INKOTA-network - Make Chocolate Fair!
On average, almost 10 kilograms of chocolate are eaten in Germany every year. But the sweet enjoyment also has a bitter aftertaste: for the majority of cocoa farming families, poverty, hunger and child labour are part of everyday life. Evelyn Bahn discusses with you the responsibility of chocolate manufacturers large and small and introduces the Make Chocolate Fair! campaign, to which more than 120,000 people from 16 European countries have joined.
Sustainable interaction in harmony with nature, self-responsibility, awareness and compassion - these are the main values of the network togetherness. It unites people who live by these values and together draw strength and joy from working together. The goals are the development of a sustainable regional care community based on high ethical self-responsibility, and a change in awareness of health for body, mind and soul, nutrition, care, healing or family.
For over 40 years, the Sea Shepherd Conservation Society has fought to stop the destruction of habitats and the slaughter of wildlife in the oceans. As one of the most effective international, nonprofit marine conservation organizations, Sea Shepherd is taking direct action and pursuing the rescue of helpless and defenceless marine life with dedication, dedication and passionate volunteers.
Slow Food Deutschland
Slow Food Germany celebrated its 25th anniversary last year as well as 10 years of Convivium in Southwest Saxony. The non-profit organization Slow Food, founded in 1986 by the Italian journalist Carlo Petrini, is an international organization whose mission is to foster and keep alive the culture of eating and drinking. They are committed to ensuring that food is good (fresh, nutritious and tasty), clean (environmentally sound, without harming nature, people and animals) and fair (social and fair conditions for every part of the supply chain). They actively oppose food waste, mass production and taking products for granted and call for a more conscious handling of our nutrition and growing appreciation of the value of our food.