first research (part 2):
How to know your food is sustainable?
- what's in your pasta?
- where do your products come from?
- factors sustainable or not sustainable?
spaghetti with veggie bolognaise
|
ingredients
|
Place it comes from -> distance
|
|
spaghetti (dry weight), 320 g
|
|
|
red onions, 2
|
India – Begium: 7.058,35 km
Asia – Belgium: 7.542,46 km
|
|
carrots, 3
|
Central Asia - Belgium: 4.669 km
|
|
green celery, 2 stems
|
Switzerland - Belgium: 646,5 km
|
|
tomato cubes, 800 g
|
Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
|
|
garlic, 2 cloves
|
China – Belgium: 7.733,76 km
Asia – Belgium: 7.542,46 km
|
|
red wine, 1 glass
|
France - Belgium: 657,8 km
|
|
Puy lentils (dried), 100 g
|
France - Belgium: 657,8 km
|
|
bay leaves, 2
|
Can be grown in your own garden
|
|
herbs (dried, such as oregano and basil)
|
France - Belgium: 657,8 km
Italy - Belgium: 1.439,1 km
England - Belgium: 537,04 km
|
|
olive oil, 2 tablespoons
|
the Mediterranean - Belgium: 2.085 km
|
sustainable:
- You can grow bay leaves at home
- it has no meat -> veggie
not sustainable:
penne all’arrabbiata
|
ingredients
|
Place it comes from -> distance
|
|
500 g penne
|
|
|
3 onions
|
India – Begium: 7.058,35 km
Asia – Belgium: 7.542,46 km
|
|
6 tomatoes
|
Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
|
|
3 decilitres tomato pulp in cans or bricks
|
Central Amerika – Belgium: 9.040,47 km
South Amerika – Belgium: 9.598;41 km
|
|
2 cloves
|
Indonesia - Belgium: 11.429 km
|
|
1 red chilli pepper
|
Mexico - Belgium: 9.115 km
|
|
olive oil
|
the Mediterranean - Belgium: 2.085 km
|
|
150 g Parmesan cheese (block)
|
Italy - Belgium: 1.439,1 km
|
sustainable:
not sustainable:
my research questions:
- What type of spaghetti/pasta is the most sustainable?
- How can I make my own spaghetti more sustainable?
first research:
A mind map from the different types of pasta I eat (it’s in Dutch so my further research would be easier)
-> the general types are the ones I know I eat through the year
-> the specific ones are the types I normally don’t eat, the recipes are from Libelle
My pasta = penne with bolognaise sauce
-> not sustainable
The pasta’s I’m going to research specific:
- spaghetti with veggie bolognaise
- penne all’arrabbiata
In this project, I am going to investigate how the companies in Belgium contributes to creating a sustainable food industry. Most of the companies do this by supporting local food production. But buying local food starts with the short-chain.
When there are no intermediaries we talk about a short-chain. It means that you buy straight from your farmer and that you know where the product is coming from. As a result, the product travels fewer kilometers, and packaging waste is reduced. You always get seasonal vegetables and you support the local economy.
Why should it be local or straight from a farmer?
- You get a fair price
- You support the farmers
- No intermediaries
- No unnecessary transport or packaging à benefits the environment.
- In touch with the agricultural activity
- Learn to appreciate the advantages of seasonal products
- Shopping locally could create as many as 1,785 extra jobs.
- …
The company “Recht van de Boer” or “straight from the farmer” is one of the many companies in Belgium that supports farmers in producing local food. I am going to investigate how the company Recht van de Boer contributes to creating a sustainable food industry in Belgium.
New collaboration teams are emerging from Moretus Ekeren, Antwerp, Belgium - We are looking forward to a great collaboration!
It's all about communication and collaboration across cultures, across borders, in the context of a "real life" project.