At the Albert Schweitzer Stiftung für unsere Mitwelt, we’ve published our first big study! The original title is »Ernährungsphysiologische Bewertung von konventionell und ökologisch erzeugten vegetarischen und veganen Fleisch- und Wurstalternativen«. This roughly translates into »A nutritional science review of conventional and organic vegetarian and vegan meat and sausage alternatives«.

You can download the full study here. The main results are also summarised in our article here (unfortunately, the study is only available in German). That’s why I’ll give you a quick English summary below. Continue reading →