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Yes-28%

No-72%

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Does it matter to you wether yo/your family use sustainable food for cooking ?

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Does it matter to you wether yo/your family use sustainable food for cooking ?

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In this matter of question is a more than clear difference between Germany and Scotland. While 72% of the scottish pupils said that they don't care if their family uses sustainable groceries for cooking, and only 28% said that they care, it was almost the opposite in Germany. 60% cared and it didn't matter to 36%.

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Here we collected a few recipes from meals, pupils in Germany and Scotland chose as their favourite kind of food. With our tips on how to eat sustainable or where to get sustainable food, you can try and cook one of these recipes with sustainable groceries at home.

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An easy thing to do when you want to eat more sustainable, is to just buy local food. This way there are no long shipping ways and way less CO2 emission, since it doesn't have to be flown or shipped across the ocean.

It's the same with seasonal food. Better wait for summer to eat certain fruits and buy them from your local farmer, than to eat them in winter, and having them shipped over from somewhere in Spain.

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Yes-48%

Sometimes-41%

My current diet is not sustainable at all-6%

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By buying fairtrade food you can help local farms and farm workers to improve the conditions they are living in and working under.

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100 people between 15 and 18 years in total

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Does it matter to you, wether you/your family use sustainable food for cooking ? 

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Does it matter to you, wether you/your family use sustainable food for cooking ? 

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60% Yes

36% No

4% partly

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100 people between 15 and 18 years in total

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Do you believe that your current diet is sustainable and balanced ?

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Do you believe that your current diet is sustainable and balanced ?

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76% partly

11% Yes

13% No

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100 people between 15 and 18 years in total

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10% every day

32% four to five times weekly

48% one to three times weekly

10% (almost) never

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100 people between 15 and 18 years in total

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Is the animal food you are eating farmed from a sustainable source ?

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Is the animal food you are eating farmed from a sustainable source ?

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73% Yes

9% No

18% I don't know if my family does

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100 people between 15 and 18 years in total

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15 Years: 17 %

16 Years: 61 %

17 Years: 10 %

18 Years: 12 %

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100 people between 15 and 18 years in total

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Which foods do you pay attention to sustainability?

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Which foods do you pay attention to sustainability?

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Sustainable nutrition is an eating behavior that serves both the well-being and health of people and results in as little environmental impact as possible.

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Food without chemical fertilizers or chemical pesticides, no antibiotics in the animal food, with enough space and regularly time outside for the animals, is a big step to eat more sustainable.

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We here listet one Cafe, one restaurant and one supermarket in Fürth and Dunoon, were you can buy or go to eat sustainable food.

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This small independant Cafe in Fürth serves mainly vegan dishes and pays attention that they know where their food comes from and that the farmers are paid fair. They also want to have personal contact to the farmers, they are getting their food from.

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This lovely restaurant in Fürth does not only not use any To-Go-cups, napkins, straws or packagings made out of plastic but also serves home made lemonade, local beers and vegan dishes. A perfect place to eat if you not only want to enjoy a meal, but also want to do something to help your enviroment.

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In this supermarket in Fürth you can buy all your food and everyday objects plastic free, organic quality, mostly fairtrade, regional and seasonal. All you have to do is to bring your own boxes, so you can take home your food entirely without wasting plastic. They also try to support small farmers and manufactures. Shopping here is easy but very efficient.

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Local hero cafe sells a range of local and foreign cuisine. Local hero is also an independent business.I have a part time job here and my experience so far working here has gone very smooth. At local hero they choose to use recycled cardboard boxes, cups and bowls for takeaway packaging. Also at local hero they also source their burger meat from the " the wee butchers" which is 15 minutes away from the cafe. Also at local hero they will also have specials on the menu such as homemade katsu chicken with house made tonkastu sauce, pastrami fries and a Cuban cuisine. There is also fresh loafs of sourdough and bread that are sourced locally and sold inside.

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Everyday- 26%

Four to five times a week-48%

One to three times a week-17%

Never-7%

Miscellaneous-2%

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51st state is a American style diner in the Main Street on dunnon. It sells burgers, milkshakes pizza and chicken. It also has an Italian restaurant downstairs which serves pizza and pasta. It's a sustainable business which has been there for 15 years and has maintained popularity throughout dunnon.

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The cot house is a petrol station that is full of local suppliers such as bakes who sell bread and pastries inside the shop, local meat comes from the butchers such as mince and sausages. And the jet is also known for being the cheapest place to fill ur car with petrol in the whole of Scotland.

