Alle Kategorien - Ecologicing

Stop à la déforestation pour les capsules en aluminium de Nespresso

16/1/2017

Les amateurs de café sont toujours plus nombreux à utiliser les machines à capsules. Un business en or pour Nespresso et consorts. Mais une catastrophe pour l’environnement : l’aluminium utilisé dans la majorité des capsules provoque déforestation et déchets totalement inutiles. Stop au gaspillage des ressources naturelles !
Lettre
À la direction de Nestlé, Nespresso et autres distributeurs de café
Des milliers de tonnes d’aluminum sont gaspillés dans les capsules à café. Merci de stopper cette production provoquant déforestation et déchets inutiles.
AFFICHER LA LETTRE DE PÉTITION
Les capsules de café sont un business très lucratif. Nespresso, le leader du marché, a ses boutiques dans les endroits les plus prestigieux comme les Champs-Élysées, l’Opéra ou la Madeleine à Paris… George Clooney, le très cher ambassadeur de la marque, participe à la fabrication de son image haut de gamme.
La France est un marché de première importance pour les vendeurs de café en capsule : 40 % des foyers français sont équipés d'une machine Nespresso ou d'un équivalent. Malgré l’ouverture du marché à la concurrence, Nespresso réalise un quart de ses ventes mondiales en France : 1,85 milliard de capsules ont été vendues en France en 2014, soit 5 millions par jour ou 59 par seconde...
Devant de tels chiffres se pose la question de la gestion de ces déchets absolument inutiles. Nespresso affirme que ses capsules en aluminium sont recyclables et se décharge ainsi de sa responsabilité environnementale sur les consommateurs. Or, peu de déchetteries sont aptes à collecter les capsules, ce qu’ignorent souvent les personnes triant leurs déchets. Et par ailleurs, tout le monde ne trie pas…
L’utilisation de capsules dépend de la destruction de régions lointaines. De grandes zones de forêts tropicales sont rasées au Brésil. L’extraction de la bauxite, le minerai à partir duquel on fabrique l'aluminium, se fait dans des mines à ciel ouvert. La fusion de la bauxite est très polluante et énergivore.
En Amazonie brésilienne, de grands barrages hydroélectriques sont construits pour fournir en électricité les usines d’aluminium. Les rivières sont bloquées ou détournées, les forêts tropicales inondées. Et les populations autochtones expulsées de leurs territoires.
Demandons aux distributeurs de café de mettre fin au gaspillage de l’aluminium.
www.sauvonslaforet.org/petitions/1066/stop-a-la-deforestation-pour-les-capsules-en-aluminium-de-nespresso?t=358-100-4636-1#letter

Zero Zebra i Rice Mice, Wolne od alergii produkty są teraz dostępne w Ecodelis i Rolnik Ekologiczny

9/2/2015

Zero Zebra i Rice Mice, Wolne od alergii produkty są teraz dostępne w Ecodelis i Rolnik Ekologiczny

Ecodelis
Pasaż handlowy w przejściach podziemnych przy skrzyżowaniach
Al. Jerozolimskich i Jana Pawła II /pawilon nr 19 (z tyłu CENTRAL marketu)
00-024 Warszawa
http://ekodelis.pl

Rolnik Ekologiczny
ul. Turecka 1, 00-745 Mokotów, Warszawa
https://www.facebook.com/rolnikekologiczny/timeline

http://www.ecologicing.com/shops.html

Rodzice/opiekunowie dzieci z alergią pokarmową wiedzą, jak trudne może być znalezienie odpowiednich smakołyków. Dla specyficznych alergii, coraz częściej dostępne są podstawowe pokarmy (jak chleb bezglutenowy), ale pyszne smakołyki prawie nie istnieją. Jest na przykład zupełnie powszechne, że jedno dziecko może cierpieć z powodu nietolerancji glutenu, podczas gdy inne może mieć alergię na mleko bądź wielu alergii: na mleko, soję, jajka i orzechy. Produkty Marthomi pozwalają wszystkim dzieciom, także tym bez alergii, cieszyć się tym samym pysznym smakołykiem.

