Département d’Alimentation

New diets are constantly under discussion.What should we eat? Vegan, paleo, as little carbohydrate as possible and a smoothie every morning, or a freshly prepared wholegrain muesli after all.We need to enhance our power of judgement and inner orientation so that we can plan our nutrition independently of dietary rules and advertising messages.In addition, we have all begun to notice climate change and periods of heat and drought.Bees are dying, drinking water contains too much nitrate and the landscape has become monotonous due to the widespread growing of rapeseed and maize.It has been apparent for some time that there is a connection between this and our eating habits and the low price of food.

So on the one hand there is the question of which type of food human beings need for the healthy development of body, soul and spirit, and on the other hand, through their choice of food, human beings are co-producers and therefore co-creators of the world where they live.

The production of healthy food from a healthy soil for healthy nutrition does not stop when the food is harvested. Processing (how many additives are allowed, what technology is used), trade (fair or as cheap as possible), preparation (cooking with love is more than a saying, it can be tasted) and the way we eat (a nicely laid table, in company) create a food culture and are part of the picture. Nor does the value-added chain end with the product on the shelf. What is needed is to raise awareness of the connections. Because our eating behaviour determines how plants and animals are bred and cultivated or kept.

The work in the Nutrition Department promotes individual expertise and covers the entire spectrum from cultivation to food culture, including the social dimension: from the soil – for the people – to share.

Rudolf Steiner explained his approach to creating a personal nutrition as long ago as 1923: I never tell anyone whether or not he should abstain from alcohol, or whether he should eat vegetables or meat. Instead, I explain how alcohol works. I simply describe how it works; then the person may decide to drink or not as he pleases. I do the same regarding vegetarian or meat diets. I simply say, this is how meat works and this is how plants work. The result is that a person can then decide for himself." (08.01.1923).

An additional insight into the work of Jasmin Peschke can be found in the activity reports of the last years:
Activity report 2017/2018
Activity report 2018/2019

Contact

Dr. Jasmin Peschke

Phone. +41 61 706 4132
nutrition@goetheanum.ch

Événements

News

Further Training

Dynamic Perspectives  of Nutrition

Themes

  • 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.

Contact: jasmin.peschkenoSpam@goetheanum.ch 

Nutrition circle

In the Nutrition Section, which is organised like a professional group of the Agriculture Section, nutrition experts from Germany, France, Sweden and Switzerland work on the topic of nutrition on the basis of anthroposophical and dynamic aspects and methods. The semi-annual meetings focus on combining anthroposophical content with recent research results and practical experience. The Nutrition Section was founded by the Medical Section, the Section for Agriculture and the Working Group for Nutrition Research in Germany and is coordinated by Dr. Jasmin Peschke.

Links

Arbeitskreis für Ernährungsforschung
http://www.ak-ernaehrung.de/

Forum für zeitgemässe Ernährung
http://www.forum-ernaehrung.ch/

Événements passés