During The Independent AIR’s residencies and activities we choose climate friendly, organic and when possible, locally produced foods. We want to minimize food waste and emphasize food quality. Through beautiful and healthy meals we want to inspire our participants to bring climate- and environmentally-aware food thinking with them.
Agriculture and deforestation account for close to 32% of global CO2 emissions and especially livestock production uses a huge amounts of resources. It takes 35 kg of vegetable protein to produce 0.5 kg of animal protein.
- That is why a conscious choice is of great importance.
We make a difference
Lowering co2 Emissions by eating beans and gains instead of meat
All the meals we have served at our residencies and events have been vegetarian.
From 2014 to august 2017 we have served a total of 1561 lunches and 1477 evening meals at our residencies. By replacing all meats in these meals with beans and other plant-based sources of protein we’ve reduced CO2-emissions by 4305 kg.
our veg. meals versus meat meals in CO2
Sparing subsoil water from pesticides by choosing organic foods
The vast majority of the raw materials in our meals are organic which means no pesticides and artificial fertiliser and therefore sparing the subsoil water for pesticides.
We have looked into our use of vegetables, milk and eggs from 2014 - August 2017. By choosing organic over conventional products we’ve saved a total of 141.399 liters of subsoil water from being exposed to pesticides.
Besides avoiding pesticides choosing organic foods entails several other advantages: better animal welfare, greater biological diversity on the farms, as well as more strict demands regarding additives in the feed of the farm animals.
Examples of climate-friendly menus we’ve been serving
Freshly baked slow risen spelt carrotbuns, perhaps with leftover porridge in the dough, cheese from the local dairy, shredded raw apples, carrots and beetroots, fresh black currants from the garden, porridge, muesli, tea and coffee.
- Veggie Empanadas filled with carrot, onion, cabbage, garlic, cottage cheese and spices. Mushroom- tomato soup; Mushroom, tomato, leek, garlic, coconut, rosmary, spices
- Spinach pie filled with spinach, feta cheese, garlic, eggs.
- Beetroot salad: Beetroot, ginger, olive oil, liquorice powder
- Green kale salad: Kale, dates, hazelnuts, skyr (Icelandic yoghurt)
- Sour apple salad; Apples, cucumber,cauliflower, selleri, soya/lemon dressing
Leftovers from the lunch combined with dips, salads and various breads.
- Green pea dip: Peas, skyr, garlic.
- Beetroot hummus; Chickpeas, beetroot, garlic, lemon, olive oil, spices.
- Pumpkin seed/kale dip: Kale, pumpkin seed, soy cream, salt.
Salads and other:
- Potato salad; Potato, cremefraiche, onion, mayonaise, chives
- Lentil balls; Lentils, onion, garlic, green spices, egg.
The calculation regarding the use of beans and grains instead of meat, is based on the estimate that the production of 150 grams of meat in average causes the emissions of 1,8 kg. CO2.
On the other hand, the production of 150 grams of beans or other plant-based protein in average causes emissions of 90 grams of CO2.
Breakfast is not included in the calculations as it doesn’t differ significantly from a non-vegetarian breakfast.
Source: Det Jordbrugsvidenskabelige Fakultet ved Aarhus Universitet, Concito – Danmarks Grønne Tænketank
From 2014 to august 2017 we have consumed a total of 264 liters of milk, 1050 eggs and 2010 meals worth of vegetables. We base our calculations on the estimates that one liter of milk causes 200 liters of subsoil water to be exposed to pesticides, while one egg causes 75 liters to be exposed and 125 grams of vegetables (which equals one meal) equals 9,7 liters.
Source: Økologisk Landsforening.