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Climate Gourmet Week enters third round

23.09.2016 | 13:04 Clock | Citywhispers
Climate Gourmet Week enters third round

Enjoy, Participate, Celebrate

(pia) Head of the Department of the Environment Rosemarie Heilig opened the Climate Gourmet Week 2016 at the Bergiusschule, Frankfurt's school for chefs, in Sachsenhausen during a press conference on September 22.

In the anteroom of the school's teaching kitchen, Rosemarie Heilig welcomed Lena Elfrath and Maike Thalmeier, both from Ubermut, who presented this year's Climate Gourmet Week program, the deputy headmaster of the Bergius School, Paul Koszuszeck, and Mirjam Gimbel and Marina Caktas from Cookua and Genusswolke, who presented the Climate Gourmet cooking course.

How enjoyment and responsibility go together is demonstrated by the third Climate Gourmet Week in Frankfurt from 22 September to 2 October. Many new, but also well-known partners are taking part and have come up with creative, informative, interactive events. With the Future Pavilion on Goetheplatz in the middle of the city, the initiative is using a central event location for the first time. On the occasion of the Hessian Sustainability Day on 22 September, the start of the Climate Gourmet Week will also be celebrated here with all the players, friends and visitors.

From the central venue, it's out into the field

As always, the satellites are also part of it, spread throughout the city and region. Some Frankfurt restaurateurs, for example, are offering climate gourmet specials on their menus for the first time. And the radius extends further into the field: two farm tours, a "pop-up restaurant" and joint preserving in the meadow orchard bring people directly to where the product grows. Because seasonality <x>ampersand</x> regionality are among the climate gourmet criteria that have an impact on the ecological and CO2 footprint. And who can say they've ever visited a restaurant in the field?

From permaculture to "urban indoor farming" - players present new topics and formats

Vegetarian and vegan, seasonal and regional, organic and fair-trade also bring plus points for the footprint, as do the topics of biodiversity, food rescue, packaging, re- and upcycling and, for example, resource conservation. Cooking and baking courses at the Edelkiosk, for example, show how easy vegan baking and cooking can be. Giving up animal products not only offers delicious alternatives, it is also good for the planet.

Venues, dates, meeting places can be read at:

www.klimagourmet.de/veranstaltungen/klimagourmet-woche-16/

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