Parents/carers of children with food allergies know how difficult it can be to find appropriate treats. Basic foods catering for specific allergies (like gluten-free bread) are becoming more readily available, but delicious treats are almost non-existent. It is for example quite common that one child may suffer from a gluten intolerance while another might suffer from milk allergy, or even multiple allergies like milk, soy, egg and nuts. Marthomi’s products allow all children, also those with no allergies, to enjoy the same tasty treats.

Film jakiego jeszcze nie było: „The Meatrix”.

18/12/2014

https://www.youtube.com/watch?v=lwbuPTVmogU#t=43
Kliknij, by dowiedziec sie wiecej!

Gluten-Free Hanukkah Latkes

18/12/2014

Latkes also known as potato pancakes are classic *Hanukkah food. Traditionally made with potatoes, onion and matzo, latkes symbolize the miracle of Hanukkah because they are typically fried in oil. This recipe calls for gluten-free flour to replace the matzo and the latkes are baked instead of fried. Baking (instead of frying) preserves nutrients and cuts back on fat and calories.

Ingredients (use organic when available):

1 tablespoon extra virgin olive oil
2 pounds (5 medium) peeled potatoes (my favorite is Yukon gold)
1 medium white onion, finely chopped (3/4 cup)
1/2 cup gluten-free oat or potato flour
1/2 teaspoon salt (omit if on a low sodium diet)
1/4 teaspoon freshly ground black pepper
2 eggs, lightly beaten
nonstick cooking spray
applesauce and plain non-fat Greek yogurt, for serving

Preheat oven to 450° Fahrenheit. Spray 2 baking sheets with non stick cooing spray.

Using a box grater or a food processor fitted with a shredding blade, coarsely grate the potatoes. Press the grated potatoes between towels, to extract the moisture. In a large bowl, combine the grated potatoes with the onion, flour, salt, pepper, eggs, and the olive oil.

Drop by rounded tablespoonfuls onto baking sheets and press lightly to make patties. Bake 10 minutes or until golden on the bottom. Turn the latkes with a spatula and rotate the baking sheets. Bake another 5 minutes or until golden.
Transfer to a serving dish and serve with the applesauce and yogurt.
Makes 2 dozen mini-latkes.

Nutrition Facts per latke: 119 calories, 2 grams fat, 115 mg sodium, 23 grams carbohydrates, 1.7 grams dietary fiber, 3 grams protein, 19% vitamin C.

BY LAYNE LIEBERMAN, RD
https://www.worldrd.com/gluten-free-hanukkah-latkes/

(*Hanukkah, also known as the Festival of Lights, Feast of Dedication, is an eight-day Jewish holiday commemorating the rededication of the Holy Temple in Jerusalem at the time of the Maccabean Revolt against the Seleucid Empire of the 2nd century BCE.)

Why do Americans love ancient grains?

16/12/2014

Would you like to taste the health-giving grain found in the tomb of King Tutankhamun?
Or feast on the unprocessed kernels said to have been stored on the ark by Noah?
Or how about a vodka made from traditionally farmed Bolivian quinoa? If any of this whets your appetite, you are not alone.
In the past five years there has been an explosion in popularity of so-called "ancient grains" in the American food market.
There is no comprehensive list of "ancient" grains, but the category is generally agreed to include amaranth, barley, bulgur, buckwheat, kamut, millet, spelt, teff and quinoa.
Many of these grains - Bolivian quinoa and Ethiopian teff, for example - have been planted and harvested in the same way for thousands of years.
"It's been a positive perfect storm for these ancient grains," says Cynthia Harriman, director of food and nutritional strategies at the non-profit organisation, the Whole Grain Council.
"They fit with our desire to look for a super-food, a magic bullet we should be eating," she says.
Ancient grains are perceived as the opposite of modern wheat, which is the descendant of three ancient strains of wheat - spelt, einkorn and emmer - and often heavily refined.
They are seen as more healthy, more natural and better for us, providing more vitamins, minerals, fibre and protein than modern wheat - partly because they are rarely eaten in processed form.

