The Horse 2019/20

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.

2. How is food wastage and swiss weddings related?
   The preparations and the amounts for the food run with the mind.
   
   
3. 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.
   
   
4. 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.
   
   
5. 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.
   
   
6. 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.
   
   
7. 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.
   
   
8. 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.
   
   
9. 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

 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.

4. 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

Hello everyone

YOUR VOICE COUNTS!

Today we created a survey about Junk food on KoboToolbox. We would appreciate it if you would fill out this survey. Just click on the word "survey". 

Thank you very very much in advance!

Authors M17a

Lisa Hediger, Noémie Käser

Hi

In this post you can find our Goals for the lesson of the 13.12.2019 and what we achieved.

Goals

So the Goals for this lesson are to wirte an email to another chocolate factory in Illnau. Last week we wrote one to the chocolate factory in Pfäffikon ZH, but they told us, that it isn't possible to visit the production. 

In Addition, we want to focuse on the Facts of the Produktion we can find in the internet, to prepare our post. 

Next week we'll visit the factory (if it's possible), so that we can make picures for the post and also find our more interessting things.

What we achieved

We wrote the mail to the facotry, as we planed and found some new information about chocolate, the consumption and the production, which we wrote on the one note, untill we have anything we need to make the post. 

Best regards,

Rahel & Shana

Michel, Deia from the communication team and I went to a local brewery in Pfäffikon ZH. It is called Sudwerk. 

These are the questions we asked. In addition to that the beer was excellent.

We highly recommend it to everybody. 

Greetings

Simon und Michel

Definition Junk Food

More...

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 

Currently we're working on the subject matter of the waste that is produced on flights. In the attachement you see how far we've come.

Airplane waste t-u horse.docx (111,50 kb)

We are open for suggestions if you have any!

Kind regards

Loris & Jeffrey

" A nation that destroys its soils destroys itself. Forests are the lungs of our land, purifying the air and giving fresh strength to our people.”

- Franklin D. Roosevelt 

In my initial post ,  i had introduced my idea which includes looking into the agricultural methods used by the farmers in my country currently. By this we will have an idea on whether the farming methods used are harmful or not and while researching for this I had found many articles on the net :-

• Effects of pesticides on salmon
• Chemicals present in various food items
• The use of pesticides on food items

These are just some of the many articles present out there which More...

Dear Cowboys and Cowgirls

For our Project "Airplane food and it's production" we reached out to GateGourmet, the company which produces the majority of airplane food in Switzerland. In the attachement you'll find the mail we've sent them.

GateGourmet.docx (13,60 kb)

For the international cowboys and cowgirls which don't understand german we leave you the questions that we've asked GateGourmet below:

• How can a salad stay fresh in 10’000 meters a.s.l.?
• Does the food lose it’s healthy ingredients?
• Do the producers look out for seasonal and resourceable meals?
• How much energy do they need to reheat the meals in the aircraft?

There is some more work in progress sooo stay tuned!

Regards

Jeffrey & Loris

Hello!

For our project the lifecycle of a local product, we will use the information of our interviews as well as information of the internet. I found a very good website. On the website, we can find a lot information about the plant "apple" as well as about the production and the storage etc.

Here you can find the website: Website Topic apple

If you are intersted take a look on it or better trace the developments of our Project!

Tamara Keller, Simone Etter, Stefanie Kunz, BM2 Teilzeit 2019