and fresh ingredients, which not only make the food taste good but also provide nutritional value.

Sustainability is at the forefront of the Malaysian government’s agenda, and as a result, many restaurants and food establishments have taken the initiative to promote sustainable practices in their cooking. Malaysia’s abundance of natural resources makes it an ideal location for promoting sustainable practices and supporting a healthy food culture.

Malaysian Cuisine: A Fusion of Flavors and Cultures

Malaysian cuisine is a reflection of its diverse cultural heritage, with influences from Chinese, Indian, and indigenous Malay cuisine. The food is characterized by its bold flavors and the use of fresh ingredients such as lemongrass, kaffir lime leaves, turmeric, and ginger. Malaysian cuisine is known for its extensive use of spices, which give the food its unique taste and aroma.

The fusion of flavors and cultures in Malaysian cuisine has made it a popular food choice globally. From street vendors to upscale restaurants, Malaysian food can be found in many countries worldwide. The use of fresh and sustainable ingredients in Malaysian cooking has made it a popular choice among those who seek healthy and eco-friendly food options.

The Use of Fresh Ingredients in Malaysian Cooking

Fresh ingredients are the backbone of Malaysian cooking. Herbs, roots, spices, and fresh produce are commonly incorporated into Malaysian dishes to provide a burst of flavor. The use of fresh ingredients not only enhances the taste of the food but also provides necessary nutrients for a healthy diet.

Malaysia’s tropical climate and extensive agricultural industry make it an ideal location for growing a variety of fruits and vegetables. Fresh and locally sourced ingredients are readily available, making it easy for restaurants and food establishments to incorporate them into their dishes. The use of fresh ingredients in Malaysian cooking highlights the importance of using locally sourced and seasonal produce.

Sustainable Practices in Malaysian Cooking

Sustainable practices have become a focal point in Malaysian cuisine. The government has implemented various initiatives to promote sustainable practices, such as reducing food waste and encouraging the use of renewable energy sources. Many restaurants have also taken the initiative to promote sustainable practices by sourcing ingredients locally, reducing plastic waste, and implementing energy-efficient practices.

Sustainable practices in Malaysian cooking have led to the creation of eco-friendly food establishments that prioritize the use of fresh and sustainable ingredients. These practices not only promote a healthier lifestyle but also contribute to the reduction of carbon emissions and waste.

Challenges in Promoting Sustainability in Malaysian Cuisine

While there is a growing emphasis on promoting sustainable practices in Malaysian cuisine, there are still challenges to overcome. One significant challenge is the lack of awareness and education about sustainable practices. Many consumers are unaware of the environmental impact of their food choices and the importance of supporting sustainable practices.

Another challenge is the cost of sustainable ingredients. While locally sourced and sustainable ingredients are preferred, they often come with a higher price tag, making it challenging for some restaurants to incorporate them into their dishes. Overcoming these challenges requires a collaborative effort between the government, food establishments, and consumers.

Conclusion: The Future of Malaysian Cooking and Sustainability

Malaysian cuisine has always been a reflection of the country’s diverse cultural heritage, and the use of fresh ingredients and sustainable practices has added a new dimension to it. With an emphasis on locally sourced and sustainable ingredients, Malaysian cooking has become an embodiment of healthy and eco-friendly food choices. The future of Malaysian cuisine is intertwined with sustainability, and it will take a collective effort to promote sustainable practices and create a healthier food culture.

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Mali

Is there a focus on using locally sourced ingredients and supporting sustainable farming practices in Malian cooking?

Introduction

Malian cuisine is a rich blend of flavors, spices, and ingredients that reflect the diverse cultures and traditions of this West African country. While the country is known for its agricultural products, such as rice, millet, and sorghum, there has been a growing focus on using locally sourced ingredients and supporting sustainable farming practices in Malian cooking.

Understanding Malian cuisine

Malian cuisine is a melting pot of traditional African, Arab, and French influences. The staples of Malian cuisine are grains, vegetables, and legumes, along with meat, fish, and poultry. The most common dishes in Mali include rice with peanut sauce, grilled meat, and fish, and fufu, which is made from pounded cassava. Malian cuisine is known for its intense flavors, which come from the use of spices such as ginger, garlic, chili, and coriander.

Importance of locally sourced ingredients

There is an increasing focus on using locally sourced ingredients in Malian cooking. This is because using local ingredients not only supports local farmers but also ensures that the food served is fresh and of high quality. Using locally sourced ingredients also helps to preserve traditional farming practices and maintain biodiversity in the region.

Supporting sustainable farming practices

In addition to using locally sourced ingredients, there is also a growing movement towards supporting sustainable farming practices in Mali. Sustainable farming practices include techniques such as crop rotation, natural pest control, and the use of organic fertilizers. These practices are essential to maintain the soil’s fertility and reduce the environmental impact of farming.

Challenges faced in sourcing ingredients

Despite the benefits of using locally sourced and sustainably farmed ingredients, there are several challenges that must be overcome. These include a lack of infrastructure and resources to support small-scale farmers, limited access to markets, and the high cost of organic farming inputs. There is also a need for education and training to promote sustainable farming practices and improve the quality of locally sourced ingredients.

