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.

We would like to address this issue with our give-away, the wooden board. 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!

Source


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

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


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


Recipe for 5 persons

Delicious vegetable soup

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



Related links on the topic of nutrition and food waste