The Horse 2019/20

Last Week Raffi and I went to Urben Seyboth Architekten to make an interview with Mr Daniel Urben.

We had some very interesting talks about the green walls. In the attachment you can find the summary from our interview.

We wish you an enjoyable read

Raffi, Anja, Manuela

Interview with Daniel Urben

Interview - Herr Daniel Urben Deutsch.pdf (721,59 kb)

Hi everybody!

We created a challenge for to document the process of ending food waste and we would be very pleased if you could join us on our journey! Our aim is to save as much food as possible in order to help the enviroment and same money at the same time.

Every little action against the climate crisis helps, so let's save the world together!

The first survey helps us understand who you are, where you are from and some of your food Habits.
The second link is your platform to document your experience of the challenge.

At the end of our journey we will collect all of your data and evaluate how much food we wasted / saved - and how much we helped the environment!

Best wishes and good luck,

Aìna and Melisa

Hey guys

On the 6th of december 2019 I went with Michel Fejzullai and Simon Laubacher to the Sudwerk in Pfäffikon Zurich. There we met a very friendly man called Martin. He is the owner of the Sudwerk. Afterwards, he showed us the process of making high quality beer. He told us that we doesn't like the beer from the popular companies, such as Heineken, Feldschlössli or Quelfrösch. The reason is the taste. In his opinion, these beers taste boring. "It's just mixed water", he said. 

It was really interesting to learn new things about beer. Unfortunately, in this Business it is very difficult to create an ecological beer, because a lot of raw materials have to be imported from England. In Switzerland we don't have enough barley malt to produce beer. Of Course, we could taste some tasty beers, yummy!

If you want to know more about the interview, you can take a look in Simons and Michels Project. H

Hi Guys,

Today we discussed about a collaboration with the team sustainable packaging. We are planning to have a close collaboration next week. We will give inputs about airplane food packaging and our colleagues will give us a short overview about the different opportunities of sustainable packaging methods.

We’d like to find out if the way of packaging of the airplane food is sustainable and if not, if there are possibilities to change this for the future.

We are looking forward to the collaboration and to gain some new knowledge.

Best regards,

Team sustainable packaging & Team Airplane Food

Dear Friends!

We prepared our surveys for our data collection and for the challenge participation and we would love for you to try it and give us some feedback! Heres our introduction to the project:

Hi everybody! Thank you for joining us on our journey against food waste! Our aim is to save as much Food as possible in order to help the enviroment and same money at the same time.

The first survey helps us understand who you are, where you are from and some of your food habits.
The second link is your platform to document your experience of the challenge.

At the end of our journey we will collect all of your data and evaluate how much food we wasted / saved - and how much we helped the environment! Let's go! 

! WE NEED YOUR HELP !

Hi together

We did a survey for our projekt "the lifecycle of a local product".
With our survey we want to find out the behaviour and the view of diffrent humans about the production of apples.

We would appreciate if you could take a few minutes to fill in our online survey.

Here you can find the link to our survey:

 survey-local product

Thank you very much for your participation in our survey!

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

Dear friends, students and teachers

Did you ever think about the impact of plastic on our environment ?

We have the possibility to change something in our world and we should use this chance. A future without plastic or at least much less plastic would be much better. We want to show with our project what biodegradeable foil is and that there are so many opportunities of using it.

We should all stand together as one and make our world a better place for our next generations.

Claudia & Sharon

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 last week and now we can write it down, translate it and bring it in form. The Goal is to bring the whole interview in form. Sharon is sick so I will work alone today.

End of the lesson: I translated the whole interview today and the whole interview is now in form. I made some new researches to find new inputs for our final post on dontwastemyenergy.  

Today our aim is to write on part two of our publication on dontwastemy.energy.

Part two will be About the effect green walls have on their surroundings. We will do some researche About the Impacts on human beings and on the environement.

Moreover we will review our interview Question as we can do it next week. We are Looking Forward to learn more About green walls at the interview with the architect Mr. Urben.

We will update this post at the end of the lessons with our todays results.

By Raffael, Anja and Manuela

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

Jeannine and Matthias
BM2, TZ19