Conclusion: Future of sustainable Malian cooking

The future of sustainable Malian cooking is bright, with a growing focus on using locally sourced and sustainably farmed ingredients. This trend not only supports local farmers and communities but also promotes the preservation of traditional farming practices and biodiversity. While there are challenges to overcome, with continued support and investment, sustainable Malian cooking can flourish and become a model for other countries in the region.

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Lifestyle

The Reasons for Sustainable Furniture and Their Advantages

Sustainable furniture is trendy! Because organic furniture is better for your own health. In addition, less of the earth’s resources are used with this ecological furniture. Here you can find out why this new trend is also worthwhile for you

Beech, alder, or oak, solid wood furniture has been finding its way back into your own four walls for years. Because they convey a unique feeling of living. Since conventional furniture often contains many harmful substances, more and more people are paying attention to ecological and biological quality.

Reasons for sustainable furniture

To avoid formaldehyde and toxic wood preservatives in rooms, you should buy furniture that has been tested for harmful substances. Because wood from sustainable forestry is used for production. In addition, coatings without harmful substances, such as glue and varnish, are used. You can also buy sustainably manufactured furniture in many variations. Because everything is included, from children’s beds to seating furniture, tables, and cupboards. You can also buy this furniture online.

  • The entire range of suppliers of ecological furniture is sustainable. As a result, you can shop here with a clear conscience and, if necessary, receive all your furnishings.
  • Sustainable furniture has short transport routes. Because the wood of this furniture comes from Germany or Europe. So it’s better for the environment.
  • Organic furniture is made from sustainable raw materials. Consequently, they keep our ecological footprint small.
  • Natural materials are used for upholstery and textiles. Cotton, wool, or other materials from controlled ecological cultivation are usually used.
  • Organic furniture is produced under fair working conditions. If the work is not performed in Germany or Europe, suppliers are checked as best as possible.

Advantages of ecological furniture

Ecological furniture is now in demand by many people. Because they are environmentally friendly. In addition, they offer other advantages. For example, ecological furniture increases your quality of life. Because they are not only good for young and old, but also for allergy sufferers. Please also note our article on ordering ecological natural fashion on the Internet.

  • The high-quality furniture is very durable. Due to their robust quality, they can withstand a lot.
  • Buying furniture that has been tested for harmful substances protects the environment. The same applies to the private sector since natural materials do not affect the room climate.
  • Sustainable furniture has a timeless design. So you don’t need to worry that you’ll get tired of it at some point.
  • Organic furniture is easy to clean because its materials are waxed or oiled. So you can wipe them off with a damp cloth. Or clean them with an herbal polish. Also, note our tips on removing grease stains from wooden furniture.

Buy sustainable furniture

If you want to buy sustainable furniture, you should consider several things. Because “organic furniture” is not always sustainable. So pay attention to furniture with a certain seal. In addition, you should buy from a supplier that does not sell other cheap and unsustainable products.

Because these are usually not trustworthy. Some examples of sustainable and good ecological product providers are Allnatura, Grüne Erde, the Möbelschmiede, and Nature Home. Buying furniture in second-hand department stores can also be sustainable. So you can also look there for flexible and mobile furniture for your small apartments. Or find a valuable one-off here.

Seals and certificates of ecological furniture

There are various seals of approval that can give you information about ecological processing. Because they show which products come from responsible sources. It’s easy to lose track of things. which seals are important. That is why we have selected the most important seals for you.

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Food

Sustainable Coffee Drinking: Facts and Tips About Beans, Filters and More.

Filter, espresso, cold brew: coffee is cult – but is it also healthy? When are beans fair trade? What can you do while drinking coffee to protect the environment? Here are the most important facts about sustainable coffee enjoyment.

Is drinking coffee healthy?

100 ml of coffee contains an average of 50 mg of caffeine – a natural stimulant that stimulates our circulation and metabolism: the heart beats faster, blood pressure rises and we become more alert and receptive again. Because of this effect, coffee is one of the so-called “legal drugs” – and is very popular among students, office workers and even athletes.

But like any drug, coffee has all sorts of side effects and can even become addictive: as soon as the body gets used to the regular intake of caffeine, drinking coffee becomes less and less effective – and if you stop drinking coffee, withdrawal symptoms can occur. Those who consume too much often suffer from insomnia, headaches or are generally irritable and nervous. The European Food Safety Authority recommends a maximum of 400 mg of caffeine per day – i.e. no more than 800 ml.

Caution: Pregnant or breastfeeding women should be particularly careful about how much coffee they drink – babies are also supplied with caffeine, but are much less able to break down the substance than an adult.

