They ferment on the mash and thus acquire a special character. These orange wines are popular in Scandinavia. Demand on the German market is subdued. Still, it’s worth trying the wines.

Raw, disturbing, undrinkable – many who drink an orange wine for the first time grimace . But anyone who makes friends with the white wines fermented on the mash will appreciate the special taste experience. The market share of such wines is small, less than one percent. According to experts, the desire for the most original diet possible also increases the interest in orange wines. 

What is special about them is that the mash is not initially separated from the juice. The seeds and the pressed berry skin have longer time to release tannins and aromas. Experts speak of a longer maceration time. Just as the color of red wine comes from the skin of the berries, orange wine has a delicate tint that changes between amber and orange.

Some orange wines are also produced as natural wines, i.e. without any additives such as sulfur. You then only use the yeasts that are on the grapes for fermentation. In conventional viticulture, on the other hand, pure yeasts are used, with which the fermentation process can be controlled more precisely.

“I was shocked by this aroma” 

The Rhenish Hessian winemaker Hanneke Schönhals discovered orange wine in a Berlin wine bar. “At first I was shocked by this aroma,” she recalls. “But it didn’t let me go.” When she took over her father’s winery in Biebelnheim (Alzey-Worms district), she put her first orange wine in a barrique barrel in 2016. The result was promising enough to increase the crowd in the years that followed. “It’s steady growth on a small scale,” says Schönhals. The specialist trade in Germany has not yet been able to warm up to orange wine, but there is a great demand for it in Denmark.

“On the one hand, I find orange wines totally exciting because they offer new taste experiences,” says the managing director of the Federal Association of Ecological Viticulture (Ecovin), Ralph Dejas. “On the other hand, these wines will probably never be mass-conform.” Orange is a playground for many winemakers to develop experimental wines. “They show what potential a grape variety has.”

The winemaker Marc Weinreich has chosen the Chardonnay for this. Its orange is called “Des Wahnsinns fette Beute” and makes it clear from the start that the wine drinker expects something completely different. He lets the grapes ferment on the mash for six weeks and during this time sometimes tastes every day to see how the taste develops. “It’s a controlled idleness”, describes the winemaker who lives in Westhofen near Worms this process. 

He markets his natural and orange wines separately from the more conventional wines, including a “Pet Nat”, a sparkling wine made from wine that is still fermenting. There is a “subtle hype” for orange wine, says Weinreich. In Germany relatively little demand, 80 percent of his natural wines go abroad, mainly to Scandinavia and the USA. This year Japan was also added.

Orange wine – the niche product

For her orange wine, Hanneke Schönhals uses Cabernet Blanc grapes – a new variety that is one of the fungus-resistant vines, known as Piwi for short. “This grape has a lot of aromas in the skin – if you try it in autumn, it’s like a herb garden.” With regard to the tannins in the grape skin, she limits the must fermentation to two to three weeks.

“The idea is to let the grape do what it brings with it and what it can do on its own,” explains the winemaker. This also includes enzymes that break down the sugar and release flavoring substances in the process. “The grapes have natural enzymes – you have to give them time to become active.”

Orange wine is a niche product, says the chairman of the Rheinhessenwein association, Thomas Schätzel. The target group is manageable, but goes across all generations and also reaches young wine lovers. The new Rheinhessen wine queen Eva Müller has already developed orange wine and says: “It’s something completely different.”

The wine is left to its own devices – a risk 

Ernst Büscher from the German Wine Institute explains that it is not entirely risk-free for winemakers to leave the wine to its own devices for months. In this process, off-notes could develop that made the wine unsaleable. “On the other hand, this form of wine making is very attractive to more and more producers because it offers the opportunity to produce extremely complex and full-bodied wines that are off the mainstream.”

Orange wine is something for lateral thinkers and free spirits, confirms Hanneke Schönhals. Her mother taught her to think outside the box. As a reference to their Dutch origins, she calls her orange wine “Oranje”. “You have to get involved and say goodbye to all the categories that you have learned.” 

Stiftung Warentest has tested coffee machines for capsules and pads. Two systems beat Nespresso. Ironically, the most expensive device was defective.

When it comes to coffee made from capsules and pods, opinions differ. The capsules produce a lot of waste, and the coffee is quite expensive. But coffee making is easy and even those who drink little have always fresh coffee there. The more environmentally friendly option for fans of small portions are coffee pods. Stiftung Warentest has tested 13 machines for both variants.