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Find local businesses, view maps and get driving directions in Google Maps.

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Yes-42%

No-28%

I don't know-30%

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100 people between 15 and 18 years in total

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Is it of more importence for you to eat healthy or sustainable ?

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Is it of more importence for you to eat healthy or sustainable ?

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44% both

35% healthy

21% sustainable

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Yes-9%

Sometimes-62%

Almost never-25%

Miscellaneous-4%

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Yes-42%

Sometimes-31%

I always eat what is given to me-13%

I don't like what my family feeds me-14%

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In Germany, many students chose noodles with pesto as their favourite food.

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Ein Basilikum-Pesto wird klassisch mit Nudeln verzehrt. Dieses Rezept bringt italienisches Flair auf den Teller.

Benötigte Küchenutensilien

Zeit

10 min. Gesamtzeit 10 min. Zubereitungszeit

Zubereitung

1. Die Pinienkerne ohne Öl oder Fett in einer Pfanne kurz anrösten und leicht abkühlen lassen. In der Zwischenzeit die Knoblauchzehen schälen und hacken.

2. Die noch lauwarmen Pinienkerne und die Knoblauchzehen in einem Mörser zerstoßen, bis eine sämige Creme entsteht.

3. Nun eine Prise Salz und die gewaschenen und abgetropften Basilikumblätter in den Mörser geben und das Ganze zerstoßen.

4. Wenn alle Zutaten gut zerstoßen sind, sollte eine grüne bis hellgrüne Masse entstanden sein. Jetzt kann der Parmesankäse und das Olivenöl dazugegeben werden und alles nochmals gut verrührt bzw. zerstoßen werden, so dass eine cremige Paste ensteht.

5. Das fertige Basilikumpesto nach Belieben mit Salz und eventuell etwas Pfeffer abschmecken.

Video zum Rezept

Tipps zum Rezept

Das Pesto passt zu Spaghetti und Bandnudeln.

Das fertige Basilikumpesto in Gläser füllen und mit einer Schicht Olivenöl bedecken - mit einem Deckel verschlossen ist das Pesto im Kühlschrank ca. 6-8 Wochen haltbar.

Die Pinienkerne können auch problemlos durch Cashewkerne ersetzt werden.

Ein Löffelchen Pesto in einer Suppe, auf Crostini, im Risotto oder als Füllung in Rouladen ist auch sehr fein.
.

Nährwert pro Portion
Detaillierte Nährwertinfos

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Ein Basilikum-Pesto wird klassisch mit Nudeln verzehrt. Dieses Rezept bringt italienisches Flair auf den Teller.

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Another meal students in Germany claimed as one of their favourites was Lasagne.

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Ragú Bolognese:
In einem Topf das Olivenöl erhitzen, das Hackfleisch darin rundherum anbraten und die gehackten Zwiebeln und die gehackte Petersilie dazugeben. Knoblauch in feinen Scheiben und Tomatenmark dazu rühren und mitbraten. Mit den Dosentomaten aufgießen, salzen und pfeffern. Rotwein nach Belieben beifügen. Das Ragú mindestens eine halbe Stunde lang bei geöffnetem Topf einkochen lassen.

Béchamelsauce:
Butter in einem kleinen Topf schmelzen und das Mehl mit dem Schneebesen unterrühren und hellgelb anschwitzen. Die Milch dazugießen und die Sauce glatt rühren. Wer zu langsam gerührt hat und Klümpchen in der Sauce findet, kann die Sauce durch ein feines Haarsieb passieren und dann weiterkochen lassen. Die Sauce sollte fast eine halbe Stunde lang auf kleiner Flamme köcheln, damit sie den Mehlgeschmack verliert. Mit Salz, Pfeffer und Zitronensaft sowie etwas Muskatnuss abschmecken.

Zubereitung der Lasagne:
In einer gebutterten, feuerfesten Form etwas Ragú Bolognese verteilen, eine Schicht Lasagneplatten darauf legen, die Nudelschicht wieder mit Ragú und dann mit einer Schicht Béchamel bedecken.
Anschließend wieder eine Schicht Nudeln, Ragú und Béchamel. So Schicht für Schicht die Form füllen.
Die letzte Schicht sollte die Béchamelsauce bilden. Dick mit geriebenem Käse bestreuen und Butterflöckchen darauf setzen.

