Cooking in an eco-friendly way without sacrificing flavor? It's possible!

About 20 students in grades 6 through 8 had the chance to experience this during the cooking workshop on June 30, which took place in conjunction with the “Genial Sozial” action day. “Hands on!” was the motto, but every successful project starts with a little theory. For this reason, the students first examined the effects that meat consumption has on the environment and their own health. The findings were sobering, but alternatives were available: Pens were immediately pulled out, and the classic chili con carne recipe had to undergo a thorough overhaul. The shopping list now included vegan soy “ground meat” from Rügenwalder, sunflower “ground meat” from DM, and whole-grain rice. The organic versions of the strained tomatoes and other ingredients were also added to the list and procured during a group shopping trip by the eager climate chefs. Then it was time to chop, sauté, cook, and season to taste. The two cooking teams came up with truly delicious alternatives, including a chili sin carne that was a hit not only with all the volunteers but also with a few hungry teachers who had caught a whiff of the aroma wafting through the school building. A big thank you goes to the students, who took the initiative to create a dish that is as gentle on our planet’s resources as it is on our health. We’d also like to extend our heartfelt thanks to the Friends of the School Association for covering the costs of this feast.

T. Hordan