Tag: Food

Home Composting

- by Sandhya Naidu Food materials are purchased by every household. Some waste is always generated in each household after usage of food materials mainly after using vegetable, fruits and eggs. Disposable parts of fruits and vegetable like roots, leaves, peel and unusable waste food are generated in every home, these are called collectively (...)

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Coffee Awakening

We are all in the hustle, especially if you are an engineering major college senior with an entrepreneurial mindset (that's me). We put great efforts into our works so that we have money to put food on the table and pursue our interests. And that cup of morning coffee is a great boost for any hustling we are about to undertake. Until one day, (...)

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Tri Phung

Tri comes from Vietnam. He is in 4th year in Energy & Environment Engineering. He has a passion for renewable energy. He's working on the following challenges: - Coffee awakening - OMEGA-3 – Creating a strong base for human nutrition Short posts: - How to manage my digital existence? - A note about permaculture Contact: (...)

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Kohti ekologisempaa joulua!

This work is the big challenge taken by Amanda Pokki. Contents Suomalainen jouluruoka Katsaus perinteisiin jouluruokiin Ruokahävikki Joulukoristeet Joulukuusi Joulukukat Itsetehdyt koristeet Maalauksia puuviipaleille Joululahjat Ekologisempaa paketointia! Minulle joulu on monen eri asian yhdistelmä; se koostuu perheeni kanssa vietetystä ajasta, (...)

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Amazon Deforestation, A Situation Overview and Proposed Solution: Vertical Tower Farming with Hemp

"One feather will tip the scale in favor of a better world. Be that one." Thoughts of an Awakening Millennial: New Aware Contents 1 Introduction 2 Rainforests 2.1. The Amazon 3 Deforestation Extinction & Biodiversity 3.1 Accumulation of Extinction Debt 4 Indigenous Peoples of the Amazon 4.1. Threats to Indigenous Peoples of the Amazon 5 (...)

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Tatjana Blum

Tatjana is from Germany and she studies in the Leadership for change – Governance for sustainable change course. She worked on the following challenges: - A jungle of eco-labels: What’s behind sustainable labels? and here. - Exchange students: recycle your stuff! A sustainability challenge for ESN FINT She also contributed to the Waste and (...)

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What’s behind sustainable labels? (2/2)

Fair trade labels Although it was my initial aim to cover a broad range of labels in this blog post, I have changed my focus half-way through my challenge. Instead of reviewing organic, ethical and vegan labels at once, I will only write about and compare ethical trade labels in this blog post. During my search for information on various (...)

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Living with a meat lover

Story of a French girl who quit meat 5 years ago and turned to share her life with a meat lover. Student life, meat, plastic, healthy life, how do we combine everything while not losing your head? I accepted the challenge! Who am I My name is Meredith, a French girl and a Master’s student in Leadership for Change, European and Global Politics (...)

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Mérédith Chuzel-Marmot

Mérédith comes from France ans she's following the Leadership for change - Political Science at TAU. She’s worked on the following challenge: - Living with a meat lover. This challenge is taken to the next step by Deepika for the Student and the Sustainable Appetite collective challenge (to be released in May 2020). Short posts: - Meeting Siiri (...)

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EKO TUNI - Handbook

The Sustainable Students Handbook Credits and Acknowledgements The Sustainable Students Handbook Credits and Acknowledgements Living a more sustainable life is our passion, and we see this Handbook as a necessity. Above all, our priority is to open many windows of opportunity by showing you that there is room for change, and you can be part (...)

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Recipes from Eko Tuni handbook

Author: Song Tran 3 ONE-POT EASY VEGAN RECIPES Are you ready for an Asian-spirited vegan food tour? You just need a pot and a spatula and you’re good to go!. VEGETABLE CURRY Ingredients: 1 onion, cut into square shapes 1 red pepper, cut into square shapes 1 eggplant, cut into cubes 1 broccoli, cut into small pieces 1 shallot, finely chopped or (...)

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Deepika Sundresh

Deepika comes from South India and studies mechanical engineering in Hervanta. She’s part of the team challenge working on the Relish Responsibilty - A student’s guide to sustainable food choices. She has the project to continue the work on Eco-Labels initiated by [Tatjana Blum->art76. Contact: (...)

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Relish Responsibly: A student’s guide to sustainable food choices

This work is the big challenge taken by Deepika Sundresh, Sandhya Naidu and Sandhya Naidu. The PDF version of this article is available here: For this challenge, we thought that our student's life can be the right moment to change some habits and become more sustainable. Sustainability has evolved from a buzzword to the sine qua non of the (...)

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Robert Stewart Jr

Robert comes from the US and he's a Bachelor Student of International Business. He's working on a thesis about meta data analysis of deforestation in the Amazon, not only with an engineering point of view but an holistic one. You can read his work here: Amazon Deforestation, A Situation Overview and Proposed Solution: Vertical Tower Farming (...)

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Sandhya Naidu

Sandhya comes from India and she studies Energy & Environment Engineering in Hervanta. She’s part of the team challenge working on the Relish Responsibilty - A student’s guide to sustainable food choices. Contact: sandhya.thyagarajnaidu@tuni.fi

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Tips for growing your own food at home

Author: Juliette Caillé Make the best out of endless resources It is enjoyable to have some plant company in our small kitchens. Especially when you made them grow from the beginning! This section here doesn’t ask you to start intensive gardening; as a student, you might not even have access to a garden of your own. Instead, the goal of this (...)

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Food Security

- by Maria Vlasova We consume food every single day, and it inevitably has a tremendous impact on us. And as food spoils, that as well not only affects our budget, but also health and even environment. Then there is a question, what we can do with food spoilage? How to preserve and keep food for more time? And here comes the topic of food (...)

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Sustainable Brands

- by Deepika Sundresh In October 2018, the European Parliament approved a ban on a list of single-use plastic products, with few more products in line for reduction without a complete ban, thus making it lucrative for companies that provide an alternative for plastic. Primary among them is Finland’s own Sulapac, placing their claim on this (...)

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Recipes from Relish Responsibility

Eating healthy and responsibly is not a challenge anymore. To give you a taste (literally) of how few simple ingredients can make for a decadent dish and store longer, here are some tasty recipes. Enjoy! More recipes from students are available here.

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Omega-3 – Creating a strong base for human nutrition

This work is the big challenge taken by Tri Phung. Contents Why nutrition matters to me, to you, and all human A reference intake for Omega-3 Alpha Linolenic Acid (ALA) EPA and DHA from whole food Supplementation Thought for the Planet Ending note Reference The PDF version of this article is available here: Disclaimer I am not a certified (...)

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Going organic in Tampere!

Author: Amanda Pokki The “why” and “how” you can go organic in such a lovely city you’re living in. Why should you choose organic food? - Organic food is healthier for your body! It contains more healthy antioxidants, like polyphenolics that contribute to the health of the brain and blood vessels, and prevention of some cancers. Organic food also (...)

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Maria Vlasova

Maria comes from Russia and she is in 3d year in Energy & Environment Engineering. She has a passion for recycling and food conservation. She worked on: Is your country green enough? (intro 1/2), (intro 2/2) here and final results. She’s also part of the team challenge working on the Relish Responsibilty - A student’s guide to sustainable food (...)

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Tips to reduce food waste

Author: Amanda Pokki You’re not only solving your own problem, but a global issue. Food production causes 8 % of all greenhouse gas emissions, uses 24 % of the freshwater supply, and accounts for 28 million tonnes of fertiliser and pesticide use. Globally, about one third of all food that is produced goes to waste and it has an enormous impact (...)

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