Today's food harms the climate more than transport. Too many meat and dairy products, whose production is responsible for the majority of nutrition-related greenhouse gas emissions, end up on the plates. In order to curb global warming, the consumption of animal products must be reduced.
To show that the world of plant nutrition is varied, tasty and healthy, Greenpeace Switzerland and Tibits, a vegetarian and vegan restaurant, launch a series of “Recipes for the Climate”, for which vegan, seasonal and mainly regional products are used. Each season four to five climate-friendly recipes are published, vividly documented in video clips.

This shoot contains clips showing the preparation of four spring recipes:
- Barley risotto with peas and nettles
- Green Mac'n'Cashew
- Carrots & Pesto
- Rhubarb-Apple Crumble