The Joy of Sustainable Eating

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Making a sustainable diet a reality in one's life without missing out on the joy of eating! Did you ever wonder how #fresh# tomatoes and strawberries appear on your supermarket shelves in the middle of winter? Clearly, they have been grown, processed, and preserved in ways that we may not be fully aware of. Yet, it is crucially important # not only for your own and your family#s health but also for the sustainability of the entire natural environment # that we know the facts about where our food comes from and how it gets to our table. And how each of us as individuals can play a role in increasing the health and well-being of the planet we live in. Learn how to get started in this simple, informative guide, supported by UNESCO, the United Nations, and a wide range of sustainability experts! * The four dimensions of sustainable eating: healthy diet, harmony with the environment, social cooperation, and a fair economy * 130 easy-to-follow vegetarian and non-vegetarian recipes for cooking sustainably -- stressing fresh, seasonal foods that are not only nutritious and tasty but also support the income of local farmers and producers * Tips for preparation and cooking that preserve the flavor and nutritional value of our foods * Important facts about organically grown foods * Guidance to where to find further info and additional resources to deepen some topics * Pointers for achieving sustainability in everyday life # switching to green energy, handling packaging, waste, and trash, saving energy in the kitchen, and more! Complete with luscious photographs, The Joy of Sustainable Eating demonstrates the tremendous benefits of healthy, conscious, close-to-the -source eating -- without sacrificing the pleasures of good food. Karl von Koerber is leader of the task force on sustainable eating at the Technical University of Munich. He is a leading expert on sustainability and global food issues and directs the Consulting Agency for Dietary Ecology in Munich, Germany. Hubert Hohler is head chef at the world-famous Buchinger Clinic, Lake Constance, Germany