5 tips: How to drink your coffee more sustainably

In addition to the Fairtrade seal, there are numerous other ways to make drinking coffee in the morning a little more environmentally friendly:

Coffee to go: Many drink their coffee on the way to the office – and buy it in paper cups with a plastic lid at the nearest bakery.
Anyone who brings their own coffee from home saves money and can decide for themselves what kind of coffee ends up in the cup. However, if you don’t want to do without the brewed coffee from your regular baker, you can ask where he gets his beans from.
On the go without a thermos mug? Then keep an eye out for Recup: The reusable coffee mugs are already widespread in many big cities – you can take them with you for a deposit of 1 euro and return them to the nearest branch with Recup mugs. There they are washed and sent to the next customer.
Small regional roasting houses with hand-distilled varieties have sprung up in large numbers in recent years – you can also find them in your big city. The advantage: Here you can drink high-quality coffee, in which the roasters have invested a lot of time and love – and you can taste it too. Most of the varieties are even organic and fair trade. Get your beans from a local roastery and support quality over bulk.
Drinking less coffee is doing the environment a big favor. Coffee cultivation is anything but resource-friendly: 140 liters of water are used for one cup. So only drink coffee occasionally – this way you can appreciate the aromatic drink more and feel the effect more intensively again. Coffee withdrawal will also do your body good.

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Food

Instant Coffee: How Healthy and Sustainable is The Coffee Substitute?

Instant coffee is probably the most convenient way to prepare coffee. But what distinguishes it from conventional coffee? We clarify how the coffee substitute performs in terms of sustainability and health.

Although instant coffee remains the second choice for most people, it has long been more than just a substitute product in times of crisis.

The powder was invented in New Zealand in 1890 and became a bestseller in the post-war period, especially as a Nestlé product. As a look at the supermarket shelves shows, the product has survived to this day. Connoisseurs will probably be less likely to use the cheap alternative, because aromas and caffeine are lost while the coffee dries. But its price and the simple preparation convince many.

How is instant coffee made?

Instant coffee is nothing more than dried coffee extract. Coffee is extracted from ground beans and dried so that it can be stored longer. According to the European Purity Law, only roasted coffee beans and water may be used as extraction agents during production. Instant coffee does not contain any additives – it only differs in the production process.

How the coffee extract is obtained:
After being roasted at around 200 – 230°C, the coffee beans are first ground. The degree of grinding of the beans is around two millimeters and is therefore significantly coarser than conventional coffee powder.
This ground coffee then goes into an extraction system in which water temperatures of up to 200°C prevail. High pressure is required to prevent water from evaporating at this temperature. The soluble components of the ground coffee are now extracted in the system – the “thin juice” remains. This process takes place in so-called percolators.
In the evaporation plant, water is extracted from the coffee extract and the “thick juice” is produced.
In the last step, the coffee extract is dried, whereby there are two different methods:
1. Spray drying: The coffee extract is atomized into fine droplets in the upper part of a spray tower. Hot, dry air is blown in from below, which causes the water in the extract to evaporate. What remains is the spray-dried instant powder. This very fine powder is often further processed by agglomeration into the typically coarse instant powder. In this process, the powder is moistened to make it stick together.

2. Freeze drying: Although this type of drying is gentler and flavors are better preserved, it is also more complex and expensive. The extract is foamed with air or CO2 and cooled down to around -5°C. In terms of its consistency, it is similar to soft ice cream. It is then deep-frozen at -50°C, ground and sieved. The water is converted in a vacuum dryer – it goes directly from the solid to the gaseous state. Instant coffee powder remains.

How healthy is instant coffee?

Overall, from a health point of view, instant coffee hardly differs from coffee from the machine. However, instant coffee contains a little less caffeine because it has been processed so laboriously. But it is also made from coffee beans – the ingredients and calorie content are therefore largely the same. Additives are not permitted under the European Purity Law. However, you should be careful with instant powder for cappuccino or other coffee drinks, as these often contain added sugar.

Some substances are present in instant coffee in a more concentrated form: The acrylamide content is slightly higher in instant coffee due to the processing methods used – the substance is suspected of being carcinogenic. While roasted coffee contains around 180 micrograms per kilogram, according to a study by the NCBI, it is 360 micrograms in soluble coffee powder. But: This difference is put into perspective – for a cup of instant coffee you need significantly less coffee powder than for conventional coffee.

A slight downside with instant coffee is the lower amount of antioxidants. For example, the healthy substance quinine is lost through extraction processes and drying – it helps against cramps and high blood sugar. Instant coffee also contains less magnesium than other types of coffee.

How sustainable is instant coffee?

Advantages:

Only a little powder needed: The extraction process through which the instant powder is obtained is extremely productive. That means the powder is very concentrated and you need less coffee powder for one cup than with conventional coffee.
Energy-saving thanks to simple preparation: Only a cup, a spoon and hot water are required for preparation. Boiling water in a kettle uses significantly less energy than operating a coffee machine.
Less waste: Only the packaging of the coffee powder has to be disposed of. Because filters, pads or capsules are not required for the preparation.

Disadvantages:

Complex production: Extracting and drying the coffee powder consumes a lot of energy.
Origin of the beans less traceable: If you buy whole coffee beans, you make a conscious decision about which type of coffee you buy. With instant coffee, it’s more difficult to determine where it came from and how it was grown – mostly Arabica beans and the slightly cheaper Robusta are mixed, the beans often come from different coffee farmers. That’s why you should pay attention to fair trade and organic seals here.

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