SI Explore 2022

SI Explore 2022

Zurich & Geneva

Shrink your FOODprint with climate friendly recipes

  • Our consumption behaviour (food, mobility, housing, public services and consumption in general) causes an average of 14 tonnes of CO2-eq per person per year. Worldwide, 33% of arable land is used to produce animal feed instead of food for humans. Quelle

  • We would like to address this issue with our give-away, the wooden board from the SI Explore 2022 events. With the help of Andi Handke (chef & co-owner of restaurant Babette and food waste activist), we have put together a soup recipe that will help you cook a seasonal soup. Open the fridge - we are sure you will find the right ingredients for a delicious soup!

Hi my name is Andi Handke and I’m an activist in the 'Social Gastronomy Movement'. I am all about using food and cooking as a tool for social change. As co-owner and chef of the restaurant Babette in Zurich, I live sustainability, proximity to producers and food justice very consistently. I teach future chefs at the vocational school in Zurich and I am a member of the Chefs Manifesto and a certified Food and Climashaper of the Food and Agriculture Organization of the United Nations (FAO). I am committed to building new, socially and environmentally sustainable food cycles.

In my recipes, the main focus is on reducing surplus food. Soil, product, quality of life and health should go hand in hand in sustainable agriculture.

Good to know:

Good to know:

Making soup is an ideal, easy and healthy way to use up leftovers. Simply adapt the soup recipe with a basic vegetable and the desired flavouring and let your creativity and desire run wild. You can't go far wrong. Add the basic vegetable (onion, celery) plus a proportion of the seasonally available additional vegetables e.g. cauliflower, broccoli, asparagus, porcini mushroom or leftover vegetables (e.g. potato - leek - apple) from the fridge. Very uncomplicated. If you don't want to use flour, floury potatoes are a good alternative to thicken the soup.
Seasonal vegetables table

Recipe for 5 persons:

Serve in a soup plate or cup and garnish with the old bread croutons, seeds and/or mushrooms.

  • Ingredients:

    Oil (olive oil, raps oil)     30 gr
    Onion    40 gr
    Celery    30 gr
    Leek    30 gr
    Carrots    30 gr
    Pumpkin, mealy    450 gr
    Flour    20  gr
    Vegetable stock    600 gr
    Double/half cream or, as desired    100 gr
    Salt and pepper for seasoning

  • Preparation 1:

    Cut the onion, leek, celery and carrot into small cubes
    Cut pumpkin into small cubes
    Roast pumpkin seeds, bread croutons or fry mushrooms as a soup garnish

  • Preparation 2:

    Heat the oil in a high saucepan 
    Slowly sauté the vegetable cubes. Cook for approx. 10 minutes
    Add the flour sticks and mix well
    Add the vegetable stock and cook for approx. 20 minutes until soft
    Puree finely with a hand blender and refine with cream
    Season with salt and pepper

Tips to avoid food waste

Tips to avoid food waste

  • Avoid unnecessary purchases. If you buy too much, you will have trouble using it all in time
  • Store food properly 
  • Use the fridge properly: First in, first out
  • Give fruit & vegetables a second life: test quality with your senses
  • Don't throw away too soon: Test quality with your senses – minimum shelf life
  • Be creative
  • Actively use, reuse and/or recycle

Related links on the topic of nutrition and food waste

- https://foodwaste.ch/
- CO2 Calculator for Food & Eating (goClimate, 2021)
- Climate friendly recipes (MYBLUEPLANET, 2021)
- Food label guide (WWF, 2021)
- SRF Einstein TV program with mit Andi Handke: https://www.youtube.com/watch?v=uqvVfsEJGQY

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