The Horse 2019/20

Technology & Environment

The world in 100 year - Interview with a climate scientist

10. January 2020 Emanuela-DAndrea Step 2 Research, M17a Zurich (0)

We conducted an interview with Prof. Dr. Martin Grosjean. He is a professor at the University of Bern and director ot the climate research center in Bern.

summary questions and answers

1. Close you eyes and describe the world in 100 years according to your personal imagination and research knowledge

In 100 years, the world will probably have 10 - 12 billion people, the rainforests will be largely cleared. The world will not look peaceful because the scarcity of resources, water, food and habitat leads to conflics and wars. Unless every person in Switzerland, in Europe and in the world changes it.

2. How has the climate developed?

The climate has always changed but the fluctuations have remained within a relatively narrow range over the last 10 000 years. Since about 1970, the global climate left the range of natural fluctuations, becoming warmer and more extreme.

3. What is your position on climate change?

For Prof. Dr. Martin Grosjean, global warming is one of the greatest threat. He himself will not feel it as much as his children and grandchildren do.It is high time that young people take to the streets and protest loudly. 

4. What Impact will climate change have on the world in 100 years?

In all countries it will be around 6-8 degrees warmer. Hamburg will have a climate like that of southern Italy today, in areas with water shortages it will be even drier. The Arctic will have thawed and the glaciers in the Alps will have largely disappeared.

5. What could be done about?

We should reduce and avoid everything that produces greenhouse gases and promote renewable energy. For example:

  • Be more economical driving a car - use public transport or bicycle.
  • Fliying only for professional reasons - holiday flights one time every 10 years and cancel weekend flights
  • (More ideas in the pdf document)

6. What else would you like to say on this subject?

Get involved and fight for a future worth living, your future. Talt to colleagues, to adults. There is no reason why today's adult generation should be alloved to take the right to leave a huge problem for today's young generation.

 

You can find the whole interview here.

 

Emanuela D'Andrea and Vanessa Nauer

Interview

10. January 2020 Anja-Bachmann Step 2 Research, Team Food Waste, M17a Zurich, FINDINGS (0)

Hello,

In the end we post the answers of our interview with a owner of a local farmshop.

Our next aim is to translate all our interview in english, that we can use the results.

Best regards,

Anja and Nathan

Answers from the interview with a owner of a local farmshop: (German)

  1. Fast nichts. Nur Produkte wie zum Beispiel Eier die sehr heikel sind zum aufbewahren.
  2. Eier, da dies am heikelsten ist und sehr schnell schlecht wird.
  3. Weil man ansonsten sehr leicht eine Lebensmittelvergiftung bekommt und dies wäre für unseren Ruf schädigend und wir könnten verklagt werden.
  4. Nein, es gibt nicht wirklich massnahmen, da die Nachfrage nicht genau planbar ist. Wir schauen jedoch darauf das wir bei anderen Lebensmitteln möglichst wenig bis gar kein Food Waste produzieren.
  5. –
  6. Ja, jenachdem um was es sich handelt in jedem Fall. Einzig bei Milch- und Fleischprodukten sind wir sehr vorsichtig. Aber verkaufen können wir abgelaufene Lebensmittel natürlich nicht mehr, das erlauben uns die Vorschriften nicht.
  7. Nein, weil wir nur Lebensmittel wegwerfen die man nicht mehr konsumieren kann wegwerfen.
  8. Das man die Lebensmittel zu einem billigeren oder gratis weitergibt an bedürftige zum Beispiel.
  9. Tendenziel für das Frische jedoch würde ich nie ein Produkt wegwerfen, welches nur das Mindestdatum überschritten hat aber noch geniessbar wäre.
  10. Nein, tendeziell nicht, denn ein äussere Makel bedeutet nicht, dass das Lebensmittel nicht mehr geniessbar ist.

Step 3: Experience

10. January 2020 Noemie-Kaeser Step 3 Experience, Team Food Specials, M17a Zurich (0)

Hello everyone

To date, we have received 120 responses to our survey, which makes us very happy. However, the survey has not yet been completed and we are still waiting for more responses.

If you have not yet filled out the survey, you are welcome to do so!

Link to our Survey

Attached you will find our prepared excel file for the analysis of the survey, which we will also implement in our web-post.

Stay tuned for our final results!

More...

Experience until now

20. December 2019 Selina-Lehmann Step 3 Experience, M17a Zurich (0)

Hey everyone 

We already learn something about foodwast at weddings. So in this case we gain our knowledge from catering organisations. It is very interessting how they manage food planning. It is also impresive, how they treat the food. 

