Community in the food system, with oneself and with the microbiome
With Dr. Jasmin Peschke and Lea Sprügel
8th & 15th May 2023, 14.00–16.00 CEST (Central European Summer Time)
A meal forms community offers opportunities to meet and increases enjoyment. In the community, eating and living habits can also be reflected upon and changes can be sustainably established. In addition to table fellowship, our food choices are the basis for relationships.
What we eat is directly related to the health of the earth. Thus, the way in which food is produced, processed and traded matters. Collaboration based on trust and appreciation is the best approach. The topic of food and community will be very broadly defined. An aspect of community even exists in the microbiome, which wants to be nurtured. The workshop will comprise contributions, conversation and practical exercises.
For full details / booking and the programme see https://www.sektion-landwirtschaft.org/4b-nutrition-and-community
Jasmin Peschke holds a PhD in nutrition science and has been concerned with the quality of food for over 30 years. She is a certified trainer in Empathic Food Testing and after working in quality management and quality development for the food and cosmetics industry, she has been working at the Section for Agriculture at the Goetheanum since 2016, where she heads the Nutrition Department. Her central concern is to highlight the complex interrelationships in the food system – in lectures, events and projects as well as in her current book “From the Field to the Plate” (not translated into English yet). She wants to encourage people to cultivate their own self-determined diet and thereby contribute to a healthy future.
Lea Sprügel has completed her master’s degree in nutritional medicine. She gained her first experience at the world’s leading fasting clinic Buchinger Wilhelmi at Lake Constance and has been working as a certified nutrition therapist since 2021 both in her own practice and at Lehenhof, a Camphill community at Lake Constance (living community with people with assistance needs). She is passionate about teaching mindful eating, which includes awareness of one’s own individual needs as well as food. The focus is on the self-efficacy