vor 4 Jahren

Berlin to go, english edition, 01/2018

  • Text
  • Cleantech
  • Gardening
  • Berlin
  • Fintech
  • Urban
  • Startups
  • Aquaponics


TALK OF THE TOWN WHAT DOES THE FUTURE TASTE LIKE? Even the potato was once a very new and exciting foodstuff, especially when it made its way to Germany in the 17th century. These days, it’s a staple in our diet. Will the same thing happen with some of the recent additions to the foods we eat? Text: Anna Knüpfing Photo: Yeongsik 14

Always follow your nose. At this year’s International Green Week in Berlin, the food industry presented a number of trends and innovations, including insect burgers, Açaí soda, beef jerky, cold-brew coffee from a can, baos and cocktail popsicles. Max Krämer and Baris Özel from Osnabrück created Germany’s first insect burger out of buffalo worms, and visitors to the Green Week were able to test of the results. According to the FAO world health organization, insects are healthy, nutritious, rich in protein and good fats, while also having plenty of calcium, iron and zinc. Insects are also much less damaging to the environment than larger animals; they don’t pollute the groundwater as much and require less land and food. Photos: Messe Berlin GmbH STREET FOOD, SUPERFOOD, REGIONAL FOCUS The market hall at this year’s Berlin Green Week was filled to the brim with streetfood stalls featuring the latest innovative food trends from manufacturers in Germany and the world. Roughly 400,000 guests flocked into the exhibition halls at Berlin’s Funkturm (Radio Tower) in January, including 90,000 food-trade professionals. The food sector’s many startups were represented in large numbers this year, showcasing their superfoods, alternative protein sources, innovative recipes, sustainability and regional focus. There was also a lot to discover at the joint stand of the German Federation for Food Law and Food Science (BLL) and the Federation of German Food and Drink Industries (BVE). INSECTS – FOOD OF THE FUTURE? A particular sensation was caused by the insect burger made by the startup Bugfoundation, which had its premiere at the Green Week. Founders SUSTAINABLE, LOW-EMISSION CONSUMPTION Sustainable consumption has become a decisive element in the field of sustainable development. Nutrition, housing and mobility are the three areas of consumption sectors that have the most impact on the environment. This was confirmed by a third study carried out by Germany’s Environmental Protection Agency on the market for sustainable consumption in Germany. Over 72% of consumer spending and 80% of CO 2 emissions from private consumption are generated in these three areas. Food and drink account for 15% of private-consumption CO 2 emissions. Harmful emissions are released into the environment as the result of the cultivation of food as well as in food processing, food transport and food waste. The release of climate gases such as methane and nitrous oxide through livestock farming have a negative impact on the environment, as does the excessive use of fertilizers or pesticides, which pollute our water and delicate ecosystems. Pesticides and unilateral crop rotations are also taking their toll on biodiversity. 15

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