Furthermore we learn how to colaborate with other people form other countries. It is a chance to improve and use our english skills.  

Best wishes, 

Julia and Selina  

Food wastage at swiss weddings

20. December 2019 Selina-Lehmann Step 2 Research, M17a Zurich (0)

Hello everyone!

We found a collaboration with Praveena, she comes from India.

We answered the questions for swiss weddings and Praveena answered the questions for indian weddings. We agreed with her to exchange the following questions:

 

  1. What is food wastage?
    When you cook for all the people of the wedding and after the wedding you have some food left which you put into the bin instead of using it again on another day.
  1. How is food wastage and swiss weddings related?
    The preparations and the amounts for the food run with the mind.

  2. What happens to the leftover food in swiss weddings?
    They give the leftover food either to the people who participate at the wedding or throw it away into the bin.

  3. What is the average amount of food waste?
    We can’t say this exactly but across Switzerland a total of 2.6 million tons of food are lost each year.

  4. How is it linked with climate change?
    You need a lot of energy to produce food and that is really damaging for the environment. When we just throw it away, it is even more wastage of energy.

  5. What is people’s call on this? How are they discarding the waste generated in present scenario?
    It depends on the person. Everyone reacts different to this scenario. Some are more interested in this topic than the others and some want to do something against it. When they cook dinner and have some food left and eat it on the next day and throw it away.

  6. What can be some alternatives to wastage generated?
    Maybe calculate the amount of food better and think realistic by planning the menus. Another alternative is to give the leftover food to people who haven’t enough food.

  7. Why isn’t the quantity restricted to as much as required?
    Because the caterings don’t want to be bad and in case of that have enough food for weddings.

  8. Was the idea of limiting expenditure of swiss weddings right or wrong?
    Wrong, because in the end everyone should make his or her wedding as much perfect as they want and it is one of the wonderful celebration of your life!

Best wishes,

Julia and Selina

Summary survey with catering organisations

20. December 2019 Selina-Lehmann Step 2 Research, Step 3 Experience, M17a Zurich (1)

 Hello everyone!

We asked the following questions to three catering organisations. In case of that, every catering organisation has there own colours.

danko-catering by dank group - 29.11.2019

finger food affair - 24.11.2019

bloch private dining - 16.11.2019 

  1. What amount of food is expected for a wedding?

 This can not be answered exactly because it is always dependent on the customer and their wishes.  How many courses (3,4, or more and buffet or not.)

What amount of food is expected for a wedding? 
The amount of food depends on the duration, time and composition of the guests. 
For an aperitif of 2 hours you expect at finger food about 7-8 appetizers, with Apero riche from 12 per guest.

Unfortunately this is not a flat rate answer, as it depends on what menu is selected. 
I would like to explain it to you with the example of a pasta exchange. 

The customer chooses 2x different pasta variants and 3 different sauces.  Per person we expect 120 gr. Pasta and 4dl.  Sauce. 

On the other hand, it would be in a menu with appetizer, main course and dessert a smaller Pastamenge. 
As we expect, for example, with 50 gr. Pasta, if there are still meat to (for example, roast pork 170 gr./ person) and other side dishes.

 

 2. How much food is left over?

At a buffet remains the most so I do not offer this to you.  The plate service can be calculated and portioned exactly.  For example,  for 20 guests I need exactly 
20 portions of beef filet a about 200g.  At the buffet, I have to speculate and offer the guests a wider choice.


With the above experience, there are usually no or very few leftovers.

We focus on sustainability and try to avoid food wasting as much as possible. 
Thus we produce - if we have personnel on site, the calculated amount and always take 

reserve material. 
This allows us to reproduce locally and avoid producing excess food. 

 3. What happens to the rest of the food?

 

The food law prescribes that everything that was at a catering or the guest was no longer allowed to be used because the cold chains can not be met.  Therefore, the 
food must be disposed of.  If I still have food left over which has not yet been cooked (prepared for the menu) and could be chilled, I will give it to my customers.

The leftover food can be given to the guests, if this is not desired, the food must be disposed of. 
All meals served on a buffet must be disposed of in accordance with food law.

We are actively involved in the 'too good to go' project.  In the morning after the caterings, I look at the production with the remaining quantities and we define the 
packages for our Too-good-to-go customers. 
This is very well received and we are glad that we can pass on our food so.

 

  1. If the food is disposed of, where does it go?

Cooked foods are disposed of in normal waste and uncooked in bio waste.

Some foods may be composted, others must be disposed of in household waste.

Of course, there is food that we can not pass on, which is a very small amount.  Unfortunately we have to dispose of this.

 

 

Best wishes,

Julia and Selina