Raumgarten makes the difference - Appreciate instead of throw away!

Everyday Food Waste - A Step in the Right Direction with the Space Garden. 

A busy day in the city, the supermarket shelves are full of fresh fruit and vegetables. Bright colours and tempting smells are everywhere, drawing us in. But behind this abundance lies an uncomfortable truth: we choose carefully when we go shopping, but what happens afterwards? Too often, the imperfect apples or the forgotten yoghurt pots that are past their best-before date end up in the bin. Every year, retailers throw away around 290,000 tonnes of food. In the entire retail sector, waste even amounts to around 800,000 tonnes.

But the problem doesn't end in retail - things aren't any better in our own four walls either. A study by the Federal Ministry of Food and Agriculture shows that German households produce over 6.5 million tons of food waste every year - that's a whopping 59% of all waste. On average, every German throws away around 78 kilograms per year. This is a silent drama that plays out in our kitchens. There are many reasons for this: miscalculations when planning purchases, technical failures such as defective refrigerators or the pressure to only offer flawless products. Food that doesn't look perfect is often sorted out and thrown away.

This is where indoor farming comes in. Our indoor garden is a way to combat food waste. In our urban gardens, we only harvest what we really need - right in front of our eyes. This means maximum freshness, which no long transport can offer.

In our indoor gardens, nothing goes unused. Strict beauty standards do not apply here. Instead, we learn to appreciate natural diversity and recognize the beauty of nature in all its facets. Direct harvesting protects the value of food that is often lost in industrial mass production.

At the same time, the indoor gardens significantly reduce the CO₂ footprint, as long transport routes are eliminated. This story of change holds the hope that we can one day leave the immense food waste in traditional trade behind us. Instead, we develop a closer relationship with food and learn to protect its value more.

 

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