Eating more of the plant and less from the animal is good for the climate and health. In spring, new vegetables and herbs are constantly ripe on the field and in nature – it is particularly easy to conjure up a varied mix of vegetables, cereals and legumes on the plate. Environmental counseling has put together 10 tips for this. On www.umweltberatung.at/rezepte Load many delicious recipes for cooking.
Plant -hugging food has long been recommended in nutritional science due to health and ecological advantages. Now a new trend ensures even more variety on the plate: The book “30 plants per week” by nutrition expert Katharina Seiser, published by Brandstätter Verlag, shows that it is important for the intestinal flora to eat as many different plants as possible.
Environmental counseling is happy to support this trend, because the more plant-based nutrition, the better: “Our nutritional style is burdening the climate. 1,257 kg CO2 equivalent per person and year arise in the average Austrian diet. A purely vegetable diet would only release around a quarter of this greenhouse gases,” explains Gabriele Homolka, nutritionist from environmental advice.
10 tips for more plants on the plate
- Consciously shopping: always have vegetable ingredients at home, reduce animal supplies. Deliveries from Biokistl, participation in a foodcoop and a proportion of harvest in a solidarity agriculture are convenient.
- Preserving fruit and vegetables: tomato sauce, pickle gurker, boiled summer vegetables and compote help if you have to go quickly.
- Steam dried legumes: beans, lentils, chickpeas can be durable for a very long time, tofu is a good alternative for the fast kitchen.
- Use cereal variety: From millet to pseudo -cereal species such as buckwheat, there are many options for variety – preferably in whole grain quality.
- Fermented food: Sauerkraut or Kimchi are vitamin -rich, fast food. Did you know that even sourdough bread is considered fermented food?
- Do not forget mushrooms: the mushroom selection is larger than ever in the supermarket.
- Pick well -known wild herbs: chicks, giersch or nettles spice up the menu in spring.
- Enjoy nuts and seeds: pumpkin seeds, sunflowers or walnuts – you pimp every dish!
- Sprouts and seedlings overlook: the fresh green brings concentrated nutrients for the energy -rich start into spring.
- Season creatively: herbs and spices, soy sauce, garlic and roasted nuts and seeds bring wonderful aroma into the dishes.
Seasonal, organic and regional
The most climate -friendly shopping is that where the ingredients come up close if possible, correspond to the season, generated in organic quality and were packed as little as possible. Environmental counseling therefore recommends for purchasing:
* seasonal: get vegetable ingredients according to the season.
* Bio: Biological foods are produced with fewer CO2 emissions and pesticide-free.
* Regional: Ingredients from the region reduce the transport kilometers.
* Unpacked: Save resources and reuse packaging, e.g. B. Open goods on the market and use fruit and vegetable sackers again on the next purchase.
Cooking plant -hugging dishes again and again or taking vegan days in between is an important step towards climate -friendly nutrition compared to the diet currently widespread in Austria.
Information
Environmental advice shows which vegetables and fruit is available from regional production when we are available from regional production: www.umweltberatung.at/saisonkalender-obst-und-gemuese
There is a fine selection of recipes and many suggestions for cooking:
* www.umweltberatung.at/rezepte
* www.instagram.com/die_umweltberatung/
* https://at.pinterest.com/dieumweltberatung/
Environmental advice on its hotline: Tel. 01 803 32 32 offers individual advice on ecological nutrition
Environmental counseling is an establishment of the Viennese adult education centers, fundamentally financed by the city of Vienna – Environmental Protection.