Ancient grains
• Amaranth - a South American grain which is both gluten and wheat-free and is a source of vitamin C

• Barley - an excellent source of fibre, manganese, selenium, and thiamine

• Bulgur - a quick-cooking form of whole wheat which is high in manganese

• Kamut - has a nutty flavour and is high in fibre, protein and several minerals, including selenium and manganese.

• Millet - a small, whole grain is a staple in many Asian and African countries but thought of mostly as bird food in the United States

• Spelt - commonly eaten in medieval times, spelt is part of the wheat family and is high in protein and fibre

• Teff - common in Ethiopia, this grain has the highest calcium content

• Quinoa - perhaps the best known ancient grain, quinoa is a complete protein since it has all nine essential amino acids
Source: Today's Dietitian

Many of the grains are also gluten-free, or at least low in gluten, tapping into a growing demand from consumers.
Part of the popularity of these grains are the stories that surround them, says Harriman.
"We're drawn to the idea that kamut comes from King Tutankhamun's tomb, the story draws our attention," she says.
"It's a revolt against processed food. It's the opposite of modern."
Other nutritionists agree.
"Aztec, Indian, African," says Vandana Sheth, nutritionist and spokesperson for the Academy of Nutrition and Dietetics.
"People might be more interested in trying these grains because of their place of origin, history and the culture," she says.
One of the first references to ancient grains as a health food was in an article in the New York Daily News in 1996.
Since then they have seen a steady surge in popularity, with a huge increase in consumption over the past five years, particularly in the last year.
According to figures released by the US Whole Grains Council, sales of kamut rose 686% in the year from July 2013, while sales of spelt rose by 363% and amaranth by 123% - all, admittedly, from a low base.
Such growth figures have spurred the processed food industry to take notice, especially against a backdrop of falling sales of breakfast cereals.

“The gullible consumer is going to buy more if it sounds healthy”
Hemi Weingarten Fooducate
"In the past year ancient grains saw a 50% growth across all categories, and a 44% growth in the cereal category," says Alan Cunningham, marketing manager for new products for the food giant General Mills.
The company has announced it will be launching a new line of its successful breakfast cereal, Cheerios, with ancient grains next year.
"It's a way to bring this product into the mainstream," Cunningham says.
"Consumers may feel that the barrier to eating ancient grains is that they're not convenient, so we figured a way to deliver them in a bowl of cereal."

But this will also mean including five times as much sugar as in the original Cheerios recipe - 5g of sugar per 28g serving, instead of just 1g.
But the addition of sugar and heavy processing has led some to accuse companies like General Mills of cynically making money from the "health halo" surrounding ancient grains.

"Like any grain they can be used in a healthy or unhealthy way," says Hemi Weingarten, founder and CEO of the food blog site Fooducate.
"The gullible consumer is going to buy more if it sounds healthy," he says.
Nutritionists argue that consumers should look at carefully at nutrition labels before buying processed food, to check for the amount of whole grains, and of added ingredients, such as sugar.
"I have heard industry analysts talking about taking advantage of the ancient grains trend," says nutritionist Cynthia Harriman.

"With ancient grains on the label, you could increase the price by 50-300%," she says.
The main barrier standing in the way of incorporating more ancient grains into the American diet is a shortage in supply.
There are also concerns that the exploding market for the grains could have an adverse effect on populations that have eaten them for centuries, the quinoa-growers of Bolivia, for example, but experts do not see this as a passing fad.
"By incorporating ancient grains, we'll benefit by not only getting more whole grains but enjoying a wider array of flavours, textures and nutritional profiles," says Vandana Sheth.
"Although they are currently thought of as a hot trend, I believe that ancient grains are here to stay."

