Yes, it really is possible: feasting, discovering and at the same time doing something for the climate, people and the environment. How? Quite clearly, at the fourth Climate Gourmet Week in Frankfurt. For over a week, from 21 September to 1 October, Frankfurt Rhine-Main is under the sign of these topics with eventful actions from numerous new and already well-known organizers.
The program of the fourth edition of the Climate Gourmet Week has some really interesting and entertaining as well as educational offers to offer, while also many new formats and topics have been added. These include DIY workshops: Participants will learn how the 3D printer prints kitchen utensils from sustainable materials at Tatcraft, the open workshop. At the "Culinary Evening School" in the Bärengarten market garden, Leon Joskowitz teaches how conscious, self-determined nutrition can work. For the first time, there will be an event with refugees, so-called "newcomers", who will cook East African vegetarian dishes with the organisers Ubuntu Urban Food and Projekt Moses e.V..
The actions of the Climate Gourmet Week 2017, however, are not only about DIY, but also, as in previous years, about seasonal and regional, vegetarian and vegan, fair trade and organic food or zero waste and food rescue. A fermentation workshop organized by Slowfood, Solawi Frankfurt, Solawi Maingrün and the Bergius School, for example, will demonstrate methods for making your own sauerkraut and thus enjoying seasonal vegetables all year round. Genusswolke and Slowfood teach participants how to make vegetable sugo and compote for the cold season. In addition, there are plenty of tours through the city: a ride on the Ebbelwei-Express, the culinary walk and the guided tour on the topic of climate change present Frankfurt and climate protection at several stations.
Further highlights:
Exhibition Climate Gourmet: The award-winning exhibition is ready for interactive experience in Frankfurt's energy department.
Climate Gourmet Tour on Rails: A lunch break in motion will take place in the popular Ebbelwei Express - with guide and climate gourmet lunch.
How to preserve vegetables in a climate-friendly way: The vocational school for chefs, Slowfood and the Solawis Maingrün and Frankfurt will be showing how to do this in a fermentation workshop.
Volxküche - cooking with rescued food: Foodsharing cooks on the roof terrace of Adam Riese Straße 25.
Zero Waste Snipping Party: The well-known food rescuer Talley Hoban (Back to the Roots) and gramm.genau (Frankfurt's first Uverpackt shop) snip and cook with rescued food and without packaging waste.
The End of Meat: The film screening from Hafen 2 conveys what a world without meat could look like. It will be accompanied by vegetarian Afghan food.
Food where it comes from: Members of the Shout out Loud association cook together with guests at the Dottenfelderhof with ingredients straight from the field.
The number of participants is usually limited. Registrations are accepted directly by the respective organizing initiatives. Contacts can be found in the program booklet or on <link http: www.klimagourmet.de _blank>www.klimagourmet.de