Since the taste is subjective and depends on the choice of capsules and pads, the product testers concentrated on the technical capabilities of the machines. Do you succeed in the crema, is the temperature of the drinks right and is everything easy to use? Two capsule systems even beat market leader Nespresso.

Test winner from Cremesso and K-fee

If you want to buy a new device, you shouldn’t pay too much on the price of the machine. That is no indication of the quality, writes the Stiftung Warentest . One of the two test winners in the current comparison costs the K-fee One, only 54 euros. It creates a very fine-pored crema, brews lungo very well and is also suitable for tea. The quality rating is “good” (1.9).

The Cremesso Viva Elegante capsule machine is right at the topfor 115 euros. Just like the K-fee, it is a particularly fast variety, impresses with its brewing results and also prepares tea . The proprietary capsule brand is significantly cheaper than Nespresso capsules at 25 cents per cup (around 40 cents per cup). Both test winning devices also allow capsules from third-party suppliers.

Lack of security in the most expensive device

The worst test result was achieved by the most expensive device in the comparison: the Flytek Zip Lux pad machine costs an impressive 380 euros and delivers the hottest espresso of all test candidates. In doing so, however, it becomes so hot at the outlet that there is a risk of burns, warentest complains. Because of this security problem, it sets a “Poor”. In addition, critical amounts of lead were released after descaling.

The only device in the test that swallows both capsules and pads is the Beanarella Nori V4 (79 euros). But the all-rounder takes a little longer to prepare and the lever is stiff. Your own capsules cost around 35 cents per cup and are compostable.

Whether filter coffee, cappuccino or latte nacchiato: caffeinated hot drinks are indispensable for millions of people in the morning. Not only do they taste good, they are real pick-me-ups. But what if you don’t like or tolerate coffee, but don’t want to do without caffeine entirely?

According to a current coffee report from Tchibo (which was created in collaboration with brand eins and Statista 2020), Germans drink an average of 3.6 cups of coffee a day. This was the result of a representative survey in which more than 5,000 people took part. According to this, the most popular hot drinks include, in addition to the classic filter coffee, other variants such as cappuccino and latte macchiato. What the study does not reveal, however, is the fact that there are also people who do not like coffee or who do not tolerate it so well – but still need a pick-me-up in the morning. There are a variety of tasty coffee alternatives for them that also contain caffeine. You can find out what these are here.

1. Coffee substitute: guarana powder

The plant, which comes from the Amazon basin, has such a high caffeine content that it is mainly used in energy drinks. The over-the-counter powder is also a good alternative to coffee, but should not be consumed pure as it tastes very bitter. Instead, you can use the guarana powder Mix organically grown into a flavored drink (for example a fruit juice) – but be careful: the caffeine it contains does not work immediately, it takes a moment. However, you should not exceed the recommended daily amount of three grams (that’s about three cups of coffee). If you have drunk too much guarana, you could temporarily suffer from sleep problems, palpitations, headaches or diarrhea.

2. Coffee substitute: green tea

Also green tea is a popular coffee alternative: In contrast to the classic stimulant, the caffeine contained in the leaves does not work immediately after consumption, but only gradually – this is due to the amino acids and tannins. But the effect lasts longer than with a coffee. The non-fermented tea is also very digestible, so that it causes fewer stomach problems. However, it is important that you do not pour boiling water over the leaves and that you only let the tea steep for two to three minutes at the most, otherwise it can taste bitter quickly.

3. Coffee substitute: Matcha powder

This coffee alternative is also green tea, but in powder form. Matcha means “ground tea” because it is made from whole leaves, is therefore high-dose and contains healthy and invigorating ingredients (vitamins, minerals and trace elements). The concentrated powder has a slightly tart taste, is also poured with 80 degrees hot (not boiling) water and then with a  bamboo whisk whipped until frothy. Here, too, the amino acids and tannins contained in the stimulant have a gentle effect so that the caffeine kick does not start immediately, but lasts for a longer period of time. Dosage: give a maximum of one to two grams of matcha powder up to 100 milliliters of water.