Die Lasagne im heißen Backofen bei 180 °C Umluft ca. 30 - 40 Minuten backen, bis die Kruste goldbraun ist.

Tipp:
Die Lasagne kann man auch gut einen Tag vorher vorbereiten und im Kühlschrank ziehen lassen.

Als Vorspeise empfehle ich Honigmelone mit Parmaschinken und als Nachspeise einen Beerenmix an Quark-Joghurt-Sahne-Creme mit brauner Zuckerkruste.

Pro Portion 1122 Kcal

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Ragú Bolognese: In einem Topf das Olivenöl erhitzen, das Hackfleisch darin rundherum anbraten und die gehackten Zwiebeln und die gehackte Petersilie dazugeben. Knoblauch in feinen Scheiben und Tomatenmark dazu rühren und mitbraten. Mit den Dosentomaten aufgießen, salzen und pfeffern. Rotwein nach Belieben beifügen. Das Ragú mindestens eine halbe Stunde lang bei geöffnetem Topf einkochen lassen.

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Many Kids in Scotland wrote chicken with rice as their favourite meal.

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Wasser mit etwas Salz zum Kochen bringen und den Reis darin nach der Packungsanweisung gar kochen. Den fertigen Reis in ein Sieb schütten.

Die Zwiebel schälen und fein schneiden. Die Paprikaschoten halbieren, säubern und in Streifen schneiden. Die Tomate kurz in heißes Wasser legen und enthäuten, danach in Würfel schneiden. Die Hähnchenbrustfilets in große Stücke schneiden. Den Knoblauch schälen und feinhacken.

Das Öl in einer großen Pfanne erhitzen, die Filetstücke darin ca. 5 Min. anbraten. Den Knoblauch dazugeben und das Fleisch mit Pfeffer und Salz und Paprikapulver würzen. Das Fleisch aus der Pfanne nehmen und warm stellen.

Die Butter in der Pfanne schmelzen. Zwiebel und Paprikastreifen dazugeben und bei geringer Hitze ca. 5 Min. anbraten. Den Reis und die Tomatenwürfel dazugeben und nochmal mit Pfeffer, Salz und Paprikapulver würzen. Die Filetstücke wieder dazugeben, mit einem Deckel abdecken und alles ca. 10 Min. gar kochen. Die Petersilie waschen und fein schneiden und vor dem Servieren über die Pfanne streuen.

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Hähnchen - Reis - Pfanne von lucy2208| Chefkoch

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Hähnchen - Reis - Pfanne. Über 7 Bewertungen und für raffiniert befunden. Mit ► Portionsrechner ► Kochbuch ► Video-Tipps! Jetzt entdecken und ausprobieren!

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We know, nobody can go completely without ready meals, but the less the better, because the longer they get cooled or produced, the more energy is used on them.

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Yes, everyday-19%

Most days we try-63%

No, not at all-4%

Other-14%

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When asked if the students think if their current diet is sustainable and balanced, way more students in Scottland (48%) say yes, while only 11% in Germany say so. The majority of german pupils states that they eat partly sustainable, and so do many scottish pupils (41%). More students in Germany say that they don't eat sustainable at all than in Scottland.

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When compared, you can see, that way more students in Scotland said, that they eat meat every day than in Germany. While in Germany the majority eats meat one to three times per week, the majority in Scotland is eating meat four to five times per week. In conclusion it seems like the students in Scotland are eating more meat then the german pupils.

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Is the animal meat you are eating farmed from a sustainable source ?

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Is the animal meat you are eating farmed from a sustainable source ?

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Again there is a quite big difference between the scottish and german pupils. Way more german students (73%) have indicated to eat meat from a sustainable source than scottish students (42%). Also about 30% of the pupils in Scotland don't know if their meat is from a sustainable source, while only 18% of the german students didn't know.

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I think in the end we can say, that the german pupils are probably a bit more sustainable and aware of what they eat than the students in Scottland. Of course this does not occure to every german/scottish student, and is only what we can say with the data we collected with our surveys.

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I think as conclusion we can say, that it's not impossible, but way more difficult to live only from sustainable food. It's more expensive and there a fewer shops that offer a lot of diversity in sustainable groceries. But when you put dedication to it and are willing to spend a little more money on food, it's more than possible to eat completely sustainable. And even if you don't manage to eat entirely sustainable, just stop by the sustainable shops once in a time or pay attention to if your food is local or not, every step, no matter how small, is important.