Are truffles at all eatable

Behind the glass doors of the refrigerated shelf, numerous sausage and cheese variations are presented in homeopathic tins, all packed in lavish plastic: tiny 80 gram portions of ham and salami, 100 grams, i.e. four to five slices of semi-hard cheese, tofu patties in a pack of two. And all that plastic for that? Then maybe you would prefer 200 grams of cold cuts in paper from regional production from the butcher across the street (Answers to the question "counter or cooling shelf?" Can be found here).

Spend another quarter of an hour confronting a saleswoman with all kinds of vegetables and asking her, "Is it really organic now or just according to the EU directive?" to drive insane. With all the more satisfaction she registered shortly afterwards my bewildered look at the sum at the bottom of the receipt, which is winding its way towards me with relentless rattling. But I don't give up that easily - a clear conscience is just not to be had for lukewarm.


Sober, but not disaffected, I unpack my booty at home - and with it a series of questions of conscience: How sensible is it to buy organically produced sausage and cheese products if they can only be found in conjunction with packaging waste? Am I doing the environment a favor by giving up meat and sausage? How organic can vegetables from Morocco or Israel be? And why is it being carted to Germany from so far?

Wouldn't it be better if the stuff came from German greenhouses? Or do you just follow the season and eat according to the season? Are there actually "good" and "bad" organic products? And what, if you go, am I supposed to pay for such an ecologically correct life? (You can read the answers to these and other questions in the interview.)

The phone rings and confronts me with the next decision: Can I accept an invitation to dinner in an ecological inn if I have to get into a car to do so? I think: no. And cancel.


Dream that my son went on a hunger strike because he heard the term "vegetable allergy" at school. My husband has chained himself to our refrigerator to guard the last caged roast chicken while the animal welfare group occupies the kitchen and forces the child to eat raw vegetables. In the inner courtyard, men from the municipal horticultural department plant tomato trees, which grow in seconds and proliferate in our bedroom. It rings at the door. When I open the door, an avalanche of plastic packaging pours over me.

I wake up drenched in sweat. Somehow my life was okay until a week ago. In the meantime, I increasingly have the impression that I am not only a burden for the environment, but also for my family. If I want to integrate them into the "Ökorrekt" project, I should try to win them over as allies. For example, by baking pizza together: We work together in the kitchen with a Demeter baking mix and lots of organic vegetables. And suddenly no more mention of vegetable allergy. So what. Go then.


We can't put our guilty conscience down in front of the organic shop. And don't buy us a clean slate with products from the region. In order to have an ecologically sound diet, it sometimes takes more than a city dweller can afford without a vegetable patch. But the golden mean is at least a beginning. We stay tuned.

The research on agriculture and nutrition: No eating without morality

"First the food, then the morality - how should we (in the future) feed ourselves?" This is what our readers wanted to know in the fourth round of our research project. We answer this question with a series of articles.

  • A luxury is to make your own sausage

    Will we soon be cooking in the restaurant on the corner ourselves? Nutrition expert Hanni Rützler wants to find out how we will eat in the future. In the interview, she talks about apps that find farmers' markets, curated food and what banana peel can be used for.

  • On the trail of strawberry yoghurt

    What routes do milk, fruit and sugar take when they end up in fruit yoghurt? Consumers are usually left alone with the question of the origin of food. A search for the origin of the strawberry yogurt.

  • Our stable, our tree, our bed

    How much is food worth? The members of the Niederkaufungen municipality say: far more than cars or vacations. They have changed their standards, even if it costs money and is exhausting. A visit to people who live and eat in a special way.

  • Shared food is half rubbish

    When I throw away leftover food, it is always with a guilty conscience. Each of us throws away 82 kilograms of food every year. The online food sharing platform aims to remedy this. How does the waste avoidance work? A self-experiment.

  • Less meat, more compassion

    Humans are adapted to the consumption of meat. And tigers have no pity on their prey either. Then why do I have a remorse when I eat a schnitzel? Precisely because I am human. And it is better to listen to the compassion than the palate. A biologist's plea for abstaining from meat.

  • "The people of Zurich reacted extremely emotionally"

    According to the Guinness book, he runs the oldest vegetarian restaurant in the world. Now owner Rolf Hiltl has opened the first meatless butcher's shop in Switzerland. A conversation about vegetarian king prawns and vegan Sunday roast.

  • Today is the land of milk and honey

    Food has never been so safe, tasty and healthy as it is today. But in the age of ready meals and scandals, many people glorify a past that never existed.

  • Show me your purchases

    What and how do people in Germany shop? We visited five SZ readers and looked in their refrigerators. Regional, cheap or exotic - in a conversation they reveal what they value when shopping and eating.

  • Try to buy a clean slate

    Anyone who thinks that they automatically acquire a clear conscience with seals is mistaken. When it comes to organic meat, vegetables or fruit, it is not always possible to clearly distinguish between good and bad. And the more you question, the more confusing it can get. A self-experiment.

  • A secret matter of disgust

    Rats, dirt, germs: inspectors find disturbing things in restaurants. Citizens are not allowed to know who is breaking the rules. Why is Germany a transparency developing country and what do restaurant "smileys" bring in other countries? Time to talk about pillory.