4. Coffee substitute: black tea

A popular classic and coffee substitute is black tea. The tannins it contains are also responsible for the fact that the caffeine only takes effect much later than coffee, but also lasts longer. Rich in vitamin B and potassium, the hot drink stimulates the circulation and has a calming effect on the stomach. There is now a wide range of different flavors, so there is something for everyone: From English breakfast tea to Assam black tea to Darjeeling or Earl Gray, black tea provides the necessary caffeine replenishment, which is gradually released to your body and for the hello-wake effect.

5. Coffee substitute: Mate tea

Similar to the popular cold drink, mate tea has it a very idiosyncratic, sweet-sour and slightly smoky taste that does not always meet with approval. However, if you like the aroma, this coffee alternative is a good substitute for caffeine: The shrub from South America is not made into a stomach-friendly tea itself, only its leaves. These are first dried, cut into small pieces and then poured with boiling water. As with guarana powder, the caffeine contained in the mate is not released immediately, but takes time – but it also lasts longer. The rule here applies: the longer you let the powder steep, the stronger the stimulant. Incidentally, like any other tea, it can be sweetened with honey or sugar if the taste is too bitter.

Coffee alternative Caffeine content *
Guarana powder 50 mg / 1 g *
Green tea 47 mg / 1 g *
Matcha powder 40 mg / 1 g *
Black tea 32 mg / 1 g *
Mate tea 3 mg / 1 g *

* No fixed guide values. Depending on the variety and manufacturer, the amount of caffeine per gram can vary.

Invigorating coffee alternatives without caffeine

Not only drinks containing caffeine have an invigorating effect on the body: There are also hot drinks that can stimulate the circulation without a stimulus. These include the following three foods:

  1. Nettle tea: The herb known from medicine can also be used as a coffee substitute – even without caffeine. The active ingredients contained in it are not only healthy, but can also counteract exhaustion and tiredness. However, the stimulant does not make itself felt immediately, but rather in the long term. It is still worth a try if you want to avoid caffeine.
  2. Ginger tea: the popular tuberis a real all-rounder. Thanks to its invigorating ingredients, fresh ginger has a positive effect on the immune system. It gets the circulation going, stimulates digestion and counteracts tiredness. When cut into thin slices, it is simply poured with hot water – and tastes warm and cold. With or without a shell, it doesn’t matter.
  3. Wheatgrass Juice: Granted, the taste is not for everyone. For it has wheatgrassa multitude of important nutrients in the luggage – such as vitamins C, E, B1, minerals calcium, iron and magnesium. As a result, the juice provides an energy boost in the morning. However, since it can hit the stomach, you should increase the dosage slowly. Start with one shot and increase the amounts over time.

Knowledge of wine can quickly become a science – and one faux pas chases the next. What mistakes are often made when buying wine and how to avoid them. We provide orientation. 

Ten tips for buying wine in the supermarket

1. A good wine does not have to be expensive – but also not too cheap. With less than four euros per bottle, one can be skeptical and wonder whether decent wine can be made at the price.

2. Awards on the bottle provide orientation. After all, experts have tasted these wines and found them to be good.

3. For German wines, the official test number (AP number, label) also provides orientation. It can be found on every label of a quality wine and is a guarantee that the wine is sensory.

4. Pay attention to how the wine is presented: If it is put down carelessly, is it under permanent, glaring lighting? Are the bottles dusty? Then let it stand.

5. You should also leave wines from the lowest shelves, experts call this the “Bückzone”. Here are the cheapest wines, often of dubious origin, as well as dust collectors and slow-moving goods.

6. Speaking of slow-moving goods: Basically, wines in the supermarket are intended for immediate consumption and not necessarily storable. White and rosé wines in particular should be young and fresh, not older than two years (red wines four years). Pay attention to young vintages here – older ones are only useful for high-quality wines. The last two digits of the AP number (see point 3) indicate the year of bottling. For example, if there is “16” next to a white wine, it is already three years old. Better to leave it alone. The following applies to red wines in the supermarket: They should not be older than four years.

7. Sometimes leftover bottles are offered at low prices – be careful here! Sometimes there are white wines that are too old (see point 6) or red wines that are in a maturation phase in which they are undrinkable.

8. A nicely designed label says nothing about the quality of the wine. Don’t be dazzled.

9. There are special wine guides who specialize in testing wines from supermarkets. Newspapers also offer this service from time to time and put relevant information online. Pay attention to when such specific tests and evaluations are from – outdated recommendations will not help you.

