Nutritional Ecology

The doctrine of the relationship of man to his diet and environment.

Good luck, as once said by Albert Schweitzer, 

Happiness is nothing more than good health and a bad memory. 

This does not only apply to organic compounds.

Would you consciously, so to speak, refuel your unique, ingeniously constructed body and soul with diesel instead of super? That would at least lead to the immediate exodus of the engine of your sports car.

Would you like to suppress or forget everything you know about healthy eating at every suitable opportunity? Are you prepared to do great harm to other people for your own business success or reputation and cause high-cost overheads?

It is your decision.

If you recognise the connections between enjoyable and healthy nutrition and the environmental and economic benefits that result from it, you will be successful with the implementation for yourself, your family, and in your own area of responsibility. But it is not just success, but also - in the best sense of the word - the experience of happiness.

Diet, holistic and future-oriented.

Where does ecology start in the diet? What is healthy food?

Do You Have Questions? If you have no questions, then you are not looking for answers.

Change begins in the mind. This argument is more than just the search for a good meal, an alternative for your own meals, that of our children, the family or our employees. It is a very personal and social challenge - a journey into the daily routine of our eating habits.

Everybody inevitably deals with the subject of nutrition. Everyone understands something about nutrition. In doing so, he resorts to learned habits shaped from his childhood. And actually every person should know what is good for him and what harms him.

But do we know what is good for us and what harms us? How can we break the circle of our habits and rituals and gain a new understanding for our environment, for the supply of our body and our mind with „appropriate-species-targeted-fuel“?

Let's start with reading.

Read what's on food packaging. Read the tables of contents and declarations and distrust anything you do not know or understand. Artificial, or so-called „nature-identical“ flavourings, dyes, glutamates, white industrial sugar, etc., have no place in food and make us ill.

From the World Agricultural Report: 2009

»Knowing what we eat, how and by whom our food is made, is the basis of fair relations between consumers and producers of good and healthy nutrition. «

This is all it is about. You need to know what you are doing. Because one side of the coin is the knowledge of things. The other, is the doing side, the realisation. Confronting these things is the center of our work.

A work of people for people.

More and more people, from toddlers to the elderly eat daily „away from home“. In the mean time, it is almost 70% of the population. More and more people who can not “fight back“ will be „fed“ for lack of alternatives. These include, among others, Children, people living in dormitories, hospitals, caring for people in protective facilities and even prisoners. At the same time, the proportion of processed food and food consumed at home in our kitchens is increasing.

The awareness of self-cooking

from generation to generation is diminishing.

Back to the diet:

We have a great responsibility as cooks in all dietary professions, in the catering industry, in company canteens, restaurants, hotels or in industrial food companies.

Have you ever considered why cooks, such as the medical professions, are traditionally dressed in white?

Exempting the young savages in black. Respect for them.

But we, the cooks, although we are responsible for the daily nutrition of millions of people, do not, or may not, have the same recognition in society. In Ayurvedic life teachings for example, the cook has the same recognition as the doctor. But not only we in the kitchens, but also administrative, social and political leaders should be aware of this great responsibility and support us on this path of change in a healthy diet.

„Sustainable values“ through a

enjoyable and future-oriented nutrition.

„I like to agree with the well-known saying that man eats to live;

not live to eat. But doesn’t it just mean that man should eat reasonably and trust his own judgment in the choice and preparation of his food, just as in all other things? 

Certainly, we should be happy for good and convincingly healthy food. Eat reasonably and understandably“

Art connoisseur, historian and restaurateur Karl Friedrich Freiherr-von-Rumohr

in the preface of his 1822 published book „Spirit of Cooking“.

The „good food“ is indeed in fashion today and a popular pastime, but sometimes it is unfortunately only expensive and often not really good, even if gastronomy, cooking shows, tourism, publishing and luxury food lobby make every effort to persuade us to want.

If you consider foods as edible and therefore precious natural substances, as Rumohr did, it becomes clear that you have to handle them carefully.

On a journey from Stuttgart to Dornach in June 1924, Ehrenfried Pfeiffer, a contemporary of Rudolf Steiner, posed a question to him as to how it could be that, despite numerous suggestions, impulses and despite theoretical insight, their efforts to change are so weak.

There came the memorable and surprising answer:

„This is a nutrition problem.

The way nutrition is today, it no longer gives people the power to manifest the spiritual in the physical. The bridge from thinking to willing and acting can no longer be easily crossed. 

Plants no longer contain the forces that they should give to us humans.“

Considering the background of the strained financial situations of cities and communities and also those of our own – The talk about the cost of organic food at first seems a bit strange. 

But this discussion also offers a great opportunity to deal with alternatives to the previous concepts.

Are organic, wholesome foods really too expensive?

Taking into account a macroeconomic „full cost accounting“ a clear NO!

However, conventional, half-value foods are too cheap.

Spending on family nutrition has fallen sharply in recent years. But the real reason for the low food prices is the extremely high subsidies in the US and the EU. Our food has been paid for in advance from our tax fund. One could also call this type of prepayment an „invisible subsidy“.

Large amounts of feed, not food, are produced at the expense of nutritional quality by industrial processing where the raw materials are rather very cheap and morally and ethically questionable. 

The advertising does the rest and markets a beautiful world full of durable chemicals.

Granted, it's a bit simplistic and the connections are more complex.

Although we have not dealt with the issue of animal welfare etc. yet.

Our foods lose their value.

Instead of whole-food foods, there are half-value foods. Processed by the food industry into ready-made, single-flavoured saddlers.

What does this mean for the realisation and implementation of ecological nutrition concepts in kindergartens, schools, institutions and companies?

Every institution, every company has different ideas and wishes about nutrition due to the individual environment, the inner matrix of the people living and working there. These ideas can not be solved by unitary rules. Therefore, it is important to consider the structural conditions and organisational characteristics individually.

Dealing with a healthy diet makes it absolutely necessary to also deal with the topics of violence prevention and physical education in schools. It facilitates the entry into a common parenting responsibility of school and parents.

Violence prevention: In a one-year study by the University of Surrey in a youth detention center in England, it was found that healthy, wholesome food reduces the potential for aggression by about 40%.

Physical education in schools and kindergartens: Wholesome, healthy eating with all senses promotes the overall ability to enjoy, the zest for life and the urge to move, increases the participation in school sports has a preventative positive craving for addictive substances such as Nicotine, alcohol, caffeine or sugar.

The nutritional concept defines our way.

In the interest of our children, our future and our own satisfaction, we should make every effort to make life together more enjoyable, healthier, stress-free and more supportive of learning.

This would be luck but that defines itself differently as mentioned at the beginning from „Albert Schweizer“.

Happiness and love, doubles when you share it“.