There are an average of more than 200 people participating in and contributing to the camp during the eight days of “Truth is concrete” getting three meals a day. Additionally there will be “normal” audience ordering food à la carte. The main problem for this catering to achieve on one hand the ambitious goals in terms of sustainability and healthiness – and on the other hand a very limited budget (with 16 Euro per person per day). We will not be able to cook 100% with biological products (which cost basically three times as much), but the goal is to use as much as possible. Especially the basic products come e.g. from the biological distributor Gemüsewerkstatt, with which we collaborate. (Even though we get 10% extra discount, a potato or carrot costs twice as much as a non-biological one). The main impetus will be to try to do it as well as possible under the special circumstances – but also to sharpen the awareness for the food we eat. Anthony Saxton, our chef, has long experience with this. Especially for this project he researched again the available studies for large-scale catering. (Please have a look at our small bibliography below – which might also be helpful when you are organising a similar event). The studies reach from material by Albert-Schweizer-Stiftung to the animal protection organisation PETA. In terms of vegetarian, vegan or food with meat, we decided to offer the following solution: Meat dishes will be only offered twice during the week (once a classic Austrian meat loaf, once a just as classic Austrian roast beef – both with bio meat). Generally the food is cooked vegan, than for “only” vegetarian options e.g. milk products will be added. The main challenge for a non-stop also physically very challenging project like our marathon is to provide food that gives enough energy. Especially glucose and protein have to be considered when it comes to vegetarian food – without enough protein we won’t make it through the week. Potatoes, leguminous plants and (for non-vegans) milk products will have to this job. Where at the same time: For obvious reasons flatulent products should be avoided. The use of convenience products will be mainly avoided; just for soups sometimes they will be additionally needed. High quality leaf-salads will be seldom on the menu – too expensive and not nutritious enough. But there will be enough other kinds of salads – no need to worry about vitamins. Besides all sustainability, healthiness etc., our food should of course taste well & also be fun. After all we are not in a hospital. It is important to know: Anthony and his team are no cantina and they want to serve best quality as possible. Everybody will try to make it fast, but it might always happen that it takes a bit, that some things run out, will be changed etc.
The times for the food are the following: Breakfast from 7 to 11 o’clock
, lunch from 12 to 16 o’clock
, and dinner from 18 to 22 o’clock.
Please understand that the use of vouchers is for organisational reasons limited strictly to these times. Additionally it is always possible to order à la carte, of course.
Some helpful links on large-scale catering (in German, sorry):
„Albert Schweitzer Stiftung für unsere Mitwelt“ is a German foundation for animal rights, very active to support vegetarianism, here are some recipes: http://albert-schweitzer-stiftung.de/tierschutzinfos/rezepte
„Vegetarierbund Deutschland“provides a very good collection of recipes for professionals: http://www.vebu.de/attachments/vebu_veg_fuer_profis.pdf
Peta publishes the pdf „Großküchenmanagment – vegane Rezepte für die Gemeinschaftsverpflegung“– a lot of these meals will be served during the camp: http://www.peta.de/kantinen
The „Fonds Gesundes Österreich“publishes a collection of the best vegetarian recipes of Austrian canteen kitchens:
But it´s sponsored by Nestle, which illustrates the list of ingredients….
This database for recipes (small and large quantity) is focussing on biological food from Austria: http://www.bioküche.umweltberatung.at
A very interesting project from RMA (Ressourcen Managment Agentur) is SUKI (sustainable kitchen) which describes the possibilities for canteen kitchens to reduce CO2 emissions (not only by saving energy but also in the production of vegetables and food) http://suki.rma.at/?q=de/node/647