10. No matter how tempting a special offer or bargain may seem: Before you buy a whole case of a certain wine, you should first take a bottle home with you and try the wine in peace.

Green olives are unripe, black ones are ripe? Because of: Manufacturers often color the unripe fruits black. Why They Do This – And How To Spot The Colored Olives.

There is a large selection on the supermarket shelf : olives – it seems – come in all colors and shapes, filled with almonds or anchovy fillets, in herb marinade or in olive oil, in green, purple or black. But where does the color actually come from?

Olives are sun-kissed fruits. The longer they hang on the tree, the darker and more aromatic they become. However, the color does not depend on the type of olive, but on the degree of ripeness of the fruit. No matter which country it comes from. That means: every olive was green at the very beginning, the longer it hangs, the more it changes color. Too purple and finally to black.

Actually, one could think that one would only have to let the olives hang on the tree until they are dark enough for the manufacturer. However, some producers take the olives off the tree green and artificially blacken them. But why only? The reason is simple: the more ripe the olive, the more difficult it is to harvest. But if the olives are still green, they can simply be shaken off the tree. The ripe fruits have to be picked carefully by hand so that the skin does not burst. That takes time.

Iron (II) gluconate and iron (II) lactate are the names of the additives that make green olives really black. In general, ripe olives have a softer, milder and fuller taste. In contrast, unripe, blackened fruits are firmer and have less flavor.

How to recognize colored olives

 The addition of iron salts is harmless to health, but the following applies: if you want more taste, you should better use the naturally ripened black olives. Those who prefer the bitter aroma of the olive choose the green one. On olive tins from the supermarket with artificially colored fruits, the note “blackened” does not have to be noted, in contrast to olives sold loosely. However, it helps to take a look at the list of ingredients, because the stabilizer must be named on the label. Once iron salts are listed, it is safe to assume that they are blackened unripe olives.

You can of course recognize ripened olives by their appearance: The fruits are then unevenly colored, not pitch black, but rather aubergine in color, and the shape is also less plump.


Even the simplest dish takes effort – from preparation to removing traces. With the right kitchen gadgets, you can give yourself many work steps in the future and at the same time produce less waste.

In Germany alone, almost 13 million tons of food are thrown in the trash every year – an average of 85.2 kilograms per household. However, the total is not only made up of food that has expired (although they usually have a much longer shelf life), but of leftovers. For a long time, the reason for this was the convenience of many people: instead of packing their food so that it can be reused, it was preferred to throw it away. Due to the increasing awareness of sustainable products, however, there are more and more kitchen gadgets that offer you the opportunity to keep food longer – and at the same time produce less waste. 

1. Silicone lids for bowls, mugs and cans

In most households it is normal to keep opened food in the refrigerator. To prevent these from drying out, they are often covered with cling film or aluminum foil – both products then end up in the garbage. Dishwasher-safe and extremely stretchable silicone lids are a sensible and significantly more environmentally friendly alternativethat are durable and leak-proof. They are simply put over bowls, glasses, cans, pots, pans or melons and can then be reused.

2. Oilcloths for food 

Waxed cotton towels, which are used like cling film or aluminum foil, but are made of 100 percent cotton, organic beeswax, organic jojoba oil and natural tree resin, are just as useful as they are practical – this gives them antibacterial properties. In addition, the oilcloths Washed and reused after use. This means that you produce less rubbish when you have to pack, freeze or wrap food. To activate the wipes, simply rub them between your hands and warm them up.

3. Bamboo paper towels / all-purpose towels

Overuse of paper towels means that up to 3,000 tons of them end up in the trash every day. If you still don’t want to do without your kitchen roll, you can use all-purpose towels made of absorbent bamboo fibers: They are antibacterial, hypoallergenic and antimicrobial. The roll consists of a total of 20 cloths that can be washed up to 100 times – after each wash they become even softer and more absorbent! But what’s even better: a bamboo roll can replace up to 60 conventional paper kitchen rolls and protect the environment.

4. Reusable parchment paper

Did you know that baking paper is not only made of paper, but usually also contains silicone? The single-use product is used and thrown away as a matter of course in millions of households, and reusable baking pads have been around for a long timemade of Teflon, which are heat-resistant, non-stick coated and even dishwasher safe. You can even cut these individually to fit the baking pan you want. This means that you produce less waste and save on buying baking paper.

