What makes food really healthy.
- The manifesto for future-oriented food production.
- For consumers as well as specialists from processing, trade and agriculture.
- How health and resilience arise.
Can food be healthy if it contains all the nutrients, but producers have to use more and more fertilizers, pesticides and additives to produce them?
Diet is more than just taking in nutrients
Build-up and maturity forces are necessary for the health of people and the planet. Authentic food that is produced in the field is a prerequisite for quality of life and a sustainable future. Because only on healthy soil can foods that contribute to people’s health and resilience grow.
In this book, the doctor of ecotrophology deals with seeds, soils, farm animal husbandry, methods of quality analysis, nutrition for the future, a cooking school for children and an integrated health concept with a view to the intestinal microbiota. Interested parties will find easy to understand, well-founded information about resilience and nutrition and explains why health cannot arise without a comprehensive view of the entire food system.
With contributions by Heinz Fendrich, Tanja Grandits, Sarah Wiener, Uwe Geier and many more
Jasmin Peschke holds a doctorate in ecotrophology and has been dealing with the quality of food and natural products for over 30 years. She is responsible for the Department of Nutrition at the Section for Agriculture at the Goetheanum, Dornach (Switzerland).
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