The Horse 2019/20

Hello together

Our task for today is to think about how the food waste in supermarkets in 100 years will look like.

We think there won't be any supermarkets in 100 years because everything will be delivered at home. We imagine also that there wouldn’t be food waste because the people are sensiblized to this topic and look on what and how much food they buy.

Best regards,

Anja and Nathan

Our goals for today's lessons: 

- Create a questionnaire for a nutritionist and for a biologist.

goal fulfilled

Next step

- Create a questionnaire for children and adults

Emanuela & Vanessa (M17a)

Hello together

This is our Plan for today :

• Starting to write our report
• Write our interviews
• Write a email to a company

Best regards

Anja & Nathan

Hello together

Here our goals for this lesson:

First we are going to do our task, about how we imagine our project in 100 years.

Unfortunately, we had to postpone our visit in the choclate factory. We are planing, to do that on the 22 December 2019. So in this lesson today, we are going to write an e-mail to the chocolate factory and ask, if it is possible to visit them.

In addition, we want to find out more about our project, start to write for the post on “dontwastemy.energy” and ask Elizabeth from our collaboration, how much she already has.

Best regards,

Rahel & Shana 

In our project, we will have a look at how much money the government could earn through taxes if they would legalize cannabis and how this money could get used to fight against the climate change. Our project won't be really relevant or believable in 100 years because until then drug laws won't be that strict or even exist. The government won't waste money for a fight against Cannabis anymore which is even now already lost. We hope that the climate change won't be a problem then anymore and the money from cannabis taxes helped getting over it.

David Zenger, Joël Burlet & Oscar de Ruijter 

Hello everyone,

We will talk about the impact on climate by food. We've posted the imagination step 1 an now we will think about how it well look like in a hundred years.

First of all we need to imagine what we will eat in a hundred years. Did we change our eating habits because of our climate, because there are no animals left or because of cultural change? In our opinion we will have changed our eating habits because of the climate. At this time the meat production will still exist but it will be reduced enormous and we will eat more insects than nowadays. Insects can replace beef, pork and chicken, because of their high amount of energy and protein. In addition eating insects would be better for our environment, because we don't have too give them food as we have to do with cows, pigs and chickens. Furthermore there will be less vegetables and fruits, because our climate will change and the import will be more difficult because of the co2 emission.

Best regards,

Deniz and Maria

In 100 years...

... we may eat less Junk Food. More and more people start to overthink their eating habits. Especially in the european countries people want to support local and healthy food.

... we may print our food with a 3D-printer and wouldn't have any Junk Food restaurants in our towns. The development of the 3D-Print technology, will always get better.

... we may all have our own little garden for our food. So the environment will get protected, because the food, doesn't have to travel from other countries to ours.

Authors M17a

Lisa Hediger und Noémie Käser

Here goes the interview with the head of the research department of the agriculture collage Trivandrum.

1. Which crop do you think is most subjected to toxicants and why?

        The major crops of Kerala are paddy, banana, coconut, tubers like yams. Rice is cultivated as 2 or 3 cycles per year which leads to the deterioration of essential nutrients in the soil, hence becomes impossible to cultivate without using additional supplements.More...

Hey!

Here is the post of the goals of today.

Today we will tackle the following tasks:

- writing of our article "ready for publish" (dontwastemyenergy.com)
- get the feedback from our teacher, Ms. Suter
- plan the next steps

We made a big step in writing our text from dontwastemyenergy.com. Futhermore we got our feedback.

In conclusion I note here what the next steps are.

- Finish our text
- Finish the secret movie
- Find the challanges of sustanability in maritime transportatiion

Jeannine and Matthias
BM2, TZ19

Hello dear Horseback riders

We were able to get in contact with a spokesperson from Gate Gourmet and ask our Questions. We'll post the original answers in german and add a short english translation.

Please feel free to take a look at them.

1) How can a salad stay fresh at an altitude of 10 kilometers?

• Wie kann ein Salat auf 10 km Flughöhe frisch und knackig bleiben?

Salate oder allgemein alle Speisen im Trolley verlassen die Kühlkette (gekühlter Truck) nicht und werden in einer gekühlten Position im Galley (Flugzeug Küche/Trolley Park) versorgt, bevor sie serviert werden auf entsprechender Flughöhe.

Dazu werden Blattsalate vom Passagier selber angemacht (Dressing Portion auf dem Tray).

Salads or generally all food in the trolley do not leave the cold chain and are stored in a refrigerated position in the galley (aircraft kitchen), before they are served at the appropriate altitude.

For this purpose, the salad is prepared from the passenger himself  (dressing portion on the tray).

2) Do the ingredients lose any of their vitamins or minerals?

• Gib des bei den Zutaten irgendwelche Vitamin oder Mineralstoff Verluste?

Vitamine und Minerale bleiben ohne Verlust erhalten, jedoch führt der Kabinendruck zu einer verminderten Speichelproduktion beim Passagier, wobei Salzgehalt in den Speisen und Tannin im Wein schwächer wahrgenommen werden. Moderne Flugzeuge können aber mittlerweile den Kabinendruck ausgleichen.

Vitamins and minerals are preserved without loss, however, the cabin pressure leads to a reduced production of saliva, so that the salt content in the food and tannin in the wine are perceived weaker. Although, modern aircrafts can compensate the cabin pressure which solves that problem.

3) Do the producers keep in mind the seasonality and the sustainability of the meals?

• Achten Sie als Produzenten auf Saisonale und nachhaltige Mahlzeiten?

Unbedingt! Kostendruck und Lokalität, dazu Nachhaltigkeit lassen uns als Caterer nur diese Wahl!

Den Airlines werden saisonale Menus im 1-3 Monate Wechsel präsentiert (SWISS,EK,SQ) und Gategroup wird noch mehr auf Plastikreduktion und recycelbare Ressourcen zurückgreifen!

Wir verkaufen  bereits kompostierbares Geschirr aus Pflanzenfasern und setzen dies schon z.T. ein.

Der Ball liegt bei den Airlines, unsere «grünen» Produkte auch einzusetzen!

Absolutely! Cost pressure and locality, as well as sustainability let us as caterers only this choice!

Seasonal menus will be presented to airlines in 1-3 months, and Gategroup will use plastic reduction and recyclable resources even more!

We already sell compostable crockery made of vegetable fibers and are already putting this on.

The ball is up to the airlines to use our "green" products as well!

4) Approximately, how much energy is used to reheat the meals in the aircraft?

• Wie viel Energie wird ungefähr für die Zubereitung einer Mahlzeit gebraucht?

Dazu habe ich leider keine Zahlen, aber die Strategie der Firma ist klar und wir legen sehr viel Wert darauf , unsere Natur zu schonen und Müllberge zu reduzieren!

Aus getrennten Küchenabfällen/Retouren vom Flugzeug wird Biogas produziert.

Unfortunately, I have no figures, but the strategy of the company is clear and we put a lot of effort on conserving our nature and reducing waste!

From separate kitchen waste / returns from the aircraft biogas is produced.

If you have any questions or recommendations do not hesistate to yell out "yeehaw".

Kind regards

Jeff & Loris

We made an interview and today we will post the interview on the horse. Additionally, we also try to collaborate with our colleagues from the project sustainable packaging. With the collaboration we want to pull the project on a new level.

Best regards,

Jeff & Loris