5. Cling balls

Do you know that too? You’re peeling more onions or garlic cloves than you actually need – and you don’t want to throw away the leftovers, but you don’t want to store them in the refrigerator either. To avoid the pungent smell that would slowly spread in the kitchen, the food ends up in the trash even though it’s still good. To avoid this in the future, simply use cling balls: Thanks to the tightly closed halves, your refrigerator remains odorless and the opened food remains stable. And can be reused the next time you cook.  

6. Reusable toastabags 

If you own a toaster, you’ve probably stood by it, cursing, scraping a burnt slice of bread from the grid. This is not only annoying but also unnecessary – with the reusable toastabags you can toast the slices easily and without crumbs in the future. The pockets are particularly useful when you want to make a sandwich with cheese in it. Thanks to the Teflon coating, the sandwich can be heated in the toaster without having to scrape the melted cheese out of the device. You can even heat a slice of pizza in it.

7. Stainless steel soap

Many foods such as onions and garlic, cheese and fish have a strong odor that sticks to our hands for several hours after each touch. Not only is it very unpleasant, it also smells like it. To counteract this, many people resort to chemical soaps, which are supposed to neutralize the odor – and thereby produce a lot of plastic waste. There is a rustproof stainless  steel soap just as effective and, on top of that, durable and environmentally friendly. All you have to do is rub the soap between your hands under running water for a few seconds to remove the odors.

8. Reusable straws

By 2021 at the latest you will no longer be able to buy straws made from plastic: From this year, single-use products will be banned in the EU. In Germany alone, 40 billion plastic straws are used every year. Therefore, straws made from reusable materials such as stainless steel are much more sensible and significantly more environmentally friendlyGlass or silicone. They are very easy to clean, offer the same drinking experience, but do not pollute our seas.

9. Melon cutter

As delicious as watermelons taste, it is also laborious to chop them up: With the knife you often cut out the slices or pieces too generously, so that a lot of pulp ends up in the garbage. Water melons, honeydew melons, papaya and pitaya can be filleted much faster, easier and cleaner with the melon cutter Made of high quality, food grade stainless steel. In just a few seconds, you can cut evenly sized pieces from a wide variety of fruits – without much effort or loss of pulp.

10. Avocado cutter

Again, consuming the delicious pulp involves work that you can save yourself if you have an avocado cutteruse. With this you first remove the core and then cut the inside into six parts – which are ready to serve immediately. The device is dishwasher safe and has an ergonomic silicone handle so that it lies firmly in your hand and you don’t slip off when you want to cut the avocado.


In the freezer: 3 months
In the refrigerator: one week 

On average, around eleven million tons of food end up in the garbage every year in Germany. Much food is thrown away even though it is still edible. The best-before date and a lack of knowledge are not to blame for this.

What does the best before date mean?

Until the best before date (best before date) is reached, a product should normally be in top condition – i.e. keep its full taste or not become mushy. Of course, this requires proper storage and intact packaging. Above all, long-lasting foods such as rice, pasta or tea can still remain edible well beyond their best-before date without hesitation.

When is it better to throw away food?

When the use-by date has been reached – customers can recognize it by the imprint “to use by”.

With which goods do you need to be particularly careful?

Fresh poultry or minced meat should not be used after the use-by date. If you discover significant changes in color, consistency, smell or taste, it is better to dispose of the products.

Is Food Waste a Big Problem?

An estimated 89 million tonnes of food are wasted in Europe every year, according to a paper by the Dutch and Swedish governments. The EU Commission is even talking about 100 million tonnes – this corresponds to a third of food for human consumption. Not all food waste ends up in the private garbage can – some products do not even reach the consumer because they are damaged during transport or because leftovers are left on the buffet at events.

With the beginning of the grape harvest, the Federweisser period starts in Germany: This is unfiltered grape must that is still in the fermentation process. As a result, it tastes incredibly sweet – and goes perfectly with a hearty dish like onion cake.

Depending on when the grape harvest begins in this country, the fresh Federweißer ends up on the shelves of many supermarket chains between the beginning of September and the end of October (the period can vary). The drink, also known as the “new wine”, is served in many places together with onion cake, which is reminiscent of a tarte flambée due to its main ingredients – onions, sour cream and bacon. The difference, however, is in the preparation: how you can easily recreate the traditional dish without yeast at home is explained step by step in this article.

