The information on this page is intended for journalists, press and media. Click YES to get to the newsroom. If you click NO you will come back to Mynewsdesk.com.
As a result of the Covid-19 epidemic, awareness of the connection between personal health and ecologically produced food has grown. Jasmin Peschke, nutritional scientist at the Goetheanum, thinks that this awareness can inspire greater respect for the dignity of living creatures.
Even as the coronavirus measures restrict our lives, one place offers some balance: the kitchen. The meaningful activity of cooking, the involvement of children, the diverse sensory experiences, and the tasty dish can give us joie de vivre – and health.
Commercial kitchens often have a poor reputation. Cafeteria food must be cheap. The Nutrition Circle for Kitchen Professionals advocates an appreciation of the processes involved in the cultivation, production, preparation and consumption of food in its Charter for Community Catering.
When you choose to create a user account and follow a newsroom your personal data will be used by us and the owner of the newsroom, for you to receive news and updates according to your subscription settings.
To learn more about this, please read our Privacy Policy, which applies to our use of your personal data, and our Privacy Policy for Contacts, which applies to the use of your personal data by the owner of the newsroom you follow.
Please note that our Terms of Use apply to all use of our services.
You can withdraw your consent at any time by unsubscribing or deleting your account.
Email sent to __email__. Click the link there to follow Goetheanum.
