Sustainable cooking - how does that work? For example, by using organic meat and fish. And seasonal fruits and vegetables from the region instead of pears from New Zealand or grapes from South Africa. And sauces and spices, preferably without artificial additives - industrial sugar is forbidden. Looking for suitable cookbooks? This weeks favorite: LEON – HUNDERT SALATE by Jane Baxter and John Vincent.
February 19, 2020
February 07, 2020
Great tip in Berlin: At FREA on Torstraße in Mitte, only seasonal and vegan food is served. The restaurant is exemplary: no waste is produced - zero waste is a top priority here. All food leftovers are processed within 24 hours in the in-house composting machine to produce a soil substitute, which is then returned to the supplier farms. The oil and vinegar bottles are exchanged via a deposit system and ingredients such as flour or buckwheat are stored in recyclable paper.
January 21, 2020
Get out of the hectic pace of everyday life and finally take a breath. Wellness for body, mind, and soul instead of 24-hour smartphone flickering. We recommend seven holiday destinations in Germany. From a scenic estate in Lower Bavaria to a designer eco-lodge on the Baltic Sea: very special places where nature and sustainability play the greatest role. This weeks favorite: HOFGUT HAFNERLEITEN
January 05, 2020
Katharina Hogenkamp, a German journalist and translator living in London, writes about fashion and sustainability in Europe and around the world. In her new column for the wearness, she reflects on the challenges of the throw-away society, the power of the community, and how to inspire other women for change. The new column is as much a review of the past year as it is an outlook on what is to come.