Recipe suggestion: onion cake with shortcrust pastry

Unlike the Alsatian tarte flambée, which is only topped with raw onions, the traditional onion cake only contains steamed onions. The dough can be prepared with leavening agents so that it is nice and thick and fluffy – but also has an extremely filling effect. The slightly “lighter” variant is therefore an onion cake without yeast. How the dish succeeds in no time is shown in the following instructions for a  springform pan explained step by step.

For the dough you will need these ingredients:

  • 300 g of flour
  • 150 g cold butter
  • 60 ml of water
  • salt

Put all ingredients in a mixing bowl and knead them together until a homogeneous mass is formed. When preparing a shortcrust pastry, it is important that you only knead it briefly (with your hands) so that it remains “crumbly” and does not become too elastic, such as a pizza dough or strudel dough. Then shape the dough into a ball, wrap it in cling film and store it in the refrigerator for at least an hour.

And another tip:
You can also combine the amount of water with white wine, i.e. you take 30 milliliters of both instead of 60 – this gives the shortcrust pastry a tangy note.

You will need these ingredients for the topping:

  • 2 eggs
  • 1 kg of onions
  • 50 g butter
  • 125 g bacon
  • 200 ml sour cream
  • 3 tbsp sunflower oil
  • 1 teaspoon caraway seeds
  • Salt pepper

Then it’s time to prepare

  1. Step: First, the onions are peeled, halved and cut into fine strips. Alternatively, you can cut thin rings, it doesn’t really matter in the end. Since chopping a whole kilo of onions is quite wasteful, you can also use a vegetable slicer or an all-purpose grater Use with the appropriate attachment – this not only saves you time, but also watery eyes.
  2. Step: Put the butter in a large pan and heat it on the stove. Once the fat has melted, pour in the oil and sliced ​​onions. Let the onions simmer in the pan for ten to 15 minutes until they are golden yellow and translucent – but not brown, otherwise they will quickly taste too bitter!
  3. Step: Now it is the turn of the bacon, which is ideally diced – it is stirred into the butter and onion mixture together with the caraway (whether ground or as grain, it is up to you) and briefly seared. Then take the pan off the heat and let the contents for the onion cake cool down briefly.
  4. Step: Take a springform pan, line the base with baking paper (just cut off the rest) and grease the inner ring well. Place two thirds of the shortcrust pastry on the floor and shape the rest into a long roll – and then press it down on the sides. Finally, the dough is pierced evenly with a fork.
  5. Step: Put the two eggs together with the sour cream, salt and pepper (more or less spices depending on your taste) in a bowl and stir everything together. Then mix the whole thing with the bacon and onion mixture and pour the entire contents over the finished shortcrust pastry in the springform pan.
  6. Step 6: Finally, the raw onion cake without yeast must be prepared in a preheated oven for 40 minutes (the time may vary depending on the oven) at 200 degrees top / bottom heat. When it is ready, it should be allowed to cool briefly on the wire rack and then freed from the side walls so that it can pass through in peace.

If you like, you can decorate the finished onion cake with fresh caraway seeds or grated cheese – a fresh lamb’s lettuce also goes well with it.

Experts warn that time is running out in the fight against climate change. Everyone can make a contribution in their everyday life – for example with the right eating habits. Six experts from the “BBC” explain what these are.

We cause a good quarter of greenhouse gases with food. Reason enough to rethink your eating habits and minimize your personal carbon footprint. Six experts have explained to the “BBC” how one can eat better for the climate. (Here reproduced in an abridged version). All of the expert statements revolve around two food groups: meat and dairy products. 

Joseph Poore, University of Oxford: Would like environmental labels for food

“Two products that look exactly the same in stores can have dramatically different environmental effects. Adding eco-labels would not only give us better choices, it would also mean that manufacturers would have to measure their environmental impact – which is rare these days Fall is – and then you would have to compete with each other. The biggest way to reduce your impact is to avoid meat and dairy products. That has an even bigger impact than restricting your flights or buying an electric car. “

Richard George, Greenpeace: We should eat a plant-based diet

 Meat causes 60 percent of the world’s food-related greenhouse gas emissions. Eating less meat and dairy products is a practical thing we can all do to reduce our dietary emissions. If we eat more grains, fruits and vegetables, and less meat, we can Get more food from less land, which eases the pressure to turn forests into farmland. It’s also much healthier for us. “

