In Germany more than 18 million groceries end up in the garbage every year. It's a disaster. This is why the zero-waste philosophy is on the rise. And Sophia Hoffmann is one of their pioneers. She is committed to sustainability and against food waste - as a vegan cook, cookbook author and entrepreneur. In her new work "Zero Waste Küche" (ZS Verlag, € 24.90), she shows us, in addition to recipes, a wide range of ways to consume more consciously and avoid waste: from purchasing to recycling and storage.
the wearness / sustainability
September 13, 2020
August 07, 2020
Sustainable cleaning agent tabs and detergent that saves on chemicals. We talk to David Löwe and Daniel Schmitt-Haverkamp, two of the founders of Everdrop.
- April 29, 2020
February 07, 2020
Great tip in Berlin: At FREA on Torstraße in Mitte, only seasonal and vegan food is served. The restaurant is exemplary: no waste is produced - zero waste is a top priority here. All food leftovers are processed within 24 hours in the in-house composting machine to produce a soil substitute, which is then returned to the supplier farms. The oil and vinegar bottles are exchanged via a deposit system and ingredients such as flour or buckwheat are stored in recyclable paper.