(SJ) Goji berries from China, chia seeds from Central America, moringa powder from India - eating vegan or low carb? With the establishment of a Coordination Center for Nutrition, Jasmin Peschke will create in the Section for Agriculture a basis for understanding the relationships of personal nutritional behavior, which has become more individualised and conscious of its consequences.

Our daily bread is more than just something to eat. Seeds, growing and processing characterise food quality. Eating becomes a culture if socially beneficial aspects such as sustainability, fair trade and the environment where eating takes place, are taken into account. A high-quality meal, prepared in an appealing way, allows individual tasks to be more effectively taken up. In addition, you become “Landscapers the Argentine Pampas, if you eat a juicy steak every day. Because then more GMO-soya will be grown there," explains Jasmin Peschke.

With the Coordination Center for Nutrition, the Section for Agriculture expands from their core competencies in Biodynamic agriculture. Jasmin Peschke, with a doctorate in nutritional science, will bring together insights about healthy and responsible diet and make them available through training courses for professionals and consumers in order to stimulate individualised nutrition. "I shall be a contact person for nutrition initiatives from all over the world," said Jasmin Peschke. To make the global importance of diet clear, she points out how breeding, farming and processing are connected with education and medicine, in for example, the menu plans of hospitals, schools, factories and homes for the elderly.

Jasmin Peschke works closely with the Nutrition Circle in the Section, a platform for deepening work and exchange on food issues. The Nutrition Circle was founded by the Agricultural and the Medical Sections together with the Working Group for Nutrition Research in Germany and has met regularly at the Goetheanum since 2001.

An additional insight into the work of jamsin peschke can be found in the activity report of 2017/2018 via the following link: activity report 2017/2018


Dr. Jasmin Peschke

Phone. +41 61 706 4132




Based on the conviction that all physically perceptible material things are an expression of an (invisible) idea and that these ideas can be cognized, human nutrition is also an interplay of the visible and invisible, of nutrients and forces. It is a matter of learning to perceive what is invisible just like the visible, and of applying this to the questions about nutrition.

Human beings live on foodstuffs which are produced on the earth, because they are earthly beings and therefore have to deal with the earth. During digestion the foodstuffs are digested and broken down depending on the material and its nature: this is the prerequisite for the body's own individual creation of substance, as well as for the stimulation of the forces required for this.

Food supports the human being in developing their creative and intellectual abilities as a basis for being active.


Human nutrition starts with the production of the foodstuffs, or actually with the matter of the seed. Biodynamic agriculture promotes healthy soil on healthy land in healthy countryside. This gives rise to healthy food from the soil to the plate.

The conscious creation of the value-added chain from the seed via cultivation, processing and trade to preparation, eating culture and eating together creates non-material values such as social relationships and commitment.

The transformation of the foodstuffs during processing and preparation ensures that the nutrients are retained but also takes account of the non-measurable qualities like warmth, light, ripeness and beauty.

Human beings live on the fruits of the earth but also from their sense impressions such as the flavour and smell of the food, and the feeling of well-being after the meal and also, for example, from the experience of a landscape. Human beings develop their body from the inner reaction to the sense perceptions. Just as the eye can only behold the sun because it is sunlike (Goethe).

As social beings, we are also nourished and formed by eating in company, because we grow through encounters.


Every person is an individual, which is why there are no generally applicable laws of nutrition. The conscious perception of what we eat, how it looks, tastes and is easy to digest – attentive eating – is the first step to gaining confidence in individual nutrition.

The different types of cereals form the basis for a healthy diet.  On the one hand cereals contain nutrients in balanced proportions (carbohydrate, protein, fat, minerals, etc.) and on the other hand, forces from light and warmth which they stretch towards during growth, overcoming gravity. We need these qualities for being human and for thinking.

The functional threefoldness of the human body in nerves/senses, rhythmical and metabolic/limb systems is related to the root, stem/leaf and flower/fruit of the plant and can always be used to support the corresponding realms.

Seasonal and regionally produced foods help us become aware of the season and the effect of the natural environment in which we live. Because we are also globally connected beings and want to sample the tastes of other countries, this can be done based on commitment to and collaborationwith trading partners.

What feeds us - The meal as a meeting place:

Matter - Activity - Encounter/Genuineness - Warmth and light
Five short articles on the topic from Jasmin Peschke
Link to PDF

Further Training

Dynamic Perspectives  of Nutrition


  • The dynamic quality of nutrition
  • New food
  • Maturity, quality of light and warmth in food
  • Analyzing food quality

With tasting workshop to experience quality and group exchange to impulse 
everyday life.

Programme according to your needs and wishes.
Inhouse at your location or at the Goetheanum (with guided visit).

Please contact me for dates and costs. Languages: German or English.


Nutrition circle

At the Goetheanum the topic of anthroposophic nutrition is carried forward by a group constituted of the Medical Section, the Section for Agriculture, the Arbeitskreis für Ernährungsforschung (Nutrition research group in Germany) as well as individuals active in this field. The Nutrition Circle meets twice a year at the Goetheanum.

For questions please contact


Link to the websites of the member institutions:

Arbeitskreis für Ernährungsforschung:

Eating is meeting

Eating is meeting

A season, a region,

A farm and a farmer

Their soil and their sun.

Feel what they bring you,

Do digest their message

You’ll find being served

To comply to your zeal:

Right here and right now.


Jan Diek van Mansvelt, Dr. Sc. Biosophist, october 12th 2018


Arbeitskreis für Ernährungsforschung

Forum für zeitgemässe Ernährung

Past Events

Nutrition Circle

Was ernährt uns wirklich?

International Nutrition Conference 2014

Ernährungstagung 2010