Patrick Holden, Founding Director of The Sustainable Food Trust: We should eat meat from free-range cattle

“The most important thing we can do is eat in a way that our farmers can adopt sustainable farming practices. That way, they can rebuild the soil carbon lost in industrial agriculture. We are committed to sustainable nutrition that prevents increased consumption of grass-fed or mainly grass-fed beef and lamb. “

Clare Oxborrow, Friends of the Earth Activist: Become an environmental activist

“You are reducing the greenhouse gas emissions of your diet and that of your family by eating less – and better – meat and dairy products. But you can start doing more for the planet by becoming an ‘Active Eat Citizen.’ You can be talking to the retailer about where their products come from, lobbying your local politicians, or getting involved in projects to increase green spaces and local food production in your community. You may think these things are stealing too much of your time. Just a letter an email or tweet is all you need to get started as an environmental activist. “

Rob Percival, Director of Food and Health Policies at Soil Assocation: We should be consuming organic foods

“Organic farming can help combat climate change because organic soils are healthier and store more carbon. Recent studies have linked pesticide use to a collapse in global insect populations. Studies have shown that wildlife on organic farms accounts for 50 percent occur more often than on non-organic farms. Every time you buy organic, you help nature to develop. “

Emma Keller, Head of Food Commodities at WWF: Healthy eating has more than one use

“According to our Livewell study, with a healthy, sustainable diet we can reduce CO2 emissions by 30 percent compared to 1990 levels by 2030. This means that we need more pulses, nuts, fruit and vegetables on our plates and less meat (red , white, ultra-processed), dairy and cheese. ” 

Whether fresh or dried: yeast is often out of stock. This ingredient is irreplaceable for the preparation of a traditional pizza – but it is not absolutely necessary for a crispy dough.

Yeast is a leavening agent that primarily ensures that the pizza dough rises when it is baked. If this ingredient is missing, it can be replaced by another such as baking powder or baking soda replaced – if you prefer a thicker batter. If you like a thin and crispy pizza base, you can even leave out the raising agent entirely. But no matter which variant you choose, the fact is: the lack of yeast means that the dough can be processed directly. The pizza is ready faster and goes straight into the oven after preparation. You can find out which basic ingredients are required for this in this article.

Recipe suggestion: How to make pizza dough without yeast

You only need the following basic ingredients for the dough :

  • 350 g wheat flour
  • 3 teaspoons of baking powder
  • 3 tbsp olive oil
  • 200 ml of water
  • salt

Tip: You can also use milk (or a vegan alternative) instead of water, this will make the dough even fluffier. The pizza gets that certain something from dried herbs, which you can simply work directly into the dough.

You will also need the following tools for preparation :

  • a large bowl
  • hand mixer
  • a baking sheet
  • Parchment paper

Tip: Use what is known as a  pizza stone– it stores the heat particularly well and releases it again evenly. This will make the dough extremely crispy.

Once you have all the ingredients together, you can prepare the dough within five minutes . Proceed as follows:

  1. Add the flour, baking powder and some salt to the bowl and mix everything together.
  2. Stir the water or milk together with the olive oil into the flour, ideally with the dough hook.
  3. Knead the dough until it becomes smooth – and place it on a floured work surface.
  4. Roll out the dough thinly with a rolling pin and transfer it to the baking sheet lined with baking paper.

The pizza topping: These ingredients shouldn’t be missing

For an original Italian pizza you need the following ingredients:

  • Tomato sauce
  • Mozzarella
  • basil
  • tomatoes

As for the topping, there are no limits to your (own) creations: whether ham or salami, tuna or chicken, mushrooms or onions – anything that tastes good is allowed. The pizza tastes even better if you make the tomato sauce yourself. You only need 250 ml of tomato puree, an onion, a clove of garlic, basil, oregano and rosemary, salt and pepper and a tablespoon of olive oil. Then proceed as follows:

Cut the onion and the clove of garlic into small cubes and fry them in a pan with a little olive oil. Add the tomatoes and herbs and let the sauce simmer for a few minutes over low heat. Then season the sauce with salt and pepper – and pour evenly over the pizza dough.

When the pizza dough is finished, it is placed in the oven for 15 minutes at approx. 225 degrees – until the cheese is golden brown. We wish you a good appetite!

Tip: with a pizza cutter the dough can be easily divided.