By Joanna Jolly
BBC News, Washington DC
http://www.bbc.com/news/magazine-30458761

Watch "The Scarecrow,"

13/12/2014

A beautiful short film about the horrible truth of the modern day food industry!!
Eat Wholesome and Sustainable food for a better Planet!

Watch "The Scarecrow," the companion film for Chipotle's new app-based game. Then download the free app at www.scarecrowgame.com
and join the quest for wholesome, sustainable food. The song "Pure Imagination" performed by Grammy Award®--winning
https://www.youtube.com/watch?v=lUtnas5ScSE&feature=share

Organic Corner - Food Store & Bistro

11/12/2014

2 nowe smaki czekoladowych batoników "Zero Zebra" (bez alergenów)
• Mięta pieprzowa
• Amarantus i kokos
——--
Dzisiaj w menu lunchowym:
• Regeneracyjna zupa z 3 soczewic
• Rozmarynowa potrawka z kaszy jaglanej, pieczarek i tofu
• Sałatka z ryżu brązowego, ciecierzycy, ogórka kiszonego i selera naciowego
https://www.facebook.com/pages/Organic-Corner-Food-Store-Bistro/297212496967533?fref=ts

Global online premiere of “Origins”.

2/12/2014

Welcome to the global online premiere of “Origins”. Thanks very much for joining us. I’m honored that you’re here and excited to share this movie with you. We’ve spent the last four years traveling the world to make this piece and, as part of our directive to “help the world first”, are opening it up for this no-cost preview window for you to enjoy.

If you love it, and I know you will, PLEASE share it with the people in your life that need to hear this message. Together, we can transform our economies, get healthier, and save the planet...powerful stuff.

Here’s your link to see the movie - origins.well.org/movie

Please go there now to activate your screening. Even if you don’t have time to watch it right now, you can bookmark the page or schedule a time to see it before the screening window expires.

Again, thanks for being here and I’m excited to share this powerful movie with you.

Dr Pedram Shojai
Producer- Origins
Founder- Well.Org

Two new flavors of chocolate bars are now available: Zero Zerbra rice milk chocolate bar with mint and and Zero Zebra rice milk chocolate bar with amaranth and coconut. Enjoy the new tastes! Click to learn more!

2/12/2014

Zero Zebra Rice Milk Choc Bar with mint 35g
Ingredients: raw cane sugar*, cocoa butter*, rice syrup (16%)*, cocoa mass*, natural mint flavour (0,2%), vanilla*, emulsifier: sunflower lecitithin. *=organic certified.

Zero Zebra Rice Milk Choc Bar with amaranth & coconut
Ingredients: raw cane sugar*, cocoa butter*, rice syrup (17%)*, cocoa mass*, amaranth (3%)*, coconut flakes (3%)*, natural coconut flavour, vanilla*, emulsifier: sunflower lecitithin.

Dwa nowe smaki batonow czekoladowych sa juz dostepne: Czekoladowy baton Zero Zebran z mleka ryzowego z mieta i czekoladowy baton Zero Zebra z mleka ryzowego z amarantusem i kokosem. Rozkoszuj sie nowymi smakami! Kliknij, by dowiedziec sie wiecej!

2/12/2014

Zero Zebra czekoladowy baton z mleka ryżowego zmiętą 35g
Skład: surowy cukier trzcinowy*, masło kakaowe*, syrop ryżowy (16%), masa kakaowa*, naturalny aromat miętowy (0.2%), wanilia*, emulgator: lecytynasłonecznikowa. *= Organiczne.

Zero Zebra czekoladowy baton z mleka ryżo/produkty-dla-alergikoacutew.htmlwego zamarantusa i kokosem
Skład: surowy cukier trzcinowy*, masło kakaowe*, syrop ryżowy (17%), masa kakaowa*, amarantus (3%), płatki kokosowe (3%), naturalny aromat kokosowy, wanilia*, emulgator: lecytyna słonecznikowa. *= Organiczne.