Food Revolution
Jürg VollmerDer Newsletter zur Ernährungswende. Agrarjournalist Jürg Vollmer berichtet über Landwirtschaft, Ernährung und Klima – faktenbasiert, hintergründig und mit Haltung.
| Platform |  | Pricing | Freemium | Publishes | Weekly |
|---|---|---|---|---|---|
| Issues | 121 | Subscribers | Read | food-revolution.info |
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WECK-Glas, REX-Glas und Bülach-Glas – jedes Land hat sein System zum Einmachen
Drei leere Einmachgläser (v.l. WECK-Glas, REX-Glas und Bülach-Glas), jeweils mit Glasdeckel, orangem Gummiring und Metallbügelverschluss. (Foto: Jürg Vollmer)
Ärzte warnen vor Überlastung des Gesundheitssystems und fordern rasche Ernährungswende
Ein grosses Steak in Rahmsauce, dazu Pommes frites, Dips und Weissbrot. Das schmeckt sicher gut – zählt aber nicht gerade zu einer gesunden und nachhaltigen Ernährung. (Foto: Jürg Vollmer)
Preserving Food in Jars: Fermenting, Pickling, and Canning
Open mason jars filled with fermented and pickled vegetables — cucumbers, bell peppers, cabbage, and carrots. Depending on the method, the vegetables were preserved using acidity, reduced water availability, heat, or oxygen control. (Photo:...
Lebensmittel konservieren im Glas: Fermentieren, Einlegen, Einkochen
Offene Einmach-Gläser mit fermentiertem und eingelegtem Gemüse: Gurken, Peperoni, Kohl und Karotten. Je nach Methode wurde das Gemüse mit Säure, Wasserverfügbarkeit, Hitze oder Sauerstoff konserviert. (Foto: Adobe Stock)
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Im Newsletter zur Ernährungswende erfährst Du, woher Dein Essen kommt – und welchen Einfluss Du auf Böden & Biodiversität, Tiere & Ethik, Konsum & Kultur hast.
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